GET SAUCED

We still love tomatoes, but there’s a whole world of other healthy, decadent toppers for your pasta-eating pleasure. Make your own or hit the store – either way, we have some great ideas.

Your first step is to hunt down the highest-quality ingredients that you can get, says Nathaniel Cayer, executive chef at Dolce Italian in Chicago. “San Marzano canned tomatoes, extra virgin olive oil, farm-fresh vegetables: These are the building blocks that make a great dish.” Then, just play around to invent new flavours – swop red wine for rose or ground beef for lamb. That’s how Nathaniel creates sauces so good that you want to eat them right out of the pot. He shares some of his favourite creations here. PHOTO TED CAVANAUGH FOOD STYLING JAMIE KIMM PROP STYLING SARAH CAVE/EH MANAGEMENT…

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Shape Singapore (Digital) - 1 Issue, April 2018

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