Italian sauce is a hot and tangy creamy creation that goes with anything Italian, well almost. Whether it’s poured over minced meat /vegetable balls or any form of Italian pasta – spaghetti, tortellini, ravioli, agnolotti – the Italian sauce is an accompaniment that lends flavour and a striking red appeal. It is not only easy to churn but gooey on the taste buds too.
Do try out this Italian red sauce recipe which I discovered after a couple of failed trials.
Italian Sauce Recipe
- 1 onion
- 2 tomatoes
- 3-4 green chillies
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp ajwain
- 1 tbsp cornflour
- ½ tsp red chilli powder
- A pinch orange red colour
- 4-5 tbsp tomato ketchup
- Water (for grinding)
- Water (for cornflour paste)
- 3-4 tbsp oil
- Salt (to taste)
- Coarsely chop the onion, tomatoes chillies, ginger & garlic without any water, then grind in 3 short spurts.
- When ground, check if water is required to grind it into a puree. If so, add just a few teaspoons of water & grind with 3-4 medium spurts
- Take a small saucepan, heat it over medium-high flame, then add oil, followed by ajwain.
- Soon after add the onion-tomato-chilli-ginger-garlic puree and fry by stirring. (The oil gives it a red hot saucy look & velvety feel).
- Then add some red chilli powder, stir in well. Sprinkle some orange-red food colour. Turns out a fiery red.
- Separately mix some cornflour with a few teaspoons of water to make a slurry and add to the sauce. Now the colour turns to a scarlet red.
- Finally add salt. Followed by tomato ketchup. Turn off the stove and keep aside to cool. Store in an airtight jar (preferably glass) and use when required.
Dress this close- to-authentic Italian red sauce over noodles, or rice or even enjoy it with snacky sides. It’s an Italian sauce from scratch, but I assure you it’s a sensory delight that will leave your palate with a lingering feeling of goodness.