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Interesting, thanks. Cumin and paprika are unusual choices for pasta sauce. Especially combined with onions. Does it not end up tasting like chili?
by nate_meurer 8y ago
Interesting, thanks.
Cumin and paprika are unusual choices for pasta sauce. Especially combined with onions. Does it not end up tasting like chili?
- CompelTechnic 8y agoOnly a small amount of cumin, probably 1/2 tsp or less. If I add to much it can start to seem like chili. I go nuts with the paprika though. Adds an unctuousness. Probably add 1-2 tbsp per batch.
- nate_meurer 8y agoHow do you feel about dried basil? It arouses visceral hatred in a lot of cooks, but sometimes we have no fresh, and parsley only goes so far as a replacement. FWIW, there's nothing sacrilegious about your short simmering time. Folks who simmer their red gravy all day are making an entirely different sauce. Gravy can be magnificent stuff, but it's a different food from, say, Marcella Hazan's lighter sauces, the lightest of which is literally nothing more than tomato and butter. I think your recipe strikes a nice balance between the two.
- CompelTechnic 8y agonate_meurer, for some reason I cannot reply to your sibling comment, but I find dried basil to be OK. Fresh basil is certainly better. When using dried, I make sure to add a lot, gotta make up for the lacking volatile flavors.
- nate_meurer 8y agoThanks, that makes sense. I rather suspect we eat a lot more dried basil in restaurant sauces than we realize.
- HeyLaughingBoy 8y agoWell, chili does make a freakishly good pasta sauce!
- nate_meurer 8y agoJust curious here, are you from the midwest?
- HeyLaughingBoy 8y agoI live there; don't know if I could say I was "from" there.