Saturday, January 29, 2005

The Sauce

I made the sauce again tonight. Five quarts worth of Italian tomato goodness. The key to good sauce is shopping at a wholesaler so you can make the best sauce in the world for cheaper than the crap in the supermarket called Prego and Ragu. You don't need sugar in a good sauce.

The key to a good pasta sauce is a few ingredients: fresh basil, peccorino romano, imported tomatoes, and imported olive oil. Do whatever you wish from there.

I like some banana peppers, cubanella peppers, onion, and garlic. And I'll finish tonights meal with sauteed mushrooms and spinach.

Barilla makes the best dry pasta.

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