I know it looks like this^ but it was a very tasty pasta

A bechamel mixed with tomato, and ground beef cooked in taco seasoning.

It made a very rosee like sauce, and I was hoping for something much whiter, but it turned out delicious.

I'm sure I could plate it better, and my camera is shit so it only contributed to making the dish look like shit vomit on farfalle bowtie noodles

Why are you putting chlii on pasta

^

Looks kinda disgusting

Unless it's like a tomato heavy recipe

Then yum

It isn't really chili but it kinda turned out that way

It's pretty tomato heavy

It's basically a white, cheesy, cream sauce. But the tomatoes totally changed the colour.

Low salt?

Chicken tenderloin lightly marinated with black pepper, chili powder, garlic, and olive oil. Smidge of sharp cheddar on top, toasted bread and (unfortunately) old canned black peppered green beans. Carrots and green tea likely to follow.

Sorry about the feet haha

Tomato and oregano tortellini, boiled in chili powder water to offset the store bought sauce (too sweet). Lightly seasoned with basil, thyme, etc.

@Deleted User I left my textbook at a friends house but I'll get it and show you exactly how to improve that dish 100x

Also, why the FUCK did you boil in chili powder water?

For the future, if you are fine with adding sugar, you can put in lemon juice or something tangy, and it will cut through that cloyingly sweet flavour I'm sure you encountered. Keep in mind the flavours you add need to compliment the dish, and lemon juice doesn't look like a nice addition to that dish. If anything, I'd add in ground mustard seeds to the sauce, and a bit more basil. It will make it much more bitter, but that's where you can offset it with a slight amount of lemon juice.

OR

If you don't want to add a bunch of herbs in, you can add in mushrooms. Depending on if you sautee or fry them, they'll have a different flavour and change the sauce. If you want a bit of a crispier texture, for some textural variety, I would reccomend a light sautee, a very light breading, and then you want to dab off the oil, making sure to take off as much as possible so it doesn't interfere with the acidity present in that tomato sauce.

Lol

Only when necessary

I boiled in chili powder water to give it a little more of an acute zest. Lemon would have been to acidic on the palette, as would have onions or garlic. The pepper spruced it up just enough to offset some of the ridiculous sweetness of the sauce.

It was a night snack. Not some Gordon Ramsey cook off. Though I do appreciate the input, I don't believe pastas are generally that great of a food to begin with, and so consequently I don't care to get into it too much with them.

They're basically peasant food, as are pizzas.

Yep. Sounds good. I totally understand, I never want to put in tons of prep when I come home.

Garlic would have been hard to implement into that sauce as you describe it. But I really don't understand that chili powder move. Even just putting a small amount of cayenne powder directly into the sauce would have done it, you don't need to destroy the noodles to fix the sauce.

The tortellini turned out great actually. I only put it in a few minutes before draining and it turned out quite well.

Think degrees, not extremes.

I would never want to eat chili flavoured noodles

Personally

They weren't really chili flavored

There was literally just a hint of chili spice

Degrees

Scales

Not binary

neadnerthal feet

Size 12 wassup

@[ t v m ]#6030 Nigga