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Title: Spaghetti Sauce
Submitted by: sness - June 21, 2006
¼ cup olive oil
1 T peppercorns
1 onion, chopped
1 large can Italian plum tomatoes
2 T brown sugar or honey
1 T capers
2 T balsamic vinegar
fresh rosemary, finely chopped
fresh basil, finely chopped
Optional additions:
1 dried red pepper, left whole (remove at end of cooking time)
Chirizo sausages, skinned, cut in rounds, fried till brown and crispy, then added to the sauce.
Heat the olive oil, add the whole peppercorns, and cook until they start to pop. Add the onions and cook until they start to almost caramelize. Add the tomatoes, herbs, honey, vinegar, and capers and cook for ½ hr to 45 minutes with lid on. Remove lid, break up tomatoes, and cook until it’s a nice thick sauce. Serve with spaghetti and sprinkle it with Romano cheese.
1 T peppercorns
1 onion, chopped
1 large can Italian plum tomatoes
2 T brown sugar or honey
1 T capers
2 T balsamic vinegar
fresh rosemary, finely chopped
fresh basil, finely chopped
Optional additions:
1 dried red pepper, left whole (remove at end of cooking time)
Chirizo sausages, skinned, cut in rounds, fried till brown and crispy, then added to the sauce.
Heat the olive oil, add the whole peppercorns, and cook until they start to pop. Add the onions and cook until they start to almost caramelize. Add the tomatoes, herbs, honey, vinegar, and capers and cook for ½ hr to 45 minutes with lid on. Remove lid, break up tomatoes, and cook until it’s a nice thick sauce. Serve with spaghetti and sprinkle it with Romano cheese.