An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 pound vine ripened tomatoes, cored and cubed
- 12 ounces tomato sauce
- 2 medium cloves garlic, peeled and minced
- 2 fresh red chili peppers such as cayenne or red serrano, chopped
- 1/2 cup pecorino romano cheese, grated
- 1/4 cup parsley, minced
- 1/3 cup extra virgin olive oil
- Salt and pepper
Directions
1.
In a
pan
over
medium
heat,
add
the
olive
oil,
minced
garlic
and
chopped
chili
peppers.
Sauté
the
ingredients
until
the
garlic
begins
to
sizzle
and
becomes
fragrant.
2.
Once
the
garlic
has
browned
slightly,
add
the
diced
tomatoes
and
the
tomato
sauce
to
the
pan
along
with
a
pinch
of
salt
and
pepper
and
1/3
cup
water.
3.
Stir
the
ingredients
well
and
bring
the
sauce
to a
quick
simmer.
Cover
the
pan
and
simmer
the
sauce
for
10 -
15
minutes,
stirring
occasionally.
4.
After
15
minutes,
uncover
the
sauce.
If
the
sauce
is
too
thin,
continue
to
simmer
the
sauce,
uncovered,
until
it
reduces
to
your
desired
consistency.
If
the
sauce
is
too
thick,
add
1/4
cup
water
at a
time
until
you
reach
your
desired
consistency.
5.
Taste
the
sauce
and
add
salt
and
pepper
to
your
taste.
6.
Once
the
sauce
reaches
your
desired
consistency,
remove
it
from
the
heat.
7.
The
sauce
is
now
ready
to
be
served
over
your
favorite
pasta.
Penne
or
spaghetti
is
ideal
for
this
dish.
8.
Top
the
dish
with
the
grated
pecorino
and
the
minced
parsley
just
prior
to
serving.
Notes
You
can
add
more
or
fewer
chilies
depending
on
your
preference.
The
more
chilies
you
add,
the
spicier
the
sauce
will
be,
particularly
if
you
do
not
discard
the
seeds
from
the
chilies.