That does look good . . . we like our pasta sauce quite thick, what's the best way to do that?
I messed up last night while making simple mashed potatoes, carrots, kumara (sweet potatoes), milk, butter, garlic. It was very watery - and I put too much flour into it to firm it up a bit - ended up tasting very floury. I'll make little Rösti-'patties' tonight - - - aside fromflour, what's the best way to fill it up . . . as per above.
You're like a cranky old woman at times, snubbs
This sauce will thicken if you finish your pasta in it.
Assuming you are using dried pasta, boil for 10 -12 minutes in heavily salted water. In a frying pan or skillet, add your sauce and heat up, drain pasta and throw it into sauce with just a splash of the pasta liquid and cook for another 5 minutes, the pasta will absorb some of the moisture from the sauce and the starch from the pasta water will thicken the sauce.
Option 2: make the sauce as the video shows except add the crushed/tinned tomatoes after blending and cook for a further 20 minutes
Obviously, can ya give me a hint as to where it was?
Took me awhile....well played!
Hahahaha . . . totally missed it - thanks, KW
Shoulda just plonked some beans in the ketchup for Snubby.
Woulda sated that miserable vegan prick Panama Hat too
Jeeze, really? Would take some serious watching to get it, if so.
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