This sauce is tangy, but you can cut back on the tomato paste and add tomato sauce as other reviewers mentioned. The red wine really gives it great flavor - I used an inexpensive Sangiovese. I also used canned whole plum tomatoes, small cans of paste/sauce, added sea salt, white and black peppers and increased the amounts of garlic and red pepper flakes. This is a great base recipe that you can taste as you go and change to your liking. I used half of the sauce for a chicken pasta skillet: cooked chicken, bell peppers, mushrooms, cooked rotini and mozzarella/parmesan cheeses and then froze the other half to save for spaghetti another night. Thank you Melinda for a great starter recipe and for those that reviewed and gave tips.
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This sauce is tangy, but you can cut back on the tomato paste and add tomato sauce as other...