recipe by Lori Ross

For 1 lb. of pasta or Makes about 2 cups. 

1          tbsps olive oil 

2          tbsps tomato paste 

1          28 oz. can crushed tomatoes

1          tsp salt 

1          tsp black pepper 

2 - 3    leaves fresh shredded basil or 1/2 tsp dried basil

Mix tomatoes with tomato paste. Simmer, uncovered, until the sauce coats the back of a spoon, about 25 – 35 minutes. Season to taste with salt and pepper; just before serving, stir in basil and oil. Toss with pasta and pass the grated cheese.

Variations:

My Mother’s Sauce –Sautee 1 medium chopped onion and 2 cloves minced garlic in 1 Tbsp oil for 5 minutes,  then proceed with  basic sauce recipe using the same pot in which you sautéed onion and garlic.  Add  1/2 tsp crushed red pepper (or more to taste) for last 10 minutes of cooking.

Amatriciana – Sautee 7 oz. chopped bacon or pancetta with the onion and garlic then proceed with Mother’s sauce, adding ½ cup red wine to sauce and paste.  Omit red pepper.

Penne  Arrabiata – Add 1 tsp crushed red pepper and 2 Tbsps minced parsley to simple sauce recipe 5 minutes before serving.

Spaghetti Norma – Sauté 3 medium cubed eggplants in 6 Tbsps of olive oil until nicely browned, and then add to cooked simple sauce.

Spaghetti Puttanesca – Sauté 3 cloves minced garlic, 3 chopped anchovies, 1 cup pitted black olives and 4 Tbsps capers in 2 Tbsps oil and proceed with recipe for simple sauce.  

Tagliatelle  Bolognese –Sautee 1 lb. ground meat (e.g. mixture of pork, veal or beef) and ½ lb. chopped bacon or pancetta in 2 Tbsps olive oil until browned. Proceed with simple sauce recipe adding 1 cup red wine and 1 cup of beef or chicken stock.  Simmer for 30-40 minutes or until thickened, take off heat and stir in 5 Tbsps of heavy cream and 2 Tbsps butter and serve.