I've always been pretty dissatisfied with bottled pasta sauces, so, I've taken to making my own tomato pasta sauces. As I don't measure things, it's always a bit different and is made, thusly:
1 600-700mm can of Tomato sauce
Start simmering, and add (to taste):
Fresh cracked black pepper
and the spice that kinda makes things a bit different: Yellow curry!
It should be fairly heavy on the garlic and kinda spicy.
I tend to use a fairly large dose of garlic, onion and Italian seasoning for base flavours, and moderate amounts of chili powder and curry, with enough pepper and cayenne to give a nice nip to it. I also tend to simmer some grated Parmesan into the sauce, as well as putting it on top on the plate too
I also tend to make this with a meat. Generally, I use hot Italian sausage or chicken, which I cut and cook in the pan, then ADD the tomato sauce and start spicing, so the flavours all mingle nicely. It can be done with beef or whatever you like... or if you just prefer sauce, left as-is.
I prefer using fusilli, but you can use whatever pasta you prefer
3 blog comments below
Seems I forgot to mention the Curry Powder in the ingredients list (though I mentioned it in the prep description). Really, that's probably what makes my Italian-esque pasta sauce different from the rest
Ankhanu on Wed Apr 24, 2013 2:46 am
This sounds like a great recipe. I'm not huge on pasta because I can never really find the right sauce. I'll definitely have to try this, play around with it a bit.
TheGremlyn on Wed Apr 24, 2013 4:09 am
This is one of my favourite dishes - also with meat. So I'm definitely going to try it out very soon.
deanhills on Wed Apr 24, 2013 9:04 pm