Simple Tomato Sauce

I recently  came across this recipe again in Marcella Hazan's book, "Essentials of Classic Italian Cooking."   For years, I have been a big fan of Marcella's.  I received this wonderful book as a gift when it first hit the shelves almost 20 years ago. In those days, newly married and to a Roman,  I was just discovering the joys of the Italian kitchen.   

Over the years, it's been a great reference book for all things in the Italian kitchen, from herbs to making pasta.  I must admit, that I had never made this pasta sauce before.  Was it the idea of butter and onion  merging in the sauce?  Perhaps it was because my mother always used carrot, celery and onion as a basis for her tomato sauces.  

It was not until Marcella's recent, untimely death, that made me re think this method.   I came across a video of Marcella, in what would be one of her final video's of her cooking in her kitchen with Mark Bittman (NY Times),  and her husband Victor, making this very sauce.  

 I began to rethink my logic as I pondered upon every step she took in her kitchen,  although very frail.  All her enthusiasm and still talking about simple, fresh,  ingredients.  It  gave her life and so much joy.  Today, it gave us all joy.

    Rest in Peace Marcella Hazan. 

Ingredients:

One pound of pasta (I used penne)

5 tablespoons of butter (just cut from the stick of butter)

One whole onion (I used Italian sweet red onion.  Marcella suggests yellow)

Salt (2 teaspoons for your sauce, one plus 1/2 tablespoon for your pasta water.

2 cups of canned diced tomato's.   

1/2 cup red wine (my addition, as it cuts the acidity of the tomato's)

Method:  Into a pan large enough to accommodate your sauce, pour in your tomato's.

Add your butter and your split onion ( Onion will be discarded later)

When your sauce comes to a boil, add your wine.

Let it all reduce.  After about 45 minutes you will see the fat begin to separate from the pan and your sauce thicken.

Cook your pasta and toss with your sauce and plenty of Parmigiano cheese.  

It will be creamy and your  sauce will stick to your pasta.  I must admit, I will be making it again and again. 

Buon Appetito!

,

Brussel Sprouts (Italian style), Side dish, Contorno

Let me just say, right from the beginning,that the term,"Italian style," is over rated.   I am so happy to get that out of the way.   Most definetely, the term, is over used.   It should really read, in the "Style of an Italian"  in reference to this Cook.   There are  20 Regions of Italy, 103 Provinces,  each with their own cooking styles and methods.  Italian food is not typically covered in spices, another misconception, I am here to help correct. 
Brussel Sprouts, not native to Italy, is probably one of the most misunderstood vegetables here in the States. Grown as early as the 13th century, in Belguim, they are quite popular in Northern Europe. They are believed to have anti cancer properties, like Broccoli. 
 These tiny cabbages can be quite delicious when simply blanched, then sauted in garlic and pancetta.  The addition of wine removes the earthy taste and brings new life to a bland cabbage.  Hope you give it a try and don't forget to let me know in comments.  Buon Appetito!  
Special note:  For my Kosher and Vegetarian friends, please use Italian sweet onion in your saute instead.   It will not only be delicious but very colorful and inviting on your Dinner table.
Recipe (4-6 people), as a side dish.
1 pound Brussel sprouts, cleaned and blanched in salted water and set aside.
3 tablespoon olive oil
2 cloves of garlic smashed, to be removed before serving.
4 slivers of pancetta sliced long and thin.  
 1/2 cup of dry white wine
Some fresh parsley for garnish
A skillet with a cover  
Method:
Clean by peeling away the outer leaves from the Brussel Sprouts and place in cold, salted water.  Drain and rinse.  Place on the stovetop with enough water to cover and bring to a boil.  Blanch for a good 5 minutes in boiling water.   Drain and set aside.   Heat your oil in your skillet and saute your pancetta and the color changes and is fragrant.  Add your  garlic until fragrant and slightly golden.  Split your Brussel Sprouts in half and add them to the pan.  Mix and coat.  Place the lid on the pan for a few minutes.   Remove the lid and carefully add your wine.   Let evaporate until just a film of oil is left in the pan.  This should all take about 5-7 minutes as your Brussel Sprouts have been pre cooked.   Do not put them in the pan Raw, as there flavor can be quite intense and take a long time to cook.   You don't want to loose any vitamin content.   Buon Appetito!