Tomato Sauce
Tomato sauce is easy to bring together while the pasta water boils. Skip the jarred stuff and do the tomato justice. We cover fresh, pantry and vodka sauce in this post. Get your boxes of Rigatoni and Penne ready!
Good tomato sauce starts with good tomatoes. For fresh sauce use sweet in-season tomatoes or sugar-bomb varieties from the supermarket. For pantry sauces we either use canned preserves from our garden or Pomi strained. Tomato paste helps bring a pantry sauce together in the time it takes to cook the pasta.
Some flavors can only be extracted into fat or alcohol. We use extra virgin olive oil as a fat and dry white wine like Pinot Grigio for its alcohol. For vodka sauce we sub a neutral vodka for the wine along with additional fat in the form of half and half. Most of the alcohol will cook off leaving trace amounts and a sauce full of flavor. The fats should emulsify with the other ingredients for a luxurious mouthfeel and lingering flavor.
Garlic and chile, fresh basil and as much Parmigiano Reggiano as you like. If fresh basil isn't available choose nothing over dried. Real Parmigiano Reggiano instead of generic Parmesan makes a difference. While there may be some good cheeses labeled as Parmesan, Parmigiano Reggiano is heavily regulated and consistently excellent. Don't use pre-grated as it quickly loses it's magic and is often blended with anti-caking agents.
Parmigiano Reggiano (External Link)
For fresh tomato sauce use a pasta that was extruded through a bronze die. This process creates a rough surface that holds on to sauce better. The bronze drawn Rigatoni on the left is from De Cecco.
Mashing the garlic to a paste will bring out its flavor, help it quickly cook through and melt into the sauce. Crush the peeled cloves with the side of a chefs knife, sprinkle some coarse salt and then mash to a paste by dragging the knife edge across the pieces. Alternate with mincing until you have a soft pulp.
For all three sauces start the olive oil and garlic in a cold pan. Bringing it up to temp in this way creates a garlic oil that is mellow but full of flavor. Give the garlic some time before adding the chiles so they don't burn. A small pinch won't make the sauce hot, but will leave a warmth in your mouth that almost seems creamy. For the pantry and vodka sauce fry the tomato paste for a minute or two until the oil begins to turn red. This is similar to a Spanish Sofrito. Add the wine or vodka and whisk until you no longer smell raw alcohol.
The fresh tomato sauce has pieces of tomato and basil, but for the pantry and vodka sauce we aim for a smooth consistency. Steeping sprigs of basil in the simmering sauce extracts it's aroma and flavor but allows it to be easily removed. Do this near the end of cooking.
Use a rasp or microplane for an ultrafine shred that will quickly dissolve. With all three dishes kill the heat before adding cheese. For the pantry and vodka sauces cool the pan off the burner for a couple of minutes to ensure that the cheese doesn't stick to the pan.
Be sure to save a mug of pasta water just before draining. It is already hot and full of pasta flavor, starch and pre-seasoned. Pull the pasta when you estimate that it is 1-2 minutes away from your liking. You will fininsh it in the sauce with some of the reserved pasta water.
Mix or toss the slightly undercooked pasta in the sauce with a small amount of pasta water. The pasta will absorb the flavors of the sauce and the sauce itself will thicken. Add small amounts of pasta water if the pasta needs more time or the sauce is too thick. You are also seasoning the dish as a whole through this process so taste often. Pull the pan off the heat and serve immediately on warmed plates.
Rigatoni with Fresh Tomato Sauce
Serves 3 when having bread and dessert
Ingredients:
- 2 Tbsp Morton Kosher Salt + Extra
- 2 Cloves Garlic
- 3/4 Lb Fresh Sugar-Bomb Cherry Tomatoes
- 3 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Chile Flakes (or to taste)
- 1/2 Lb Bronze Die Extruded Rigatoni
- Fresh Basil Leaves
- Parmigiano Reggiano
Instructions:
- Bring 4 quarts of water and 2 tablespoons of kosher salt to a boil over high heat. Peel, crush and mash the garlic to a paste using a small amount of kosher salt as an abrasive. Slice the tomatoes in halves.
- Add the pasta to the boiling water. Add the oil and garlic paste to a cold 12" skillet over medium heat. When the garlic begins to turn golden add the chile flakes and cook for 10 seconds. Add the tomatoes and cook until they begin to soften, then crush them to expel their juices.
- Once the pasta is 1 minute shy of al dente, reserve a cup of pasta water and drain. Add the pasta and about 1/4 cup of reserved pasta water to the sauce. Increase the temp to medium-high and turn or toss until the pasta is almost finished. Add small amounts of pasta water as needed. Add torn basil leaves to the pasta and continue to turn and toss until the pasta is al dente and the sauce has thickened.
- Off-heat, freshly grate Parmigiano Reggiano over the pasta and toss to combine. Plate and top with additional cheese.
Rigatoni with Pantry Tomato Sauce
Serves 3 when having bread and dessert + enough sauce for another 8oz of rigatoni
Ingredients:
- 2 Tbsp Morton Kosher Salt + Extra
- 2 Cloves Garlic
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Tsp Chile Flakes (or to taste)
- 6oz Tomato Paste
- 1/2 Cup Dry White Wine
- 28oz Strained Tomatoes
- 1/2 Lb Rigatoni
- 2 Fresh Basil Sprigs
- Parmigiano Reggiano
Instructions:
- Bring 4 quarts of water and 2 tablespoons of kosher salt to a boil over high heat. Peel, crush and mash the garlic to a paste using a small amount of kosher salt as an abrasive.
- Add the pasta to the boiling water. Add the oil and garlic paste to a cold 3 quart sauce pan over medium heat. When the garlic begins to turn golden add the chile flakes and cook for 10 seconds. Add the tomato paste and whisk until it is broken up and suspended in the oil. Fry for 1-2 minutes until the oil begins to turn red then add the wine. Whisk and cook until the alcohol dissipates. Add the strained tomatoes along with 1/4 cup of water to rinse the tomato can/package. Turn the heat to medium-low, add the basil and simmer covered for 3 minutes.
- Remove the sauce pan from the heat and let cool for 1-2 minutes. Remove the basil, and grate Parmigiano Reggiano into the sauce whisking to combine.
- Once the pasta is 1 minute shy of al dente, reserve a cup of pasta water and drain. Add half the sauce along with the pasta and about 1/4 cup of reserved pasta water to a 12" skillet over medium-high heat. Turn or toss adding small amounts of pasta water as needed until the pasta is al dente and the sauce has thickened. Plate and top with additional cheese.
Penne alla Vodka
Serves 3 when having bread and dessert + enough sauce for another 8oz of penne
Ingredients:
- 2 Tbsp Morton Kosher Salt + Extra
- 2 Cloves Garlic
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Tsp Chile Flakes (or to taste)
- 6oz Tomato Paste
- 1/2 Cup Unflavored Vodka
- 28oz Strained Tomatoes
- 1/2 Cup Half and Half
- 1/2 Lb Penne Rigate
- 2 Fresh Basil Sprigs
- Parmigiano Reggiano
Instructions:
- Bring 4 quarts of water and 2 tablespoons of kosher salt to a boil over high heat. Peel, crush and mash the garlic to a paste using a small amount of kosher salt as an abrasive.
- Add the pasta to the boiling water. Add the oil and garlic paste to a cold 3 quart sauce pan over medium heat. When the garlic begins to turn golden add the chile flakes and cook for 10 seconds. Add the tomato paste and whisk until it is broken up and suspended in the oil. Fry for 1-2 minutes until the oil begins to turn red then add the vodka. Whisk and cook until the alcohol dissipates. Add the strained tomatoes along with 1/4 cup of water to rinse the tomato can/package. Turn the heat to medium-low, add the basil and simmer covered for 3 minutes. Remove the basil, whisk in the half and half and return to a simmer to thicken.
- Remove the sauce pan from the heat and let cool for 1-2 minutes. Grate Parmigiano Reggiano into the sauce whisking to combine.
- Once the pasta is 1 minute shy of al dente, reserve a cup of pasta water and drain. Add half the sauce along with the pasta and about 1/4 cup of reserved pasta water to a 12" skillet over medium-high heat. Turn or toss adding small amounts of pasta water as needed until the pasta is al dente and the sauce has thickened. Plate and top with additional cheese.
These pasta and tomato sauce recipes are favorites in our family. They are warm and satisfying, packed with flavor and quick to prepare! If we find ourselves having to feed an unexpected crowd they are easy options that everyone enjoys. Leave a post on our YouTube channel if you try one of these recipes and let us know what you think. We hope you enjoy them as much as we do!
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