Do you put cream in your spaghetti sauce?
May 10, 2007 6:18am CST
I like adding cream into my spaghetti sauce, it tastes of course creamy. However, my sauce turns into orange colored instead of reddish.. I like looking at spaghetti with its usual red color sauce. What do you think would substitute for cream, that will still retain the usual red color of the sauce but with a creamy taste? Share your cooking expertise, please. :)
3 people like this
• United States
10 May 07
I haven't ever tried to put creme into my spaghetti sauce but it sounds okay to me. I do put milk in my tomato soup though and it turns into a pinkish color. It is very good and it makes alot more soup. I'm not sure what else you could use other than adding some tomato paste or something like that. Milk turns the sauce to almost pink when you add that to it. The only thing I could think of that really wouldn't change the color, is water, but then you wouldn't have the creamy taste or look.
10 May 07
Nooooo, I never use cream in a tomato-based spagetti sauce! I keep it as simple as possible, using plum tomatoes (fresh or tinned) which give a lovely deep red colour, and lots of herbs, especially basil, and olive oil. Have you tried making Spagetti Carbonara? This uses cream in the sauce and works very well. Creamy sauces using seafood, chicken or parmasan also work well with spagetti.
11 May 07
Yeah, i tried spaghetti carbonara and it uses white sauce, lots of cream.. i like it.. maybe that is why some of us here mix tomato sauce and cream for our spaghetti sauce.. to have a combination of that sweet and sour of tomato and creaminess of white cream just like in carbonara..