It’s not always the case that I have two hours to simmer a tomato sauce into something delicious. Sometimes I’m willing to sacrifice a bit of flavor in the name of expediency. This is the sauce I make in these moments of sacrifice. It’s not quite as deeply flavorful as the slow-cooked variety, but it’s still better than most jarred sauces.
The nice thing about this recipe is that it takes almost exactly as long to make as the pasta, so there’s really no reason not to make it.
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