I honestly can’t believe I haven’t shared this recipe with y’all.
Sometimes it’s a family recipe, maybe tweaked, maybe not. I’ve been making my sauce about the same way for the past 12 years or so.
And it’s straight up fucking delicious.
I’ve been tweaking it off and on, depending on my mood and what I’m serving it with.
Sometimes my list gets a little long, but I do have a tendency to get carried away sometimes. That’s how your recipes evolve!
There’s not a damn thing wrong with getting crazy sometimes; it’s how you become a more seasoned chef in your kitchen.
Anyway, there are several components of this seemingly easy dish that can make or break it. Let’s briefly go through three of them.
1) Pasta. You can definitely over cook your pasta, and we don’t want that. Al dente is usually preferred, which means cooked firm to the bite. This method is achieved by cooking it usually no more than 10 minutes. You can also simmer the pasta until al dente. I’ve never tried this, but I’m definitely curious.
2) Sauce. This is the biggest element, to me. I’ve worked on mine for years and continue to adjust. Good tomatoes is key here. I use a combination of crushed and petite size tomatoes in the can. I love Cento San Marzano and Tutorosso. I also like Alessi. Don’t skimp on quality.
3) Flavor. Nobody likes a bland pasta sauce. I have a few key ingredients that will always, always go in my sauce – I know what works. Taste, taste, and taste again while you’re cooking it. Adjust as needed. Play around with it, have fun – you never know what crazy idea may catapult yours way over the top and you can keep it your very own secret if you want to. You can follow my recipe to the letter, or make it your very own if you wish. If you aren’t having fun in the kitchen, it’s time to take a break, but you definitely need to go easy on yourself and don’t overthink it. If it sucks, you’ll know what to do next time.
Here’s your pinnable!