From our Food Goddess, TaMara:
Last year I did a recipe exchange on meatballs (here) but was surprised to see I had never done one specifically on sauces. Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.
Food should be fun. For that matter, so should wine, beer and scotch.
So let’s start out with JeffreyW’s Awesome Sauce (here) because, well, it’s awesome.
Want something a little simpler and quicker? How about his San Marzano Sauce, here.
And his Shrimp & Pasta Formaggio (here) is quick and easy, also.
When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.
When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.
For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.
Spaghetti w/Meat Sauce Read more