Sweet, rich tomatoes, chilli heat and fresh herbs, what more could you want in a pasta sauce? For those who are fans of a tomato-based pasta sauce, this is the perfect base for many a different dish. If you have the time (obviously) or maybe more likely the inclination, I'd urge you to make this the day before, as the flavours are even better after 24 hours to mellow together.
Depending on how far you reduce, there's about 6 portions worth from this. We first served simply with rigatoni and pecorino, then next with bacon, Amatriciana style. Portions 5 and 6 are in the freezer, ready for a quick lockdown dinner next week!
Makes approx 6 portions
Ingredients:
1 large red onion, finely chopped
4 cloves of garlic/2 tsp garlic paste
1 red chilli, finely chopped (remove the seeds if you prefer your spice milder)
1 tsp dried chilli flakes
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1 tbsp tomato puree
1 tsp marmite
Generous slug red wine
2 tins chopped tomatoes
1 tin worth cold water
Method:
- Heat a slug of oil in a deep casserole dish and add the onions. Season, stir to coat with the oil and then turn the heat to low and leave to soften gently for at least 10 mins, stirring occasionally.
- Once softened and beginning to colour add the garlic, both types of chilli, herbs, puree and marmite, then fry for a couple of mins more.
- Splash in the red wine and turn up the heat a little. Bubble away until slightly reduced and you can smell the alcohol has started to cook off. Stir to get any tasty caramelised bits which might be stuck to the pan!
- Add in the tomatoes and water, stir to combine, then turn the heat down to low, pop the lid on and leave to simmer away for as long as you can. 2 hours plus is preferable, with occasional stirs. If you need to speed it up a little towards the end, remove the lid.
- Once reduced and rich, the sauce is ready to serve.
- If you're making the day before, allow to cool fully before transferring to the fridge, or, if eating immediately, siphon off required amount and add flavourings/accompaniments as desired.
Day 2's Amatriciana-style dish