Spicy Pomodoro Sauce
This is an easy Italian "sugo" with some added pepper for spice
Equipment
- 1 med-large heavy bottomed sauce pan
Ingredients
- 4 Tbsp extra virgin Olive Oil
- 3-4 cloves fresh garlic, minced
- ½ Tbsp Red Pepper Flakes *more or less depending on how spicy you want your sauce to be
- 1 tsp sugar
- ¼ tsp salt and pepper to taste taste and adjust as you like
- 1 jar Passata (strained tomatoes)
- 3-4 fresh basil leaves, chopped *optional
Instructions
- Heat the 4 Tbsp extra virgin Olive Oil in a heavy-bottomed saucepan over medium-high heat.
- Add the 3-4 cloves fresh garlic, minced and continue to sauté for 3 minutes until fragrant (be careful not to burn the garlic) Stir often.
- add the ½ Tbsp Red Pepper Flakes (more or less to your heat tolerance), and saute it for another minute to bloom the peppers.
- Add the passata and stir to combine it with the olive oil until it is blended.
- Add the 1 tsp sugar Let the sauce simmer on med-low heat for about 20 minutes before you use it. Stirring occasionally.
- When the sauce has finished simmering and has reduced a bit, taste and adjust for seasonings. If the sauce still tastes acidic, try adding a pinch of baking soda or a pinch more of sugar. Once again taste and adjust as needed.
- Add 3-4 leaves of fresh basil (Optional)
- The sauce can be used immediately with your favorite pasta recipe or let it cool, place in a container and refrigerate and use within the next 5-7 days. Or it can be frozen for up to 3 months.
- If freezing, I recommend putting the sauce into ice cube molds or large freezer cubes to freeze then once frozen pop them out of the trays and put in a freezer safe baggie, then just pull out as many "cubes" as you need.