Right before you toss it with pasta, stir in a pat of butter or a drizzle of olive oil. This makes it silky and luxurious. You deserve this.
Taste it again. Does it need more salt? A squeeze of lemon? Fresh herbs like basil or oregano? Go wild.
If the sauce is too thick, add a splash of pasta water. Too thin? Let it simmer a minute longer. You are the boss of this sauce.
But Wait—Can I Make It Fancy?
Of course! You can add ground meat after the garlic step. Brown it, then add the paste. Or throw in some chopped onions or carrots with the garlic for a mirepoix moment.
You can also add a dash of soy sauce or Worcestershire for umami-bomb status. Don’t tell my Italian grandmother I said that. Actually, do. She’ll be impressed.
The beauty of this sauce is its flexibility. It’s like a little black dress—works for everything.
