One of my favorite things to make in the summer is a traditional pasta red sauce. Add homemade pasta and you have a fresh, delicious, dish that fills the house with a spicy aroma that has the family gathering around the table long before the dinner bell is rung. You will love this simple, classic Italian dish that makes the most of summer’s tomatoes and fresh garden herbs.
I have recently started making my own pasta and with all the practicing I’ve been doing I currently have a supply of dried fettuccine on hand. You can get the pasta recipe here. Roll the pasta on the 4-5 setting to get the correct thickness and place through the desired pasta cutter setting. Of course, it is easy to buy it. Use any pasta: spaghetti, fettuccine, angel hair really whatever you have on hand.
Using tomatoes fresh from the garden, I currently have a plethora of Sun Gold and Super Sweet cherry tomatoes and a few plums which I will use for tonight’s sauce. But any type of tomato will work well with this recipe. Use enough to make 2 cups if diced. Bring 8-quarts of salted water to a boil. Gently drop in the tomatoes. Bring the water back to a boil and cook until the skins begin to peel. Drain and run cold water over tomatoes until cool enough to handle. Remove and discard the skin. Place tomatoes into a food processor.
In a large skillet heat the 2 tablespoons of olive oil over medium heat. Add the 3-4 fresh minced garlic cloves and 1 diced onion to skillet. Sauté until onion is soft and the garlic is fragrant about 5 minutes.
Destem the oregano and coarsely chop the basil. Add to the food processor.
Add the onions and garlic.
Pulse until smooth. Transfer the sauce back to the skillet. Add 3-ounces of chopped prosciutto and 2 small links of sweet Italian sausage thinly sliced. Salt and pepper to taste. Speaking of taste, I like a hearty sauce full of flavor. At this point, I might add some garlic powder, onion powder, and/or more basil and oregano. Keep adding until you have the flavor that suits your taste. Simmer on low for 30 minutes.
Meanwhile, cook fettuccine. In a large pan bring 4 quarts of water to a boil. Before adding pasta, add 2 tablespoons salt to water. Add pasta and stir. Cover with a lid and bring water back to a boil. Once boiling, remove the lid, stirring occasionally to prevent sticking. Cook for about 9 minutes, or until pasta is al dente texture.
Drain, but do not rinse. Spoon pasta into a serving dish. Spoon sauce on top and add freshly grated parmesan or asiago cheese. So Good! – Ella
Fresh Spaghetti and Red Sauce
• 8-quarts water
• 4 fresh tomatoes, or enough to make 2 cups if diced
• 3 tablespoons of salt
• 2 tablespoons of olive oil
• 3 -4 cloves garlic, minced
• 1 onion, diced
• 6 – 8 stems fresh oregano
• 6 fresh basil leaves
• 6 ounces prosciutto, chopped
• 8 ounces dried homemade fettuccine noodles
- In a Dutch pan bring water and 1 tablespoon of salt to boil. Gently drop in the tomatoes and bring water back to a boil. Cook until the skins begin to peel, about 8-10 minutes. Drain.
- Run cold water over tomatoes until cooled. Peel the skins off and discard.
- In a large skillet heat the olive oil over medium heat. Add the garlic and onion to skillet and sauté until onion is soft and the garlic is fragrant about 5 minutes.
- Place the peeled tomatoes into a food processor.
- Destem the oregano and coarsely chop the basil.
- Add the onions, garlic, oregano, and basil to the tomatoes. Pulse until smooth.
- Add sauce back to skillet with the prosciutto and sausage. Simmer on low for 30 minutes.
- Meanwhile, cook fettuccine. In a large pan bring 4 quarts of water to a boil.
- Before adding pasta, add 2 tablespoons salt to water.
- Add pasta and stir. Cover with a lid and bring water back to a boil.
- Once boiling, remove lid stirring occasionally to prevent sticking. Cook for about 9 minutes, or until pasta is al dente texture.
- Drain, but do not rinse. Immediately toss with red sauce and serve.