Spicy Red Sauce

Red sauce inspired by Carbone’s iconic spicy vodka pasta, minus the vodka and heavy cream.

Ingredients:

• 2 tbsp olive oil

• ½ small yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tbsp crushed Calabrian chili peppers (adjust to heat preference)

• 1 (28 oz) can San Marzano tomatoes, crushed by hand or lightly blended

• Salt and cracked black pepper, to taste

• Optional: Pinch of sugar or splash of balsamic vinegar to balance acidity

• Optional: Grated Parmesan for finishing

Instructions:

1. Heat olive oil in a saucepan over medium heat. Add onion and big pinch of salt, sauté for 3–4 minutes until softened.

2. Add garlic and cook for 1 more minute, until fragrant.

3. Stir in tomato paste and Calabrian chili peppers. Cook for 1–2 minutes until deep red and caramelized.

4. Add crushed tomatoes and season with salt and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.

5. Taste and adjust seasoning. Finish with a sprinkle of grated Parmesan if desired.