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I'm Matthew, and I'm Molly. And this is is spilled milk the show where we cook something

delicious eat it all and you can't have any. Today we are talking about a topic

that it's hard to describe we We're talking about non- tomato pasta sauces.

Like where do we begin? Where do we end? This is maybe just part one of this

discussion. I think it has to be like part one of 50 because well maybe we need to start by defining what

I think we can define non tomato pretty easily but what what is a sauce exactly?

Yeah I think that we have to really state this clearly because you could just do something like a roast some broccoli toss it with pasta and eat it

but that's not a sauce right so is like is like spaghetti prima vera? Is that a sauce?

Yes, because there is an aspect of it. There is something in it that coats the noodles.

Okay, so coating the noodles. So it can be as chunky as you want as long as there's something that coats the noodles.

Yeah, there has to be a sort of liquidy or at the very least kind of viscous component that's going to coat the noodles in order for it to be a sauce.

Otherwise it's like a pasta salad.

So if you took some roasted broccoli

just to play devil's advocate here,

if you took some roasted broccoli and tossed it

with your pasta along with some olive oil,

would it then be a sauce? No I think it has to be

something that's like I was gonna say emulsified but maybe that's taking it too

far. Maybe maybe that is taking it too. You've gone too far this time. I don't know I was I was looking forward to

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