Big Red and Soft Stuff

Red sauce

Making your own red sauce is easy. Make a ton, then freeze it. For the base, use canned tomatoes from Italy. Pass it through a food mill to get the seeds and skins out. My two favorite flavoring agents are red wine and oregano. At the end of the day, I try to have them stand out.

fresh pasta

I can’t believe how much I have fallen in love with making pasta. A cake walk really. Eat it immediately or keep it in the fridge for later. Very soft, very light, very lovely. Not unlike a unicorn.