Extra chunky. I typically start with a 28oz can of crushed tomatoes and start the sauce at least 30 minutes before I start the pasta. Garlic, home grown dried basil, orega, star anise, red pepper flakes, a pinch of cayenne power, salt.
Cost per person: $4.25
Hadn’t ever considered this. And it works well without being overpowering?
It’s a tiny amount. Like a scant 1/4 tsp. If you can taste it you added too much. It boosts the depth of flavor. Kinda like if there was a MSG that worked only on savory tomato sauces.
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I would have gone for fennel seeds, but I can picture star anise also working.
All out of fennel seed and completely surplused on star anise. This is like less than a quarter tsp worth. If I had fennel I’d use a lot more of that.
Same. Should already be some in the sausage and a little more is great.