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Cookbook:American Marinara Sauce II

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American Marinara Sauce II
CategorySauce recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

This is a more rustic and less "Italian-American" recipe than the other one.

Ingredients

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Procedure

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  1. Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.
  2. Deglaze pan with white wine, then add tomatoes.
  3. Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.
  4. Simmer for an hour (or more if necessary), stirring occasionally.
  5. Add wine until desired consistency is achieved. Add salt and pepper to taste.
  6. Add al dente pasta to pan with sauce and combine using tongs.
  7. Plate and garnish with fresh basil and Parmigiano-Reggiano.

Notes, tips, and variations

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  • To save time, make the sauce the night before you plan to serve it. Chill overnight, and reheat it over low heat while you cook the pasta. The overnight rest period also allows for flavor development and sweetness.