Jimmys Grandmas Tomato Sauce With Bucatini Recipes

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BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE



Bucatini with Butter-Roasted Tomato Sauce image

The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.

Provided by Dawn Perry

Categories     Pasta     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Boil     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 (28-ounce) can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
Finely grated Parmesan (for serving)

Steps:

  • Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
  • Do Ahead
  • Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
  • 3 More Ideas for Roasted Tomato Sauce:
  • You may never stir again once you've given this low-maintenance tomato sauce a try. Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character. Here are other ways to use the wonderful sauce beyond pasta:
  • Tomato Soup: Purée with vegetable or chicken stock and a splash of cream for a warming bowl.
  • Omelet: Fold a spoonful inside an omelet along with pieces of smoked mozzarella.
  • Pizza: It is tomato sauce, after all. Spread it on pizza dough and shower with Parmesan. Bake and top with more anchovies, parsley, and lemon zest.

GRANDMA'S TOMATO SAUCE



Grandma's Tomato Sauce image

My grandmother used to make the best tomato sauce ever, and while I watched her everytime she made it, I was having a hard time getting it right. Until now...

Provided by Miss A.T.K.

Categories     Pork

Time 5h50m

Yield 10 serving(s)

Number Of Ingredients 11

2 (35 ounce) cans tomato puree
2 (6 ounce) cans tomato paste
1 (35 ounce) can water
1 large onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves
2 tablespoons olive oil
1 1/2 lbs pork neck bones
1 tablespoon oregano
salt

Steps:

  • In a large pot, heat olive oil.
  • Add pork bones and brown.
  • Add onion, carrot, celery, garlic.
  • Cook until onions are translucent.
  • Add tomato puree, paste, water & oregano.
  • Simmer for minimum 5 hours.
  • Remove bones and enjoy!

Nutrition Facts : Calories 138, Fat 3.3, SaturatedFat 0.5, Sodium 336.5, Carbohydrate 26.8, Fiber 5.8, Sugar 14.8, Protein 5

BUCATINI WITH SPICY TOMATO SAUCE



Bucatini With Spicy Tomato Sauce image

Make and share this Bucatini With Spicy Tomato Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta, cut into 3/4 inch pieces
freshly cracked black pepper, to taste
2 garlic cloves, minced
1 small carrot, minced
1/2 medium onion, minced
1/2 teaspoon crushed red chili pepper flakes
1 (28 ounce) can peeled tomatoes, preferably San Marzano, undrained and pureed
kosher salt, to taste
1 lb bucatini pasta or 1 lb spaghetti
1 1/4 cups grated pecorino romano cheese

Steps:

  • Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6-8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20-25 minutes. Season with salt; keep warm.
  • Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6-8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2-3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

Nutrition Facts : Calories 562.3, Fat 12.3, SaturatedFat 1.8, Sodium 32, Carbohydrate 96, Fiber 6.8, Sugar 9.5, Protein 17

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