Sardinian Sugo Recipes

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SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)



Sugo di Pomodoro (Authentic Italian Tomato Sauce) image

This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.

Provided by SilviaG

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, halved
2 (14 ounce) cans passata (crushed tomatoes)
¼ cup fresh basil, torn in half
salt to taste

Steps:

  • Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g

SARDINIAN SUGO



Sardinian Sugo image

Make and share this Sardinian Sugo recipe from Food.com.

Provided by LizP5885

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry cavatelli
salt
2 cups chicken stock
1/2 teaspoon saffron thread, 3 pinches
2 tablespoons extra virgin olive oil
1 teaspoon fennel seed
1 lb coarsely ground pork
freshly ground black pepper
1 teaspoon ground sage
1 teaspoon crushed red pepper flakes
2 teaspoons smoked sweet paprika
4 garlic cloves, finely chopped
1 small onion, finely chopped
1 (28 ounce) can tomatoes (recommended ( San Marzano)
basil leaves, a few leaves, torn

Steps:

  • Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
  • Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
  • While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
  • When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

Nutrition Facts : Calories 546.7, Fat 14.4, SaturatedFat 3.8, Cholesterol 67.4, Sodium 171, Carbohydrate 67.4, Fiber 4.7, Sugar 6.8, Protein 35.6

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