Condiments and Sauces
Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes.
Who would think that simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking it with barely an occasional stir until it is reduced, would produce such concentrated goodness?
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Tomato paste lends depth and flavor to many dishes.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
This recipe came from the well known Simili sisters of Bologna.
This is a version of the sauce Rao’s restaurant in New York now sells nationwide.
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.