A sauce should be well… saucy. A sauce without character is like a burlesque dancer without sex appeal.
Keeping that in my mind you could do variations on staples. But remember, while tomato , herb and cheese based sauces are classics for a reason, venturing into the new is what adventure is about. So get bold with us by trying this pomegranate beet sauce. It’s sweet, it’s spicy, it’s tart and an all-round sweetheart. It’s toddler approved making it the perfect vehicle to get some nutrition in while building a plate pretty enough to land a prince.
You will need:
Half a large pomegranate
Quarter a big beet or half a small
One cup pasta
A handful of chopped onions
A pod of garlic
Two tablespoons of tomato purée
Extra virgin olive oil
A tablespoon of white vinegar
Method of preparation:
I cooked a cup of pasta. I mixed rotini and penne in an effort to finish up my reserves.
Then I puréed a pod of garlic and half a large pomegranate. I did not strain this mixture if you dislike the texture of minute bits of seeds, you could. I personally think it adds crunch. Then I puréed quarter a large beet and mixed the two sauces.
I coated a saucepan with a thin layer of olive oil. Turned on medium heat and added in a handful of chopped onions. Once they turned a bit translucent, I added in the pomegranate-garlic-beet mix. I seasoned it with salt, pepper, a tablespoon of white vinegar, and a handful of cheddar cheese. I also added two tablespoons of tomato purée. Once the desired consistency was reached, I added in the pasta, gave it a quick stir and turned off the flame.