When I’m organized I cook tomato sauce ahead of time. It’s insurance against too-busy-to-cook nights. It’s amenable to small portions and saucing pasta practice. The general principle is disaggregating cooking. The more cooking I’ve put in the fridge, the easier…
Category: Short course in pasta sauces
How to sauce pasta
This is a follow-up to my earlier post on pasta sauces. Pasta sauced correctly is a beautiful thing. Learning the proper technique makes a world of difference. Here’s an instructional video from CHOW.com: Here’s another clip from a Food Network…
A short course in pasta sauces: Tomatoes and aromatics
It’s easy to coast. I cooked one pasta sauce for seven years. That sauce still makes people happy. But I’ve finally gotten enough cooking under my belt that expanding my pasta sauce range makes sense.