Maybe, by now, you’ve guessed that Joyce likes to think outside the box! So, rather than eating the same old, same old, she came up with variations of a delectable Chunky Marinara Sauce for any type of pasta of your choosing. Here’s how it goes!
Chunky Marinara Sauce:
2 tblsp pure olive oil
5 cloves garlic (peeled & chopped)
1/2 medium red onion (peeled & chopped)
2-28oz cans diced tomatoes (an Italian brand or San Marzano)
Pinch of sugar
1/2 teaspoon parsley (chopped, can be fresh or dried)
1 teaspoon basil (chopped, can be fresh or dried)
1/4 teaspoon oregano (can be fresh chopped or dried)
1 tblsp salt
In a medium sized pot, add the pure olive oil, garlic, and onion. Saute until translucent. Add the tomatoes, sugar, parsley, basil, oregano, and salt. Stir to combine. Let simmer with light bubbles and partially covered for about 40 minutes. It’s ready for your al-dente cooked pasta at this point but if you want to kick it up a notch, please see below.
Kicked up a Notch: Make it to your liking by choosing one of these flavors below or make a pot of sauce for each of these flavors, to see which one you like best, and make it a pasta week! Whatever flavor you choose, mix it into the chunky tomato sauce the last 25 minutes of cooking.
1/2 cup red wine
1/2 cup white wine
1/2 cup Jack Daniel’s Whiskey
1/2 cup Vodka
1/2 cup Marsala
1/2 cup Anisette
1/2 cup Brandy
1/2 cup Amaretto
1/2 cup Bourbon
1/2 cup Rum
NOTE: Did you know that alcohol extracts the flavors from other ingredients that normally would be locked in?
Level: Easy