Recipes
Spaghetti with Red Sauce
The perfect recipe for when all you’re craving is a big bowl of classic spaghetti and red sauce.
- Jo Chan
- Apr 7, 2022
The perfect recipe for when all you’re craving is a big bowl of classic spaghetti and red sauce.
Sometimes, simple is best. Béchamel and ragú have their place but sometimes, what you want is just a delicious bowl of spaghetti. If so, Chef Jo Chan of Eberly in Austin, TX has you covered. This classic red sauce is simmered for an hour before you add in the spaghetti and let the flavors meld together.
This is not only a great use for your Pasta Insert Set but also for a larger Stainless Clad Saucier. Its 5-quart capacity gives the noodles plenty of room to get coated in the sauce. Don’t forget to add in some pasta water to give your sauce that restaurant quality silkiness.
The perfect recipe for when all you’re craving is a big bowl of classic spaghetti and red sauce.
Jo Chan
Place your 5 QT Saucier over medium heat. Once hot, add olive oil, followed by garlic, onion, and a pinch of salt. Sweat until translucent, around 5-7 minutes.
Add tomato paste and cook until the mixture turns into a deep red color. This is the most critical stage because it allows for the deepest flavors to develop.
Deglaze with the Cabernet vinegar, scraping the bottom of the pan with a Wooden Spoon to pull up any fond that has formed. You want all of that flavor to enrich the sauce instead of burning on the bottom.
Pour in the tomato sauce and tomatoes, along with the oregano and thyme. Stir to fully incorporate everything and reduce the heat to low.
Allow the sauce to simmer uncovered for 1 hour, stirring occasionally. You want to see steam rising from the pot. This indicates the evaporation of water and the concentration of the tomato flavor.
While the sauce is simmering, fill your Pasta Insert Set with water and bring to a boil. Once boiling season generously with ¼ cup of salt.
Pour the spaghetti, or any pasta of your choice into the boiling water. Cook 1-2 minutes less than what the cooking time on the box of pasta says. Remove the Pasta Insert and reserve ½ cup of the pasta water.
Add your pasta to the Saucier, along with the reserved pasta water. Bring the mixture to a simmer and finish cooking the pasta in the sauce. You want the sauce to look glossy and fully coat the pasta.
Top with freshly grated Parmigiano-Reggiano, parsley, and serve.
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