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There are many herbs and spices you can use to flavor your spaghetti sauce. Some common ones include basil, oregano, parsley, thyme, garlic, onion, and black pepper. For a more robust flavor, you can also add red pepper flakes, cayenne pepper, or crushed tomatoes.
You can add garlic to your spaghetti sauce by mincing it and adding it in at the beginning of the cooking process, or you can add it towards the end for a more subtle flavor.
Slightly sharp and a little earthy with a decent dose of spicy heat, red pepper flakes are a great addition to any spaghetti sauce – and they’re one of my personal favorite herbs and spices.
Spaghetti with sage-infused tomato sauce is a classic dish, but you can also use sage in lasagna, chicken parmesan, or any other dish where you would normally use oregano or thyme.
And here’s a little tip: if you’re using ground cinnamon, be sure to give it a sniff before using it. If it smells too strong, it’s probably past its prime and won’t do much for your dish.
This authentic Italian tomato sauce (yes, it’s what you’d call “marinara”) is so quick, and easy to make that it’s ready before the pasta is finished cooking! Read the reviews; when you make this once, you’ll never go back to those inauthentic, sugar-filled, store-bought sauces, or inauthentic American recipes. Buon appetito!
As promised, here is my own “how to make tomato sauce” post. This is continued from my last rant (here) where I dissected BuzzFeed’s attempt to write a recipe for making “the best” tomato sauce, explaining why it was all wrong. (I HAVE ADDED A LINK TO A TIK TOK VIDEO!) 🍝
Actually, this is not “my” recipe—this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. It’s the equivalent to posting a recipe for a basic hamburger in the US.
This is a super quick Italian pasta sauce recipe which is actually ready by the time the pasta is done (usually it’s ready before then). You can choose to make a smooth or chunky sauce according to the tomatoes you use. Just remember, there should be no need to add any sugar, not even a pinch! Yes, it cuts the acidity, but if you use theright tomatoes, thereisno acidity!
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