We had an impromptu dinner party a couple weeks ago. I wanted something fast and easy to make, so I used one of my fall on recipes for a spicy tomato sauce. You know me I always have to take it to another level, so we did make fresh pasta, bucatini, to go with the sauce. Our friend Chelsea wanted to learn how to make pasta using our new gadget so it was the perfect excuse for a mini-lesson and dinner.
I have two tomato sauces I use if all else fails or for last minute dinners. I like this one as it combines pancetta and carrots – something wonderful about adding carrots to your pasta sauce, it adds a nice depth. We like this sauce spicy so we do add extra heat but adjust to your liking. Whenever I make this particular sauce, I usually add a handful of arugula to this as it not only looks pretty but it gives it an extra zippy bite. This time, though, I made a nice salad with an aged balsamic dressing.
Add a couple bottles of Italian wine, some bread, a bowl of olives and you have the perfect impromptu meal!
Recipe: Spicy Tomato Sauce
- splash of olive oil
- 1/4 lb of pancetta, cut into small pieces
- 3 garlic cloves minced
- 1 carrot, minced
- 1 yellow onion minced
- 28 ounce can of peeled tomatoes, splurge on a high-quality product
- 1 – 2 teaspoons of crushed red chili flakes
- kosher salt to taste
- fresh pasta
- Heat olive oil in a dutch oven.
- Add pancetta and cook over low heat until golden brown, about 8 – 10 minutes. While cooking lets ‘s prepare the veggies.
- Using a food processor, mince the garlic, carrot and yellow onion.
- Add to the pancetta. Stir and cook for 3 minutes.
- Add the chili flakes.
- Add the tomatoes, stirring to break them up.
- Cook over low heat for 30 minutes or until thick.