Spicy Weeknight Marinara Sauce With Fusilli Recipes
SPICY WEEKNIGHT MARINARA SAUCE WITH FUSILLI
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, bring 6 quarts water to a boil over high heat. Season with 1/2 cup salt. The pasta water should taste like seawater.
- Meanwhile, make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and season with salt. Cook until the onion becomes translucent, 5 to 8 minutes, adding water if the pan gets too dry. Add the garlic and red pepper flakes and cook until the garlic softens, about 1 minute. Add the carrots, sugar and the tomatoes with their juices. Use a wooden spoon to break up some of the tomatoes and season with salt. Cook, stirring from time to time, until the tomatoes are tender when pierced with the tip of a knife, 8 to 10 minutes. Add 1/2 cup water and continue cooking until the tomatoes fall apart, another 8 to 10 minutes. Taste for seasoning and add pasta water, if necessary.
- Cook the pasta: Add the pasta to the pot of boiling water and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until it is al dente (chewy but not hard or raw tasting), 10 to 12 minutes. Drain the pasta in a colander, reserving some of the pasta water in case you need it to adjust the sauce.
- Assemble the dish: In a large bowl, toss the pasta with half of the Parmigiano-Reggiano. (Tossing the pasta directly with the cheese before adding the sauce gives the pasta a richness and saltiness.) Stir the sauce into the pasta. Taste for seasoning. Add a little of the reserved pasta water if needed to create a sauce that lightly coats the pasta. Tear half of the basil leaves and stir to combine. Serve immediately with the remaining Parmigiano-Reggiano and basil leaves.
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- Add the olive oil to an enameled cast iron Dutch oven or a large saucepan over medium-high heat. Add the pepper and onion, and sauté 5-8 minutes, or until softened. Add the garlic and sauté 1 minute more.
- Add the canned tomatoes, sugar, salt, pepper, and red pepper flakes and allow to come to a simmer. Reduce heat to maintain a simmer. Simmer for 25-30 minutes with the lid ajar, stirring often. If using fresh herbs, add them after about 20 minutes of simmering.
- If desired, puree using an immersion blender or a blender with the feed tube removed and a dish towel covering its place.
- Add 1 pound of seasoned, cooked ground beef or a batch of Easy Baked Meatballs, and simmer for an additional 15 minutes. Serve over spaghetti noodles or spaghetti squash, and enjoy.
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