Presto, Pasta (Sauce)
Yesterday for dinner Keith and I (well, mostly Keith) made spaghetti with homemade tomato sauce. It’s very easy, and pretty quick. We usually use a recipe from Barefoot Contessa, with a few variations. No parsley, and last night, we didn’t use the wine and added some goat cheese to give the sauce a little body. Keith also added a little Italian seasoning and some crushed red pepper flakes for spice. Very yummy.
Note (from 10/11): Here’s the recipe, along with our many variations.
– 1 yellow onion, chopped
– 1-1/2 teaspoons minced garlic
– 1/2 cup red wine, like Chianti
– 28-ounce can of crushed tomatoes, chopped (when we’re really feeling fancy, we buy canned whole tomatoes, roast them in the oven with minced garlic, olive oil, crushed red pepper, salt and pepper at 425˚F for 20 minutes, until they’re started to blacken, then chop or blend those tomatoes for a roasted tomato sauce)
– 1 tablespoon flat-leaf parsley (optional)
1) In a saucepan or large skillet, saute the onions until they are soft and clear, then add the garlic and cook for a minute.
2) Add the wine and then turn the heat up. Let the alcohol burn off and the liquid reduce.
3) Stir in the tomatoes and parsley and add salt and pepper to taste. Let the sauce simmer before serving over pasta and lots of garlic bread.
Variations: Add 3-4 ounces of Boursin or fresh goat cheese with the tomatoes for a creamier sauce. Add crushed red pepper flakes (or even whole dried red chilis, if you’re daring) with the salt and pepper for a spicy Arrabiata-style sauce. Use fresh oregano or basil instead of parsley. Roast the tomatoes (instructions above) for a fiery kick.