How have we not talked about spaghetti before?

[Simply Red]

Originally Posted by Fire Me Boy!

I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.

I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.



Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.



My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

I approve of the last two - don't know the first (pictured) - the kraft is quite tasty - there's nothing wrong with that. I pinch a couple sugar go's and drop it into the kraft - sure helps take a twist of biterness off the final sauce.