I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Pesto is such a great standard. It's so simple to make and always tastes good.
I love pasta with the homemade marinara sauce I had as a kid.
I'm lucky I live near Whole Foods... so if I'm hungry, I can walk in there and grab something yummy... already made... or make it myself. I love to cook. I make a killer marinara sauce.
I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.
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.
My grandmother would start making her meat sauce at 7 in the morning on Sunday, and within five or six hours, that smell would be all through the house.
At the World Cup, I carried my mum's Caribbean sauce around with me. She makes her own, and I brought it to Brazil - I needed to have it there. We're very down-to-earth; it's the nature of my family. We came from nothing.
