zomg my wife makes a fantastic red beans and rice.
Probably just an Emeril recipe, but dayum…
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I LOVE his recipe
indeed it is… after the move in 2 weeks, im gonna try and actually start making stuff with my big nice stand mixer, it will just be keto type stuff, like rolls and bagels. if they are decent enough.
One of my favorites for sure. I’ll make a batch with 2 pounds of dry beans and we’ll eat it for a week.
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Mexican, followed by a lot of gas 
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What food are you planning for Quinceanera?
Would you rather another lgtbq thread
…
?
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I made pasta with red sauce and some sausages. It sounds a lot better than it was. I can’t cook to save my life 
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that’s tomorrow night for me 
Meatball Strobagavanza!
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add a bit of red wine next time
Lol that’s too fancy. If someone’s buying then sure!
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What did you put in your red sauce?
Did you season the water for your pasta?
What sausages did you use? Did you brown them first?
You can’t just grab a can of tomato sauce from a store and expect it to be good. There’s a lot more you gotta put into it to get some good pasta and red sauce.
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That’s exactly what I did. I knew it was going to be terrible, at least. There were no surprises 
the right sausage makes the sauce. right? But I rarely use sausage unless it’s Sunday sauce
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Ground turkey, mushroom and green bean bake. Essentially green bean casserole with meat. We’re cleaning out the fridge & pantry before shopping day tomorrow.
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You of course
For me Friday is eat out night. 
Maybe some salt and pepper breaded catfish, scallops and a baked potato with sour cream and chives.
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./sigh
Okay, get you some garlic. A lot of garlic, Pasta and red sauce needs garlic. Other than pasta and sauce garlic is the most important ingredient.
You’ll also want some dried basil, oregano, and black pepper.
sly wink
Fresh tomatoes are also best for a red sauce, but if necessary canned tomatoes aren’t bad. Just gotta watch the salt content.
It all starts with the pan. You need a big pan.
Get you some high quality sausage and start that in the pan first. I prefer andouille sausage but depending on the flavors you want that may not be the kind you go for. Whatever sausage you get you start by browning it in the pan.
Once its browned take it out of the pan and add in a bit of butter and crushed garlic. I like red onions in my red sauce so I throw in diced onions here at this stage.
Once the garlic is cooked and starts to brown a bit you then add in your tomato sauce, stir vigorously in order to get all the fond scraped up from the sausage to add that flavor to the mix. Also add in your basil, oregano, and crushed black pepper here and stir that in as well. You’re probably looking at tablespoons of the stuff. I don’t really measure I just throw a bunch in to taste. Basil will give you a fresh peppery taste, oregano helps with depth and sweetness, and the pepper gives it a nice bite.
You can also add in some tomato paste to help add depth and thickness to the sauce.
Let it simmer a bit before slicing up your sausage and adding it back in to the sauce.
Towards the end I add in diced fresh Roma tomatoes.
For your pasta make sure to heavily salt the water. Boil until a little after it softens, but don’t overcook it. You want pasta, not mush. You can set the pot boiling while starting the red sauce, add the pasta into the water at the same time as the fresh tomatoes and should be all good by the time the pasta is done actually cooking.
Turn off the heat, strain the pasta out of the water, combine and enjoy.
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Your sauce recipe sounds amazing! You can also get away with a can of good quality tomatoes, half a stick of butter, and and half an onion. Simmer for 45 minutes uncovered and remove onion. So simple and yet so good!
I have no ideal what a quinceanera is ?