Classic Tomato Sauce Super-Quick Pasta Sauces
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Date: 2020-05-11
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Comments and reviews: 9
D3IM0S
That sauce is just the base, right? Because it looks really bland, not many flavors going on. I like making a bolognese sauce. With onion, fresh garlic, fresh oregano, tomato paste, and ground beef, veal, and pork, and a good tasting wine. And I always add a touch of sugar, because the tomato paste can be very tarty, and the sugar gets rid of that harsh sour taste. And of course salt and pepper to taste. But I usually only make a sauce from scratch like that when I make fresh pasta from scratch and I use my pasta machine to roll and cut the pasta.
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That sauce is just the base, right? Because it looks really bland, not many flavors going on. I like making a bolognese sauce. With onion, fresh garlic, fresh oregano, tomato paste, and ground beef, veal, and pork, and a good tasting wine. And I always add a touch of sugar, because the tomato paste can be very tarty, and the sugar gets rid of that harsh sour taste. And of course salt and pepper to taste. But I usually only make a sauce from scratch like that when I make fresh pasta from scratch and I use my pasta machine to roll and cut the pasta.
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John
Thumbs up to soft core food porn, thumbs down to the omission of any form of herb. I get that it's meant to be simple but if you have the suggested cayenne pepper then chances are you have oregano, basil, a bay leaf. any of the Mediterranean inspired staples that make a sauce better than ok. Onions, garlic, tinned tomatoes and a stock cube would be adequate and edible but about as flat and bland as a tomato pasta sauce could be without being unpleasant.
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Thumbs up to soft core food porn, thumbs down to the omission of any form of herb. I get that it's meant to be simple but if you have the suggested cayenne pepper then chances are you have oregano, basil, a bay leaf. any of the Mediterranean inspired staples that make a sauce better than ok. Onions, garlic, tinned tomatoes and a stock cube would be adequate and edible but about as flat and bland as a tomato pasta sauce could be without being unpleasant.
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OneAndrew
I am sorry ladies but that is not the way to make a tomato sauce. You need to saute some garlic in olive oil. Then add the can of tomatos and some water. Then add some oregano and italian seasoning and simmer for at least 1 hour maybe 2 to your taste on very low flame, add water along the way. Then you will have sauce otherwise you end up with ketchup.
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I am sorry ladies but that is not the way to make a tomato sauce. You need to saute some garlic in olive oil. Then add the can of tomatos and some water. Then add some oregano and italian seasoning and simmer for at least 1 hour maybe 2 to your taste on very low flame, add water along the way. Then you will have sauce otherwise you end up with ketchup.
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Crowrowrow
i appreciate a video that went out of its way to show off canned tomatoes. i prefer them fresh myself, but not everyone has that option. i wish the comments werent full of the usual posturing dipshits trying to look smart on the internet because these kinds of videos are rare and good
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i appreciate a video that went out of its way to show off canned tomatoes. i prefer them fresh myself, but not everyone has that option. i wish the comments werent full of the usual posturing dipshits trying to look smart on the internet because these kinds of videos are rare and good
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Spike
Onions and capers are dead wrong in this sauce. Cooking time should be at least 2 hours with canned tomatoes (5-6 hours wish fresh ones, and without basil and oregano it's simply not an Italian red sauce. Making it right is as just as easy, but it's going to taste right.
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Onions and capers are dead wrong in this sauce. Cooking time should be at least 2 hours with canned tomatoes (5-6 hours wish fresh ones, and without basil and oregano it's simply not an Italian red sauce. Making it right is as just as easy, but it's going to taste right.
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Josh
that's not the way i make my arriabbatta sauce! bit of olive oil into the pan, put the diced chilies in, passata or tinned tomatoes, and then if you want, some chili flakes but you shouldn't need them if you're using two or three chilies anyway. then add to the pasta
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that's not the way i make my arriabbatta sauce! bit of olive oil into the pan, put the diced chilies in, passata or tinned tomatoes, and then if you want, some chili flakes but you shouldn't need them if you're using two or three chilies anyway. then add to the pasta
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Jonas
Poor and broke uni student here lol. I just buy Italian Passata sauce, chop half an onion and 2 cloves of garlic and chuck em all in a pot. Salted and peppered, with table spoon of oil and I just let that cook until my home brand pasta is cooked.
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Poor and broke uni student here lol. I just buy Italian Passata sauce, chop half an onion and 2 cloves of garlic and chuck em all in a pot. Salted and peppered, with table spoon of oil and I just let that cook until my home brand pasta is cooked.
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seasonedtoker
I am so sick of people giving you life-changing advice on how to deal with garlic. how to peel it, how to dice it, how good salt is for chopping, how nicely it crushes under the blade of a knife etc.
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I am so sick of people giving you life-changing advice on how to deal with garlic. how to peel it, how to dice it, how good salt is for chopping, how nicely it crushes under the blade of a knife etc.
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Brett
I just made your exact recipe while watching and pausing this video. I like it so much. Taste great. Only I didn't have any pancetta. and I made way too much sauce per pasta. I like sauce anyway! Hazzaw!
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I just made your exact recipe while watching and pausing this video. I like it so much. Taste great. Only I didn't have any pancetta. and I made way too much sauce per pasta. I like sauce anyway! Hazzaw!
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