Cooked Onions and Peppers in my pasta!!

"Shamoononon drives like a farmer" (shamoononon)
06/09/2015 at 15:05 • Filed to: Lunchopnik

Gross, gross, gross, way to ruin a perfectly good fettuccine Alfredo. I can still taste the slimy little things.

. I even tried to remove them all but was unsuccessful. WAY TO RUIN MY LUNCH, GUYS!

At least the garlic bread was good...

DISCUSSION (17)

thebigbossyboss > Shamoononon drives like a farmer
06/09/2015 at 15:06

What’s a matter with you? Onions and peppers belong in red pasta not white pasta!!

Shamoononon drives like a farmer > thebigbossyboss
06/09/2015 at 15:08

I didn’t do it, the crapeteria did. I totally agree.

CalzoneGolem > Shamoononon drives like a farmer
06/09/2015 at 15:09

I’m going to have to disagree with all of that.

Shamoononon drives like a farmer > CalzoneGolem
06/09/2015 at 15:09

You would be wrong though.

thebigbossyboss > Shamoononon drives like a farmer
06/09/2015 at 15:10

Oh I see, I see. I brought my famous trademarked pizza lasagna to work today. No regrats.

I got the recipe from my ex fiancee, even before we dated. I should get a t shirt “I got engaged and all I got was this lasagna recipe”.

CalzoneGolem > Shamoononon drives like a farmer
06/09/2015 at 15:11

Fine you’re right it probably would have been better if the peppers and onions were raw.

Textured Soy Protein > Shamoononon drives like a farmer
06/09/2015 at 15:17

I’d keep the pasta, peppers and onions and ditch the alfredo sauce. I hate cream sauce. They are terrible unless done really well, and that is rare.

I also hate that here in Wisconsin all your middlebrow generic Americanized Italian restaurants feel compelled to add a bunch of extra dairy to dishes that don’t call for it.

Chicken parm? No marinara sauce for you, here’s some tomato sauce with cream in it. Chicken marsala? Here’s your marsala wine sauce, with some fucking cream in it. Penne with sausage and peppers? Why yes, we did put a giant blob of ricotta cheese on top. Hell I’ve even seen places add goddamn cream to linguine with clams which is supposed to be a white wine & butter sauce.

We have suitably chefy type Italian places that don’t pull this nonsense, but sometimes you just want some mom-n-pop style Italian takeout and all those places here just go buck wild with putting dairy where it shouldn’t be. It’s infuriating.

505Turbeaux > thebigbossyboss
06/09/2015 at 15:26

I brought in some baked Ziti myself (with my homemade red sauce). Pasta is killin it today

FKA-RacecaR > Textured Soy Protein
06/09/2015 at 15:27

Great, now I’m hungry for some good Italian food. Thanks a lot.

thebigbossyboss > 505Turbeaux
06/09/2015 at 15:29

My lasagna is special. It is pasta but tastes like pizza. :D

505Turbeaux > thebigbossyboss
06/09/2015 at 15:29

I am okay with that for sure!

uofime-2 > Textured Soy Protein
06/09/2015 at 15:38

That has become a problem with all kinds of food now, specifically cheese.

I love cheese, but I don’t need a half inch thick slathering of it on everything!

uofime-2 > thebigbossyboss
06/09/2015 at 15:39

Pasta that tastes like pizza huh? You have my interest.

Are you going to share the recipe or do I need to find and become temporarily engaged with your ex?

thebigbossyboss > uofime-2
06/09/2015 at 15:42

Hahaha. I wouldn’t recommend being engaged with her. I’ll post it up tomorrow, it is written on a sheet of paper at home.

lone_liberal > Shamoononon drives like a farmer
06/09/2015 at 15:45

I like onions and peppers in pasta, but not in Alfredo! What the hell is wrong with them?

Textured Soy Protein > uofime-2
06/09/2015 at 15:46

Oh yes, the generic Italian joints around here are certainly guilty of over-cheesing things as well.

It’s not much of a problem for me anymore though because generally I avoid eating much pasta or any other refined carbs. I don’t pull any of that gluten-free nonsense but if I eat carbs it’s usually in the form of whole grains like brown or wild rice, barley, quinoa, etc.

On the rare occasions I do indulge in pasta it’s either at a chefy place, or I break out my pasta crank and make it myself. Because I’m the type of guy who owns a pasta crank.

uofime-2 > Textured Soy Protein
06/09/2015 at 16:04

own your pasta crank proudly!

I make gnocchi twice a year, and I’ve thought about buying one to make other stuff for those special occasions.