i made a really good sunday sauce last night by trying to jazz up store bought pasta sauce.
started with a small amount og water and aromatics (red pepper flakes, oregano, italian seasoning since out of garlic, salt, pepper, and two bay leaves)
then i added the rigatoni, theres not enough water to cover the entire pasta so i added the sauce while it was cooking and some olive oil. i added the rest of the parm, then let everything cook down until al dente and served.
it tasted amazing.
started with a small amount og water and aromatics (red pepper flakes, oregano, italian seasoning since out of garlic, salt, pepper, and two bay leaves)
then i added the rigatoni, theres not enough water to cover the entire pasta so i added the sauce while it was cooking and some olive oil. i added the rest of the parm, then let everything cook down until al dente and served.
it tasted amazing.
Follow
@Mondobizarrro If you only par-boil your pasta and then bake it in its sauce, it will absorb the flavor more effectively. Keep up the good cooking!
@[email protected]
@DoubleD essentially what i did bc the water reduced too quickly. and the sauce reduced down to its original thickness. the pasta had an orange tint to it from the sauce (and oil)
@DoubleD i added the sauce about a minute after adding the pasta so i could both cook the sauce and the pasta
