Pasta Sauce vs. Pizza Sauce
One common practice that gets under my skin is using pasta sauce and pizza sauce as if they were interchangeable. I strongly believe that they are not. For me, there are differences.
NEVER cooked (before use)
Made with crushed tomatoes
Contains fennel seed
ALWAYS cooked (before use)
Made with tomato sauce
NEVER made with fennel seed
Both contain red pepper flakes, but pasta sauce gets more than pizza sauce.
I've experimented with adding grape juice to pasta sauce (which in my head seems like it would be great), but haven't had much success yet.
(By 'pasta sauce' I mean a generic red sauce, not 'cream' sauces like alfredo. And pestos seem like a whole different thing from sauce)
Is anybody else here militant about pizza sauce and pasta sauce being different things?
Dave in MPLS / DISCLAIMER: I am not an actual rooster.
"It is better to light a candle than to curse the darkness"
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