Sicilian Sarsa alla Grillo is an authentic Sicilian family recipe for a meatless, quick tomato sauce for pasta that always pleases the palate and fills the senses.
Sicilian Sarsa alla Grillo
Course: SauceDifficulty: MediumServings
4
servingsIngredients
EVO Oil 3 TBSP
Canned chopped t tomatoes 28 oz. (San marzano)
A handful of basil leaves (fresh)
Water 20 oz
Salt and Pepper
Sugar 2 cubes
Garlic cloves 3 roughly chopped
Directions
- Begin with good extra virgin olive oil or regular olive oil.
—Dice three cloves of garlic roughly; sauté on low heat in the EVOO.
—Add one 28-oz. can of chopped tomatoes; your favorite brand. I use San Marzano tomatoes.
—Add 3/4 of the can of water (use the 28-oz can to measure).
—Stir the mixture thoroughly on medium heat. - Do not add seasoning until the mixture comes to a simmer, then add:
—S&P
—2 sugar cubes (or about 1/2 teaspoon)
—Fresh basil - Consistently stir using a wooden spoon. Cook all sugo or sarsa in a non-reactive pan. For sarsa, I like to use a large frying pan. For sugo, I use a non-reactive pot.
- Cook 40 minutes.
- Cook pasta to al dente; add regular salt (not salt with iodine!). Drain pasta well and add it to the cooked sarsa. Top with Parmigiano, or as we do in Sicily, Pecorino. Add freshly ground pepper and a few more basil leaves.
- Buon appetito!
Authentic Sicilian ingredients, delivered to your door
Shop Bronte pistachios, artisan pasta, extra virgin olive oil and more on Dolceterra.com — use code SICILIANFOODCULTURE10 for 10% off your order.
If you enjoyed this article, consider supporting us with a small donation — it helps keep the site running!
Buy us a Cannolo!
