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1
In a cool sauce pot, add the olive oil and chili flakes.
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2
Place on the stove and turn the heat to medium.
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3
When the oil is heated (the flakes will start to bubble), add the onions, season with salt and pepper (about a pinch of salt and 4 or 5 spins of the pepper mill), and saute until the onions are translucent, about 5 to 7 minutes.
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4
Drop the heat to medium low and add the garlic.
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5
Saute the garlic for about 30 seconds, being careful to not burn it.
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6
Turn the heat to high and add the wine.
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7
Stir and let the wine reduce, about a minute (if youre not using wine, omit this step and add the tomatoes).
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8
Turn the heat on the stove down to medium low and add the tomatoes.
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9
If using canned crushed tomatoes, add half a cup of water or stock of your choosing to the can to rinse out the excess tomato.
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10
If using passata, then add 1/4 cup water or stock to the jar to rinse it out.
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11
Season with salt and pepper (about 1 teaspoon of salt and 1/4 teaspoon pepper, which is about 10 spins of the pepper mill).
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12
Stir well and let the sauce cook down for about 20 minutes.
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13
Drop the heat to low towards the end unless you want to redecorate your kitchen with tomato sauce!
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14
Mix in the fresh basil and serve.
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15
Notes: 1.
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16
This is a thick sauce, which is why you are not adding as much stock or water as other recipes.
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17
2.
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18
I really prefer red wine here but of course use whatever you have on hand.
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19
3.
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20
The canned crushed tomatoes need more liquid because they are already really thick.
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21
4.
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22
I prefer beef stock here but feel free to use whatever stock you like.
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5.
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This is just a sauce recipe but feel free to serve it with a box of whole wheat pasta, cooked.
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25
I like penne here and add a protein like a grilled chicken breast on top of the pasta.
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26
6.
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27
Gnocchi, although really not good for you, rocks with this sauce.
