Wednesday, August 23, 2006

The Piano Man's Primo Pasta & Pizza Sauce

My friend Rob Kunkel is a jazz pianist who lives in Palm Desert, California, but he is also a fine writer of what might be thought of as kind of "pocket portraits" of people and places. These are most often found on the Writerly Concerns section of the T. Coraghessan Boyle Messageboard, a place where we first encountered each other about seven years ago.

Rob is also a connoisseur of the finer things of life and in a recent post he offered this flexible recipe for what I choose to think of as
The Piano Man's Primo Pasta & Pizza Sauce

Cut tomatoes into quarters and saute slowly in olive oil and butter. Add sweet Italian sausage, oregeno, cumin, fresh garlic, black olives, red pepper flakes, onion powder, lots of fennel seed, romano grated cheese, salt, pepper, kitchen bouquet, red wine, vinegar, raw sugar, red and green bell peppers diced and tabasco. Simmer for 4 hours over very low heat [stirring frequently to prevent burning]. Seal in ball jars and freeze. Improves any pasta or can be used as pizza sauce with homemade crust or baguettes. Serve with Bardolino wine. Frozen this sauce will keep a year.

Sandye-that sauce is from my youth 1965--Michigan city Indiana-created by the Martorano family and yes the taste of the fennel is the true kick---------of course I leave the measure for each spice to each chef personal taste.

And, as Garrett of Vanilla Garlic might say, "I really heart me some fennel seeds!

2 Comments:

Blogger Garrett said...

I heart you too!
BTW, send me an addy, I gots something to send to you!

11:33 PM  
Blogger Alanna said...

Off topic ... but glad you're back. Your note on the Food Blog School was really nice!

7:26 AM  

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