TammyM wrote:
"Giusi" wrote in message
...
snip
I like other versions with various pastas, too. There's an Indonesian
pasta
I make at least twice a month. But when someone says he's been using a
jarred Classico sauce I reckon he wants Italian. I didn't mention the
cookbooks because he is concerned about time. The internet gives you the
fastest result. The other thing is that when I read most American
cookbook versions of many of the common sauces, I find recipes so laden
with extraneous stuff I can't figure out why or I find sauces which have
so much added fat that I would be reluctant to eat them.

I would LOVE that Indonesian pasta recipe/method!

TammyM, salivating

Yes - that does sound interesting!

Dave