Tomato Sauce Variations

By stancec44

ONE (CLASSIC): For our classic tomato sauce and its variations, we splashed in some red wine vinegar, not only to add brightness but to also create a layer of depth and to round out the flavors of the other ingredients. For this basic sauce, Leonti suggests to look for "tomatoes that have been preserved in their own juices." As in, go for the stuff left whole, not crushed, diced or with garlic and spices already added in, as the results will be better if the ingredients are less processed.

TWO (SPICY):
This Roman preparation of tomato sauce, all'amatriciana, brings the heat (ciao, red pepper flakes) and extra comfort (buongiorno, pancetta). But if you don't have access to bucatini, any other hollowed-out pasta shapes, such as penne or rigatoni, work just fine.

THREE (BRINY): Don't be afraid to go low and slow with this sauce—it takes time for all of the flavors to get to know each other. And because of the brininess of everything that goes into this dish, make the effort to taste for salt at each step.

FOUR (CREAMY): Don't you dare roll your eyes at vodka sauce. A combination of vodka, cream and butter is perfect for those nights when you want something a little heartier. It's the ideal accompaniment to stuffed pastas, such as tortellini, or other baked pasta shell recipes.

FIVE (SMOKEY): TT food editor Jake Cohen adapted a short rib sugo recipe from a real-life Italian grandmother, Jacqueline Rubano. Patience is a virtue, and though you're in it for the long haul with this variation, the payoff is a sauce that perfectly balances the right amount of smoke with subtlety from the tomato.

Ingredients

• ONE ONE:
• TWO TWO:
• THREE THREE:
• FOUR FOUR:
• FIVE FIVE:

Details

Adapted from tastingtable.com

Preparation

Step 1

ONE:
In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the basil, tomatoes and vinegar, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, 25 minutes. Remove the basil sprig and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper. Serve with cooked spaghetti and garnish with basil.

TWO:
In a medium saucepan, heat the oil over medium heat. Add the pancetta and sauté until slightly crisp, 3 to 5 minutes. Add the onion and crushed red pepper flakes, and cook, stirring often, until softened, 8 minutes. Add the tomatoes and the vinegar, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until thickened, 25 minutes. Season with salt and pepper. Serve with cooked bucatini and garnish with Parmesan.

THREE:
In a medium saucepan, heat the oil over medium heat. Add the garlic and anchovy fillets, and cook until the anchovies have melted and the garlic has softened, 2 to 3 minutes. Add the tomatoes and the vinegar, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until thickened, about 25 minutes. Stir in the olives and capers, then season with pepper. Serve with cooked penne and garnish with parsley.

FOUR:
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the basil, tomatoes, vinegar and vodka, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, 30 minutes. Remove the basil sprig and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Stir in the heavy cream and season with salt and pepper. Serve with cooked tortellini.

FIVE:
In a medium saucepan, heat the oil over medium heat. Season the short ribs with salt and pepper, then sear until golden brown, 4 to 5 minutes. Transfer the ribs to a platter and set aside. Add the onion and garlic, and cook over medium heat until softened, 8 minutes. Add the reserved short ribs, chicken stock, ham hock, tomatoes, vinegar, oregano and basil. Bring to a simmer and cook, stirring occasionally, until the meat is tender, 3 hours. Transfer the short ribs and ham hock to a plate and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Once cool enough to handle, shred the meat, discarding any skin or bones, then stir back into the sauce. Serve with cooked fusilli and garnish with grated Pecorino Romano.