The Best of Fine Cooking — Real Italian 2017

24 real italian 2017

quick marinara with

toasted garlic and rosemary

There’s no need to open a jar of sauce when you can whisk

this homemade creation together in the time it takes to cook

a pot of pasta. This is a large batch, so use the extra as a base

for stews, pizzas, and sautés. It will also keep in the freezer for

at least 3 months. Yields about 51/2 cups of sauce

2 28-oz. cans plum tomatoes

with their juices (6 cups)

(preferably San Marzano)

3 Tbs. olive oil

3 medium cloves garlic,

chopped

1 tsp. chopped fresh rosemary

1/4 tsp. crushed red pepper

flakes

Kosher salt and freshly

ground black pepper

1 tsp. granulated sugar

(optional)

Strain off and discard 1/2 cup of

the tomatoes’ juices (this will give

the sauce a thicker consistency).

Heat the oil and garlic in a 4-quart

saucepan over medium heat

until the garlic sizzles steadily

and turns golden brown in

places, about 3 minutes. add the

rosemary and red pepper flakes;

reduce the heat to medium low,

and cook, stirring, for 30 seconds.

add the tomatoes and their

remaining juices, 1 tsp. salt, and

1/2 tsp. pepper, and bring to a boil.

reduce to a gentle simmer, cover

with the lid ajar, and cook for

15 minutes, stirring occasionally,

so the flavors meld and the sauce

reduces slightly. Using an immer-

sion blender or working in

batches in a regular blender,

purée the sauce. taste the sauce

and season with more salt,

pepper, or red pepper flakes if

needed. if too acidic, add the

sugar. Serve immediately or let

cool to room temperature and

refrigerate for up to 1 week, or

freeze in zip-top bags or airtight

containers.

For More claSSic SauceS:

• sausage ragù, p. 52


• clam, p. 50


• brown butter, p. 61
  
  
  • carbonara, p. 58
  
  
  • piccata, p. 54
  
  
  • scampi, p. 57
  
  
  
  

vodka sauce

This take on a favorite Italian-American dish is more

tomatoey than most versions. For a creamier sauce,

add another 2 Tbs. cream. Toss with 12 oz. penne.

Serves 4

1 28-oz. can whole peeled plum tomatoes

in juice, preferably San Marzano

1/4 cup extra-virgin olive oil

5 large cloves garlic, smashed

1/4 tsp. crushed red pepper flakes

1/3 cup vodka

1/2 cup heavy cream

11/2 tsp. kosher salt

1/2 cup coarsely grated Parmigiano-reggiano or Grana Padano

2 Tbs. chopped fresh flat-leaf parsley

Pour the tomatoes into a large bowl and use your hands to

break them up.

Heat the oil and garlic in a 12-inch skillet over medium-

low heat. Cook, stirring occasionally, until the garlic is golden

brown, about 4 minutes. Discard the garlic.

add the tomatoes (and their juice) and the red pepper

flakes to the garlic oil; raise the heat to medium high and cook,

stirring occasionally, until the sauce thickens slightly, about

8 minutes.

add the vodka and cook for about 2 minutes to mellow the

alcohol. Stir in the heavy cream and salt. toss with pasta and

top with coarsely grated cheese and parsley.

classic sauces