This is the tomato sauce recipe that changed everything for me. So simple, but mind blowingly good. When I first made it, I couldn’t get my head around how it could be so good with just these few ingredients.
Continue reading “Marcella Hazan’s Tomato Sauce with Onion and Butter”
This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
While this isn’t a recipe tied to one specific village or city, it reflects the rustic cooking traditions of central Italy, particularly around Rome.
Continue reading “Rigatoni with Tomato Sauce and Sausage”
This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.
Continue reading “Homemade Italian Sausage and Pepper Sauce”
If you can get these late summer perfectly ripe cherry tomatoes or Romas, here is my favorite raw, no cook tomato sauce for pasta. The Italians refer to this as a “crudo” sauce, because it is not cooked. Basically it translates as “raw”.
The beauty of this recipe is its incredible freshness and how you can quickly prepare it while your water is boiling.
Ingredients:
1/2 lb Pasta, Gemelli or Fusilli are perfect
1 cup of Cherry Tomatoes, sliced in half
Juice of 1/2 Lemon
1 clove of Garlic, crushed
2-3 Tbsp Extra Virgin Olive Oil
1 tsp Chili Flakes
1/2 tsp Sea Salt
Freshly ground Black Pepper
Parmesan Cheese, to finish
Preparation:
Start your water for pasta. Once your water is boiling, add 1 Tbsp of sea salt to the water and add in your pasta.
Prepare your “sauce” by slicing the cherry tomatoes in half, or if using Romas cut in half and then into medium/small chucks and place into your serving bowl. Add the rest of the ingredients and when your pasta is cooked, drain and pour over your sauce. Let it sit for 30 seconds, then toss with cheese and serve.