pasta sauce recipes

Kitchenbunny

I've just found this recipe in the latest Good Food magazine and will be trying it this weekend. It sounds lovely!

cat4772

didn't want to read and run but I've never come across this before so I'll now know to throw it out if it ever happens to me. Thanks Lazy Liz for the advice.

Decluttering

You might be able to make a new age face mask out of it?

nataz

I was going to roast my chicken tonight, its use by was yesterday (I know I forgot) and today there are very slight tinges of green... is it safe to use? Dont really want to waste it but dont want to poison everyone either

T.F.S.B.I.G.W.S.

Any tips on pate which is supposed to be eaten within 2 days of opening? Perhaps it, as soon as you've spread some on your toast, the tub is returned to the fridge, the 2 days could be extended a bit. I usually freeze whatever is left in the tub (divide into portions) and defrost in the microwave when needed. Anyone any better ideas? Thanks. T

T.F.S.B.I.G.W.S.

I've found an unopened 185g jar of Brandy Butter - best before May 2006. Best before dates are, as far as I am aware, about to become history - but that is a bit old...

iwilldoitthistime

Hi

Can anyone help me with a recipe for Chilli and Tomato pasta sauce? DH especially likes the Lloyd Grossman one which I buy when its on offer for £1, but the full price is more than double that :eek:

Ive tried, but cant seem to quite get it right :rotfl:

thanks x

VfM4meplse

I've never tasted it, but would imagine it's pretty much like any thick arabiata sauce? If you describe the taste / texture of you think is missing, we might be able to suggest a remedy?

Toxic_Lemon

What are the ingredients on the back?

MandM90

Ingredients:

Tomatoes (60%), Tomato Puree, Garlic Puree, Parsley, Sunflower Oil, Sugar, Extra Virgin Olive Oil, Red Chilli, Sea Salt, Concentrated Lemon Juice, Dried Red Chillies.

I think it'll just take some fiddling about; it looks like fry some garlic and fresh chilli, add a good quality tin of chopped toms/fresh overripe tomatoes, rather a lot of tomato puree (or, as they use sugar too just use ketchup), add some parsley, lemon juice and dried chillis and reduce.

I'd find a recipe for arrabiata from a reputable sauce and fiddle around with that a bit.