There are all kinds of commercial sauces available for pasta, and they all have one thing in common: THEY SUCK! Generally, they are too sweet, too watery, and too ketchup-like. And if you’re really unlucky, it will have all kinds of things that should never be in sauce-from-a-jar, like eggplant or parmesan. I mean, really? Parmesan cheese IN a tomato sauce? Barfalicious!
So needless to say, I make my own. And here’s the recipe. (more…)
