Basic tomato sauce
MAKES 750ML // PREP TIME 10 MINS
// COOK 50 MINS (PLUS INFUSING)“This is a basic tomato sauce that
preserves the freshness and vibrancy of
in-season tomatoes,” says Wall. “Don’t
overcook it – overcooked sauces become
dull and jammy and lose any sense
of ripeness and freshness.”2 kg very ripe heirloom
tomatoes, cored
and bases scored
2 tsp caster sugar
INFUSED OIL
125 ml (1⁄2 cup) extra-virgin
olive oil
5 basil stems, coarsely
chopped
5 parsley stalks, coarsely
chopped
8 garlic cloves, bruised
1 tsp dried chilli flakes1 For infused oil, combine
ingredients in a saucepan over
medium-high heat and stir until
just starting to sizzle (2 minutes).
Remove from heat and leave
to infuse for 30 minutes,
then strain.
2 Meanwhile, blanch tomatoes
in a saucepan of boiling water
until skins to start to curl and
look like they are going to
slide off (5-20 seconds; do
not overcook). Transfer to an
ice bath immediately.
3 Peel and discard skin from
tomatoes and coarsely chop
flesh, removing as many seeds
as possible. Add tomatoes
to a wide saucepan, sprinkle
with sugar and 2 tsp sea salt
flakes and cook over medium
heat, stirring occasionally,
until reduced by a quarter
(40-45 minutes). Remove from
heat, gradually whisk in infused
oil, and season to taste. Tomato
sauce will keep refrigerated in
an airtight container for 5 days,
or frozen for 3 months.Conchiglie with
vodka sauce
SERVES 4-6 // PREP TIME 10 MINS
// COOK 40 MINS
“Equal parts naff and amazing,
this is one of those dishes that
seems to always be good no
matter the circumstances,” says
Wall. “It is almost impossible
to stop eating this recipe until
you get ill from carb overload.”
Pictured p87.
400 gm conchiglie or similarly
shaped pasta
750 ml (3 cups) basic tomato
sauce (see recipe above),
or your sugo of choice
250 ml (1 cup) pouring cream
80 ml vodka
ONION-GARLIC BUTTER
100 gm butter
250 gm onion, thinly sliced
2 garlic cloves, thinly sliced1 For onion-garlic butter, melt
butter in a saucepan over low
heat. Add onion, garlic and
2 tsp salt, cover with a lid and
cook, stirring occasionally, until
soft (25-30 minutes). Transfer
to a blender and purée (be
careful, hot butter will spit).
2 Cook pasta in a large pan
of boiling salted water until
al dente (10-12 minutes). Drain,
reserving pasta water.
3 Meanwhile, combine tomato
sauce, onion-garlic butter, cream
and vodka in a saucepan overhigh heat and simmer, stirring
occasionally, until reduced
by a quarter and sauce is
emulsified (8-10 minutes).
4 Fold pasta into sauce,
adding a splash of pasta water
if needed to help thin out the
sauce (it should coat the pasta
evenly). Serve immediately.
Wine suggestionA light,
bright and fresh red such as
the 2017 sangiovese-based
blend Le Coste Litrozzo Rosso
from Lazio.➤Tomato sauceAll props
stylist’s own.Sugarsnap peas
Bowl from Brett Stone. All
other props stylist’s own.
Stockists p152.GOURMET TRAVELLER 89