Pasta is one of the staples of the North American diet, but it need not taste like a staple.
“It is so much more than just grabbing a jar of generic sauce at the store, boiling some water and mixing it all up in a bowl,” said Dave Hirschkop, the namesake of the Dave’s Gourmet (www.davesgourmet.com) line of sauces and veteran pasta and sauce aficionado. “There are subtle secrets in every step of the process, from choosing the sauce, boiling the water, and plating the finished meal that can take an everyday dull meal and turn it into a gourmet dining experience.”
He should know. His sauces have been named tops in the industry by the Sofi Awards two years running, making him a recognized expert in designing the perfect bowl of pasta. His tips include:
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