I gave this recipe from Rachael Ray's magazine a try this week. I already have my go-to favorite, but they had me at "red wine." :)
You may get by just fine on jarred tomato sauce, but I love me a homemade sauce just bubbling away on the stove. You know EXACTLY what went into it, and you controlled the quality of those ingredients.
If you looked at the recipe and thought, "Anchovy fillets...ew," I want to challenge you to give them a try. They really just provide a depth of salty flavor to the sauce--I promise it will not taste fishy.
To intensify the flavor of the sauce, you can double the red wine.
Cooking your pasta in the sauce for the last couple minutes infuses the flavor into the pasta, and it keeps your sauce from being too runny.
This didn't replace my favorite recipe, but I did enjoy it! What did YOU think?
ON THE SIDE SUGGESTION: Big green salad, a little parmesan cheese grated over the top of the pasta
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