- The classic Marinara is made with Penne but I think you can use any thick pasta to absorb this sauce. I can't help but add chilli flakes because I love a little bite to my sauce but you can omit this.
- This is a great sauce because you can add a variety of ingredients to it- ricotta, bacon pancetta, sausage and basil.
- If you prefer to use fresh tomatoes, steam, peel and core them then run through a food mill. Dont put them in a food processor- it ruins the texture and flavor of the sauce
- Serves 3 with 16 oz dried or fresh pasta
- 1 kg can crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 4 cloves garlic, finely minced
- 1/2 cup finely chopped white onion
- 1 cup veggie or chicken stock
- 1/2 teapsoon sugar (if tomatoes are sour)
- 16 ounces pasta, such as fettuccine, pappardelle ,penne rigate
- 1/2 cup heavy cream
- 1/4 cup vodka
- 1 teaspoon chilli flakes (optional)
- 1/5 teaspoon powdered nutmeg
- Freshly crushed black pepper and salt to taste
- Parmesan cheese
- 16 oz pasta of your choice.
- Heat olive oil and butter a large skillet over moderate heat. Add onions and saute 1 minute. Add garlic and 2 to 4 minutes to soften but don't brown them.
- Add tomatoes, tomato paste, chilli flakes, nutmeg, sugar and stir well. Add vodka stir well and cook until sauce thickens 3 minutes. Add stock and cook until sauce reduces to 2/3 its volume. Stir from time to time to prevent burning.
- Season with salt and pepper.
- Meanwhile cook dried pasta in salted boiling water until cooked to al dente -slightly under done about 7-8 minutes, more if you live in a cool climate. If you use fresh pasta (pappardelle) as i did in this photo it cooks for no more than 1-2 minutes especially in humid and hot weather.
- Stir cream into sauce and season with salt and pepper. Taste the sauce and add more chilli or sugar.
- Drain pasta. Toss hot pasta with sauce.
- Serve with parmesan and bread.
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