does chunky tomato sauce make noddle such as spghetti dificult to be coated reddishily than finely pureed tomato sauce does???
hey! would hand-blendered tomato sauce make the pasta to be coated brightly reddish?
i use stanislaus alta cucina whole tomato #10.
i think the pasta surface was very brightly coated when cooked in the past.
but this time i made the sauce a bit chunkier.
what do you think?
usually, the smoother sauces go with finer pastas, in my experience. as to your specific question, the chunkier sauce will not as evenly "coat" the pasta, and thus may appear less "brightly red."
p.s. it seems like you must have gotten all your lobster & lobster bisque issues sorted out? ;-).