Tag Archives: red sauce

Uncle Steve’s Arribiata Sauce

I have a soft spot for celebrity pasta sauces. First, I think jarred sauce is pretty generic so most any attempt to dress it up is likely to yield positive results. Second, I totally buy the notion of the pressured … Continue reading

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Recipe: Easy Chicken Cacciatori

A variation of the easy pasta technique in which we undercook the pasta, then let it absorb the sauce. Serves 4. Ingredients: 1 ½ c cooked chicken, diced 1 T Kosher salt 12 oz dry pasta 12 oz marinara sauce … Continue reading

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The secret to cooking pasta

The secret to good tasting Italian pasta dishes is to undercook the pasta then finish it in the sauce, so it absorbs lots of saucy goodness. For an easy twist on this, dump a can of chopped clams with the … Continue reading

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Recipe: Baked Ziti with Clams alla Diavolo

Portions: Entrée to serve 4 Ingredients: ½ lb ziti or penne or similar pasta salt 16 oz marinara sauce (I use Casa Visco, an upstate New York brand) ½ onion, finely chopped 2 T olive oil 2 T lemon juice … Continue reading

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Our salami satisfies everybody (the red sauce topic)

I have been trying ever since I arrived in Upstate New York to understand the appeal of the “red sauce place”. This is a neighborhood restaurant that serves a limited menu of Italian-American staples, and many people are passionate about … Continue reading

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Recipe: Classic Red Tomato Sauce a la Marcella Hazan

Wonderful for pasta or pizza Ingredients: 10 pounds San Marzano tomatoes 1 ½ cup each finely chopped onion, celery and carrot Extra Virgin Olive Oil (mild, not overly “grassy” in taste) Salt and sugar Method: Dump the tomatoes into a … Continue reading

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