red sauce

Comforting Pasta Amatriciana

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When you feel let down or sad you need to do something special to help cheer yourself up.

Some people shop, some go to a spa for a facial, some exercise like crazy (when my brother was going through a divorce he ran super marathons -- 110 miles!)

To say that the election of 2016 was a disappointment for me is a huge understatement. 

I need cheering up, and my favorite coping mechanism is: eating. Mostly potatoes. So one night I had two baked potatoes for dinner.

But now I need real, actual food, a regular dinner entree. Something more substantial and also comforting. 

Pasta! 

With red sauce. AND smokey with (I use Jack's Gourmet Facon) bacon and (I used Jack's Gourmet Sweet Italian Beef Sausage) sausage. And a little gentle (chili pepper) heat.

Bucatini Amatriciana!

Yum.

Celebration-worthy.

Kosher Pasta Amatriciana

  • 4 ounces kosher beef or lamb bacon, chopped
  • 3 ounces kosher Italian style sausage, diced
  • 2 ounces olive oil
  • 1 medium onion, chopped
  • 1 large clove garlic, chopped
  • 3 pounds tomatoes, chopped (or use canned tomatoes)
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon crushed red pepper
  • 1 pound cooked bucatini

Cook the bacon in a large saucepan over low-medium heat until lightly crispy. Add the sausage and cook for another 2-3 minutes or until the meats are browned. Remove the meats with a slotted spoon and set aside. Pour the olive oil into the pan. Add the onion and cook for 2-3 minutes or until slightly softened. Add the garlic, cook briefly, then add the tomatoes, parsley and red pepper. Return the bacon and sausage to the sauce. Simmer for about 20 minutes. Pour over the pasta, toss and serve. 

 Makes 4 servings

 

Fresh Tomato Sauce

Some people are lucky enough to grow tomatoes and by this time in August the vines in their gardens are hanging low with red, ripe, wonderful stuff waiting to be picked.  Some of those lucky people have so many tomatoes they don’t even know what to do with them.  I am not one of those people. As I have  written , I got two measly little tomatoes from the plants I tried to grow in my backyard.   But a friend took pity on me as she does every year. Because this happens every year. She nods her head at my pathetic little tomato patch and brings me a whole harvest from hers. I am so lucky to have her in my life (for many reasons).  I know what to do with those tomatoes too. After having my fill on  sandwiches , eating them with avocados and  stuffing  and baking them as a side dish, I make red sauce for spaghetti.  Red sauce made with fresh tomatoes is an entirely different thing than the kind made with canned. I am not saying either is better. Just different.  See for yourself. This recipe is really easy:  Fresh Tomato Sauce     16-18 plum tomatoes or 8 large tomatoes  3 tablespoons olive oil  1 medium onion, chopped  1 large clove garlic, chopped  3-4 tablespoons chopped fresh basil  salt and freshly ground black pepper to taste     Heat a large pot of water. When it comes to a boil, add the tomatoes. Cook for 20 seconds. Drain the tomatoes under cold water. Pierce the tomato near the stem end with the tip of a sharp knife and pull back to remove the skin. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes into small pieces and set aside. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil and salt and pepper to taste. Cook over low-medium heat, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency. Makes enough for one pound of pasta (about 3 cups)      

Some people are lucky enough to grow tomatoes and by this time in August the vines in their gardens are hanging low with red, ripe, wonderful stuff waiting to be picked.

Some of those lucky people have so many tomatoes they don’t even know what to do with them.

I am not one of those people. As I have written, I got two measly little tomatoes from the plants I tried to grow in my backyard. 

But a friend took pity on me as she does every year. Because this happens every year. She nods her head at my pathetic little tomato patch and brings me a whole harvest from hers. I am so lucky to have her in my life (for many reasons).

I know what to do with those tomatoes too. After having my fill on sandwiches, eating them with avocados and stuffing and baking them as a side dish, I make red sauce for spaghetti.

Red sauce made with fresh tomatoes is an entirely different thing than the kind made with canned. I am not saying either is better. Just different.

See for yourself. This recipe is really easy:

Fresh Tomato Sauce

 

16-18 plum tomatoes or 8 large tomatoes

3 tablespoons olive oil

1 medium onion, chopped

1 large clove garlic, chopped

3-4 tablespoons chopped fresh basil

salt and freshly ground black pepper to taste

 

Heat a large pot of water. When it comes to a boil, add the tomatoes. Cook for 20 seconds. Drain the tomatoes under cold water. Pierce the tomato near the stem end with the tip of a sharp knife and pull back to remove the skin. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes into small pieces and set aside. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil and salt and pepper to taste. Cook over low-medium heat, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency. Makes enough for one pound of pasta (about 3 cups)