Here are recipes for everyone to enjoy. A simple sauce, a vegetarian meal, seafood and pasta, and a Sunday sauce or gravy. It’s traditionally made with whatever the butcher has left over at the end of the week.
Classic Marina Sauce
In a large saucepan, heat ¼ cup olive oil and 3 peeled garlic cloves, stirring for about 5 minutes. Add 1 Tbls tomato paste stirring for 1 minute. Add 1 35-oz. can whole peeled Italian (San Marzano) tomatoes crushed by hand with juices. Stir in a pinch of sugar and 2 sprigs basil. Simmer at least 30 minutes. Remove basil and garlic, season with salt and pepper.
All’Amatriciana Sauce: Sauté 3 ounces pancetta and ½ tsp crushed red pepper with the garlic.
Puttanesca Sauce: Sauté 6 anchovy filets and ¼ tsp crushed red pepper with the garlic. Add ¼ cup chopped Kalamata olives and 2 Tbls capers with the basil.
Vodka Sauce: Sauté 2 oz. diced pancetta and ¼ tsp crushed red pepper with the garlic; deglaze with ¼ cup vodka. Stir in ¼ cup heavy cream after removing garlic and basil.
Eggplant Spaghetti Pie
Preheat oven to 425. Combine 1 globe eggplant peeled and sliced into ½” pieces, 2 pints cherry tomatoes, 8 garlic cloves smashed, ¼ cup olive oil and ½ tsp crushed red peppers in a large ovenproof skillet. Roast stirring once or twice for 25-35 minutes until eggplant cooked and tomatoes burst. Let cool. Reduce oven to 400. Cook 1 lb. spaghetti drain and put back in pot. Add cooled vegetables. Whisk together 2 eggs, 2 Tbls tomato paste and 3 oz. grated Parmesan cheese. Add egg mixture to pasta and toss. Add 2 Tbls capers and ½ cup torn basil. Transfer back to skillet. Top with more Parmesan and sprinkle of red pepper flakes. Bake until browned, about 30 minutes.
Linguine in Red Clam (or shrimp) Sauce
Sauté 2 cloves minced garlic in 1 TBSP olive oil. Add 1 15oz. can of tomatoes with chile peppers and 1 tsp oregano. Cook 2 minutes. Add ½ cup white wine and drink ½ cup yourself. Cook 1 minute. Add 3 6oz. cans of minced clams or shrimp plus 2 Tbls of chopped basil. Heat through and top with Parmesan cheese.
In a large skillet heat olive oil. Add seasoned 3 lbs short ribs, thick pork chops, sausage, meatballs or other meat. Brown, turning occasionally for about 10 minutes. Put on a plate. Remove oils from skillet except 1 Tbls. Add 2 finely chopped onions and salt. Cook until browned, 12-15 minutes. Add 2 Tbls tomato paste, 3 minced garlic cloves, and 1 tsp oregano. Cook 2 minutes. Add 2 28 oz. cans of whole peeled Italian tomatoes crushed by hand and 1 carrot peeled. Return the meat to the pot and simmer until it is tender, roughly 4 hours (hence Sunday since it cooks all afternoon). Remove the meat if there are bones, debone and place back in sauce. Discard carrot. This sauce stands up to thicker pasta so cook something you may not have tried before.
-Food and Wine, Men’s Health Magazine
Peter McKenna, M.D.
McKenna Cosmetic Surgery Center . 10577 Montgomery Road . Cincinnati . OH . 45242
A Cincinnati Magazine “Top Doc” since 1998
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