A Quote by Cynthia Addai-Robinson

My repertoire is small, but I can make a pretty tasty pasta sauce from scratch. — © Cynthia Addai-Robinson
My repertoire is small, but I can make a pretty tasty pasta sauce from scratch.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.
Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.
I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.
I like pasta; it's pretty good. I'll even substitute wheat pasta in there and make it more healthy.
I like to make pasta with puttanesca sauce and arugula salad.
Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.
I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.
When an Italian tells me it's pasta on the plate, I check under the sauce to make sure.
A good way to adjust to a healthier diet is to think of three meals you enjoy that are largely plant-based. Pasta with tomato sauce can be tweaked to whole-grain pasta with added vegetables.
I make really good pasta sauce. The secret to getting it right is just patience and love.
I'm lucky because my repertoire is so specific, and theaters are interested in me singing my repertoire because it is not done so much. I'm pretty well settled in my repertoire. I like what I sing. My voice is high, and there is not much in baroque opera for higher tenor.
I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.
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