Thursday, April 7, 2011
The other weekend I made some pasta sauce with canned tomatoes and vegetable stock, and a bit of spices and onion, in order to eliminate sauce-related points from my pasta meals. This was the first meal I had with that sauce.
With tortellini, the sauce is quite good, because the cheesy stuff inside the pasta is enough to mask any undesirable flavors. But with regular pasta, it's not very tasty. I've never liked that tinny taste that comes with tomato sauce. When I make chili, I mask it with lots of chili powder, but I'm not sure how to get rid of it in pasta sauce.