Spaghetti in Spicy Red Sauce

pastaIt’s Meatless Monday and I decided to make spaghetti in a spicy red sauce.  Here’s how I did it.  First off, I filled a pot of water, added a good pinch of kosher salt, and put it on the stove to boil.  For the sauce, I added a chopped shallot and two chopped cloves of garlic to a tablespoon of extra virgin olive oil and cooked it for about a minute and a half.  I then added a 28 ounce can of chopped San Marzano Style Tomatoes, one 8 ounce can of tomato sauce, and two tablespoons of tomato paste and let it cook together for a couple minutes.  I then added one tablespoon of sugar to cut the acidity of the tomatoes.  Next one teaspoon of basil, one teaspoon of oregano, one tablespoon kosher salt, one teaspoon of fresh ground black pepper and a very large pinch of crushed red pepper flakes went into the pan.  I stirred this together and after another couple of minutes, I added a third cup of grated Pecorino Romano to the sauce and let it simmer for about 15 minutes.  Once the noodles were done boiling, I drained them and added the noodles right into the sauce and mixed it together.  I let it heat together for about five more minutes while I set the table and cut the garlic bread.  I topped the spaghetti with fresh basil.  A simple green salad was all that was needed to complete this wonderful Meatless Monday Meal.

Until next time, Kris

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