Wednesday, September 10, 2008

Spaghetti Sauce

When I was in Italy in January, we went to this terrific restaurant in Florence. One item on the menu involved chili powder in pasta sauce. It sounds weird but it turned out to be really good. Since I've come back, I have yet to buy a single jar of premade pasta sauce.

28 oz. can diced tomatoes or equivalent amount of fresh, peeled, diced tomatoes
2 (give or take) cloves garlic, minced
1 small onion, diced
olive oil
cooking wine
black pepper
chili powder
any other veggies you want to add

Combine onion, garlic, and olive oil (enough to cover the onion and garlic, and then some) in a pot big enough to hold everything. Sautee the mixture until onions are soft. Put some of the tomatoes in a food processor (fewer tomatoes food processed gives chunkier sauce) and have that chop them up. Add processed tomatoes and diced tomatoes to pot. Add veggies, spices, and cooking wine to taste. Cook until significantly thicker. Serve over your favorite pasta or use to make pizza.

If I'm feeding several people or if I'm planning on eating pasta nonstop for the next week I double the recipe.

1 comment:

Kleeb said...

Man, tell me about it. Homemade sauce is the best. If you're feeling really really spicy, add some chili sauce and maybe a few sauteed jalapenos. I haven't tried dicing the tomatoes though. Maybe that will be my next venture.