Okay, tried an experiment tonight and failed miserably. I made spaghetti sauce from scratch, well, almost from scratch. Doctored up a jarred sauce so it no longer tasted like a jarred sauce. Just add your own fresh cooked peppers, garlic, onion, and meat to the jarred sauce. Add two cans of tomatoes and let it cook down. Sometimes I also add sauteed fresh mushrooms, but not often since my partner doesn't like them. Once it's reduced by half, you'd never ever know it started its life in a jar. Works every time.
Except tonight. I made it the way I usually do, then decided to do something different. I had a box of angel hair pasta and broke it in half and added it directly to the sauce.
BIG MISTAKE!!
The sauce turned pink and sludgy. There wasn't enough moisture to cook the pasta properly and all the starch from the dried pasta made the sauce icky. It looked like something from a baby's diaper, and was singularly unappetizing.
However, the pizza we ordered later was really good! Not from my favorite pizza place but good nonetheless. My favorite pizza place is the subject of my next post.
In review, my mistake was in not cooking the pasta before adding it to the sauce. Angel Hair pasta is probably not the best pasta for spaghetti sauce, too. So overall, a good learning experience, but a total disaster for dinner.
Take care!
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I haven't learned how to use angel hair pasta either. I would never add it into a thick sauce. I think it's good with thin vegetables and a light sauce.
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