One thing that I surely like about Indian cooking is that its all about "andaz se" as my mom says, as in there is rarely an exact recipe used for most of the food. There's a list of ingredients and direction to go about it. Rest as they say, is history. Yes because if your hands are experienced enough around the spices, you will create a really memorable history or well ...you can guess it best. So we, at least I find it very difficult to follow any particular recipe to the hilt. Yes I do read about it, just to get the process right. And then do it my way - as you might have seen in the last cookie bars recipe. And I did it again with evryone's favourite - spaghetti. Just emptied the packet in boiling water, and then searched to see what sauce I can make for it. No please don;t run away, it tasted quite good. And why will anything having garlic, onion, tomatoes, milk, mayonnaise and cheese, not taste good?My other favourite way of making sauce is the famous Marcella Hazan's Tomato Sauce. Hers is the no fuss, easy to make delicious universal red sauce. The only ingredients needed are:
- 1 28 oz. can of whole tomatoes (San Marzano brand is recommended, but I normaly use fresh tomatoes and 1-2 tbsp of tomato paste)
- 1 medium onion, cut in half
- 5 tbsp. butter (Not to be substituted by olive or any oil)
Simply put all of it in a deep heavy pan. Cover and let it simmer till tomatoes fully gives way, around 20 mins. Give a stir in between. You can add milk to adjust consistency and grated parmesan or cheddar cheese for the cheesy flavour.
Now just add the cooked & drained pasta to the sauce, and let it absorb the flavours for a few seconds. Now simply garnish with grated cheese (as much you like) and dried herbs and dive in.