What's cooking? - Sauce!

A wise Italian man (my father) once said, "Hon, sauce is the key!" 

He said this as we were discussing why Del's Restaurant, in the Bloomfield section of Pittsburgh, has always been our family favorite.

He was right, of course. 

As any Italian knows - the sauce can make or break you!

With that in mind, I do have my tried and true marinara sauce. But, I also serve pastas with many other types of sauces.

Some are creamy white sauces. Others are red. A couple are a combination of the two!

"Variety is the spice of life", they say!

Here are two red sauces with meat that we enjoy (both come from the Quick From Scratch Italian cookbook). Feel free to serve over any type of pasta you wish! 

Sardinian Meat Sauce (served with cavatelli)

• 3T olive oil

• 1 lb. Italian sweet sausage (casings removed)

• 1/4 t dried red-pepper flakes

• 1 onion, chopped

• 3 cloves garlic, minced

• one 28 oz. can crushed tomatoes in thick purée 

• 3 T chopped fresh mint

• 1/3 c chopped fresh parsley

• 1/4 c water

• 1 1/4 t salt

• 1/4 c chopped fresh basil

• 3 T grated Parmesan cheese

1) In a large hot heat oil over moderate heat. Add sausage and cook, breaking up with meat, until it is no longer pink (about 5 minutes).

2) Reduce the heat to moderately low and stir in onion and garlic. Cook, stirring occasionally, until the onion is translucent (about 5 minutes).

3) Add: tomatoes, mint, parsley, water and salt. Simmer until thickened (about 15 minutes).

4) Toss your cooked, drained, pasta with meat sauce, the basil and cheese. If sauce is too thick add some of the pasta water (up to 1/2 cup).

Serve with additional Parmesan or Pecorino Romano cheese.

** The recipe says that the mint is optional. I have made it both ways and I say include it if you can - it makes a difference!

(That's vegetable focaccia bread I bought at a local supermarket bakery - Yum!)

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Here's one that's wonderful on Fridays during Lent!

Arrabbiata Sauce with Tuna (a little spicy!)

(The original recipe calls for 1 pound cod fillet, cut into 1- inch chunks, but I have always used tuna)

• 1/4 c olive oil

• 2 cloves garlic, minced

• one 28 oz. can crushed tomatoes in thick purée

• 1 large tomato, peeled and chopped (or 1 can diced tomatoes with juices)

• 1 3/4 t salt

• 1/2 t dried red-pepper flakes

• two 6 oz. cans tuna, drained

• 3 T chopped fresh parsley

1) In a large pot, heat the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add: the crushed tomatoes, fresh tomato (or your diced, canned tomatoes), salt and red-pepper flakes. Simmer until sauce is thick (about 30 minutes).

2) Add the tuna and 2 tablespoons of the parsley to the sauce. 

3) Stir tuna into the tomato sauce and warm for about a minute.

4) Toss sauce with your cooked, drained pasta. Top with remaining parsley and Parmesan cheese (if desired).

My picture shows rigatoni, because that's what we had. Sometimes I use penne pasta if we have it , but really, you can use anything!

**note: I do use fresh herbs, if I can, in my cooking. If you don't have fresh, you can substitute dry herbs - but only use 1/3 the amount called for. Dried herbs are more potent!