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(Food.com)   What's your favorite sauce to use with angel hair pasta? LGT one example   (food.com) divider line
    More: Misc, heat oil, Dish, medium high heat, dish, skillet, shrimp  
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397 clicks; posted to Food » on 21 Jan 2021 at 9:54 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



39 Comments     (+0 »)
 
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2021-01-21 6:30:40 PM  
Homemade spaghetti sauce.
 
2021-01-21 6:34:14 PM  
Toothpaste.
 
2021-01-21 6:47:59 PM  
I don't like angel hair (capellini)  pasta as it tends to be  gluey.
I prefer to go a gauge up and do Spaghettini .

A nice lemon, white wine seafood sauce is good. No cheese.
Mushrooms or artichokes are good too.
An al burro. Just butter, cracked pepper and a hint of herbs works.
Caramelized garlic a/o onions, olives and cheese.

That is just me.
 
2021-01-21 7:07:16 PM  
Angel hair requires a light sauce, so tomato/basil/olive oil or a light pesto work.

The best pasta is Bucatini. Discovered it a couple years ago and it's amazing. It's strawghetti, with a hole down the middle. Get a good sauce/gravy, and it'll fill in those holes and give extra flavor.

Also, we've replaced farfalle (bow-tie) with rotini for vodka pasta. Rotini seems to hold the sauce better and stay on forks/spoons easier (bow-tie just slides all over the place).
 
2021-01-21 7:31:18 PM  
Saute some chunks of chicken breast or shrimp in a generous couple of glugs of olive oil, throw in some minced garlic, when the chicken or shrimp is just about done, throw in some halved cherry tomatoes and a handful or two of baby spinach. Toss it around until the spinach wilts a little, then dump it on top of angel hair.
 
2021-01-21 8:29:46 PM  

aimtastic: Saute some chunks of chicken breast or shrimp in a generous couple of glugs of olive oil, throw in some minced garlic, when the chicken or shrimp is just about done, throw in some halved cherry tomatoes and a handful or two of baby spinach. Toss it around until the spinach wilts a little, then dump it on top of angel hair.


This or even just canned chunked toms is fine. I lived on this in college, often no protein or spinach
 
2021-01-21 8:50:57 PM  
Honestly I'm more like to just serve it with olive oil, garlic, and red pepper flake. Topped with Parmesan cheese.
 
2021-01-21 9:05:28 PM  
angel hair is too soft for me, i'd rather have the sauce with a spoon and some crusty bread!

-or any bigger pasta.

my go-to long noodle is linguine. for chunky i like cavatappi, rotini, farfalle, and lately these guys! they are fun and are easy to eat with a big spoon!

Fark user imageView Full Size
 
2021-01-21 9:37:04 PM  
Butter. Olive Oil. Maybe with some basil.
 
2021-01-21 9:59:55 PM  
Ketchup
 
2021-01-21 10:08:40 PM  
ok, my mom loves angel hair- with the lemony sauce of chicken limon or chicken piccata.

she also likes it with thin, light marinara and fresh basil
 
2021-01-21 10:09:00 PM  
Cracked pepper toasted in butter, with a touch of garlic, and a reasonable amount of parm melted on in the process of tossing the noodles in the butter.
 
2021-01-21 10:14:22 PM  
Olive oil, minced garlic and basil ribbons. Sear a few sea scallops in garlic butter and slide them on top with a sprinkle of Parmesan for good measure.
 
2021-01-21 10:21:14 PM  
Capellini gets gluey/mushy way too easily for almost anything. Just stick to spaghetti. Most of what I like to cook needs it thicker (like I like my women) so linguini/fettuccine. I literally just finished washing dishes after cooking chicken w/ spaghetti, limoncello/lemon, pink peppercorns, cream, and parmesean.
 
2021-01-21 10:27:17 PM  
Shuck a dozen cherry stone clams. Mince them. Shuck another 12 and put on ice.
Reseve any  juice.
Heat olive oil. Drop minced garlic in and as soon as it turns white add minced clams, flip. Add juice and reduce with oregano, basil, and splash of white wine.
Toss your drained, not rinsed pasta in and stir and flip, removing for heat and serve on plate with fresh chilled cherry stones, shucked and a wedge of lemon.
 
2021-01-21 10:31:23 PM  
Pancit
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2021-01-21 10:41:22 PM  
Leftover salmon some olive oil, garlic and pepper. Toss with the pasta.

/Hit it with some lemon pepper or herb if such is your desire.
//Go-to for leftover salmon. Only cooking is boiling the pasta.
///Salmon also tends to not make it to the next day.
 
2021-01-21 10:51:43 PM  

skyotter: Pancit
[Fark user image 300x222]


That's a good answer too.
 
2021-01-21 10:53:53 PM  

blender61: I don't like angel hair (capellini)  pasta as it tends to be  gluey.
I prefer to go a gauge up and do Spaghettini .


Ditto, except I prefer Vermicelli.
 
2021-01-21 11:17:16 PM  
Puréed kimchi, gochujang, toasted sesame seed oil, and miso.
 
2021-01-21 11:20:38 PM  

skyotter: Pancit
[Fark user image image 300x222]


Wow, that's a winner!
 
2021-01-22 1:23:45 AM  
4 cloves of garlic is hardly what I would call garlic sauce.
 
2021-01-22 2:25:50 AM  

Rev.K: Toothpaste.


ew

My preference is Alfredo but if you must use something new then let's try something else.
 
2021-01-22 4:51:39 AM  
Parmesan, pasta water,butter, white pepper and a egg.
 
2021-01-22 4:59:18 AM  

blender61: I don't like angel hair (capellini)  pasta as it tends to be  gluey.
I prefer to go a gauge up and do Spaghettini .

A nice lemon, white wine seafood sauce is good. No cheese.
Mushrooms or artichokes are good too.
An al burro. Just butter, cracked pepper and a hint of herbs works.
Caramelized garlic a/o onions, olives and cheese.

That is just me.


Fark user imageView Full Size


I'll take anal burro for $200, Alex
 
2021-01-22 5:06:29 AM  
But seriously, egg angel hair with white clam sauce. I find the egg version much less mushy, and it complements a finer sauce much better
 
2021-01-22 5:24:40 AM  
Fark user imageView Full Size


/Fight me
 
2021-01-22 6:27:58 AM  
Some homemade pork neck bone sauce is good.
 
2021-01-22 7:17:23 AM  

Axeofjudgement: [Fark user image image 425x425]

/Fight me


cdn.drawception.comView Full Size
 
2021-01-22 7:21:16 AM  
The Chili wars begin......

Axeofjudgement: [Fark user image 425x425]

/Fight me

Fark user imageView Full Size

 
2021-01-22 7:46:56 AM  

smokinjoesolar: The Chili wars begin......

Axeofjudgement: [Fark user image 425x425]

/Fight me

[Fark user image image 289x445]


Fark user imageView Full Size


I'm not proud, any port in a storm.
 
2021-01-22 9:23:21 AM  
Browned butter.  That counts as a sauce, right?
 
2021-01-22 9:26:56 AM  
The recipe that the LGT is almost perfect.  I'd use more garlic and add pine nuts and anchovies.
 
151 [OhFark]
2021-01-22 9:44:57 AM  
White wine, butter, garlic, shrimp
 
2021-01-22 10:30:56 AM  
 
2021-01-22 10:36:34 AM  
Homemade bolognaise
 
2021-01-22 1:58:09 PM  

Evil Mackerel: [Fark user image 850x478]

Cacio e Pepe Recipe


I think a thicker noodle like spaghetti or bucatini (as listed in that recipe) are better suited for this.
 
2021-01-22 3:27:05 PM  
Shrimp Alfredo made with one to two blocks of cream cheese: https://twitter.com/alex_abad​s/status/​1349932249794322432?s=21
 
2021-01-22 3:35:23 PM  
Angel hair pasta should be very rarely chosen and when it is it should be al dente to almost crunchy.

The very traditional run-by-a-mean-old-lady-from-Naples place by me only serves it puttanesca, and extremely al dente.  It is the ONLY dish I will eat with anchovies or black olives, both of which I hate - but her chef has just the touch.  It's weird.
 
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