Then, about 10 years ago, I found another recipe quite different from my usual—it was a quick, simple one with red pepper flakes, lots of garlic, and really good whole tomatoes. I remember tasting that sauce for the first time, savoring the simplicity, the spiciness, and the bold, rich flavor. It cooked a little over 10 minutes. It was delicious.
This is my version of the recipe that changed my way of spaghetti sauce thinking. Serve with your favorite pasta.
Sue's Italian Pasta Sauce
¼ cup olive oil
1 lb. ground beef
½ of a medium onion, sliced thinly
¼ teaspoon crushed red pepper flakes
3 large cloves garlic, sliced thinly
1 1/2 teaspoons kosher salt
1 (35 oz.) can good Italian tomatoes, crushed
Fresh Italian parsley, chopped
Parmesan cheese
Heat ¼ cup olive oil in a large skillet over medium heat. Add beef, onion, 1/2 teaspoon of the salt, and sauté for 5 minutes. Add red pepper flakes, garlic, and remaining 1 teaspoon salt. Cook for 1 minute. Turn heat to high, and add tomatoes. Cook for 5-8 minutes until tomatoes begin to thicken. Remove from heat. Add pasta of your choice (reserving some extra pasta water, if desired, in case pasta becomes dry as it sits), and toss. Garnish with parsley and cheese.
