- 18 Mar 2018
- Local time
- 1:36 PM
- Christchurch New Zealand
Firstly, I should state that I NEVER buy spaghetti sauce - at least not for my family´s consumption. Never, ever.1) Reduction of water when applied to pasta.
2) The sauce's ability to adhere to pasta noodles.
3) The retention of flavors in good melding when the sauce is heated and cooked without dissipation or flattening.
4) No sugar or forced sweetening.
5) No overkill with tomato paste or canned tomato sauce.
6) No over-addition of oils.
7) Freshness of ingredients.
8) No loss of size of ingredients with none being totally pureed into the sauce.
9) A suggestiveness of the flavor of the sauce for other food items, like meats, especially.
The sauce will adhere to the pasta, depending two factors, IMHO. Firstly, the amount of oil used in the sauce. Too much oil, slippery slidy pasta. Secondly, however, a chunky sauce will slip off spaghetti, but will stick in conchiglie, penne, rigatoni, etc. So the right sauce for the right pasta.
I like ketchup on burgers. I like my fries/chips either with salt or salt/malt vinegar (if eating them with beer-battered fish).i haven't bought ketchup for over 15 years. I am fine with it mixed with horseradish for a shrimp dip, but nothing else. I don't want the stuff even on fries.