Childhood Pomodoro Spaghetti

Method7 steps

1. 1

   Step 1: Crush the San Marzano tomatoes by hand or with a fork in a bowl, leaving them slightly textured.

   Uses 1 can 400 g San Marzano tomatoes, including juices

2. 2

   Step 2: Warm the olive oil (15 ml) in a small pan over medium-low heat, add the hotdog sausage (60 g) coins, and brown them for 2 to 3 minutes until lightly caramelized at the edges.

   Uses 15 ml extra-virgin olive oil · 60 g hotdog sausage, sliced into coins

3. 3

   Step 3: Finely grate or very finely chop the onion. Add the crushed garlic (1 small) and onion to the pan and cook for 1 to 2 minutes, stirring often, until fragrant but not browned.

   Uses 1 small garlic clove, lightly crushed · 25 g yellow onion, finely grated or very finely chopped · all the browned hotdog sausage and oil

4. 4

   Step 4: Stir in the crushed tomatoes, salt (2 g), black pepper (1 pinch), and butter (10 g), then simmer uncovered over low heat for 20 to 25 minutes until the sauce looks thick, rich, and slightly glossy.

   Simmer tomato sauce · 25 minUses all the crushed San Marzano tomatoes · 2 g fine salt · 1 pinch black pepper · 10 g unsalted butter · all the sausage, onion, garlic, and oil base

5. 5

   Step 5: Meanwhile, boil the spaghetti (100 g) in well-salted water until 1 minute shy of al dente, then reserve a small cup of pasta cooking water before draining.

   Spaghetti cooking time · 10 minUses 100 g spaghetti

6. 6

   Step 6: Add the drained spaghetti to the sauce with 30 to 45 ml reserved pasta cooking water and toss over medium heat for 1 minute until the sauce clings to the pasta.

   Uses all the cooked spaghetti · all the tomato sausage sauce · 30 to 45 ml reserved pasta cooking water

7. 7

   Step 7: Tear in the basil (4), toss once more, taste for salt, and serve immediately while glossy and steamy.

   Uses 4 fresh basil leaves · all the sauced spaghetti