This is a recipe I'm sharing from a recent cooking class in Tuscany (Italy). We made the tagliatelle pasta which goes so well with it from scratch, but unless there is overwhelming demand, I am not planning to share that recipe as it requires specialized equipment that I do not even own (yet, lol). [Should you want to read about the trip, click here.]
This tomato sauce is simple, quick, and delicious, and requires neither special skills nor hard-to-find ingredients. In true Italian fashion, simplicity often leads to utter yumminess.
Here are some cooking tips our instructor shared:
When using canned tomatoes, add baking soda instead of sugar (common in tomato sauce recipes) to cut the acidity without making the sauce sweet.
You can use whole canned tomatoes and use a blender (immersion works really well) or meat masher (like this one) to get the consistency you prefer.
If you don't want to babysit the sauce and stir constantly to ensure it doesn't reduce too much, just add water and then you can walk away for the 10 minutes this sauce takes to simmer.
11am is time for wine, so feel free to drink as you cook.
My note: the recipe is for 4 servings of pasta, but I would recommend doubling it as the sauce is delicious and you might want more than enough to barely coat the pasta.
This recipe came from the Fonte de Medici Scuola Di Cucina (cooking school), where you can take classes should you find yourself in the Chianti region of Italy. The school is associated with the Antinori Winery, which produces a really nice Chianti Classico Riserva. You can also stay at the Fonte de Medici should you desire some rest and relaxation during your Italian escape. (I am tempted to return, fyi...).