Monday, December 14, 2009

It was a great day for cooking at school! One thing I love about LEC is that when we make sauce we also make something to eat it on and a side and then we take a break to eat it.  My class is at 6:30 and we usually eat at about 9:00, so it's breakfast.  Today we made Arrabiata  ("angry") Sauce, which is a spicy second sauce of tomato sauce (tomato is one of the five mother sauces), baked ziti, meatballs, and garlic bread.  I found a scratch on my finger while I cut up tomatoes.  They are very good for that!

Arrabiata Sauce

1 teaspoon olive oil
1 cup onion, small dice
4 cloves garlic, mince
4 fluid ounces red wine (plus some for the sauce ;)  )
1 tablespoon granulated sugar
1 tablespoon fresh basil, chop
1 teaspoon red chili flakes (adjust the amount of this depending on whether you want your sauce merely irritated or really pissed off)
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
16 ounces seeded and skinned tomatoes
1 tablespoon parsley, chop

Heat oil in a large skillet or saucepan over medium heat.  Saute' onion and garlic in it for five minutes.

Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, oregano, black pepper, and tomatoes; bring to a boil.  Reduce heat to medium and simmer, uncovered, for about fifteen minutes.

Stir in parsley. Ladle sauce over hot cooked pasta of your choice.  We pureed ours first since we were baking it in ziti.

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