Let’s say it’s a weeknight–a Tuesday night, maybe–and you just got home from work. It’s sleeting outside, you’re tired, maybe a little bit grumpy, and you haven’t even thought about dinner. You examine your options and come up with two: you could either throw something together from what you have in the house, or you could order Chinese food.
Mmmm….Chinese food. So good and salty, and you won’t even have to leave the house! You walk to the phone to order, but as long as you’re passing the fridge anyway, you might as well take a look inside. Hold on–what’s that in the freezer?
Holy moly, it’s ravioli!
Step away from the phone, dear reader: your day just got better. If you have ravioli in the house, a good, basic red sauce is really nothing more than four simple ingredients:
The first three ingredients you probably have in the house already. And as for time? Making a simple red sauce doesn’t take that long at all, and what else are you doing on a Tuesday night? I promise: it will be ready before you can say “moo goo gai pan.”
Here is a recipe for the basic sauce–with a little spice!–along with the finished result.
P.S. If you want to know where the ravioli comes from, we get ours from Pastosa’s–a tiny, always-packed little Italian shop in the neighborhood, where Frank’s family has been going for years. And if you want to know where your garlic comes from, check out the roots. Garlic that still has the fuzzy roots attached (like in the picture above) is California garlic. Garlic that’s smooth on the bottom without the roots is from China.
SIMPLE RED SAUCE
1 small onion
2 Tbs olive oil
1 14-oz can of tomatoes
2 cloves of minced garlic
2 Tbs chopped basil
1/4 tsp crushed red pepper
1/4 cup red wine
Sautee onions in olive oil about 20 minutes on low heat, until soft and translucent. Add garlic and cook until heated. Add tomatoes, basil, red pepper and red wine. Simmer on medium-low, until the liquid is reduced by half. Serve over your favorite ravioli.
Congratulate yourself for cooking at home!