Thick, rich, marinara sauce is a staple for traditional Italian cooks.
Pasta lovers know the freshest way to dress a noodle is with marinara sauce. Marinara, also known as the sauce of sailors, is a meatless tomato sauce that was favored by prerefrigeration galley cooks because it did not spoil easily. Today, marinara sauce is still a cook's favorite because it is versatile, easy to make and downright delicious.
Traditional Marinara Sauce
Marinara sauce has many variations, but every recipe begins with the Italian trilogy: olive oil, garlic and tomatoes.Start by heating 2 tbsp. olive oil over medium heat. Add 2 chopped garlic cloves and 1/2 cup chopped onions. Cook for two to three minutes. Add 3 cups peeled, chopped fresh tomatoes and stir. Add a 6 oz. can salt-free tomato paste; 2 tsp. sugar; 1/4 cup chopped fresh basil; 1/2 cup red wine; and 1/2 tsp. each of dried oregano and salt. Reduce heat and simmer 15 to 20 minutes or until the tomatoes are tender. Cool for five minutes, then puree in a blender. Return to pan, heat and serve over pasta with freshly grated Romano cheese.
Arabbiata Sauce
Arrabbiata means angry. Arrabbiata sauce means your taste buds are in for a spicy treat. Start by heating 2 tbsp. of olive oil over medium heat. Add 3/4 cup chopped prosciutto, 2 tsp. finely minced garlic, and 1/2 tsp. red pepper flakes. Cook for three to four minutes or until the garlic turns a golden brown. Add 3 cups of marinara and 1/4 cup coarsely chopped fresh basil leaves. Simmer for 20 minutes. Toss with your favorite pasta and top with freshly grated Parmigiano-Reggiano.
Puttanesca Sauce
Puttanesca sauce is named for the Neopolitan prostitutes or puttanas who created it. Start by browning 3 crushed garlic cloves in 3 tbsp. of olive oil over medium heat. Remove garlic from the pan and mash five anchovy fillets into the hot oil until they dissolve. Add 2 1/2 tbsp. of capers and 1/4 tsp. of red pepper flakes. Cook for two to three minutes. Add 3 cups marinara, 1/2 cup pitted, quartered black olives, 1 1/2 tsp. dried oregano and 1/4 cup chopped fresh parsley. Simmer for 20 minutes.
Vodka Cream Sauce
Vodka gives this marinara-based cream sauce a kick. Put 3 quarts marinara in a large skillet. Add 1 cup vodka and heat for 20 minutes. Stir in 1/2 cup room temperature heavy cream and simmer over low heat until hot. Add 1/2 cup freshly grated Parmesan cheese. Stir until melted and sauce is well-blended. Add 1 lb. cooked penne pasta to the pan and toss.
Tags: chopped fresh, Cook three, freshly grated, medium heat, olive over, olive over medium, over medium
