This easy-to-make spaghetti sauce is the ultimate in comfort fare with its rich, tart personality and down-home meaty richness.
'pasta sauce' on Serious Eats
Spaghetti twirled around in a rich sauce of pistachio butter, olive oil, basil, garlic, and parmesan makes for a super decadent holiday side.
Domenica Marchetti's Bolognese from The Glorious Pasta of Italy has its own curious ingredient, mortadella, which makes perfect sense since mortadella comes from Bologna. Marchetti's ragù is pretty genius, rich and meaty with melting diced carrots, onions, and celery and surprisingly little tomato paste. It makes for the perfect sauce for a Lasagna Bolognese, layered with bechamel, or atop a mound of fresh tagliatelle.
Piment d'Espelette is a kind of delayed reaction chili—it gently hits you a beat after you expect it. It goes perfectly with tomatoes, like in this fresh tomato sauce with penne, mint, and basil.
The richness of the liver thickens this sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzard—a really enjoyable contrast of textures with very little effort on your part.
Next Sunday, November 11, FIERI hosts The Boss of the Sauce Competition in San Francisco. It's the nation's largest tomato based pasta sauce competition. 31 restaurants from throughout the Bay Area are participating, and 20 food vendors will offer tastings of olive oil, wine, cheese, breads, etc. A $20 donation gets you in the door. Donations are tax deductible, benefiting the San Francisco Food Bank and FIERI (an Italian non-profit for students and young-adults interested in preserving Italian-American culture)....