pasta sauces can basically be divided into red sauce and white sauce. Red sauce is red sauce with tomato as the base, while white sauce is white sauce with flour, milk and cream as the base. In addition, there are noodles seasoned with olive oil, vanilla sauce, Pesto Sauce and Squid-Ink Sauce mixed with herbs. Stir-fry onions, add tomatoes and cherry tomatoes, stir-fry the juice, add 2 tablespoons of tomato sauce (more if you like sour, not quantitative), add sausage, then add half a bowl of water and bring to a boil over low heat.

when the soup is thick, add pasta and stir it, add salt, a little sugar to refresh it, and black pepper juice, grind some black pepper and taste it. If it is not sour enough, add tomato sauce until you add salt to the pot you like. Because pasta is hard noodles, the salt here is more than what we usually do with ordinary noodles. Otherwise, if you don't do this, the noodles will only have a taste on the outside, but when you bite into it.

1g of spaghetti, 1 avocado, 1g of shrimp, 4 crab sticks, 1ML of lemon juice, 1ML of milk, 2 slices of bacon, 1g of garlic, a little white pepper, an appropriate amount of salt and olive oil. 3g of spaghetti, 2g of minced pork, 2 tomatoes, 2 tablespoons of tomato sauce, 1 onion, 4g of salt, 2g of black pepper, appropriate amount of basil, 4g of sugar, appropriate amount of olive oil and appropriate amount of wine. Fry over medium heat until golden on both sides. When frying chicken breast meat, you can put a proper amount of water in another pot and bring it to a boil. After that, add a little salt into the pasta and cook for about 8 to 9 minutes. Take out the cooked spaghetti and mix it with olive oil for later use. Here's how to make the sauce. Put a little yellow oil in the pan, add shredded onion and black pepper, stir-fry until fragrant, add shredded green and red pepper, beef tenderloin and pasta, add a proper amount of oil-consuming soy sauce, and add powdered sugar and stir-fry evenly before taking out.