Spend six months tending to all the hard-to-know aspects of growing the right tomato for your region to make a pasatta (sugo) like a mafia boss, and you get the luxury of laying back and preparing a perfect pasta sauce in practically no time at all… Enough for you and the horse’s head.
In 50 mL extra virgin olive oil, add 2 cloves thinly sliced garlic, a pinch of chilli flakes, salt and basil (about 6 leaves) to your taste. You could add to this 1 tablespoon chopped pancetta/prosciutto, but I’m terrified of my vegan daughter.
Anyway, now add the sugo, around 750 mL, bring to the simmer, and then lid it. (If you can’t make your own, you can buy a good bottle (very cheap) from your local Italian deli or fruit shop).
Simmer on low heat for 30 minutes, remove the lid, and there should be a red layer of flavoured oil on top of the sauce (you are now a made man/woman in the Cosa Nostra).
At this point, the sauce is ready to serve, however feel free to reduce on gentle heat to your preferred consistency. Mix through cooked pasta and serve with grated parmesan.
Images thanks Antoine Moreau