Pasta dishes, how to make them delicious (IMHO).
No! I'd like to say that there is nothing more upsetting, to me, than to see glossy pictures of spaghetti Bolognese with boiled pasta and a mound of sauce poured on top. No matter what you do you are eating two separate entities, and no matter how much you mix it the pasta won't hold the sauce. Not to mention the fact that spaghetti Bolognese doesn't exist in Italy as spaghetti is not designed to hold a meaty sauce. Ask anyone from Bologna, the dish is made with Fettuccini or Tagliatelle, flat ribbons of pasta with more surface area to grip the sauce. Rant over. No matter what shape of pasta you are serving, once it's cooked to your liking, drain it into a colander reserving half to one cup of the boiling water. To the still-hot pot from cooking the pasta, add some of your sauce. How generous is up to you but make sure to retain some to top the dish at the end. Add the reserved cooking liquid then the pasta. On high heat stir well to thoroughly incorporate the sauce, th...
