After slaving in the kitchen for a little over an hour, my friends and I enjoyed a delicious meal of caesar salad and pasta with Lucia Sauce! I would declare this kitchen adventure a true success…especially because one of my roommates went back for not seconds, not thirds, but fourths! I won’t name names, but lets just say she loved the sauce! I added shrimp to the sauce and it was so good! My other roommate really doesn’t like shrimp, but since this is all about adventures, she tried one again! The sauce was a perfect shade of pink, had just the right amount of spice, and was full of flavor. I used McCormick spices (cl), Hunt’s crushed tomatoes, and De Cecco penne pasta. I usually go with Barilla, but for the special occasion I opted for De Cecco. There was only one small – but annoying problem I ran into while making this dish. My water wouldn’t boil!! It took almost 30 minutes to get it boiling, and my sauce was finished so it had to sit on the stove longer than I would have liked. In the end I don’t think it made a difference (I was afraid I was going to over cook it and turn it orange!!)
The dinner was more than a success in the kitchen. My roommates and I had a great dinner, great company, and good laughs. It was a really fun dinner and we even had birthday cake left over from Sweet Mandy B’s to enjoy for dessert. If you have never been to Sweet Mandy B’s then I suggest you walk on down Webster and buy yourself a cupcake because they are d.e.l.i.c.i.o.u.s. And the cake was unreal! Please let me know if you try the recipe and how you liked it! I would love to hear some feedback!
½ cup Extra Virgin Olive oil
1 medium onion (Chopped)
3 cloves garlic
1 can crushed tomatoes
1 tsp dried basil
1 pint heavy cream
Crushed red pepper to taste
Sauté onions in olive oil until browned. Add garlic and basil and crushed red pepper. Sauté until garlic is translucent. Add tomatoes and cook for 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.