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Name That Pasta Sauce!

I invented a pasta sauce at the age of 12, which I still make. It is based on tomato sauce, contains a plethora of spices, Italian sausage, onions, mushrooms, carrot and red wine. Once completely assembled, it cooks at a high simmer for 1 1/2 hours.

Does this sauce fit into any category? It obviously is not a Bolognese. It is not a puttanesca or an arrabiata (no peppers), and I don't think it's a true marinara or pomodoro. Does it fit into any category you know of, or is it just a tasty mutt?

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  1. You could call it sugo con salsicce e funghi.

    1 Reply
    1. re: mbfant

      Has a classy ring to it. (As opposed to a class ring.)

      1. re: Karl S

        Beaucoup.

        S&P
        Garlic
        Marjoram
        Oregano
        Thyme
        Fennel seed
        Basil
        Bay leaf
        Rosemary

      2. I'd call it either "Perilaguana", "Perilagodoro", or "Khantanese"

        2 Replies
        1. re: MGZ

          I hope Perilaguana isn't the feminine of Perilaguano.

          1. re: Perilagu Khan

            Well, my friend, given that it's your creation, I ink you should just own it. Hell, maybe you should bottle and label it. Though, if you do go commercial, you will need to decide between associating the name with Prego or going in the Khantanese direction. I s'pose I prefer the latter.

          1. sugo di salciccia alle Perilagu (approximately)

            1. Sounds a good bit like:
              http://bit.ly/11C9fnL
              Which has no real name.

              How about
              http://www.cuisineaz.com/recettes/sau...
              Sauce Tomates César

              So you could word-play and call it:
              Saucisse Tomates César Champignons

              1. 'Perilagu' naturally. ;))

                1. If the Hounds can't categorize it, it's sugo sui generis. Just as I suspected.