Who doesn't love pasta?! I love it! It is so versatile that you can always make something delicious with it. For me, it is often as 'leftover meal' on the table. Sometimes I think in advance that I want to eat pasta and then I make sure I have all the ingredients for my favorite tomato sauce at home. Because of course you make your own, much tastier than from a jar!

So I'm a huge fan of this tomato sauce that has evolved over time and will undoubtedly continue to do so. I also like it when the sauce is smooth and full of flavor. Add or omit other products, make it your favorite!

My favorite tomato sauce

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Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

persons

Preparation time (indication)

hour

Tools:
- Blender

Ingredients

100 gr chorizo, diced or sliced
1 shallot, finely chopped
1 toe garlic, finely chopped
0,5 red pepper, finely chopped
A pinch of dried oregano, thyme and parsley (as much per variety as you can hold between your thumb and forefinger)
1 el tomato paste
1 look San Marzano tomatoes (seriously, use these)
2 tsp clove mustard (the tastiest mustard ever – you can also use another variety)
1 splash Red wine vinegar
2 bay leaves
1 el mascarpone
300 gr linguine
Parmesan cheese

Preparation

Heat a pan on medium heat (I prefer to use a stainless steel skillet) and fry the chorizo in it. A nice layer of fat with a lot of taste remains, which we will use. Do not throw away the chorizo but place it on a kitchen paper; great to mix with the pasta again later.
Saute the shallot, garlic, red pepper and dried herbs for about 2 minutes, stirring regularly. You don't want it to stick.
Add the tomato paste and fry for a minute.
Place the tomatoes in the pan and fill the empty can halfway with water. Add this too and stir briefly.
Once the sauce is boiling, add the mustard and a small splash of red wine vinegar, along with the two bay leaves.
Let it simmer for half an hour.
Remove the bay leaves and puree the sauce as fine as possible with an immersion blender.
Strain the sauce into another pan and push through the last bit well so that some binding occurs in the sauce. Not too hard, it should remain a smooth sauce.
Bring water for the pasta to a boil (with 10% salt) and cook the pasta according to the package.
Heat the tomato sauce, remove from the heat and stir in the mascarpone until well incorporated.
Stir the linguine into the sauce, et voila!
Spoon over, grind a little pepper over it and grate some Parmesan cheese to finish the dish.
Enjoy your meal!

Tip

Variation Tips:
– Add the fried chorizo, toasted pine nuts and/or dried cranberries at the end.
– Do not puree and supplement with, for example, zucchini and chestnut mushrooms. Then it tastes better with fusilli.
– After sautéing the shallot, garlic and herbs, add diced celery (2 stalks) and carrots (half a) and fry for about 10 minutes. Do not puree the sauce, you will lose all the structure of the vegetables.
– Use this sauce as a base for a soup or as a sauce for a nice steak.