Salsa alla Capricciosa
Servings: 12 servings
Calories: 111kcal
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
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- 10 slices bacon (or 6oz guanciale) sliced
- 2 tbsp olive oil
- 2 large onions sliced
- 9 cloves garlic crushed
- 24 whole pepperoncini stemmed, seeded, coarsely chopped
- 4 28 oz cans peeled San Marzano tomatoes
- 1/2 tsp salt
Cook bacon (or guanciale) in oil in a Dutch oven over medium heat until lightly browned, 5 to 7 minutes
Add onions and garlic and cook, stirring, over medium heat until very soft, about 10 minutes
Add pepperoncini, tomatoes and salt.
Simmer, stirring occasionally and breaking up the tomatoes with a wooden spoon, until thick and saucy, about 1 hour, reducing the heat as necessary to maintain a simmer
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months
Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg