If you’re as captivated by Italian cuisine as I am, you’re going to love these 10 tangy red sauce recipes. Each one bursts with the essence of authentic Italian flavors. Picture the sizzle of fresh tomatoes and the aroma of garlic and herbs filling your kitchen. From the classic Marinara to the zesty Fra Diavolo, every sauce has its own delicious story. Let’s explore these vibrant culinary creations together!
Classic Marinara Sauce
The Classic Marinara Sauce is a timeless Italian red sauce that serves as the foundation for many delightful dishes. It’s known for its rich tomato flavor, aromatic herbs, and a hint of garlic, making it a versatile addition to pasta, pizza, or meat dishes.
This recipe captures the essence of traditional Italian cooking, bringing together simple ingredients to create a sauce that’s both comforting and flavorful. Perfect for serving 4-6 people, this Marinara Sauce isn’t only easy to make but also incredibly rewarding.
Whether you’re an experienced cook or a beginner in the kitchen, you’ll find that this recipe allows you to enjoy an authentic Italian experience from the comfort of your home. With a few pantry staples and fresh herbs, you’ll have a delicious sauce ready in no time.
Ingredients for 4-6 servings:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
1. Prepare the Ingredients: Start by chopping the onion finely and mincing the garlic. Make sure all your ingredients are ready and within reach.
2. Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the Tomatoes: Pour in the crushed tomatoes along with their juices. Stir to combine with the sautéed onion and garlic.
4. Season the Sauce: Add the sugar, salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Stir well to incorporate all the spices into the tomato mixture.
5. Simmer the Sauce: Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 20-30 minutes, stirring occasionally.
This allows the flavors to meld and the sauce to thicken slightly.
6. Finish with Fresh Herbs: Once the sauce has reached your desired consistency, stir in the fresh basil and parsley. Cook for an additional 5 minutes to allow the herbs to release their flavors.
7. Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. Add more salt or pepper if desired.
Extra Tips:
When cooking Classic Marinara Sauce, always use quality canned tomatoes, as they greatly impact the final flavor of the sauce.
If you prefer a smoother sauce, you can use a hand blender to blend the sauce to your desired consistency. Additionally, letting the sauce rest for a few hours or overnight in the refrigerator can enhance the flavors, making it more robust.
Don’t hesitate to experiment with additional herbs or spices to suit your taste. Serve this sauce over your favorite pasta, or use it as a base for other Italian dishes.
Spicy Arrabbiata Sauce
Spicy Arrabbiata Sauce is a fiery and robust Italian sauce that’s perfect for pasta lovers who enjoy a bit of heat in their meals. Originating from the Lazio region, this sauce gets its name from the Italian word “arrabbiata,” which means angry, due to its spiciness.
The key to a great Arrabbiata sauce lies in balancing the heat of the red chili flakes with the rich flavors of tomatoes, garlic, and olive oil. This sauce is quick to prepare and pairs beautifully with a variety of pasta types, such as penne or rigatoni, making it an ideal choice for a weeknight dinner with family or friends.
The simplicity of Spicy Arrabbiata Sauce allows the quality of the ingredients to shine through. Fresh garlic and ripe tomatoes form the base, while the olive oil helps to infuse the flavors. This dish can easily be adapted to suit different taste preferences, whether you like it extra spicy or with a touch of sweetness.
For an authentic Italian experience, serve the sauce over al dente pasta and garnish with fresh parsley and grated Parmesan cheese. This recipe serves 4-6 people, ensuring there’s plenty to go around.
Ingredients:
- 500g (1 lb) of penne or rigatoni pasta
- 3 tablespoons of extra virgin olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of red chili flakes (or more, to taste)
- 800g (28 oz) of canned whole tomatoes, crushed
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon of sugar (optional, to balance acidity)
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Reserve one cup of the pasta cooking water, then drain the pasta and…
Rich Bolognese Sauce
Bolognese sauce, known as “Ragù alla Bolognese” in Italian, is a rich and hearty sauce originating from Bologna, Italy. It’s a meat-based sauce that’s slowly cooked to perfection, creating a depth of flavor that’s both comforting and indulgent.
Traditionally served with tagliatelle pasta, this sauce makes for a luxurious meal that’s perfect for family gatherings or a quiet evening at home. The all-day simmering of ground meats, aromatic vegetables, and rich tomato paste, enhanced by a splash of wine and finished with a touch of milk or cream, creates a sauce that’s full of complexity and warmth.
This recipe yields enough sauce to generously serve 4-6 people. It combines a mix of ground beef and pork with classic Italian ingredients like onions, carrots, and celery, and is simmered gently with red wine and tomatoes. The addition of milk or cream at the end adds a silky texture and balances out the acidity of the tomatoes.
Whether you’re an experienced cook or new to Italian cuisine, this Bolognese sauce is sure to become a beloved staple in your repertoire.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 500g ground beef
- 250g ground pork
- 1 cup red wine
- 800g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup milk or heavy cream
- Grated Parmesan cheese (for serving)
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prepare the Vegetables: Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onions, carrots, and celery, and sauté until they’re soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Meat: Increase the heat to medium-high and add the ground beef and pork to the pot. Cook, breaking up the meat with a wooden spoon, until it’s browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a spoon. Allow the wine to reduce by half, about 5 minutes, which will enhance the flavor of the sauce.
- Simmer with Tomatoes: Stir in the canned crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Reduce the heat to low, cover the pot partially, and let it simmer gently for 1.5 to 2 hours. Stir occasionally and add a bit of water if the sauce becomes too thick.
- Finish with Milk: About 10 minutes before serving, stir in the milk or heavy cream. This will add a rich creaminess to the sauce and mellow the acidity of the tomatoes. Taste and adjust seasoning if necessary.
- Serve and Garnish: Serve the Bolognese sauce over your favorite pasta, such as tagliatelle or spaghetti. Top with freshly grated Parmesan cheese and garnish with fresh basil or parsley if desired.
Extra Tips: For an even deeper flavor, consider preparing the Bolognese sauce a day in advance and reheating it before serving. The flavors will meld together beautifully overnight.
Additionally, you can store any leftovers in the refrigerator for up to three days or freeze them for up to three months. When reheating, add a splash of water or stock to bring it back to the desired consistency. If preferred, you can substitute the ground pork with ground veal or a higher fat content beef for a richer flavor profile.
Fresh Pomodoro Sauce
Fresh Pomodoro Sauce is a classic Italian red sauce that beautifully captures the essence of ripe tomatoes, fresh basil, and garlic. This simple yet flavorful sauce is perfect for pasta, pizza, or as a base for other Italian dishes. By using fresh, high-quality ingredients, you can create a vibrant and aromatic sauce that embodies the taste of summer in every bite.
Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and sure to impress. The secret to a perfect Pomodoro Sauce lies in allowing the natural flavors of the ingredients to shine through. Ripe tomatoes are the cornerstone of the sauce, providing sweetness and acidity that balance perfectly with the aromatic garlic and the fresh, peppery notes of basil.
Simmered gently, these ingredients meld together to create a sauce that’s both hearty and invigorating. Best of all, this recipe can be made in under an hour, making it a great choice for a weeknight dinner or a special occasion.
Ingredients for 4-6 servings:
- 2 pounds ripe Roma tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar (optional)
- 1/4 cup grated Parmesan cheese (optional)
Cooking Instructions:
1. Prepare the Tomatoes: Start by blanching the tomatoes. Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato and plunge them into the boiling water for about 30 seconds until the skin starts to peel away. Remove them with a slotted spoon and transfer to an ice bath to cool.
Once cooled, peel the skins off, core, and chop the tomatoes.
2. Sauté Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until it becomes fragrant but not browned.
3. Cook Tomatoes: Add the chopped tomatoes to the skillet with the garlic. Season with salt and pepper, and add sugar if the tomatoes are too acidic. Stir to combine.
4. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will meld together.
5. Finish with Basil: About 5 minutes before the sauce is done, stir in the chopped fresh basil. Let the sauce continue to simmer for the remaining time, allowing the basil to infuse its flavor into the sauce.
6. Serve: If desired, stir in grated Parmesan cheese just before serving for added richness and flavor. Serve the sauce hot over your choice of cooked pasta, or use it as a topping for pizza or a base for other dishes.
Extra Tips:
For the best results, choose tomatoes that are ripe and fragrant, as they’ll impart the most flavor to the sauce. If fresh tomatoes are out of season, high-quality canned San Marzano tomatoes can be used as a substitute.
To enhance the depth of flavor, consider adding a splash of red wine or a pinch of red pepper flakes during the simmering process. Finally, remember that the sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a convenient option for meal prep.
Savory Puttanesca Sauce
Puttanesca sauce is a classic Italian red sauce that bursts with bold flavors and is incredibly easy to prepare. Originating from the southern region of Italy, this sauce is known for its combination of tomatoes, olives, capers, and anchovies, creating a savory and slightly spicy dish. Traditionally served over pasta, Puttanesca is a perfect choice for a quick weeknight dinner or a delicious addition to any Italian-inspired meal. The rich umami flavors from the anchovies and olives are balanced by the acidity of the tomatoes, making this dish an irresistible treat for your taste buds.
Cooking a savory Puttanesca sauce is a straightforward process that yields delicious results with minimal effort. It all starts with sautéing garlic and anchovies in olive oil, allowing the anchovies to melt and infuse the oil with their rich flavor. This is followed by adding tomatoes, olives, capers, and crushed red pepper flakes, resulting in a sauce that’s both robust and satisfying. Whether you’re a seasoned cook or a beginner, this recipe for Puttanesca sauce will guide you through the steps to create a memorable dish that serves 4 to 6 people.
Ingredients:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 1/2 cup black olives, pitted and sliced
- 2 tablespoons capers, drained
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 pound spaghetti or your choice of pasta
Cooking Instructions:
- Heat the Olive Oil: In a large skillet over medium heat, add the olive oil. Once the oil is shimmering, add the minced garlic and chopped anchovies. Sauté for about 2 minutes until the garlic is fragrant and the anchovies have dissolved.
- Add the Red Pepper Flakes: Stir in the crushed red pepper flakes and cook for about 30 seconds to release their flavors into the oil.
- Incorporate the Tomatoes: Add the crushed tomatoes to the skillet. Stir well to combine with the garlic and anchovy mixture. Bring the sauce to a simmer.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.
- Add Olives and Capers: Stir in the sliced olives and drained capers. Continue to simmer for another 5 minutes to heat through and blend the flavors.
- Season the Sauce: Taste the sauce and season with salt and freshly ground black pepper as needed. Keep in mind that the anchovies, olives, and capers may already add enough saltiness.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly, adding reserved pasta water if necessary to reach your desired consistency.
- Garnish and Serve: Remove the skillet from the heat and stir in the chopped fresh parsley. Serve the Puttanesca sauce over the pasta and enjoy immediately.
Extra Tips:
For a more intense tomato flavor, consider using San Marzano tomatoes, which are known for their rich taste. If you prefer a spicier sauce, adjust the amount of crushed red pepper flakes to suit your taste. To enhance the dish further, you can add a splash of white wine before simmering the sauce.
Additionally, if you’re not a fan of anchovies, you can substitute with a tablespoon of fish sauce or simply omit them, though they do add a unique depth of flavor. Remember to keep an eye on the salt levels as the ingredients contribute plenty of natural saltiness. Enjoy your homemade Puttanesca sauce with a side of crusty bread for a complete meal.
Creamy Vodka Sauce
Creamy Vodka Sauce is a luxurious twist on the classic Italian red sauce, known for its silky texture and subtle kick of vodka. This sauce pairs beautifully with pasta and makes for a delightful, comforting meal. The richness of the cream balances perfectly with the acidity of the tomatoes, creating a harmonious blend of flavors that’s both indulgent and satisfying.
Whether you’re preparing a romantic dinner for two or a family meal, this sauce is sure to impress with its depth of flavor and restaurant-quality finish.
The addition of vodka may seem unusual, but it plays an essential role in enhancing the flavors of the tomatoes and cream. The alcohol helps release the subtle flavors in the tomatoes, creating a richer, more rounded taste. As the sauce simmers, the vodka is cooked off, leaving behind only its essence, which complements the dish beautifully.
This recipe serves 4-6 people and is perfect for a cozy dinner night.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- 1 pound pasta of your choice
Instructions:
- Prepare the Base: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Deglaze with Vodka: Carefully pour in the vodka, stirring to deglaze the pan. Allow the mixture to simmer for about 2-3 minutes, letting the alcohol cook off while the flavors meld together.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Season with salt and black pepper to taste. Lower the heat and let the sauce simmer for 15-20 minutes, allowing it to thicken and the flavors to develop.
- Incorporate Cream: Slowly stir in the heavy cream, combining it well with the tomato mixture. Allow the sauce to simmer for another 5 minutes, stirring occasionally until it reaches a creamy consistency.
- Finish with Cheese: Remove the sauce from heat and stir in the grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning if necessary.
- Cook Pasta and Combine: While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain the pasta and add it directly into the sauce, tossing to coat the pasta evenly with the creamy vodka sauce.
- Serve and Garnish: Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Extra Tips:
When cooking the Creamy Vodka Sauce, be sure to let the vodka simmer adequately to cook off the alcohol content. This will guarantee a smooth and balanced flavor without the raw alcohol taste.
For an extra touch of flavor, consider adding a pinch of sugar if your tomatoes are particularly acidic. If you prefer a thicker sauce, allow it to simmer a bit longer before adding the cream.
Finally, don’t forget to reserve a cup of pasta water before draining; it can be used to adjust the sauce’s consistency if needed. Enjoy your restaurant-quality meal at home with this delightful recipe!
Rustic Amatriciana Sauce
Rustic Amatriciana Sauce is a classic Italian dish that hails from the town of Amatrice, located in the Lazio region of Italy. This sauce, known for its rich and savory flavor, is traditionally made with guanciale, a type of cured pork cheek or jowl, and paired with ripe tomatoes. The simplicity of this dish allows the high-quality ingredients to shine, making it a favorite among pasta lovers.
Typically served with bucatini, a thick spaghetti-like pasta with a hole running through the center, Rustic Amatriciana Sauce is a perfect choice for a comforting and hearty meal.
The key to a perfect Amatriciana sauce is balancing the flavors of the guanciale, tomatoes, and Pecorino Romano cheese. The guanciale provides a rich, fatty base, while the tomatoes add a fresh and slightly acidic note to the dish. The cheese, grated over the finished dish, offers a salty, umami punch that ties all the flavors together. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends.
Ingredients (Serves 4-6):
- 12 ounces (340 grams) of guanciale, sliced into thin strips
- 1 tablespoon of extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 28 ounces (800 grams) of canned whole tomatoes, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pound (450 grams) of bucatini pasta
- 1 cup of freshly grated Pecorino Romano cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Guanciale: In a large skillet or frying pan, heat the extra-virgin olive oil over medium heat. Add the guanciale strips and cook until they become crispy and golden, about 8-10 minutes. Use a slotted spoon to remove the guanciale from the pan, leaving the rendered fat in the pan.
- Sauté the Aromatics: Add the chopped onion to the pan with the rendered fat and sauté for about 5 minutes, until the onion becomes soft and translucent. Add the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Add the Tomatoes: Pour the crushed tomatoes into the pan with the onion mixture. Stir to combine and bring the sauce to a simmer. Season with salt and freshly ground black pepper to taste. Allow the sauce to simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the sauce in the skillet, along with the reserved crispy guanciale. Toss the pasta in the sauce, adding a little pasta water if needed to reach your desired sauce consistency.
- Serve: Divide the pasta among serving plates or bowls. Top each serving with a generous amount of grated Pecorino Romano cheese. Garnish with fresh basil leaves if desired. Serve immediately.
Extra Tips: For the best flavor, use high-quality canned tomatoes and freshly grated Pecorino Romano cheese. If guanciale is unavailable, pancetta can be used as a substitute, though the flavor will differ slightly.
Be cautious with salt, as both the guanciale and Pecorino Romano are salty. Adjust the seasoning after tasting the sauce. Finally, ascertain the pasta is cooked al dente, as it will continue to cook slightly when tossed with the hot sauce.
Bold Sugo Di Pomodoro
Bold Sugo Di Pomodoro is a classic Italian red sauce that boasts a rich and robust flavor profile. Perfect for pairing with pasta, this sauce uses simple, high-quality ingredients to achieve its vibrant taste. The key to a great Sugo Di Pomodoro is allowing the flavors to meld together over a slow simmer, creating a sauce that’s both bold and comforting.
This recipe is designed for a serving size of 4-6 people, making it ideal for family dinners or small gatherings. While it requires minimal ingredients, the quality of each component, from ripe tomatoes to fragrant basil, is essential to the sauce’s success. Be prepared to enjoy a sauce that not only complements your pasta but elevates it to a new level of culinary delight.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (28 ounces each) of whole peeled tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese, for serving
Instructions:
- Prepare the Base: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic doesn’t burn.
- Add Tomatoes: Pour in the cans of whole peeled tomatoes, including their juices. Use a wooden spoon to break the tomatoes into smaller pieces. This will help create a smoother sauce as it cooks.
- Season the Sauce: Stir in the salt, sugar, black pepper, and dried oregano. These seasonings will enhance the natural flavors of the tomatoes and create a well-balanced sauce.
- Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and allow it to cook uncovered for about 45 minutes to 1 hour, stirring occasionally. This slow cooking process will develop the sauce’s depth of flavor.
- Finish with Fresh Basil: In the last 5 minutes of cooking, add the torn basil leaves. Stir them into the sauce to release their aroma and flavor, then remove the saucepan from the heat.
- Serve: Accompany the sauce with your choice of pasta, and sprinkle with grated Parmesan cheese before serving.
Extra Tips:
For the best results, use high-quality canned tomatoes, as they’re often more consistent in flavor and texture than fresh tomatoes out of season.
If you prefer a smoother sauce, you can use an immersion blender to puree the sauce once it’s finished cooking.
Additionally, if you like your sauce to have a bit of a kick, consider adding a pinch of red pepper flakes during the seasoning step.
Always taste the sauce before serving to adjust the seasoning according to your preference. Enjoy your Bold Sugo Di Pomodoro with a glass of your favorite Italian red wine for a truly authentic experience.
Zesty Fra Diavolo Sauce
Fra Diavolo sauce, known for its bold and spicy flavors, is a classic Italian red sauce that adds a fiery kick to any dish. The name “Fra Diavolo,” which translates to “Brother Devil,” reflects its devilishly spicy character. This sauce is perfect for those who enjoy a bit of heat in their meals, combining the savory richness of tomatoes with the sharpness of crushed red pepper flakes.
Traditionally paired with seafood like shrimp or lobster, this versatile sauce can also be used with chicken or simply tossed with pasta for a vibrant meal.
The base of a Zesty Fra Diavolo Sauce consists of tomatoes, garlic, and onions, enhanced with a blend of herbs and spices. This recipe will guide you through creating a sauce that’s both robust and complex in flavor, making it the perfect companion to a variety of dishes.
Whether you’re hosting a dinner party or just looking to spice up a weeknight meal, this Fra Diavolo Sauce will surely impress your taste buds with its delightful heat and rich taste.
Ingredients (serving size: 4-6 people):
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1 pound of shrimp or lobster (optional)
- 1 pound pasta of choice (optional)
Cooking Instructions:
- Prepare the Base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Add Tomatoes and Wine: Pour in the crushed tomatoes and red wine, stirring to combine with the onion and garlic mixture. Bring the sauce to a simmer over medium-high heat.
- Season the Sauce: Add the dried oregano, dried basil, salt, and pepper to the sauce, stirring well. Reduce the heat to low and let the sauce simmer gently for about 20-30 minutes, allowing the flavors to meld together.
- Prepare Seafood (Optional): If adding shrimp or lobster, clean and shell the seafood. Add it to the sauce during the last 10 minutes of cooking, assuring it’s cooked through and tender.
- Finish and Serve: Stir in the fresh parsley just before serving. If serving with pasta, cook the pasta according to package instructions and toss with the sauce. Serve immediately, garnished with additional parsley if desired.
Extra Tips:
For an even spicier sauce, feel free to adjust the amount of crushed red pepper flakes to your taste. If you prefer a smoother sauce, you can use a hand blender to purée the sauce to your desired consistency.
Remember that the quality of the tomatoes can greatly impact the flavor of the sauce; using San Marzano tomatoes is recommended for the best results. If using seafood, make sure it’s fresh and properly cooked to avoid a rubbery texture.
This sauce can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to deepen over time.
Hearty Ragù Alla Napoletana
Hearty Ragù Alla Napoletana is a classic Italian dish that embodies the rich and comforting flavors of Southern Italy. This traditional Neapolitan ragù is a slow-cooked meat sauce that’s perfect for serving with pasta or as a hearty main course. The dish is characterized by its deep, savory flavors, achieved by simmering a variety of meats with tomatoes, onions, and aromatic herbs. The result is a thick, flavorful sauce that clings beautifully to pasta, providing a satisfying and indulgent meal.
This recipe for Hearty Ragù Alla Napoletana serves 4-6 people, making it ideal for a cozy family dinner or a gathering with friends. The key to a successful ragù is patience, as the sauce benefits immensely from a long, slow cooking process that allows the flavors to meld together. With a few simple ingredients and some time, you can create a dish that transports you straight to the heart of Naples.
Ingredients for 4-6 servings:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds mixed meats (such as pork shoulder, beef chuck, and Italian sausage)
- 1 (28 oz) can whole peeled tomatoes
- 1 (6 oz) can tomato paste
- 1 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- Cooked pasta of choice, for serving
Cooking Instructions:
- Prep the Ingredients: Start by chopping the onion finely and mincing the garlic. Cut the mixed meats into large chunks if necessary, ensuring they’re ready for browning.
- Sear the Meats: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the mixed meats and brown them on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 8-10 minutes. Remove the meats and set them aside.
- Cook the Aromatics: In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
- Build the Sauce: Add the whole peeled tomatoes, crushing them with your hands as you add them to the pot. Stir in the tomato paste, oregano, basil, salt, pepper, and bay leaf.
- Simmer the Ragù: Return the browned meats to the pot, ensuring they’re submerged in the tomato mixture. Reduce the heat to low, cover, and let the ragù simmer gently for 2-3 hours, stirring occasionally. The long cooking time will help break down the meats and meld the flavors.
- Finish and Serve: Once the ragù has thickened and the meats are tender, remove the bay leaf and stir in the fresh parsley. Adjust seasoning with salt and pepper as needed. Serve the ragù over cooked pasta and top with grated Parmesan cheese.
Extra Tips:
For the best flavor, use a combination of meats such as pork shoulder, beef chuck, and Italian sausage, which contribute different textures and tastes to the ragù. If possible, prepare the ragù a day in advance and reheat it before serving; the flavors will deepen and improve with time.
Additionally, be sure to use good quality canned tomatoes and wine, as they form the base of the sauce. Finally, remember to cook the pasta al dente, as it will continue to absorb the sauce and soften slightly when served.
