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The Water Cooler
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Speaking of spaghetti...
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<blockquote data-quote="joegrizzy" data-source="post: 3767038" data-attributes="member: 45524"><p>these days, my go to is the half home made alla panna sauce. </p><p></p><p>start with diced red onion and minced garlic sauteed in about 3 tablespoons of olive oil. then add a can of diced tomato with the juice. simmer until softened, then add a jar of alfredo sauce. yes, you can make alfredo sauce just about as quick and easy as marinara, but for me i will just dump a jar of this. always use some milk in the jar to get the remaining alfredo, then whisk that up and continue to simmer. get out the immersion blender for some quick pulses and you've got a somewhat homemade pink sauce that is less heartburn than straight marinara, and imo better taste than an alfredo or red sauce alone. </p><p></p><p>for me the big thing on jarred red sauces are the insane amount of added sugar. once you make your own, the sweetness of the onion and tomato is more than enough; you start to taste that added sugar and you can't untaste it. probably haven't used a jar of marinara or salsa in years, just too easy and cheaper for me to make my own. takes 20 minutes for the frozen meatballs (yeah yeah, making my own meatballs would be even better but i ain't got time for that too!) to air fry and the water/pasta to boil. that's about right to whip up a pink sauce.</p></blockquote><p></p>
[QUOTE="joegrizzy, post: 3767038, member: 45524"] these days, my go to is the half home made alla panna sauce. start with diced red onion and minced garlic sauteed in about 3 tablespoons of olive oil. then add a can of diced tomato with the juice. simmer until softened, then add a jar of alfredo sauce. yes, you can make alfredo sauce just about as quick and easy as marinara, but for me i will just dump a jar of this. always use some milk in the jar to get the remaining alfredo, then whisk that up and continue to simmer. get out the immersion blender for some quick pulses and you've got a somewhat homemade pink sauce that is less heartburn than straight marinara, and imo better taste than an alfredo or red sauce alone. for me the big thing on jarred red sauces are the insane amount of added sugar. once you make your own, the sweetness of the onion and tomato is more than enough; you start to taste that added sugar and you can't untaste it. probably haven't used a jar of marinara or salsa in years, just too easy and cheaper for me to make my own. takes 20 minutes for the frozen meatballs (yeah yeah, making my own meatballs would be even better but i ain't got time for that too!) to air fry and the water/pasta to boil. that's about right to whip up a pink sauce. [/QUOTE]
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