So for my first adventure in the kitchen, I thought I would start with a favorite in my family, Lucia sauce.  Growing up, I was the world’s PICKIEST eater, until I traveled to Italy for the first time and my curiosity was peaked by food.  I actually tried Octopus (AH!)!  I am still pretty picky, but I am working on being more open-minded.  The reason I share this with you is because, even though this sauce is named after me,  I have yet to taste it.   It is one of my sisters favorites and my best friend loves it, but being my picky self – I would never eat anything involving peppers!  So here it goes – I will  try this sauce finally at the age of 23.  I just hope it’s as good as my mothers…

Lucia Sauce

½ cup Extra Virgin Olive oil

1 medium onion (Chopped)

3 cloves garlic

1 medium can crushed tomatoes

1 tsp dried basil

1 pint heavy cream

Crushed red pepper to taste

Salt and Pepper to taste

Sauté onions in olive oil until browned.   Add garlic, basil, and crushed red pepper.  Sauté until garlic is translucent.  Add tomatoes and cook on a simmer for about 30 minutes.  Add cream and bring to a gentle simmer.  (You may add cooked shrimp or chicken at this time.)

Tip: the finished sauce should be pinker than orange.  The longer the sauce cooks, the more orange it becomes.