So, I rarely use cookbooks. Truth be told, there aren’t a lot out there that do what I do–Korean vegan food. HOWEVER, every once in awhile, I’ll stumble upon a cookbook that looks creative, innovative, exciting, and downright beautiful. All of those words describe this baby right here:
You know what I love about this book?? Other than the mouthwatering dishes? The common sense approach the authors take towards health. I’m a big believer in saving a little bit of room in life for the not-so-healthy things: chocolate cake, donuts, French fries… And this cookbook is packed with both healthy and maybe not as healthy dishes. But ALL OF THEM LOOK DELICIOSO!
Speaking of delicioso, I wanted to give you all just a peek at one of my favorite recipes in the book: Spaghetti with Nana’s Red Sauce. As you all may know, in 1.5 months, I’ll be marrying an Italian and spaghetti is basically my fiance’s all time favorite food (next to bibimbap, of course–which also happens to be in this omg amazing cookbook!!). So, I’m always on the lookout for solid pasta sauce recipes. The Sarno Brothers do not disappoint!
The best part is that you can use this sauce for spaghetti, linguine, rigatoni, and LASAGNA (which is what I did).
Give it a try and when you are salivating over the sauce, make sure to order the book so you can make all the Wicked Healthy recipes!
Wicked Healthy's Spaghetti with Nana's Red Sauce
Nana's Red Sauce
- everyday olive oil
- 1 white onion diced small
- 2 large cloves garlic minced
- 1 red bell pepper diced small
- 1 1/2 tsps fresh oregano minced
- sea salt
- freshly ground black pepper
- 2 cans (28 oz, each) San Marzano tomatoes drained
- 1 can (6 oz) tomato paste
- 1/4 tsp organic cane sugar optional
- basil leaves hand torn
- Nana Sarno's Red Sauce
- sea salt
- 1 lb spaghetti or spaghettini
- chili flakes optional
- fresh basil leaves chopped
- plant based parmesan
Nana's Red Sauce
- Heat a large saucepot over medium-high heat. Add enough oil to cover the bottom of the pot. Sauté the onions in the oil until they look golden around the edges, about 4 minutes. Add the garlic, bell pepper, and oregano. Sprinkle with a little salt and pepper, then sauté until the peppers are soft, about 5 minutes.
- Use your hands to pinch and pull out the canned tomatoes’ cores, then crush the tomatoes right into the pot. Add the tomato paste and sugar. Fill the tomato paste can 4 times with water, adding the water to the pan, and stir until incorporated. Simmer the sauce uncovered over low heat for 1 to 1½ hours, stirring now and then to prevent burning. Use an immersion blender in the pot, or an upright blender, to puree the sauce—or, for the perfect rustic texture, use a food mill.
- Return the sauce to low heat and simmer until the flavors blend, an additional 1 to 1½ hours. Taste the sauce, and add salt, pepper, and sugar until it tastes good to you. Remove from the heat and stir in the basil.
- Be sure that Nana’s sauce is in a pot on the stove on low heat.
- Bring at least 1 gallon water to a boil in a large pot. Season the water with 2tablespoons salt. (A large pot with plenty of water helps to keep the pasta from sticking, and the salt helps season the pasta and create a chewy yet tender al dente texture.) Add the pasta to the water, fanning it out. Give it a stir, then return the water to a boil and cook until the pasta is tender yet chewy when you bite into a piece, 8 to 10 minutes. Stir occasionally with tongs to prevent sticking. Strain in a colander. The sauce will cling to the pasta better if you don’t rinse it.
- There are two ways to serve spaghetti: Mix the pasta into the sauce in the pan, then transfer to a pasta bowl; or put the pasta in a bowl and pour the sauce on top. Most chefs like the former because you can meld the pasta and sauce together over low heat. But my kids pour their sauce on top because they don’t like too much sauce. I’m not going to argue with them. Finish with a sprinkle of chile flakes, basil, and some Parmesan.