Pasta Recipes

[shelleybean]

I like a tangy flavor and when I use straight tomatoes, fresh or canned, I always add a little bit of sugar (or even Splenda) to cut the acidity of the tomato a bit and give it a little tang. A little splash of balsamic vinegar or some dry red wine is also nice. If you use dried herbs, add them early. If using fresh herbs, don't add them until the very end. I also like mine a little spicy and used to use hot sausages or some cayenne but now that I have two little kids eating the sauce with us, that's on hold for a while. I would think the porcini mushrooms would provide an earthy sort of flavor, which sounds good to me.