Posts Tagged ‘Sopressata’

Tomato sauce with Sopressata

Wednesday, February 3rd, 2010

Something magical happens when you cook pork and garlic very slowly together. The nutty flavors of the garlic develop, and fat from the pork creates the ideal environment to cook and infuse those flavors. The
slower and longer you cook this mix, the richer the flavor will be in the final dish. Add tomato paste into that mix and you’ve got a great soffritto, or base for a sauce.

The method for making a sauce is fairly simple. Start with your soffritto and add canned tomatoes, some wine, maybe some herbs, simmer until the tastes meld, and you’re done. Here’s a full breakdown:

1/2 cup diced Sopressata
8 cloves chopped garlic
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Tomato paste
2 16 oz cans diced tomatoes
1 cup red wine
Salt and pepper
1 Tablespoon dried oregano
1/2 cup chopped parsley (optional)
1/2 cup chopped basil (optional)

Set a heavy bottomed pan over very low heat. Add the sopresatta, garlic, and olive oil. Cook as slowly as possible until the garlic turns a rich golden color. Add the tomato paste, increase heat to medium, and stir well. Cook until the garlic and sopressata are evenly coated with the tomato paste.

Add the canned tomatoes and wine, and increase the heat and bring the sauce to a simmer. Season with salt and pepper, and taste. Adjust as necessary. Add half the herbs if using them.

Simmer slowly until the olive oil separates and forms a sheen on the top of the sauce, roughly 45 mins. Stir in the remaining herbs through and serve over your favorite pasta or however else you like.