Friday Night Spaghetti Night

Friday night is Spaghetti night! For over 20 years, if Husband and I have no Friday dinner plans out, we make Spaghetti for dinner. If we are very ambitious, we make the pasta from scratch and make a huge production of it with hanging the pasta dry all over the kitchen while we make the sauces. This also involves some European music from 60's and 70' to get in the mood, right? As our kids have gotten older and its just the two of us most of the time, the big to do has become a quick dinner instead which means boxed spaghetti cooked then tossed with some tomato, garlic, basil and olive oil and that is it. Tonight, though I've been craving my favorite, the zucchini and Shallots sauce. Husband loves mushrooms so I will be making a mushroom sauce for him as well. When I was planning tonight's dinner, I thought I would offer the same sauces on this weeks menu. I am guessing most of you grew up with spaghetti sauce not so much different than I did. Canned tomatoes, onion, garlic, beef and herbs if in season. If we were lucky, mom would make meatballs. Nothing against all that, but it would be hard to have that every Friday. Years ago, Husband and I used to frequent a traditional Italian Spahetteria owned by Roberto Donna, one of my favorite Chefs. So the idea in this place was that you got all-you-can-eat spaghetti and you just ordered the sauce. It was nearly impossible to try just one sauce but one we always ordered the zucchini when in season or the mushroom and then we would try something new. I would of course try to figure out how the sauce was made and make it the following Friday. I am sure my sauces have evolved in flavor since then but we still love Friday night Spaghetti night and I still love zucchini and shallot sauce. Enjoy

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