Too much sugar in my pasta sauce....

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Executive Chef
Jan 17, 2007
Eastern Long Island, New York
First, sugar should not be used, sweetness comes from tomato. Some sicilian recepies uses sugar but it's a special dish (pasta con le sarde).
There is a rule about sugar, to reduce sweet (to a limit) use salt and vinagre.
Theese are the three basic feeling of palat, sweetness, acidity and salt.
Saying that, not always salt means salt, it could be something with a salty taste.
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