red sauce

 Tomato sauce:

2 tablespoons olive oil

1 large shallot, minced

1 large garlic clove, minced

1/2 teaspoon crushed red pepper flakes

1 (28-ounce) can San Marzano crushed tomatoes

1 tablespoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup torn fresh basil leaves

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 recipe Fresh Pasta Dough (recipe included), rolled into semi-thin sheets (second thinnest setting on

pasta roller) and cut into 1/3-inch wide ribbons

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1. To make tomato sauce: To a large skillet set over medium heat, add oil. When oil is shimmering, add shallot and cook until

softened, about 3 minutes. Add the garlic and pepper flakes; cook until fragrant, about 1 minute. Stir in the tomatoes and thyme

and simmer until the sauce comes together and thickens, about 10 minutes. Taste and adjust seasoning with salt and pepper.

Reduce heat to low, cover, and keep warm.

salsa

 

• 1– 14 oz can diced tomatoes
• 1– 10 oz can original Ro-tel
• 1/2 or 1 small/med red onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2–1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime