Ina Garten Orecchiette with Farm Stand Pasta Sauce

Ina Garten orecchiette with farm stand pasta sauce turns ripe summer tomatoes, red wine and sweet carrots into a chunky pasta dinner in 2 hours 15 minutes. Try this make-ahead summer pasta dinner for Sunday supper or busy weeknights, since the sauce freezes well and feeds a crowd.

Let the sauce simmer almost fully covered for the whole hour, because that slow cooking turns fresh tomatoes into a deep, sweet sauce. Cut it short and you get a thin, sharp sauce that tastes like raw tomatoes.

Ina Garten makes this sauce when summer tomatoes are ripe and plentiful, then freezes it in quart containers so she can serve it all winter. Pulsing the cooked sauce just 2 or 3 times keeps it chunky instead of smooth like jarred sauce.

Source: Cooking for Jeffrey (2016)

Ina Garten Orecchiette with Farm Stand Pasta Sauce

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

45

minutes

Calories

450

kcal

Peeled summer tomatoes simmer with soft vegetables and red wine into a thick, rustic sauce with real texture. Finishing the cooked orecchiette right in the sauce lets every little pasta cup hold onto it.

Ingredients

• 5 pounds good red summer tomatoes
  

• Good olive oil
  

• 1 1/2 cups chopped red onion
  

• 1 1/2 cups medium-diced celery
  

• 1 1/2 cups scrubbed and medium-diced carrots (2 to 4 carrots)
  

• 2 tablespoons minced garlic (6 cloves)
  

• 1/2 cup full-bodied red wine, such as Chianti or California Syrah
  

• 1/4 cup tomato paste
  

• 1/2 cup chopped fresh basil leaves, lightly packed
  

• 1/4 cup minced fresh parsley leaves
  

• 1 tablespoon sugar
  

• 1/2 teaspoon crushed red pepper flakes
  

• Kosher salt and freshly ground black pepper
  

• 1 pound orecchiette pasta, such as De Cecco
  

• Freshly grated Italian Pecorino and/or Parmesan cheese (see note)
  

Directions

• Peel the tomatoes: Bring a large pot of water to a full boil, then plunge the 5 pounds of tomatoes in for 15 to 45 seconds, depending on ripeness. Drain them into a bowl of cold water, core and peel them with a paring knife, then cut them into 1 1/2-inch dice.
• Cook the vegetables: Heat 1/3 cup olive oil in a large heavy pot or Dutch oven over medium heat, add 1 1/2 cups chopped red onion and cook for 5 minutes. Add 1 1/2 cups diced celery and 1 1/2 cups diced carrots, then cook, stirring often, for 10 to 12 minutes until tender.
• Add the garlic: Stir in 2 tablespoons minced garlic and cook for 1 minute. That is just long enough to bring out its flavor without letting it burn.
• Simmer the sauce: Add the tomatoes, 1/2 cup red wine, 1/4 cup tomato paste, 1/2 cup chopped basil, 1/4 cup minced parsley, 1 tablespoon sugar, 1/2 teaspoon crushed red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a simmer, then lower the heat and cook, almost totally covered, for 1 hour, stirring occasionally.
• Pulse the sauce: Pour the sauce into a food processor fitted with the steel blade in batches. Pulse 2 to 3 times each, just until roughly chopped.
• Cook the pasta: Cook 1 pound of orecchiette in a large pot of boiling salted water, following the package directions, then drain. Use the same pot for the next step so you wash one less thing.
• Finish and serve: Pour the sauce into the pasta pot and reheat over medium heat until simmering, then stir in the cooked pasta and 1 tablespoon salt. Cook for 5 to 10 minutes until hot, then taste for seasoning. Ladle it into shallow bowls with freshly grated Pecorino and/or Parmesan on top and extra on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the farm stand pasta sauce ahead of time?

Yes, this sauce is made for it. Refrigerate it for up to 5 days, then cook the pasta fresh and finish the dish when you are ready to eat.

Can I freeze this tomato sauce?

It freezes well for up to 4 months, and Ina Garten stores hers in quart containers. Thaw it in the fridge overnight, then reheat it in the pot and stir in the freshly cooked pasta.

What is the difference between Pecorino and Parmesan here?

Pecorino tastes sharper and saltier, while Parmesan is milder and nuttier. Ina Garten combines the two, which gives you a sharp bite with a rounder finish.

Can I use canned tomatoes instead of fresh?

Good canned whole tomatoes will work if summer tomatoes are out of season, and you can skip the peeling step. The sauce will taste a little less bright, so crush them by hand and simmer for the same hour.

What is the most common mistake with this sauce?

Rushing the simmer is the biggest one, because the hour of slow cooking is what sweetens and thickens the tomatoes. Keep the heat low and the pot almost fully covered, and stir now and then so nothing sticks.