"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spicy Marinara Recipe

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This recipe for Spicy Marinara, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Ortolf
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup extra Virgin olive Oil
4-6 garlic cloves, chopped fine
1/2 cup dry Red Wine
1/2-3/4 tsp. crushed red pepper
1 28 oz box or can of imported Italian, cut up tomatoes, drained (must be premium brand)
pinch of seasoned salt
1 tbsp. of sugar
2 tbsp. of chopped fresh basil.
1 lb. fresh angel hair pasta
Note: Always double this recipe(except the olive oil of course) This is the original version but is not enough for more than 2 people. I have to make a quad or more for my family!

Directions:
Directions:
In a heavy saucepan, heat the olive oil over medium heat. Saute garlic until it begins to color slightly. Pour in wine and cook until a good bit of the liquid evaporates. Add the crushed red pepper, tomatoes, salt and sugar and cook over low heat for 40 minutes, until sauce thickens and darkens a bit in color. Add the basil and cook 5 minutes or more. Serve hot over angel hair pasta.

Preparation Time:
Preparation Time:
10 minutes or so.
Personal Notes:
Personal Notes:
This sauce is best served with Angel Hair pasta. I always try to use "Fresh Pasta". You can find it in the refrigerated section at the grocery store usually with the gourmet cheese selection's. My favorite brand is "Buitoni". This is another great recipe from my friend Janice in Houston!

 

 

 

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