Large Shell Pasta in Pomodoro Sauce

 

Large Shell Pasta in Pomodoro Sauce

Tired of canned sauces on pasta nights?  I get tired of them, too, but the convenience they provide cannot be argued. But that's not what I'm talking about today. WE are going to make Salsa Pomodoro, Tomato Sauce from scratch.  We all need a fresh sauce that is easy to make, full of flavors that fill our kitchen with love and aromas from the olde world. Let's get to it, shall we?

Ingredients

2 pints cherry or grape tomatoes 

or...6 Roma Tomatoes or...rip red tomatoes on the vine

1 onion, finely chopped

4 - 6 cloves garlic, finely chopped or grated

*You can roast a half head of garlic and squeeze it all out; the garlic sweetens when roasted. Delicioso!

1 - 2 rounded tablespoons of dried Italian Seasoning

1 tablespoon dried oregano

1 tablespoon dried thyme

Salt and pepper

1 tablespoon tomato paste (I love Cento tubes)

1/2 teaspoon dried red pepper flakes

drizzles of Extra Virgin Olive Oil

1 pound of your favorite meat/meats

To start.....

Add about four tablespoons or four rounds of EVOO to  a high-sided skillet over medium-heat. Meanwhile, add 6 quarts to a pot over high heat. 

When the evoo begins to ripple, it's ready for use.  Add the ground meat and begin breaking it up and allowing it to begin to form a crust. This may take about seven minutes. Add salt and pepper, the first layer of seasoning. 

When the water in the pot begins to boil vigorously, add a half a palm full of salt. It's the only time you get to season the pasta, and the big shells need that extra flavor as they are pretty thick once they've fully cooked. Add the large shells and boil for 12 - 16  minutes; they are large, are thick to start and will get thicker as they boil. Stir every couple of minutes to prevent shells from sticking to the bottom of the pot. 

When the meat has browned for about seven minutes, is all separated, add the onions, garlic and tomatoes to the skillet.  No need to cut them, unless you are using Roma or Vine tomatoes. Cut the Roma or vine tomatoes into small cubes and add to the skillet. That is a lot of work, which is why I most often use cherry or grape tomatoes. I like to the use the medleys with different colors and sizes.  

When the tomatoes are in the skillet, add the tomato paste and the dried seasonings.  Use a wooden spoon to thoroughly incorporate the seasonings and paste. Taste at this point.  If you think the sauce needs more salt and/or pepper, add a little at a time. It's easier to add more than to wonder what to do should it be too salty. If you think it needs more dried seasoning, add a teaspoon at a time.  The same methodology applies. Use the wooden spoon to pop any of the tomatoes that are being stubborn. It's really kind of fun to squish them till they pop. Do you have aggressions? Pop the tomatoes as they soften into a delicious, natural sauce!

Finally, when the shells are fully cooked, add them to the skillet with a cup of the starchy, salty pasta water over medium-high heat.  Stir carefully but vigorously to incorporate the shells into the sauce. They are experts at catching the thick and chunky meats and the veg. They will also absorb some of the amazingly delicious flavors and add another layer of Italian delight to the dish. 

I know that we most often use the smaller shells in a sauce like this, but I had most of a box of larger shells, so I used them and it turned out perfect.  In addition, this meal will feed up to six hungry appetites! The large shells go a long way!  I served this in a bowl with grated Parmigiano Reggiano and fresh oregano leaves. 

Sorry, I do not have a photo of that. I was Bramoso! 

As Always, Thank You for your visit and your time! I am so grateful for each of you for sticking with me and visiting my humble little blog.  It means so much to me!

Now, go cook for someone you love! Mangia Mangia!

~ Martin

In-House Cook