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Sweet refers to the sweet basil that is not in the mild


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No mention of almonds in this recipe, but everything I have tried from this site has been absolutely fantastic. You could likely add finely ground almonds to this and arrive at something similar to what you had in Italy: http://www.italianfoodforever.com/2012/02/pasta-with-mascarpone-chicken-sun-dried-tomatoes-spinach/


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I learned that using an electric blender adds oxygen to the sauce and changes the red to orange (like beating egg yolks lightens them from orange to a pale yellow). If you use a food mill, you don't beat in oxygen, and the tomato sauce stays red.


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I think it is mixing the basil with the other ingredients. My sauce stays red, half my family like it chunky, the other half prefer blended. The blended changes to orange color.



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