For my lunch today. Was pleasantly surprised how the pasta didn’t become too watery even with onion and mushroom (maybe also because I only used 100g of tomato purée for 2 servings). Adding red pepper was a great idea because now my body is hot in this cold weather in Japan. Thank you for your recipe!
tomo_ya @tomo
Great you enjoyed it. I never had an issue of too watery, maybe I cook longer to make the sauce dense, and I also often add pasta boiling water in the pan not to make the sauce too dry.
