food
I've been meaning to try that based on the Adam Ragusea video.
re: food
@Tathar It's pretty good! jalapeños are a bit of a weird choice for an italian recipe but i'm not sure what peppers would work better
serranos might be a little more suited
but jalapeños work fine
-F
re: food
Honestly, I'd take some creative liberties with the recipe anyway. Recipe authenticity isn't something I value relative to my sensory diet.
re: food
@Tathar we did too, mostly for convenience. used some canned tomato sauce instead of pureeing tomatoes, and canned jalapeños too (easily found in the mexican section)
-F
re: food
I tried making my regular spaghetti in red sauce recipe with the only bucatini I could get in Florida (it was a new offering), and it was just way too thick pasta and not at all suitable for the recipe. I couldn't figure out what kind of recipe it would work well with, but it felt like I was biting into the thickest and longest macaroni elbows ever.
re: food
@Tathar Bucatini isn't supposed to be very thick--it should be just slightly thicker than spaghetti, as we understand it?
-F
re: food
This is what I used. It's somewhere in between macaroni elbows and a thin ziti. https://www.barilla.com/en-us/products/pasta/collezione/bucatini
re: food
To clarify, it's as long as spaghetti, but its outer radius is between elbows and penne or a small ziti. I thought it was just way too much pasta relative to the sauce in each bite.
re: food
@Tathar actually we would have tried it with bucatini, but our local grocery store didn't have any
-F