As I've mentioned before, my hubby is Italian. That makes me Italian-ish by default. Like all good Italian-ish wives, I always have a vat of his Grandma's Sauce in my refrigerator or freezer. You should do the same.
Last night I had a craving for pasta. While we love to eat the standard red sauce, I was in the mood for something a little different. After scanning the refrigerator, I decided to make Pasta Rosa.This recipe is an easy variation on the traditional red sauce. I whipped it up in just a few minutes by using some leftover chicken and roasted broccoli.
Pasta Rosa
4+ c. of Grandma's Sauce
1/4-1/2 c. heavy cream1/4 c. frozen baby peas, defrosted
1/2 c. broccoli florets, cooked until slightly tender1 c. cooked chicken, sliced
1 lb. pastafreshly grated Parmesan cheese
Pour Grandma's Sauce into a medium saucepan and heat over medium heat.
Add the cream and stir to combine. The sauce should be a lovely pinkish color.
Add the peas, broccoli and chicken. Turn the heat down to low and let simmer for a few minutes until the vegetables and meat are heated through.
Meanwhile, cook your pasta in salted water until al dente. Drain.
Toss the pasta in the sauce, making sure it is coated thoroughly. To serve, top with a little freshly grated Parmesan cheese.
Puttanesca gets its name from the Italian ladies of the night, or the puttane. While the reason is unknown, it has been debated that it is a reference to the sauce's spicy flavor. Another possibility is that it is so quick and cheap to make. I certainly hope it offends no one to say so.
With it's strong flavors of olives, capers, garlic and anchovies, Puttanesca is not for the weak of palate. With minimal effort, the sauce can be ready to eat in 20 minutes.
Pasta Puttanesca
1 lb. linguine or other pasta
1-2 Tbs. olive oil
4-5 cloves garlic, chopped
8 anchovy fillets, chopped or 1-2 Tbs. anchovy paste
1/8 tsp. red pepper flakes, or to taste
1/2 c. olives, sliced (I prefer Nicoise or Kalmatta)
1/4 c. capers, drained
1 tsp. oregano
1/2 c. parsley, chopped
2 lg. cans whole peeled tomatoes, drained
2 tsp. salt, or to taste
Bring a large pot of water to boil. Add salt, stir in linguine and cook until the pasta tender but still firm. Drain.
While linguine is cooking, heat the olive oil in a skillet and add the garlic and anchovies. Cook, stirring, until the anchovies have broken apart and the garlic is golden. Add the red pepper flakes, olives, capers, oregano, and parsley. Stir to combine. Crush the tomatoes slightly with your hands and add them to the pan. Add salt to taste.
Bring the sauce to a boil, stirring frequently. Reduce the heat slightly and continue to cook for a few minutes, or until the sauce has thickened to your liking. Serve over hot pasta.
I married a real Italian man. His Grandparents came over "on the boat" from Italy. In fact, his Grandma's picture is on display at Ellis Island.
On a trip to New York, many years ago, I had the privilege of spending some time with his Grandma. She took me to the grocery store and taught me how to pick the best produce, the fine art of selecting a good Genoa salami, how shaking the cans of tuna could reveal which ones were packed with fish and which were heavy on the water side, and how "the freshest" items are always hidden at the back of the freezer. I could go on.
Of all the things she taught me, I am most thankful for the time we spent in the kitchen. We spent many hours together, cooking the food that she grew up eating in Sicily. It is a memory that I will never forget.
Grandma's sauce is simple, delicious and versatile. Layered with pasta and cheese, it makes a wonderful lasagna. Wit a touch of cream it suddenly becomes a delightful Rosa sauce. It even doubles as a tasty pizza sauce. It is equally good on its own and our refrigerator is rarely without a generous supply.
Although many people think good tomato sauce can only be made with fresh tomatoes, Grandma didn't think that was necessary. She believed that buying a good quality can of crushed tomatoes made the whole process easier. As far as the meat goes, she always used either Italian sausage (in the casing), pork chops, chicken thighs or meatballs (which are another story). She liked the flavor that these meats gave to the sauce. I happen to prefer Italian sausage.
Grandma's Sauce
olive oil
Meat of your choice (see paragraph above)
salt & pepper
6-8 whole cloves of garlic, smashed with the side of a knife
2-3 28 oz. cans of crushed tomatoes
1 Tbs. parsley
salt to taste
Heat a large pot over medium-high heat. Coat the bottom with olive oil.
Season the meat with salt & pepper and place in the pot. Allow the meat to brown on all sides. About halfway through the browning process, add the garlic. Be careful not to let the garlic burn or it will make your sauce bitter.
Add the crushed tomatoes, the parsley and some additional salt. Reduce the heat, and allow the sauce to simmer for several hours, stirring occasionally. You can add more salt if necessary.
Before serving, fish out the garlic cloves and discard them. You can also remove the meat (other than meatballs) and serve it along side the sauce if you wish.
