Spaghetti a la Vigliacca

[TMB]

I have made this 4 times now. It is fabulous thank you.

The finished product is entirely dependent on the quality and brand of Tomatoes used. The difference with different tomatoes is incredible.

Tonight I made it in the campground, in a cast iron Dutch Oven, on a fire. Wow. The flavors that come out that way are something else. Everyone else in the campground hated us, I think.

Thanks for this.

[winmonster]

I made this last night, and it was a hit. No more sauces from a jar for us. Thanks for the recipe!

[Nate@Scarab]

Made it with a bit of a twist...no white wine or parsley, so I did bourbon and fresh basil.

Money.

[Nierman]

Holy craps! Dinner guest will be here in a few minutes and it's all I can do not to tear into this pan. Thank you John! (Sneaks a dip of bread...)

[echelon_john]

Guaranteed* to turn a dinner guest into an overnight guest.

* Actual results may vary

Holy craps! Dinner guest will be here in a few minutes and it's all I can do not to tear into this pan. Thank you John! (Sneaks a dip of bread...)

[Nierman]

It was a side dish to my chicken spiedini that quickly upstaged the main dish. Everyone loved it.

[derailer]

I prepared a dim approximation of this dish tonight, and it was amazing. I'm going to follow your recipe to a tee for my guests this weekend. Thanks for the excellent and well-written recipe.

[cambellronald7]

I had Spaghetti in a local restaurant it was so good with sausage and mixed cheese and corns it was very delicious as it is a Italian dish it comes up with diffrent making varieties !!!!

[JoB]

bumping myself here - first big crop of tomatoes, and I am back at it again. still the go to for vegetarian pasta sauce.

This has become my 'daily driver' sauce as someone else said. I just got 15 lbs of tomatoes from the friendly local organic farmer ($1.21/lbs for seconds which were beautiful ... hello back, SC PA!) and am cooking it down.

My take on fresh is that whatever tomatoes you use, the sauce will still be better than almost anything else. It's important to use very ripe only, include at least 1/3 plum or other starchy/sauce varieties, and cook it down a bit at the end. I try to reduce volume by slowly simmering until I have reduced volume by 25% or so. Oh, also, if you are taking out the gel-like center of the tomato, you are doing it wrong.

Great sauce, and I am waiting on the meat sauce recipe!

[ABiCi]

bumping myself here - first big crop of tomatoes, and I am back at it again. still the go to for vegetarian pasta sauce.

Funny you should bump this tonight. I happen to be in the US, halfway through a framebuilding course, and tonight for dinner I made myself fusilli a la vigliacca. It is a classic.

[winmonster]

echelon_john, thank you. We make this about once every two weeks. We double the recipe and use the leftover sauce as a base for pizza sauce. My kids are participants and know the value of chilling out and letting things rest/think. Good times and great food!

[BSUdude]

I made this for Valentine's dinner. I followed the recipe exactly, and it was phenomenal and received rave reviews. I used Red Gold whole tomatoes.

1000 thanks for sharing.

[Artie]

Great choice for Valentine's Day dinner. This is so close to how we do our pasta on a regular basis.
Simple, classic and delicious!!!

[jdp211]

I tried this recipe for the first time about a year ago, maybe more, and its since become my go to when for pasta sauce. I actually tried to go to the restaurant when I was in Italy last summer, but timing and their hours unfortunately didn't work out.

[kentinmania]

Looks like an excellent base sauce for fish or mussels too!

Olive oil, a ton of garlic, salt, yep that trio is the wonderful, I think I eat around 3 heads of garlic per week just cooking dinner and WE.

I don't do the hot pepper thing but I like to pour some tabasco in the plate.

Oops, starting to get hungry. Cheers!

[darkmother]

I got a chance to try making this sauce this evening. It turned out better than I had hoped. Thank you for sharing the recipe!

I really like the simplicity and small number of ingredients. To me, it makes the act of cooking so much more enjoyable. I am looking forward to making it a second time.

[winmonster]

Of everything I've learned here, this is still number 1. My wife's friends have visited numerous times while I've made this. Their husbands are friends of mine, and I get so much shit from them. This easy tomato sauce recipe has elevated me to master chef in my kids' eyes, perfect husband in wife's eyes and envious object of desire in my wife's friends' eyes. I owe it all to you, echelon_john. I do pretty good, otherwise. My wife does it even better. But this tomato sauce kills it every time.

[UnfilteredDregs]

I'm going to make this tomorrow night. Call me crazy but this is a lot like making Amêijoas à Bulhão Pato.

Oil, garlic, seasoning...fresh herbs, tomato, wine, pow. Done.

[UnfilteredDregs]

Smells real good in Dreg's Trattoria at duh moment...Stay tuned...

[UnfilteredDregs]

Damn that was good...I rode 60 with 5300ft today...I had just finished a beef stock and pulled out the shins, served it as the meat: