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I halved the recipe as I was only cooking for my mother and myself, and there was still plenty of sauce left. I also omitted the prosciutto and substituted mushrooms. And in all, this turned out to be very good, if very much on the salty side. I had to put in a lot of pepper to counter the saltiness. if I made this again I'd definitely use low sodium stock. The sauce was very thick, which I really enjoyed! And the black pasta made it look very pretty. Even though my mom wouldn't eat the black pasta (I made separate plain spaghetti for her), she actually really liked the sauce, which surprised me. I'll definitely try some suggestions in the reviews...sun dried tomatoes and pine nuts sound wonderful with this!
Date Posted: Aug. 3, 2009
Photographer:
Cooking Level: Intermediate
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