"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Peasant Sauce Recipe

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This recipe for Peasant Sauce, by , is from The Sweezy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Fakoury
Added: Friday, August 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
3 large yellow onions, chopped medium fine
1 T. salt
2 1/2 T tomato paste
1 can (35oz) Italian plum tomatoes, undrained
1 lb vermicelli or cappellini, cooked al dente
Freshly grated Parmesan or Romano cheese

Directions:
Directions:
Heat oil in a large saucepan over high heat until sizzling hot. Add the onions and saute, stirring frequently for 5 minutes. Reduce the heat to medium and cook the onions, stirring frequently until just beginning to turn golden brown, about 25 minutes.
Stir in the salt and tomato paste. Stir in the canned tomatoes and simmer uncovered for 30 minute.
Toss the hot pasta with just enough of the sauce to keep it from sticking together. Serve the remaining sauce on the side and pass the cheese!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25-30 minutes

 

 

 

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