Whenever I make pasta I also make a ton of sauce to go with it, and without fail I finish the meal with no pasta and quite a bit of sauce leftover. I’m not really sure what my issue is, but I have always had difficulty gauging just how much sauce is really necessary. Part of my proportioning problems can be blamed on old habits, I suppose. When I was younger, I used to drown my pasta in sauce as though it were pasta soup. Little did I know that this is seriously bad form, and if any true Italian had seen me pull such a stunt I’d probably end up sleeping with the fishes.
The following morning after I’d risen from my carb-induced coma from eating mounds of pastas I made late Saturday, my stomach groaned with heavy pleas.
“Mooooore carrrrrrbbsssss,” it moaned before finishing with a disconcerting gurgling sound.