Actual cooks: If you had developed the perfect pasta sauce, who would you share it with?
2
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I would share with anyone that asked for it. I know cooks that won't share any of their recipes and now no one can eat that wonderful stuff anymore. I have shared recipes from family members and friends now every time I use them I think about those people and some of them have been dead for over 30 years.
Am I saying it's important to me to be remembered - not really I'm saying that shared recipes create connections and I thrive on connections.
Lorajay
Level 9
Feb 28, 2021
1
Liquidise or blend 750g tomatoes (peeled), 400g can tomato puree, 5 cloves garlic, dried or fresh basil, salt, black pepper, a dash of brown vinegar and a dash of worcester sauce.
This is just one way. ...not too bad 
TimeOutForMe
Level 8
Feb 28, 2021
1
My wife is the only current choice for sharing food these days (for me) including pasta. 
Simplicity is generally the trend for us. We don't get too excited about pasta sauce -- olive oil plus whatever else is in the kitchen -- garlic, onions, peas, tomatoes, cheese, cream, herbs, nuts (especially pine nuts), whatever.
What's more important is good fresh pasta. Again, these days, we lean towards flavored whole wheat linguini shapes because they keep their shapes and the sauce well and cook quickly. We have a small extruder rather than rolling things out.
Tip: Use some flavored baby food as part of the liquid when making the pasta dough. It's easier and more consistent than dealing with chopped or crushed veggies and it makes good color and flavor.
RichCC
Level 8
Feb 28, 2021
1
I'm not the cook. I'm the guinea pig.
@onthefire Ha, ha. You mentioned 'Actual cooks:'. 
Oops.
We don't have a designated chef either. It's pretty much whoever gets hungry first. Oh, well.
Both of us grew up in small towns in mostly male households so we both learned not to be afraid of kitchens. There wasn't anybody there chosen to always fix the food.
Sorry to brag but it's a useful set of skills to have.
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