Comments on: A Saucy Tale

By: Blender Benefits

Blender Benefits — Thu, 31 Dec 2009 14:01:16 +0000

This looks great and based on all the comments, I’ll probably give it a try. But only two cloves of garlic?? I love me some garlic and would probably double that

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By: TT

TT — Tue, 26 May 2009 00:14:40 +0000

I am on the Red Arrow back from Calgary as I read this tantalizing recipe, and I think to myself, “Great! Now I crave pasta!” and there is none in sight for at least 2 hours. Damn! Good, evocative work, all the same. Thanks.

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By: Kelsey

Kelsey — Wed, 20 May 2009 17:41:53 +0000

Made this last night and loved this!! Just “tweeted” about it to the world… and added you to my blogroll. Admittedly though, I deglazed the pan with white wine instead of vinegar, since the wine was already on the counter….

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By: Jessica

Jessica — Tue, 12 May 2009 22:46:02 +0000

it’s not just the thickness of the bucarini that makes it hard to eat, it’s the fact that it’s hollow! you can’t suck it!!

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By: cream

cream — Mon, 11 May 2009 23:46:35 +0000

Hey T.
SACRILEGE on the past al dente, dude.
I would go for diced canned. Or better yet, San Marzano that you dice yourself. I tried the fresh romas just because. I mashed them with a potato masher.

Make it for me when you feel the tomats are up to snuff!
So so my favourite pasta dish.

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By: TSS

TSS — Mon, 11 May 2009 20:26:09 +0000

This sounds fantastic.

Also loved hearing about your encounters with sauce as a youth.

I have trouble cooking with fresh tomatoes, they never come out the way I want. I will attempt this when we get some real, in season tomatoes. In the meantime, do you think a tomato puree, or canned tomatoes would yield similar results?

A. introduced me to bucatini. Forking is hard. I like going a little bit past al dente, to make handling easier (sacrilege!).

Love this kind of Italian cooking, simple, rustic, satisfying.

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