I definitely agree that the pasta-to-sauce ratio is way off. I tried this with the sauce recipe doubled, substituting half of the chicken broth with Chardonnay. After letting the sauce simmer for about 10-15 minutes, it tasted excellent, but that disappeared completely when I added the pasta (full 16 oz). The result, even with salt, red/black pepper, and parmesan cheese, was extremely bland. Granted, I'm was dealing with out-of-season tomatoes, but the flavor just didn't carry. Maybe the sauce needed less liquid/more time to reduce. I'm tempted to try it again because of the flavor of the sauce pre-pasta.
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I definitely agree that the pasta-to-sauce ratio is way off. I tried this with the sauce...