I love a good tomato cream sauce, but I can't find one I love in the U.S. as much as I loved the sauce at Piazza Nuvona in Rome. We were there two years ago, and I came home dreaming about that sauce. The following recipe is as close as it gets.
Ingredients
1 quart Big Mama's Sugo Sauce
1 C vodka
1/2 C cream
1/2 C Parmesan cheese (I like the kind that comes in little squares vs. the grated kind)
Remove Big Mama's Sugo Sauce from the freezer and either let defrost in the refrigerator overnight or defrost in the microwave. I don't own a microwave so I always just place it in a pot, turn the heat on low, and let it defrost that way.
Over medium heat, let sauce and vodka simmer for about 30 minutes. It will begin to reduce a bit, but you want it to simmer long enough to cook out the alcohol. You will be able to taste whether or not it's all cooked out, but 30 minutes is enough time.
Add cream and Parmesan cheese and let simmer until heated through.
In a large stock pan, fill with water, some olive oil, and a small handful of salt. Bring to boil. Add penne (or rigatoni) and cook until al dente.
Drain pasta, add to a big bowl, and pour vodka sauce on top. Delicioso!
Showing posts with label rigatoni. Show all posts
Showing posts with label rigatoni. Show all posts
Sunday, February 7, 2010
Wednesday, January 20, 2010
Big Mama's Sugo
When I got married, Kelly said to me, "Can you make my grandmother's pasta sauce?" So I called my mother-in-law and asked for the recipe. She sent me an email and this is what it said: Tomato sauce, water, wine, sugar, garlic.
It took a few years (and some changes of my own) before I perfected it. Now we keep pasta sauce in the freezer, at all times, for any occasion.
3 28-oz cans of tomato sauce
3 28-oz cans of water
1 C red wine (I usually use whatever I have in the house, but Yellow Tail is always dependable)
1 C light brown sugar
1/4 C crushed garlic (I use the garlic that comes in a jar - easier than trying to crush that many cloves)
3 bay leaves
Combine all ingredients in a large stock pot. Over high heat, bring to a boil. Let boil for 1 hour. Reduce heat to medium and let simmer for 1 1/2 to 2 hours. It should reduce by half. Let cool. Remove and discard bay leaves. Divide into freezer-proof containers that are big enough for one meal. Freeze. Remove one at a time, as needed, for spaghetti, lasagna, rigatoni...whatever you want!
It's actually better if you let it freeze before you eat it. This allows the acid in the tomatoes to really combine with the rest of the flavors.
* Cooking note: Because it cooks for so long, the alcohol cooks out of the wine. It's in there for flavor, so it's safe for children and non-drinkers.
It took a few years (and some changes of my own) before I perfected it. Now we keep pasta sauce in the freezer, at all times, for any occasion.
3 28-oz cans of tomato sauce
3 28-oz cans of water
1 C red wine (I usually use whatever I have in the house, but Yellow Tail is always dependable)
1 C light brown sugar
1/4 C crushed garlic (I use the garlic that comes in a jar - easier than trying to crush that many cloves)
3 bay leaves
Combine all ingredients in a large stock pot. Over high heat, bring to a boil. Let boil for 1 hour. Reduce heat to medium and let simmer for 1 1/2 to 2 hours. It should reduce by half. Let cool. Remove and discard bay leaves. Divide into freezer-proof containers that are big enough for one meal. Freeze. Remove one at a time, as needed, for spaghetti, lasagna, rigatoni...whatever you want!
It's actually better if you let it freeze before you eat it. This allows the acid in the tomatoes to really combine with the rest of the flavors.
* Cooking note: Because it cooks for so long, the alcohol cooks out of the wine. It's in there for flavor, so it's safe for children and non-drinkers.
Subscribe to:
Posts (Atom)
