How to make pasta better?

1)Add texture to your traditional pasta sauce with chopped vegetables. Instead of tomato sauce and paste, chop onions and saute them over medium heat in olive oil until soft. Add a few cloves of chopped garlic, and saute for 3 minutes. Pour in a can or two of diced tomatoes, and simmer with your favorite seasonings.

2)Add flavor to your traditional pasta sauce with fresh herbs and spices. Try a few leaves of fresh basil or rosemary. De-seed a serrano pepper, cut it into strips and add it to the sauce; or throw the seeds in too for extra heat. Sweeten your sauce with 1/3 tsp. sugar; this will also reduce the acidic or bitter taste of the tomatoes.

3)Create your own Bolognese. Traditional chefs may argue with the American way of adding meatballs, but they can turn your traditional sauce into something spectacular. Try adding sliced Italian or Polish sausage, Spanish or black olives, browned ground beef or turkey, diced zucchini or chopped pancetta.

4)Cook with wine. One of the most delicious flavors you can add to a traditional sauce for an earthy, authentic Italian meal is red wine. Don't use cooking wine but actual Merlot, Sangiovese, Cabernet or Shiraz. These wines have more body and character, thus giving your sauce a more complex taste.

5)Spice up your Alfredo sauce, too. Red sauces or marinara are not the only traditional sauce a family may enjoy. Add Cajun seasoning and a hint of Tabasco to Alfredo sauce for a spicy flavor. Or whip up an Italian-style spaghetti carbonara, using chopped pancetta or bacon, scrambled eggs, Parmesan cheese and cream or even cream cheese.

I depends on what kind of pasta it is. I particularly like spaghetti aglio, olio e peperoncino which is simple and was common in the part of Italy where I lived. Spaghetti carbonara is also good. Make a bolognese for things like penne. With tortelli di zucca (pumpkin filled tortelli), I particularly like burro e salvia - a butter & sage sauce. Many people also eat it with a ragu sauce. Pappardelle alla lepre (rabbit sauce) is also excellent.

I really like carbonara or tomato sauce-d pasta. I think the key thing, though, is finding seasonings that you enjoy. I myself like to use black pepper, salt, garlic powder, Italian seasoning, and a bit of red cayenne. :)

Pasta tossed with butter, Parmesan cheese, salt, pepper, and steamed broccoli and cauliflower.

I believe to think a lot of the pasta has to do with the type of sauce. I generally put salt, sugar, onion and Parmesan cheese in the sauce to give it flavor. Also, I get tomato puree and not the ready made canned sauces. And olive oil.

Steam some broccoli. Crumble some italian sausage and cook. drain the fat and add the broccoli to the pan. add a teaspoon of pepper flakes and mix well. add to a pound of orichette, campanelle or other shaped pasta. add a cup of grated parmesan, NOT out of a green can. Enjoy.

You want enough water in the pot so the pasta doesn't stick to itself and clump or put one table spoon oil in the water. So grab an 8-to 10-quart pot for 1 pound of pasta and fill it about three-quarters full with hot water.

Those jars of pesto sauce are good, I go for the supermarket own brand, or buy them when they are on offer, they will keep in your cuboard for ages. Also fry up some onions, garlic. a tin of chopped tomatoes, and some tomatoe pureee to thicken.

I also do Roasted Mediterranian veg, Aubergine sliced, onions, peppers, halved tomatoes with a half segment of garlic shoved in, courgettes, and a huge dollop of virgin olive oil. 45 min in a medium to hot oven. YUM.

If you eat meat some sliced ham with the above is an option.

I like creamy pastas as well as tomato based ones,

I use a carbonara sauce and add bits of bacon to it and mushrooms,

Its one of my favourites

To get the pasta to be cooked just right use a lot of water so the pasta will continue to move about and simmer.

When it gets to the stage you want it to be drain it well and return it to the pot and allow to cool and you will have perfect pasta.

If you slightly under cook it when you want to reheat it the pasta will finish cooking

Chetak