|
in ragu, no way. also i don't like ordering pasta at a restaurant, i figure the ingredients costs $3 and they're charging me $20? no way. anyway i usually open a can of stewed tomatoes, do some more stewing, basil and oregano, (more basil), cayenne and red pepper, salt, fried up and cut up onions, loads of garlic (at _least_ one clove, usually 2 or more), mushrooms if i have'm, and some meat, such as an italian sausage or seafood mix. it's good.
most importantly, i only eat the thicker pastas, linguine/fettucine, and always al dente, not fully cooked.
sd
|