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January 11, 2012



Sorry you're still sick!! Get well soon! About the recipe...what kind of sauce do you use? I used Barilla for a long time when I read Cook's Illustrated sing their praises, but then the recipe was updated at some point in the last few years and now it's inedible. I know there are some good Whole Foods brands out there in the $8-$10 range, but I think there must be a mainstream brand out there that's good if I can only find it.


Karen, hope you feel better soon. It is so DRAGGY when colds linger, I admire you cooking at all when you're feeling down...i usually just end up ordering pizza for everyone else and sit around drinking tea.

Katy, instead of using jarred sauce i make this instead--it really is quick and can sit while you're cooking the sausage: Ingredients
1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dried oregano
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

In a total jam though, I've used Rao's Homemade, which I buy at Roche's. What about everyone else on here?


This dish was terrific! Thanks so much. I used Trader Joe's organic marinara, although I think Rao's is better than my own homemade sauce.

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