Whether it’s actually from scratch (like roasting tomatoes in the oven scratch) or starting w a canned tomato base, making ur own sauce makes me feel like my regular degular pasta dish is elite and I am a Michelin star chef, and who doesn’t love to feel like a star?!
(don’t even get me started on pasta al limone - literally so simple, you feel like a true Italian, and ur audience is wowed)
