Commence Happy Dance now! I am so excited to be going into the weekend. We have all been sick here at the Asylum and are ready for a weekend of fun with our family!
So because we are busy here at the Asylum Saucy and I will be taking the weekend off (Saturday-Monday) to enjoy spending time with our families!
Today's recipe is from one of my Food Network magazines.
Classic Red Sauce
1 28 oz can whole peeled tomatoes
2 TBSP extra-virgin olive oil
1/3 red onion
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 TBSP torn fresh basil
1 lb penne or spaghetti, cooked until al dente
Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. Heat the olive oil over medium-high heat in a large saucepan. When hot add the onion and sauté 5-6 minutes, until you see the color start changing. If you'd like to make the sauce spice, add the red pepper flakes. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. Strive for balance in the consistency of the sauce: It has to be fluid, but should not look overly wet. Add the basil and remove from the heat. Toss with just cooked pasta.
Hope you enjoy your weekend!
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