You guys all know it. You make spaghetti. Make yourself a plate/bowl. You always put WAAAAAAY too much sauce and not enough noodles on your plate. Noodle heavy is the way to go. I get it’s not “unpopular” but your initial ratio is always off. Do more noodles you fools..
Edit: I stand corrected. It’s unpopular as can be. The pasta IS the meal people. The sauce is just an addition. Just drink seasoned tomato juice at this point if you disagree you disgusting mongrels.
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> Do more noodles you fools..
Counter point: the extra sauce left over at the end is what the garlic bread is for.
I’m hungry, come over here and make me some spaghetti and show me how it’s DONE
I load my plate with an unhealthy amount of spaghetti, then I cover it with as much sauce as my plate or bowl will hold. There’s no such thing as too much sauce.
I’ve learned with experience that more pasta and less sauce is better. With olive oil drizzled on top and grated parmesan.
Most people actually just cook a full 1lb box of noodles and then at the end dump a single jar of cheap unheated pasta sauce into it and mix it together, assuming that because pasta is sold in 1lb boxes and pasta sauce is sold in 24oz jars, that must surely mean that’s the proper ratio.
Nah, if anything I’d rather drown my noodles in sauce. Dry spaghetti sucks.
The sauce gets mixed in the pot with the spaghetti. I make the ratio as the chef.
Oh, I never put enough sauce in mine, and I’m always annoyed at myself after.
Finish noodles in the sauce – cook until al dente and put them in the sauce pot
Problem solved
People are allowed to like having more sauce than noodles. What sort of weak foundation are you basing your opinion on other than “just because”?
Upvote for an unpopular opinion. Enjoy your dry ass noodles.
No
Counterpoint: tomorrow’s leftovers will soak it all up
Light sauce is fine in Italy, but for Olive Garden and my home….give me extra sauce so I can bathe in it later.
I always experience it the way you prefer and it’s so terrible
I tend to do the reverse issue and often have too much pasta relative to the sauce.
Hot take: if you add noodles to your plate and THEN sauce on top, you’re doing it wrong.
ALWAYS add your noodles straight into your pot of sauce and mix them before serving.
Always noodles to sauce, never sauce to noodles.
This is the way.
I’ll take the overwhelming ” i love sauce” replys as a true popular opinion. My point stands
This seems like a you problem
>spaghetti noodle
Isn’t it just…spaghetti? Aren’t noodles specifically made of rice?
Am I overanalysing this?
Totally agree with more pasta less sauce. Glad to see there’s someone else.
the noodles are just the vessel to get sauce in my mouth
My sauce is usually super meaty and mushroomy and I’m here for the sauce. Noodles are a medium of delivery
You use sauce? Ewww, butter ‘n sketti for me plz
Im honestly with you on this if it is a tomato sauce. I just like enough sauce to coat the noodles.
Now if its alfredo… fuck you I want those noodles drowning.
Sorry, I can’t take you seriously calling them “noodles”
The great thing about cooking is it doesn’t matter as long as it tastes good and is enjoyable.
The only thing that makes spaghetti good is the sauce. Why wouldn’t you want more of it? Same is true with most pasta recipe, you always compensate for when you had it in a restaurant and they skimp on the sauce.
The sauce is where the flavor is though.
You’re wrong for not mixing them anyways you wouldn’t have this issue then
Sauce fiend here. There’s no such thing as too much sauce. You get my vote.
Here’s my upvote for your unpopular opinion
I’m confused about what you mean by homemade.
If you’re referring to the ratio people use then maybe but if you’re cooking noodles then adding sauce on your plate you’re doing it wrong anyway. I think you really have a problem with how people cook.
Cook the noodles, put them in a pan and then cook them for another minute with the sauce. It doesn’t matter how much sauce you put in if you just fork out the noodles in the pan, they’ll be adequately covered with sauce.
One rule of cooking good pasta is that the taste of the pasta is as much a part of the dish as everything else – it’s not some tasteless scaffolding to pour sauce over. That taste should be brought out and emphasized, not buried.
That said, I make my own sauces (fresh ingredients and 8+ hours in the oven) I will sometimes break that rule and drown my pasta in it because that shit is delicious and it gives me an excuse to eat more of it with good bread.
But yeah if you’re just covering your ‘enriched noodle product’ in Prego or whatever then god help you
“Where’s the gravy?” Paulie Walnuts to the server, in ITALY.
Naw, like soup y’all. Homemade sauce does all the heavy lifting. But I’m not actually a pasta fan honestly.
I’m sorry you assume I know how many noodles it actually makes when I put dry noodles on the pot? It’s guessing and I’m always wrong
How do you know my sauce to noodle ratio?
You are correct. The sauce is there to coat and flavour the pasta – the pasta is the meal not the sauce. Downvote all you like – I’m still correct!
Gotta be the right sauce or I agree. Chunky sauce that doesn’t like to stick to the noodles can be good with macaroni or a little pile off to the side but for sgetts I want it covered with a nice smooth stick to the noodles sauce with 3 or 4 big ass meatballs to break up the carb impaction heading towards my Intestines. The stuff that you can dip a spoon in the next day and it coats it like primer.
No more sauce is better. I always end up adding more sriracha etc as well. Who tf wants more noodles. Ends up dry af
Coat noodles in pot. Put noodles on plate. Then pour a ladle of sauce on top as you would with mash potato. I like a thicker sauce on top that will basically remain on top.
Spaghetti is the ONLY dish in the world where I like my home made cooked version better than a restaurants’. Why? Cuz they they go cheap with the meat sauce!
I’ve has it your way, i prefer mine lol.
Hotter take: spaghetti is mid as fuck and I almost never crave it
You’re right, the ratio is off- way too many people cooking their sauce until it’s a thick meaty paste and then just put a tiny amount on top of the pasta.
I want my spaghetti bordering on soup.
I have meat in my sauce and I want every bite to have: noodles, sauce with meat chunk, parmesan cheese.
And one time I saw this guy put too much butter on his toast. It was way more butter than I’d have preferred!
Its my plate, only I get to decide the correct ratio. Nerd.
I don’t know why some people cook pasta and are stingy with sauce. Heck, why don’t most people actually make bolognese with the meatballs? Why am I only allowed meatballs with Napoli sauce? Who said that’s a rule?
Sauce sauce baby!
I agree. I want lubed noodles, not noodle soup
Why are any of you covering noodles with sauce? You cook a pot of sauce then put the noods into the sauce pot. Then simmer for a bit.
Fucking savages.
Im no gourmet but typically I find myself either going back for more sauce or wishing for more.
I agree with you. Even at restaurants it’s especially heavy. I also am not a fan of hamburgers etc. with several tablespoons of sauce or other condiments on them.
I toss my sauce with browned butter until it reduces a bit, and then add noodles and cheese. Toss to mix. Serve. Never goopy. Great flavor. Excellent mouth feel.
Bruh, spaghetti is my ultimate meat meal, I do a 4 meat spaghetti marinara, it’s waaaayyyy too thick but wonderful nonetheless
I load it with sauce because I’m eating my cheesy algarlic bread you fool
I think a lot of this is due to you not having a thick enough sauce for your preference. The sauce coats most of the noodles but never sticks to them so you get saucy noodles but a bunch of leftover sauce because it never stuck. I personally don’t like this because I like dipping my bread stick/ garlic bread in my leftover sauce, but if you don’t want that you should thicken up the sauce to when you twirl your noodles, the sauce comes with it.
You don’t tell me how to eat my spaghetti soup!
The true mongrels are the ones who put the noodles on the sauce.
My spaghetti sauce is full of peppers, mushrooms, ground beef, steak nuggets, bacon, and other stuff, the noodles are a vehicle for the sauce.
Says you… I like it drowning
As a Tomato enthusiast, I disagree with your assessment.
You ain’t never had my spaghetti sauce. Slow cooked with neckbones, “sosseeeeg” and veal/pork meatballs. And of course garlic, onion, romas, green peppers and herbs and spices. Oh yeah, the linguini too. Preferably spinach.
I get not everybody has Italian heritage but has no one in this thread seen the Sopranos? You don’t just dump sauce on top of pasta on a plate, you are suppose to put the sauce on the drained pasta in a pan or pot with heat on low medium and keep stirring for a few mins so the sauce coats the pasta.
100%. most salad to salad dressing ratios are also off. and don’t forget the bread to cheese ratio in a grilled cheese
My Tomato and ground beef sauce is so delicious, I sometimes eat it in bowl like a soup.
You can never have too much sauce, at least not with my recipe
You put tomatoes on your spaghetti? Heathen.
Olive oil, fresh herbs, cheese, pasta water, garlic, onions, and a limited selection of specific spices, and very limited amounts of all those this so you don’t overwhelm the noodles. Those are the things you put on spaghetti. Not the abomination that is tomatoes.
Many times i skip the spaghetti and just have a bowl of sauce with some fresh crusty bread.
I don’t want my pasta swimming, but I don’t want it dry either, so I find a happy in between, and throw in sliced black olives, and canned mushroom pieces into the sauce. Oh, and don’t forget to let your freshly oven baked meatballs sit in the excess sauce off to the side for a bit as they sizzle and absorb it before tossing them in with everything else!
The perfect ratio is exactly how much you desire. But the best spaghetti is when you let the noodles sit in the sauce and everything marinates together, especially good the day after.
Dry ass noodle eater! Lol!
I like pasta on the drier side too. Pizza I like more sauce though. Go figure.
You cant have an opinion in this one because the proper ratio is a fact set by the IPA, italian pasta authority, which governs all pasta rules in the whole world.
Strand pasta needs to GTFO in general.
The noodles are a vessel to carry the sauce to my mouth. Why would I want more vessel and less cargo?? This is most definitely a troll attempt.
More protein in the sauce
Pasta is filler. Meat is the meal. Sauce is the flavoring.
You are asking for more shell and less taco. Or more bread and less turkey. More potatoes and less steak. Those cheap to produce high carb fillers are added to meals so poor people don’t starve.
Pasta, beans, rice, bread, potatoes, corn – this stuff is all feed crops like wheat. Too many kids grew up on Ramen and thinks that’s what real food is supposed to be like.
So, you’re telling me my Italian mother was wrong? Gutsy move.
It is an unpopular opinion, no need to call em disgusting though🤷♂️