I love the principal here and that's to take any jar of pasta sauce and doctor it to something approximating homemade. I used Tomato sauce instead of paste,added Italian seasoning and a bit of brown sugar to counter the acidity. As per another website, I also added a pat of butter at the very end - it's supposed to smooth out the sauce and help eliminate acidity. To put this recipe to a real test, I bought the store's cheapest pasta sauce. The end result is really great. The benefit of going this route rather than the 'totally from scratch' route, is a shorter cooking time, and, really, a more reliable end product. I would use this for company any time.
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I love the principal here and that's to take any jar of pasta sauce and doctor it to something...