RecipeMuncher

This pasta sauce looks much better than the previous Tomato-Chicken Curry Sauce. Like how Chef Michael Symon judges a winning burger by its form factor: bun to patty ratio, I guess it also applies to a decent pasta: pasta to sauce ratio. Previously, there is just too little sauce. I usually don’t use canned tomatoes of any sorts when I cook my pasta sauce. I start it off with fresh tomatoes. Evidently, such a sauce may not be as rich as that served in pasta cafes/restaurants, but I do enj (...)