Well, that's my attitude. I can buy Newman's Own marinara or vodka sauce and have a lovely meal. But I'm trying to change my ways. It really doesn't take any longer to cobble together a homemade sauce than it does to open a jar...at least, if you pick the right homemade sauce.
Last night's pasta of choice (as it often is) was wide egg noodles from the Pennsylvania Dutch farmers market. The brand is Mrs. Miller's Homemade Noodles. They're very addictive, even though I know I can make my own. I was out of bottled pasta sauce, so I figured, why not throw together some of my own?
I sauteed some porcini mushrooms and sliced chicken breast in olive oil. When the pan started getting dry, I added the porcini soaking water and some crushed fresh rosemary. When the chicken seemed done, I fished the solids out of the skillet, then cooked the remaining sauce down some. To add a little sweetness to the juice, I also added about a tablespoon of mirin. The result still tasted much more of porcini than of mirin. All in all, rather tasty but not too rich. The chicken breast was bland, as is its wont (that's why I've been using chicken thigh meat more lately). Fit Fare had a good post about livening up chicken breast recently. Maybe the next time I try this sauce, I'll add some marination to the recipe. In the meantime, I'll just inhale the aroma of simmering oxtail stew drifting from the kitchen to perfume the entire condo. Mmmmm.