Spaghetti might seem like a simple dish, but across Northeast Ohio and beyond, families prepare this beloved pasta in surprisingly different ways. From sauce recipes passed down through generations to unique cooking techniques, the humble spaghetti dinner reveals our diverse culinary traditions.
The Classic Approach
Many home cooks start with the basics: boiling dried spaghetti in salted water until al dente, then tossing with a tomato-based sauce. But even this foundation varies widely. Some insist on adding olive oil to the boiling water to prevent sticking, while others consider this a cardinal sin of pasta preparation.
Beyond Spaghetti: Pasta Shape Variations
While the article focuses on spaghetti, many families use different pasta shapes for their “spaghetti dinner.” Penne, rigatoni, and rotini have devoted followers who prefer how these shapes hold sauce in their ridges and hollows. Fettuccine offers a wider noodle that stands up to heartier sauces, while angel hair provides a delicate alternative for lighter preparations.
Some Northeast Ohio families with roots in different Italian regions bring their own traditions to the table. Those from Sicily might favor busiate, a spiral-shaped pasta, while those with northern Italian heritage might choose tagliatelle instead of spaghetti for meat sauces.
As one local Italian market owner explains, “The shape you choose should match your sauce. Thin sauces cling better to long, thin pasta like spaghetti, while chunkier sauces need something with nooks and crannies to catch all those good bits.”
Sauce Styles
The greatest variation comes with the sauce. Traditional Italian-American families might simmer a “Sunday gravy” with meatballs, sausage, and sometimes braciole cooking slowly in the sauce for hours. Others prefer a quick marinara made with canned tomatoes, garlic, and herbs that comes together in under 30 minutes.
Midwestern adaptations often include a sweeter sauce profile, with some Northeast Ohio families adding a pinch of sugar or even a splash of ketchup to cut the acidity of the tomatoes. Some households swear by adding a splash of red wine or a Parmesan rind while the sauce cooks.
The debate over tomato paste divides many home cooks. Some swear by adding a tablespoon or two to thicken the sauce and intensify its flavor, while others prefer a lighter, fresher-tasting sauce without it. As one local chef explains, “Tomato paste gives you that deep, concentrated flavor, but some traditional recipes skip it entirely for a brighter taste.”
For many busy families, convenience wins out over tradition. Opening a jar of Prego or another store-bought sauce provides a quick solution on hectic weeknights. Some home cooks doctor these jarred sauces with additional seasonings, fresh garlic, or ground meat to make them their own.
Beyond Tomato
Not all spaghetti dishes feature tomato sauce. Aglio e olio (garlic and oil) provides a simple alternative, while carbonara uses eggs and cheese to create a rich, creamy coating. Some families prefer butter and cheese for picky eaters, while others serve spaghetti with meat-based sauces like Bolognese.
The Great Meatball Debate
Perhaps nothing divides spaghetti enthusiasts more than meatballs. Should they be mixed with breadcrumbs or bread soaked in milk? Fried or baked before adding to sauce? Mixed with beef, pork, and veal, or made from a single meat? And the eternal question: served on top of the pasta or mixed throughout?
As one Cleveland-area grandmother puts it, “There’s no wrong way to make spaghetti, just different ways to make people happy at dinnertime.”
What’s your favorite way to prepare this versatile dish?
