| |
Italian | |
| ¼ cup extra virgin olive oil Optional sliced pancetta 1 medium onion, finely diced ½ medium fennel bulb, finely diced 6 garlic cloves, minced or sliced based on approach 2 or so tablespoon Calabrian chili paste, or ¾ teaspoon red chili flakes | plus more if desired Salt Small can cup tomato paste Optional tomato sauce depending on how thin you want it 1 tablespoon honey 1/2 cup white wine 1 teaspoon white vinegar optional taste before adding | |
| If using pancetta, light fry in a pan, remove cool and crumble. Use the oil with the EVO. If using slice garlic and lightly fry till brown and set aside. Saute the aromatics: In a cold dutch oven or heavy-bottomed skillet, add oil, onion, fennel, and garlic (if you didn't use pancetta) Set over medium-low heat, and saute the aromatics for 15 minutes, stirring occasionally, until soft and translucent. Note: It’s okay for these vegetables to turn golden brown, but you don’t want to go any further past that. As they continue to cook and release moisture, you can lower the heat if you see they’re browning too quickly. Add the chili paste: Stir in chili paste (or red pepper flakes), and season the vegetables with salt. Saute for 1-2 minutes on medium-low until the chili begins to smell aromatic. Finish the sauce: Add tomato paste and honey to the vegetables, and stir to incorporate. If using wine, rinse the can with the wine, and add to the sauce Saute for another 4-5 minutes over medium heat, stirring frequently, until the tomato paste starts to caramelize on the bottom and sides of the pan and the oil turns bright red. Taste and add vinegar if needed, then turn the heat off. Note: At this point, you’ve made the base of your sauce. Depending on how you are using add sauce to thin to the consistency you want. | |
| This is really good with spinach cooked in and pasta of choice. Add a liittle water from the pasta to thin | |
Unrated | |
Sort