Hi Everyone,
This is my first post. Hopefully not my last! I've always wanted to learn to cook. The trouble is everytime I screw something up I've quit.
Anyways, I love pasta, especially with a light red sauce. In the cafeteria (yeah I know cafeterias aren’t suppose to be that good) of where I used to work. They made a pasta dish with a light red sauce. They'd mix in stuff I choose like broccoli or chicken or mushrooms. And basically Thursdays was my favorite day to eat because that day was pasta day!
Anyways, I don't work there anymore but I miss that pasta! I've tried to recreate it to no avail. I'm sure the basic part is to make the light red sauce.
One of my early attempts at learning to cook was to try to make that light red sauce. Well my last attempt it turned out extremely acidy. I actually hated it. I never took it up again. Today, I'm more determined than ever to learn to cook better despite hitting walls with my meager skill and talent.
So, I want to ask all of you for help! What are some easy tips for making a nice flavorful red sauce for pasta? Is there anything i can do to control the acid taste? Can I mix in sugar? Should I mix in sugar? I think someone mentioned to me at one point carrots will help. Or tomato paste. What do you guys recommend?
Thanks
This is my first post. Hopefully not my last! I've always wanted to learn to cook. The trouble is everytime I screw something up I've quit.
Anyways, I love pasta, especially with a light red sauce. In the cafeteria (yeah I know cafeterias aren’t suppose to be that good) of where I used to work. They made a pasta dish with a light red sauce. They'd mix in stuff I choose like broccoli or chicken or mushrooms. And basically Thursdays was my favorite day to eat because that day was pasta day!
Anyways, I don't work there anymore but I miss that pasta! I've tried to recreate it to no avail. I'm sure the basic part is to make the light red sauce.
One of my early attempts at learning to cook was to try to make that light red sauce. Well my last attempt it turned out extremely acidy. I actually hated it. I never took it up again. Today, I'm more determined than ever to learn to cook better despite hitting walls with my meager skill and talent.
So, I want to ask all of you for help! What are some easy tips for making a nice flavorful red sauce for pasta? Is there anything i can do to control the acid taste? Can I mix in sugar? Should I mix in sugar? I think someone mentioned to me at one point carrots will help. Or tomato paste. What do you guys recommend?
Thanks