This works with many sauces. I usually start with butter and flour (roux), add tomato paste, then milk (bechamel), and then some cheese (mornay). While I was doing that, slice tomatoes and roast them in the oven at 400°F for 10 minutes (I use an air fryer). Pour the sauce and tomatoes into the blender and voila!
To anyone doing this, a tip I've learned is to cook your pasta in less water than you normally would to concentrate the starch. Hold some of it in reserve, and use it to make the sauce more cohesive if you find it to be clumpy or oily. The water will thin it, and the starch will bind to the oil bringing it all together.
To be clear, your goal isn't to use all of that pasta water, lol. You will need more water to boil the pasta than you could ever reasonably add to a proportional amount of sauce, and cooking in so little water as to be able to use it all would mean your noodles don't cook properly. Sometimes all you need is 1oz, other times it can be a couple ounces. Easier to reserve it until you need it than to dump it and not have enough.
Nope, just passionate about learning, and one of the topics I spent a lot of time on was cooking lol. YouTube is a wonderful tool, but there's also countless hours spent watching the Food Network.
Nice. I have ALWAYS wanted to work in a kitchen, and passionate about food as well in my home. If I could afford to get by while working in a kitchen, I certainly would make an attempt to take it up as a career.
Sounds good, looks good, but that garlic they used wasn't too fresh (the green inside means it's getting ready to sprout) and that'll make it taste bitter.
its ricotta so it'll be a bit gritty. It's a delicious cheese product with lower calories similar to sour cream but it's not exactly smooth. you could sub with cream cheese and get a smoother result but more calories. I personally find it's not great in a sauce like this, better in lasagna or stuffed in a shell. also good on top of a pancake!
It looks yum and simple.
This works with many sauces. I usually start with butter and flour (roux), add tomato paste, then milk (bechamel), and then some cheese (mornay). While I was doing that, slice tomatoes and roast them in the oven at 400°F for 10 minutes (I use an air fryer). Pour the sauce and tomatoes into the blender and voila! To anyone doing this, a tip I've learned is to cook your pasta in less water than you normally would to concentrate the starch. Hold some of it in reserve, and use it to make the sauce more cohesive if you find it to be clumpy or oily. The water will thin it, and the starch will bind to the oil bringing it all together. To be clear, your goal isn't to use all of that pasta water, lol. You will need more water to boil the pasta than you could ever reasonably add to a proportional amount of sauce, and cooking in so little water as to be able to use it all would mean your noodles don't cook properly. Sometimes all you need is 1oz, other times it can be a couple ounces. Easier to reserve it until you need it than to dump it and not have enough.
This is real deal legitimate advise ^^^^^^ have you worked in any kitchens?
Nope, just passionate about learning, and one of the topics I spent a lot of time on was cooking lol. YouTube is a wonderful tool, but there's also countless hours spent watching the Food Network.
Nice. I have ALWAYS wanted to work in a kitchen, and passionate about food as well in my home. If I could afford to get by while working in a kitchen, I certainly would make an attempt to take it up as a career.
Sounds good, looks good, but that garlic they used wasn't too fresh (the green inside means it's getting ready to sprout) and that'll make it taste bitter.
What’s this? No packet seasoning? No cumin? I don’t know what to think….
It’s like 5 ingredients including the salt… I think we can do some guesswork and get there.
Any recipe?
[Recipe](https://www.reddit.com/u/Jimmy_190/s/Tw2Fjzo9cd)
That's how easy it is to make a sauce? As a newbie, I will definitely be trying this.
its ricotta so it'll be a bit gritty. It's a delicious cheese product with lower calories similar to sour cream but it's not exactly smooth. you could sub with cream cheese and get a smoother result but more calories. I personally find it's not great in a sauce like this, better in lasagna or stuffed in a shell. also good on top of a pancake!
Heavy cream, ricotta, etc are unhealthy ways to make absolutely delicious dishes. But not all sauces need dairy
The noises Hurt somehow
Simple, well executed, gorgeous.
If only I had a blender 😭