Buddy Ciancis Marinara Sauce Recipes

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CLASSIC MARINARA SAUCE



Classic Marinara Sauce image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Categories     quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

  • Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  • In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  • As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
  • Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams

BUDDY CIANCI'S MARINARA SAUCE



Buddy Cianci's Marinara Sauce image

This makes a nice base for meat sauce, pink sauce, or clam sauce. Vincent "Buddy" Cianci is the former mayor of Providence, R.I. He is credited with the revitalization of Downtown Providence and Federal Hill (Italian neighborhood of R.I.). He is also known for his criminal activity. He was convicted of racketeering in 2002 and was sentenced to 6 years in prison. His marinara sauce is sold all over R.I. and the proceeds from sales goes to a scholarship fund that has helped more than a hundred Providence students go to college.

Provided by quotFoodThe Way To

Categories     Vegetable

Time 2h30m

Yield 16 cups

Number Of Ingredients 10

6 garlic cloves, crushed
1/4 cup olive oil
2 large red onions, chopped
10 lbs plum tomatoes, blanched (can tomatoes may be substituted in a pinch)
2 large carrots, chopped
1/2 cup fresh parsley, chopped fine
1/2 cup fresh basil, chopped
1/2 cup dry red wine
1/2 cup parmesan cheese
salt and pepper

Steps:

  • In a heavy saucepan over medium heat, saute garlic in the olive oil just until tender.
  • Add onions and saute until they are translucent.
  • Process the tomatoes through a food mill and add to onion mixture.
  • Add remaining ingredients; mix well.
  • Lower heat and simmer for 2-6 hours or until thickened.
  • Adjust the seasonings to taste.
  • Will cover 2 lbs. pasta.

Nutrition Facts : Calories 114.9, Fat 4.9, SaturatedFat 1.1, Cholesterol 2.8, Sodium 70.4, Carbohydrate 14.8, Fiber 4.1, Sugar 8.8, Protein 4.1

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