CONNIE'S CALABRIAN PASTA SAUCE
Connie is from Italy. Her pasta sauces are divine, but not heavily spiced or acidic like many in the US. This is subtle, with the tomatoes the shining ingredient. Because the tomatoes are front and center, use a good sauce tomato. She loves hers very sweet, using more than 1/3 c of sugar; I find I can use less and still enjoy it. Honey or agave syrup works equally well. The flavor meld together; hers reminds me of tomato soup it's so smooth.
Provided by GFJane
Categories Vegetable
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
- Crush the garlic using a garlic press, or finely chop.
- Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
- Add the oil to a large, heavy stock pot.
- When shimmering, add the fennel and saute until it's starting to lightly brown.
- Add the garlic and stir just until it's fragrant.
- Immediately add the processed tomatoes.
- Add the tomato paste, basil, and spices.
- Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
- Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
- Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
- After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
- When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.
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Biccu 420
[email protected]This sauce is a keeper! It's delicious, easy to make, and it's a great way to use up leftover tomatoes.
Vuyelwa Luddiah Ncongwane
[email protected]I love the versatility of this sauce. I've used it on pasta, pizza, and even eggs.
Murad Sarker
[email protected]This sauce is so easy to make, and it's perfect for a weeknight meal. I always have a jar of it in my fridge.
Donny Miner
[email protected]I used a mix of ground beef and ground sausage in this sauce. It added a lot of flavor and depth.
Zay Omofezi
[email protected]I'm not a fan of bell peppers, so I omitted them from the recipe. The sauce was still delicious.
Dennis Thompson
[email protected]This sauce is amazing! I love the smoky flavor that the roasted peppers add.
Klara Galandova
[email protected]I followed the recipe exactly, but my sauce turned out too runny. I had to add some cornstarch to thicken it up.
Karuhije Alfred
[email protected]This sauce is delicious, but it's a little too spicy for my taste. Next time, I'll use fewer Calabrian chiles.
Joul Kain
[email protected]I've made this sauce several times now, and it's always a favorite. It's a great way to add a little spice to your pasta dishes.
Quraish Muha lutaaya
[email protected]I made this sauce for a party, and it was a huge hit. Everyone loved the flavor, and they all asked for the recipe.
abdulrehman malik900
[email protected]This sauce is so easy to make, and it's a great way to use up leftover tomatoes from the garden.
Phyllis Keene
[email protected]I love the combination of flavors in this sauce. The tomatoes, garlic, and onions are a classic combination, and the Calabrian chiles add a unique and delicious twist.
Jeff Hickson
[email protected]I'm not usually a fan of spicy food, but this sauce was the perfect level of heat. It had a nice kick without being overpowering.
Mubashir Mubi
[email protected]This Calabrian pasta sauce is a delicious and flavorful dish that is easy to make. The sauce is made with simple ingredients that are easily accessible, and the cooking process is straightforward. I followed the recipe exactly, and the sauce turned o