I’m developing a quickly growing love for homemade pasta sauce. It’s healthier than the store-bought canned stuff and is ripe with fresh flavors.
While pondering on what to cook with some leftover steak, I decided to experiment with a red chili pasta sauce. I love this recipe because it offers the perfect hint of spiciness and is easy to prepare. The sauce can be made with or without the steak, tasting excellent either way.
I recommend serving this red chili recipe with homemade French bread – yummy!
- 5 tablespoons extra-virgin olive oil
- 6 ripe roma tomatoes
- Salt and pepper to taste
- 2/3 cup white wine,dry
- 1 tablespoon tomato paste
- 4 to 5 dried red chilies (or 2 fresh red chilies)
- 2 garlic cloves, chopped finely
- 12 oz rigatoni
- Cooked steak (I made this recipe with leftover steak from a previous evening) – adding the steak is optional, the pasta is still wonderful without it
- Optional garnishes: 4 tablespoons fresh parsley and grated romano or parmesan cheese
- Heat the olive oil in a saute pan over medium-high heat until extra hot. While the olive oil is heating, quarter the roma tomatoes. Add the tomatoes to the olive oil and cook over medium-high heat for 2-3 minutes.
- Reduce the heat to low, cover, and cook the tomatoes for 20 minutes or until very soft. Season with salt and pepper.
- Transfer the tomato mixture to a blender and puree until smooth. Run through a thin strainer back to the sauté pan to remove the tomato seeds.
- Add the wine, tomato paste, whole chilies and garlic and bring the sauce to a boil. Reduce the heat to low and simmer.
- While the sauce is simmering, bring a pan of water to a boil. Add the pasta and boil for 8 to 10 minutes or until tender but firm.
- Continue to taste test the red chili sauce for spiciness and seasoning. When the sauce has reached the preferred spiciness, remove the red chilies. If you prefer a hotter sauce, remove the chilies, chop them into several pieces and return to the sauce.
- If using, add the steak to the red chili sauce.
- Drain the pasta, transfer to serving bowls and top with the preferred portion of red chili pasta sauce. If using, garnish the pasta with parsley and romano or parmesan cheese.
I’d love to know how this recipe turned out for you so be sure to return here after making it and leave a comment below! The conversation is also buzzing at the Made From Scratch Recipes Facebook page so be sure to check it out.