This is another one of the recipes I pulled from the Two Dudes One Pan cookbook. It’s used with the ricotta and pancetta-stuffed pork chops, but since I only used half of the sauce on the pork chops, I threw the other half in the freezer for a week or so with the intent of trying it out with some pasta.
This sauce is a little different from the usual tomato sauces that I normally put together. For one, it includes 20 cloves of garlic, sliced up. Twenty. I like garlic, but I’ve never put that much in anything. I was a little concerned this thing was going to taste like garlic-flavored tomatoes, but they really didn’t overwhelm the sauce that much. I also decided to give store-bought tomatoes another try (I usually go with frozen Roma tomatoes that I put together around Labor Day from the Farmer’s Market) and was pretty satisfied with the results. The sauce, given a chance to sit overnight in the refrigerator, did a great job of mellowing. I warmed it up, tossed it with some linguine, and got a pretty good meal out of it. Definitely a keeper.
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