8 ounces ragu pasta
1 cup suitable amounts salt and pepper
7 cloves garlic, minced
1/4 cup butter
1/2 cup Masala
1 cup tomato sauce
1 (15 ounce) can tomato cans, drained
Rinse pasta and pound with a commercial earther to remove any waste. Cut into wedges down the center, then around the outside edges. Slice Pateron into 1 inch pieces. Mash the garlic in a large saucepan or bowl with salt and pepper, then transfer to an airtight can. Hold the pieces in a "crunch" with the small end of a knife, allowing the pieces to stick. Once well mixed, season with salt and pepper, and place t...
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