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Classic Spaghetti with Tomato-Red Wine Sauce

Source of Recipe


Internet



List of Ingredients



• 5 quarts salted water in a 6-quart pot
  
• .
  
• -- Sauce --
  
• Extra-virgin olive oil
  
• 2 medium onions, chopped into ¼-inch dice
  
• Top half of 2 medium ribs of celery with leaves, thinly sliced
  
• Salt and freshly ground black pepper to taste
  
• 2 ounces good-tasting Italian salami, cut into ¼-inch dice (Genoa, Soppressatta or hard salami)
  
• ¼ to ½ tsp hot red pepper flakes
  
• 2 large cloves garlic, minced
  
• 2 generous tablespoons tomato paste
  
• 2/3 cup dry red wine
  
• ½ cup tightly packed fresh basil leaves, torn
  
• 1 generous tablespoon dried basil
  
• 1 (28-ounce) can whole tomatoes, with their liquid (plus one 14-ounce can, drained)
  
• .
  
• -- Pasta --
  
• 1 pound imported Italian spaghetti
  
• 1 generous cup freshly grated young Pecorino Toscano, Asiago or Parmigiano-Reggiano cheese
  






Instructions



1. Have the salted water boiling. Film a straight-sided 12-inch sauté pan with oil and heat to medium-high. Add the onions, celery, and a generous sprinkle of salt and pepper. Sauté over medium-high 5 minutes, or until the onion is golden.
   
   
2. Blend in the salami and hot pepper. Sauté them for 2 minutes. Stir in the garlic, tomato paste, red wine and two types of basil. Stir as the wine boils down to almost nothing. Then add the tomatoes, crushing them as they go into the pan. Bring the sauce to a lively bubble and cook until it is thick, 7 to 8 minutes. Stir the sauce to keep it from sticking. Remove it from the heat, taste for seasoning, and cover the pan. (The sauce can wait on the stovetop for up to an hour. Bring it to a bubble before adding to the pasta.)
   
   
3. Drop the pasta into the boiling water. Boil it until tender but still a little firm to the bite, stirring often. Drain it immediately in a colander. Meanwhile, reheat the sauce to a lively bubble. Add the drained pasta to the pan, and toss to thoroughly coat with the sauce, about 3 minutes. Turn the pasta into a serving bowl and toss with the cheese. Serve hot.
   
   Serves 3 or 4 as a main dish.
   
   






Final Comments


The sauce can be made several days ahead and refrigerated, or frozen for up to 3 months.