Tomato Sauce Recipes for Spaghetti That Make You Say “Mamma Mia!”
Nothing beats the classic comfort of a bowl of spaghetti with red sauce. The basic dish can take on endless variations. Theres the classic red tomato gravy, which conjures memories of that scene in Goodfellas where they slice the garlic with a razor blade so it liquifies in the pan. Equally popular is the fresh pomodoro, which takes only a few minutes to come together with simple ingredients that make the best of fresh summer produce. Spicy arrabbiata kicks things up a notch with a hefty dose of red pepper flakes. Puttanesca, which translates to “in the style of prostitutes”, has a briny flavor thanks to olives, capers, and anchovies. Vodka sauce marries a tomato sauce and a cream sauce into a rich bowl of pure homemade decadence. Whatever style of sauce you prefer, these five recipes are so good, they will have you saying “Mamma Mia”.
Classic Italian-American Tomato Gravy
2 tablespoons extra-virgin olive oil6 cloves garlic, minced1 tsp sugar1 tsp red pepper flakes2 sprigs fresh oregano2 sprigs fresh basil1 small can tomato paste1 cup red wine2 cans whole peeled tomatoes, squished by hand2 tablespoons unsalted butterSea saltFresh cracked black pepperCombine the first four ingredients in a medium sized pot and cook over medium heat until fragrant and garlic is lightly browned. Add tomato paste and cook for 2 more minutes. Add red wine and reduce heat to simmering. Cook for about 10 minutes to burn off the alcohol in the wine. Add tomatoes and herb sprigs and simmer on low for 1 hour. Remove herb sprigs and add butter, salt, and pepper to taste.
4 tbsp extra-virgin olive oil4 cloves garlic, thinly sliced3 cups of fresh, high quality tomatoes, chopped with juices1/2 cup fresh basil leaves, sliced into thin slivers1 teaspoon red pepper flakes1/2 cup freshly grated parmesanSea saltFresh cracked black pepperHeat olive oil in a 10-inch saute pan. Add garlic and cook over medium heat until golden brown. Add red chili flakes and tomatoes and cook for 5 minutes, stirring constantly. Remove from heat and add basil and parmesan cheese.
3 tbsp extra-virgin olive oil3 cloves garlic, crushed2 tbsp crushed red pepper flakes2 cans high quality whole peeled tomatoes, squished by hand1/2 cup white wineHeat olive oil in a 10-inch saute pan. Add garlic and cook over medium heat until golden brown. Add red chili flakes and tomatoes and cook for 5 minutes, stirring constantly. Add white wine and reduce heat to low. Simmer for 20 minutes.
3 tbsp extra-virgin olive oil4 cloves garlic, minced4 anchovy fillets, minced1 tsp red pepper flakes1/4 cup capers, drained and chopped1/4 cup chopped kalamata olives , drained and choppedSea SaltFreshly ground black pepperAdd the first six ingredients to a medium skillet and cook until garlic is lightly browned and fragrant. Add tomatoes and cook sauce until it is just simmering.
2 tablespoon butter1/4 cup finely minced yellow onion3 medium garlic cloves, minced1 tablespoon tomato paste1/4 teaspoon crushed red pepper1 can high quality whole peeled tomatoes, squished by hand1/3 cup vodka1/2 cup heavy cream10 leaves fresh basil, sliced into thin ribbonsSea saltFresh cracked black pepperMelt butter in a medium saucepan over medium heat. Add the onion and cook until lightly browned, about 5 minutes. Add in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute. Add the tomatoes and the vodka and cook until the alcohol burns off , about 7 minutes, stirring occasionally. Add the cream and cook for an additional 2-3 minutes. Remove from heat and stir in basil. Season with sea salt and fresh cracked black pepper to taste. Armed with the above five recipes, you’ll have your bases covered to make a satisfying red pasta sauce that suits your mood. While these sauces will taste delicious atop any style of pasta, some varieties lend themselves more to particular sauces. For a truly authentic Italian-American experience, ladle the classic red sauce over spaghetti and sprinkle with plenty of freshly grated parmesan. The delicate texture of angel hair compliments the lighter pomodoro sauce, ensuring tomato and basil goodness in every bite. Both the arrabbiata and vodka sauces taste delicious over penne and the puttanesca works equally well with spaghetti and linguini. Whatever type of pasta you choose, make sure it is cooked al dente. For the best results, set aside a few tablespoons of the pasta’s cooking water and add it in when you mix the pasta with the sauce. The starches in the water will help your sauce cling to the noodles better. Cook up one of these five delicious recipes today and get your fix of the red stuff.