Yessir! 2 MORE Marcella Hazan Tomato Sauces!!! 🌞

Last edited Mon Sep 22, 2025, 11:35 AM - Edit history (2)

Umido di Gamberi al Pomodoro Piccante
SHRIMP WITH TOMATOES AND HOT PEPPER

This is a nice dish for those who like their shrimp with a litte bit of
fresh and peppery tomato sauce. The tomatoes are cooked only a
short time, to protect their fresh- ness, together with a lively
seasoning of garlic and hot pepper. It all needs a light touch, or
it can become ordinary. Do not overbrown the garlic, and use restraint
with the hot pepper. Keep the shrimp tender and moist by cooking them
the very minimum time necessary. If you are lucky enough to come by
fresh, tiny shrimp, this could be as little as a minute.

For 4 to 6 persons

1 1/2 pounds medium shrimp, in their shells
1/3 cup olive oil
3 tablespoons chopped yellow onion
2. teaspoons chopped garlic
1/8 teaspoon chopped dried hot red pepperor
1 small dried hot red pepper (peperoncino) cut in two
3 tablespoons chopped parsley,
1 1/2 heaping cups canned Italian
plum tomatoes, coarsely chopped, and their juice


Shell and devein the shrimp. Wash them in several changes of cold
water, until the water runs clear. Set them aside in a colander to drain.

2. Put the olive oil and the chopped onion into a sauté pan. Over
medium-high heat cook the onion, stirring steadily, until it is
translucent. Add the garlic and the hot pepper, and sauté until the
garlic becomes lightly colored.

3. Add the chopped parsley, stir once or twice, then add the chopped
tomatoes with their juice. Sprinkle very liberally with salt, stir thoroughly,
and tum the heat down to medium. Cook about 20 minutes at a steady
simmer, stirring from time to time.

4. Add the shrimp, mixing them well into the sauce, cover the pan, and
cook for 2 to 3 minutes—less if the shrimp are very small and tender.
Before turning off the heat, taste and correct for salt. If the sauce is too
thin and runny, uncover the pan, raise the heat to high, and boil away the
excess liquid for a few seconds.

MENU SUGGESTIONS: Choose a mild first course, such as Squid and
Artichoke Soup, or Spaghetti with Smothered Onions. Follow with a
green salad, or, from my first book, the Shredded Carrot Salad or the
Jerusalem Artichoke and Spinach Salad

From "More Classic I(talian Cooking"
https://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking

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Tomato Sauce with Porcini Mushrooms

FOR 4 SERVINGS

2 tablespoons shallot or onion chopped fine
2½ tablespoons butter
1 tablespoon vegetable oil
2 tablespoons pancetta, prosciutto, or unsmoked ham, cut into ¼-inch-wide strips
1½ cups fresh, ripe tomatoes, peeled and chopped, or canned imported Italian plum
tomatoes, cut up, with their juice
A small packet or 1 ounce dried porcini mushrooms, reconstituted as *described

The *filtered water from the mushroom soak
Salt
Black pepper, ground fresh from the mill
1 pound pasta
Freshly grated parmigiano-reggiano cheese for the table

Recommended pasta Conchiglie, penne, ridged ziti, or a substantial
fresh pasta such as tonnarelli or pappardelle, see this page. Serve
with grated Parmesan.

1. Put the shallot or onion into a saucepan together with all the butter
and oil, and turn on the heat to medium. Cook and stir the shallot or onion
until it becomes colored a pale gold. Add the strips of pancetta or ham, and
cook for 1 or 2 minutes, stirring from time to time.

2. Add the cut-up tomatoes with their juice, the reconstituted mushrooms,
the strained liquid from the mushroom soak, salt, and several grindings of
pepper. Adjust heat so that the sauce bubbles at a gentle, but steady
simmer. Cook in the uncovered pan for about 40 minutes, until the fat and
the tomato separate, stirring occasionally.

3. After tossing the pasta with the sauce, serve with freshly grated
Parmesan on the side.

*MUSHROOMS RECONSTITUTED

Before you can cook dried mushrooms, they must be reconstituted
according to the following procedure:

• For ¾ to 1 ounce dried porcini: 2 cups barely warm water. Soak the
mushrooms in the water for at least 30 minutes.

• Lift out the mushrooms by hand, squeezing as much water as
possible out of them, letting it flow back into the container in which
they had been soaking. Rinse the reconstituted mushrooms in
several changes of fresh water. Scrape clean any places where soil
may still be embedded. Pat dry with paper towels. Chop them or
leave them whole as the recipe may direct.

• Do not throw out the water in which the mushrooms soaked because
it is rich with porcini flavor. Filter it through a strainer lined with
paper toweling, collecting it in a bowl or beaked pouring cup. Set
aside to use as the recipe will subsequently instruct

(Ed Note: This is an earlier and milder version of the "Tomato Sauce
with Galic and Basil" recipe.)

From "Essentials of Classic Italian Cooking"
https://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking

Enjoy these delicious recipes!