Made some spaghetti.
The red sauce is made from scratch. (Cut my own tomatoes up, etc.) The red sauce is garlicky, tangy, yet very slightly sweet. It is not very chunky, and it is NOT runny, meaning, there is no red watery runoff after I put the sauce on. I got it to do this by putting in just the right amount of tomato paste. I think that red watery runoff is gross and, for me, it's a sign of a bad red sauce.
The Parmesan Cheese comes from New York. (my dad gets it for me...good stuff.) Obviously, I grated it. Looking back, I'll use the coarse side of my grater so it will make the Parmesan Cheese chunks, much much smaller.
Of course, I made this with angel hair pasta. The pasta came out PERFECT this time. Aldente. Very hard to do, and i rarely succeed. Twas luck. After I verified that the pasta was about 20 seconds away from being "al dente", I removed them, and put them into the strainer. The pasta cooks just a tad longer while sitting in the strainger, which is why i pull them out just a tad before they are perfect...but it doesn't work most of the time..but this time, it did. Well, shortly after I put it in the strainer, I put olive oil on the pasta. The olive oil I used is super extra virgin, taken from the first cold pressing. It is Carapelli Olive Oil.
Here's what's missing, and will be added next time:
Italian Sausage. The sausage link will be pan-fried, first, and then added to the heating red-sauce.
Pepporoni Chunks. I will cook the red sauce WITH the pepporoni.
Both of those Italian meats add a better flavor to the sauce, as well as adding a delicious meat to eat with the spaghetti.
As is, I would rate this attempt 6.5 out of 10. Was good, but could have been better. I'm hoping the meats will add an additional 2 points.
Here's a meal I had at work. It was second lunch. (I eat two lunches.) It's two pepperjack cheese sticks from Sargento, and 6.4 oz of chunk light tuna (in water).