Spicy Italian Sauce
I’ve really got into my Italian food recently but the thought of making it has always intimidated me, simply because it seems like it takes a lot of time and effort; when Tesco’s are selling it in a jar for a quid, its hard to want to be experimental in the kitchen, but look no further, my homemade spicy Italian sauce will make you feel inspired. As Mrs. Doubtfire would say, “help is on the way, dear!”
It all started when I made my tomato sauce for a homemade pizza, everyone loved it and after basking in the glory, it gave me the confidence to push on with other Italian style dishes. On this occasion, I’ve used the sauce to go with shop bought, mushroom and creamy ricotta ravioli (I’m not that confident yet, guys) but it can be used on just plain pasta or with meat, its really up to you!
Prep time: 10
Cooking time: 20 minutes
Ingredients to serve 2:
- one tin of chopped tomatoes
- 4 cloves of chopped garlic
- 2 tablespoons of olive oil
- 1 teaspoon of oregano
- 1/4 chopped white onion
- 1 red chilli – sliced
- a drizzle of double cream (optional)
- a pinch of salt
- a pinch of pepper
- a pinch of dried red chilli flakes
- 1/2 cup of pasta water
- grated parmesan
- freshly chopped spinach
Put the chopped tomatoes in a pan on a low-medium heat, whilst this is warming up, chop the onion, garlic and chilli.
Once you’ve finished chopping, add all of the ingredients above to the pan bar the sliced red chilli and the pasta water. Let simmer for 5 minutes, whilst stirring often.
When you see the onions begin to soften, now is the time to add the pan ingredients to the blender. Blend for about 2 minutes and add the sauce back to the pan.
Put the pan back on a low heat, add the sliced chilli and stir. At this point, I would put my ravioli on to cook, which only takes 2 minutes.
Add the pasta water to the pan until you are happy with the consistency of the sauce, I like mine with movement but not too runny. Once again, STIR.
Chop a few leaves of spinach, put the pasta on a serving plate, pour the sauce on top and sprinkle with a bit of spinach and grated parmesan… Well however much parmesan you want, no one should be told how much cheese they should have on their plate, or their life for that matter!
Bada-bing bada-boom, your food is ready to EAT!
*When your fork hits your plate, like its going out of date, thats AMORE*