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SciAggie salsa verde pasta

poster
poster Posts: 1,348
in EggHead Forum

So I made SciAggie's salsa verde pasta that was posted on here at some point the other day and it was awesome. I have never cooked pasta in the sauce itself before (as was the case with this recipe) and I was amazed at how well it turned out. It was simpler to do, and the pasta took the flavors of the sauce much better it seemed.

I am now wondering, does anyone else have any pasta dishes with a similar procedure of cooking the pasta in the sauce? an alfredo or traditional tomato sauce, or other? Is there any general rules such as liquid:noodle ratios?

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I usually see it done this way... cook the pasta to al dente, sauce in a separate pan. Then add the pasta to the sauce pan to finish the cook.

    A 3 minute Lidia Bastianich video...
    https://www.youtube.com/watch?v=HOVgRyIJthc

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
    I'm glad you enjoyed the recipe. Yes, it is deceptively easy to do and we enjoy it. If you made the salsa verde from scratch it's even better.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
    SciAggie said:
    I'm glad you enjoyed the recipe. Yes, it is deceptively easy to do and we enjoy it. If you made the salsa verde from scratch it's even better...
    ... and by scratch: 1) build a wood burning pizza oven 2) light a fire, let it burn down to embers 3) 4) 5) profit
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @Foghorn demonstrated that building a fire in a wheelbarrow is perfectly acceptable - or a shoebox. 
    Live fire cooking is very approachable is the take away...
    :)
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Foghorn
    Foghorn Posts: 10,227
    SciAggie said:
    @Foghorn demonstrated that building a fire in a wheelbarrow is perfectly acceptable - or a shoebox. 
    Live fire cooking is very approachable is the take away...
    :)
    Yes it is.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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