You Say 'Tomato', I Say 'Pomodoro'... Italian Red Sauces

link to sharing the flavor

This episode features a discussion on tomatoes and some of the many tomato-based sauces of Italy. We feature recipes from the 30th anniversary edition of Marcella Hazan’s culinary tome, Essentials of Classic Italian Cooking, that introduced authentic regional Italian cuisine to post-war Americans.

Hazan’s famed Campagna-influenced interpretation of her native Emilia-Romagna classic ‘burro and oro’ sauce ('burro', butter; 'oro', gold - the tomato) has been featured in countless blogs online and is a staple in many American kitchens. We’ll also share her techniques for working with raw or canned tomatoes, and basic sauces with garlic, onion, and butter alongside flavor-filled sauces with pancetta, ricotta, even porcini. Bring a napkin. Maybe a bib…..

Menu

• Tomato Sauce with Onion and Butter

• Tomato Sauce with Olive Oil and Chopped Vegetables

• Pasta with Pancetta & Dried Rosemary

• Tomato Sauce with Heavy Cream

• Tomato Sauce with Garlic and Basil

• Bucatini all'Amatriciana

• Tomato Sauce with Porcini Mushrooms

• Eggplant Sauce with Tomato and Chili Pepper

• Pasta With Fresh Tomato Sauce and Ricotta

• Marcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites