There’s nothing fake about this sauce, unless you are fooled into thinking there is meat in it. Pair it with your favorite pasta!
I couldn’t make homemade cecamariti and serve it with any old jarred sauce, now could I? I went ahead and tried to reproduce the entire dish from the first time I ever had this type of pasta and made my own sugo finto, aka fake sauce.
It’s called fake because it’s just like meat sauce (sugo di carne) but without the meat. An economical option when you cannot afford (or don’t eat) meat, and it’s quite easy to make.
The most important part of this recipe is to make sure you cut the vegetables really small. While traditionally this is done by hand, you can make things easier by pulsing them in a food processor.
I actually made this twice already and prepared it both by hand and in a food processor. Sure I felt some pride chopping them up real fine by hand, but I own a food processor for a reason.
When I had this dish at a restaurant in town it was also topped with crispy capers. I’m not normally a huge capers fan but these salty crispy bits were delightful. If there are any leftover they would be great on top of salad too.
Oh and don’t forget a healthy dose of freshly shredded Parmesan on top.
Two years ago: Lemon Lavender Madeleines
Three years ago: Poppin’ Pepsi Perfect Cocktail
Four years ago: Black Bean & Chorizo Soup with Sweety Drops
Five years ago: Corn on the Hog Pizza
Nine years ago: Spicy Mac and Cheese
- 1/2 cup olive oil
- 1/4 cup small capers, drained and patted dry
- 1 large red onion
- 2 celery stalks
- 2 medium carrots
- 2 sprigs each of fresh parsley, sage, and rosemary, stems removed
- 1/4 cup red wine
- 1 (28 oz) can whole peeled tomatoes, chopped
- Salt, to taste
- In a medium saucepan, add olive oil over high heat. Add capers and fry for 3 minutes, or until crispy and golden. Remove from heat and strain capers with a slotted spoon and place on paper towel-lined plate. Reserve 2 tablespoons of the oil in the pan.
- Finely chop the onion, carrot, celery and herbs together into a rough paste (or use a food processor). Place pan over medium-low heat and add the paste. Sauté gently until tender, making sure you do not brown the onions by occasionally adding a pinch of salt and a few drops of water.
- Add wine and let it cook off. Add the tomatoes and bring to a simmer for 30 minutes, stirring occasionally, or until thickened. Remove from heat and serve with preferred pasta (I used cecamariti) topped with crispy capers.
Source: Adapted from Memorie di Angelina and Food and Wine.
Did you make this recipe? I want to see!