I cooked this sauce for about six hours and would periodically strain the sauce only keeping the liquid each time. The result is an incredibly intense flavor and almost syrup like consistency. Finished the pasta in the sauce with pasta water and a bit of parmigiano cheese.
by drungus76
6 Comments
So you made ketchup
italians would never
stumbled over this post and was suprised it is in r/italianfood !
But…. Why?
I mean… I’m intrigued.
What possessed you to do this? What went in the sauce? Did you use a recipe or is this for experimentation’s sake? Did it taste good? Did it taste like ketchup? NGL it just looks a bit… sterile.
Looks great. I’d eat it.
Oh la la