The Best Spaghetti Sauce You'll Ever Have


Picture this: It's a chilly Tuesday night. You're craving something rich, but you don't feel like slaving over a stove. Maybe a few friends are coming by, and you want to whip up something warm and welcoming. Well! Luisa from The Wednesday Chef shares her deceptively simple spaghetti sauce that she says never fails to floor people...


This simple bowl of pasta is over-the-top amazing and so easy to boot. All you do is make a plain tomato sauce (empty a can of good-quality plum or cherry tomatoes into a pot, add two cloves of garlic, a sprinkle of salt to taste and a few spoonfuls of good-quality olive oil; and bring the tomatoes to a simmer before letting the sauce cook over medium-low heat for about 20 to 30 minutes, adding some fresh basil at the end) and boil up a bunch of penne or rigatoni in salted water until they're al dente. Then, in a serving bowl, combine the drained pasta with the tomato sauce--but, before mixing it all together, add a big dollop of fresh ricotta (calculate a scant 1/4 cup per person). If you're lucky enough to find ricotta imported from Italy, use that: it's worth it. Working quickly, mix the cheese, sauce and pasta together until you have a pink sauce that's fragrant and creamy and delicious, then serve IMMEDIATELY (passing grated Parmigiano at the table). Your guests will be floored.

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