Is your heart set on a red sauce?
Cause I make a righteous sauce this way. It's an easy recipe, and this is me the crummy cook telling you this:
In a big skillet, make a roux with generous splashes of chicken broth, lemon juice, olive oil, and a Tbsp (or so) of flour, then as the pasta is boiling, add 1/2 can of artichoke hearts and a can of clams to the roux, with some of the juice from each of the cans. Let the sauce thicken up a little, to the consistancy of gravy; you can taste and add more lemon juice if you like it lemony and more broth if you don't. (Of course you don't have to use either the artichoke hearts or the clams, but they're a nice addition.)
Briefly saute the pasta in the sauce when it's done boiling. Very nice, and not a tomato in sight.
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Re: Spaghetti sauce substitute
