This entry was posted on Tuesday, January 19th, 2010 at 5:30 pm and is filed under Italian Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
One of the great things about all Italian recipes is that they are so open to interpretation. There is no canon for the right or wrong methodology for creating pasta, gnocchi or cannolis—you are free to adapt the flavors to your palate. Nowhere is this more evident than in the spectrum of Italian sauce recipes.
Italian sauce is utilized in everything from meat and poultry dishes to pasta and pizza. While the staple ingredients of tomatoes, garlic and olive oil stay the same, the combination of herbs and concentration of flavors is up to you. I prefer to cater the flavor profile of my sauce to complement the particular dish that I will be using it in.
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