Pasta and Gravy: Maccaronara alla Marinara
Within 10 minutes, I can produce a warm plate of chewy noodles and full-bodied sauce. The fresh noodles absorb the sauce. They are stained a hue of red/orange. My tomato sauce is an elaboration of Marcella Hazan's Simple Tomato Sauce, with a few micro-julienned carrots and shallots added in.
Tomato Sauce Adapted from Marcella Hazan
Makes 2 cups, Total time 75 minutes
INGREDIENTS
3+1 T butter, divided
2 shallots, finely chopped
5 inches of a thick carrot, julienned as thin as possible
32 oz can San Marzano tomatoes (if you are looking for a cheaper alternative, just look for any canned tomatoes imported from Italy)
pepper flakes and salt to taste
1. Melt 3 T of butter in a thick saucepan over medium heat. Add the onions, carrots, and a flick of salt and sweat, ~7 minutes.
2. Add tomatoes and bring to a boil. Reduce flame to low. Simmer for 1 hr.
3. Remove from fire, add 1 T butter, season to taste. Eat or store in a jar in the fridge.
When combining it this sauce with the maccaronara, drop the fresh noodles nests in salted boiling water for just a minute. Meanwhile heat your sauce in a thick pan. Drop the just cooked noodles into the pan of sauce without rinsing. Heat the sauce and noodles together until the sauce is fully imbued.
Plate and finish with some red pepper flakes.
Marcella Hazan is one of my favorites and your homemade pasta looks delicious. I agree with you on keeping homemade pasta in the freezer. I somehow feel better knowing it's there, as though without it I might starve all together!
ReplyDeletethat looks delicious. and pasta sauce in fridge at all times is always a must for me, altho i dont know how to make homemade pasta tho it sounds very cool (found ur blog thru elras baking blog while perusing aka procrastinating )
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