A simply flavored sauce that our family never gets tired of.Herb selection basics:Basil and parsley have a fresh flavor that goes with almost everything. Use bay leaf and celery for simmered dishes. Use rosemary and nutmeg for meat dishes. Oregano is great for seafood. Change it up and find your best combination of seasonings and spices!More variation examples:Increase the chili pepper to make arrabiata sauce.Add canned tuna and capers, and use oregano instead of basil to make pasta al tonno e pomodoro.Add cubed potatoes to make paste e patate.Add pancetta (or bacon and black olives).You can also add deep fried eggplant or other vegetables as you like. Recipe by Arsinda.

In my house, everyone is obsessed with this dish. I make it regularly now. I was inspired by my favoritel italian restaurant who serves the best pastas (I'm biased). This sauce is pretty close to their ravioli sauce that I LOVE. I typically make herb chicken or shrimp to go with this. But the pasta alone is wonderful!

the very first dish i mastered... my comfort food...

#mysterybox3 post2

delicious :)

I don't like the flavor of tomato that much, but I love this pasta sauce.Each time I make this, I'm impressed every time that this flavor can be achieved in such a short time.The amount of salt to add depends on how much bacon you add, so taste before salting. The sauce will thin out a bit when you add the pasta, so season it generously. For 2 servings. Recipe by classy

Delicious with the sweetness of tomatoes☆For tomato puree, please refer to Recipe ID 19677772The origin of this recipeI made tomato puree and wanted to use it

I simplified a recipe that a friend of mine who works part time at an Italian restaurant taught me.This is the base of the basic recipes.You can also add canned tuna fish, canned crab, bacon, etc.Add bacon between Step 5 and Step 6, and add the canned ingredients between Step 10 and Step 12.Of course, this basic recipe is delicious on its own. Recipe by *ai*

I have an interest in homemade pasta.Make sure not to knead too strongly. Recipe by Sakrairo

Ok, I'm always in search of perfection as far as tomato sauce goes... It's my own personal "holy grail." (and please, to any and all "real chefs" out there, if you have any suggestions for this recipe, it would be more than welcome) My grandmother made amazing tomato sauce but died from Alzheimers before I could get the recipe from her. Since then I've been experimenting with this recipe constantly. I've tried numerous incarnations, numerous ingredient variants, etc. I feel as if I still don't have it down to perfection, but I have it good enough that it still yields a decent sauce. FYI: this recipe is for a big batch. I designed and cook it this way because it's simply delectable and is perfect to put in containers, freeze, and have on a night where you're simply too busy to make something homemade.P. S. - I know, it's strange putting butter in a tomato sauce, and it seems like alot of butter, but I assure you, that's what makes the recipe.

I made this because I wanted to use up some cherry tomatoes.- Recipe by Seichan no heya