How do you make pasta sauce thick and sweet? Mine tastes bitter.?

Question

i would like to perfect my Sausage and peppers recipie but i want to improve the sauce.... some online recipies suck. Any home made suggestions?

Answer 1

MAKE SURE YOU ARENT BURNING YOUR GARLIC. That will make a great sauce bitter quick. Add a couple of tablespoons of sugar 30 minutes before serving. that neutralizes some of the acidity, without overcooking the sucrose in the sugar to break down the consistency of the sauce.
Bon Apetit

Answer 2

If it's bitter, then the acid is taking over. That's why I always add a good tablespoon of sugar. Sounds gross, but evens out the flavor immensely.

And make sure it's Roma or Plum tomatoes that you're using for your sauce. Large and Vine tomatoes are too big and watery, and don't have as much flavor.

Answer 3

Make sure you simmer it slowly. I set mine on the lowest setting and stir very 15 minutes for at least about 3 hours.

I keep frozen pesto cubes around. You might want to try that to add some basil-ly sweetness.

One thing you might not know is that you have to counter the acid in the tomatoes. Add a couple tablespoons of wine and a pinch of baking soda. It wil foam up so you'll know its working. It makes a world of difference.

Answer 4

All the answers are right on track, although, never slow cook an Italian Sauce { Gravy! } in an aluminum pot! The acid in the tomato and the aluminum don't mix well creating a bitter taste.

Answer 5

Pasta Sauce is supposed to cook slowly for a very long time to get the bitterness out maybe 3-4 hours on low..You can also add a teaspoon of sugar the the pot when its cooking to make it a bit sweeter..If you put meat into the sauce it also gives it a better flavor...Izaak

Answer 6

All the answers so far will work fine. I want to add that using paste to thicken the sauce will make it more bitter, so more sugar would probably be needed. If you want to put in the effort to make a roux from about 1 tablespoon of flour and butter to add to the sauce that will thicken it as well.

Answer 7

Penne with Peppers and Sausage

Ingredients

(6 servings)

1 lb Sausage, Italian, in 2" lengths
2 Onions, purple, in 1 inch pieces
5 Garlic cloves, crushed
2 Peppers, bell, red, in 1" cubes
2 Peppers, bell, yellow, in 1" cubes
16 oz Tomatoes, Italian, plum
3/4 c Wine, red, dry, robust
1 ts Worcestershire
2 Bay leaves, imported
1/2 ts Basil, dried, leaves
1/2 ts Thyme, dried, leaves
1/2 ts Oregano, dried, leaves
1/2 ts Sage, dried, rubbed
1/4 ts Chile, dried, hot, red, flakes
1/4 ts Pepper, black, freshly ground
3 tb Parsley, chopped
1 lb Penne


Instructions

Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings. Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency. In the meantime, cook penne until al dente in ample boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley.

Answer 8

cook it very slow and low - the heat caramelizes the existing sugars in the tomatoes - if the temperature gets too high for too long the sugars will burn and taste bitter. keep the ingredients simple and fresh - olive oil, onions, garlic, plum tomatoes, fresh basil, fresh oregano - you shouldn't need any sugar.

Answer 9

a teaspoon of sugar takes care of the tomato bitterness, basil, oregano and bay leaves, are a great ingredients on any pasta sauce

Answer 10

Try adding a spoonful of fruity olive oil and some fresh basil .