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Serve warm with a side of crusty bread or a green salad.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove before mixing with freshly cooked pasta.
The sauce can be frozen for up to 2 months—just defrost and reheat before serving.
Variations:
Add chili flakes for a spicy version.
Mix in cooked mushrooms or bell peppers for extra texture.
Use basil or oregano instead of parsley for a Mediterranean twist.
Replace spaghetti with whole wheat or gluten-free pasta if preferred.
FAQ:
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can substitute with about 1½ cups of canned crushed tomatoes if fresh ones are unavailable.
Q: Can I prepare the sauce ahead of time?
A: Definitely. The sauce tastes even better the next day as the flavors continue to develop.
Q: What makes this recipe “Viennese-style”?
A: While not a traditional Austrian dish, this recipe is inspired by simple Central European cooking—fresh herbs, light tomato sauces, and practical home-style flavors.
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