Alison Roman SVG: 4


1/4 C olive oil

1/2 small red onion thinly sliced

4 anchovy fillets in oil

chili flakes

2 TBs tomato paste

400g/14 oz can whole peeled tomatoes (crush)

340g/12oz bucatini or spaghetti

Sweet Italian sausage, crumbled, cooked separately (optional)

Parmesan cheese


  1. Boil large pot salted water
  2. Heat olive oil in heavy based pan, add onion, season with salt & pinch red chili flakes. Cook until done but not browned 10-15 min. ADD anchovies, stir until melted ~30 sec. ADD tomato paste, cook until darkened brick-red ~ 90 sec.
  3. ADD canned tomatoes crushed, season, reduce heat to med-low. Cook until sauce thickens. ADD cooked crumbled sausage.
  4. Cook pasta, drain, reserve 1/2 C liquid. ADD pasta and 1/2 C liquid to pan, toss to coat.
  5. Serve in bowls, top with parmesan cheese

ps, sauce can be made days ahead of time.


Caesar Salad

February 5, 2012

From Karly Anderson, serves 4-6.

Head romaine lettuce., shaved /grated parmesan or Asiago, croutons.

Mix oil & garlic together & let sit:

  • 1/2 C olive oil
  • 3 cloves pressed garlic

In separate bowl, beat egg and stir together:

  • 1 egg beaten
  • 1 tsp salt ¬†or anchovies
  • 1 tsp Grey Poupon Dijon mustard
  • 1/2 tsp Worcestershire
  • 1/2 C lemon juice

Now add oil to egg mixture, stir well.