Ate this sauce tonight and it was excellent! We like extra garlic, so I used about 5 cloves instead of 2. I had no red pepper flakes (we don't like too spicy), but I just gave it a couple shakes of Tony Chachere's Creole seasoning. When it was nearly done, I tasted it and it was bland. So I then added a few pinches of fresh black pepper and 1/2 tablespoon of salt. That was just right. I reserved the fresh basil leaves for later - made sauce at mid-day, then reheated it to cook homemade meatballs in the evening. That's when I added the basil. The meatball recipe said add a little water as needed so your sauce doesn't dry out while you simmer the meatballs. I used water AFTER I used about a cup of white wine first. I'm sure that added a little flavor! The meatball recipe was from Fabio Viviano's book "Fabio's Italian Kitchen." They were excellent as well. Not sure if there is a similar recipe on this site, but I will check, and if not, I will try to add it later.
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Ate this sauce tonight and it was excellent! We like extra garlic, so I used about 5 cloves...