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Reply to "the lousy cook is back! creamy-based pasta sauces, please advise!"
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[quote=Anonymous]Agree with the suggestion to use a roux instead of flour - you can also try using a butter ball (which is basically the same thing, just for use to thicken stubborn things - mash up softened butter with flour and add to sauce, stirring til dissolved). Also, how did you mix in the flour? With straight flour, if you don't beat the hell out of it with a whisk, often it does not fully mix in. I have also had trouble with adding crappy parmesan to cream sauces - the fancy kind that you grate yourself works much better than anything you purchase pre-shredded. If you want to try this recipe over again, I would add the fresh tomatoes and the basil as a garnish before serving. It will prevent them from curdling the sauce and (in my opinion) is tastier that way.[/quote]
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