Saturday, March 12, 2011

Sriracha Marinara Sauce

Sriracha, also known as "rooster sauce", is a Thai chili sauce that is used to add heat to everything from eggs to buffalo wings.  For dinner, I planned on making meatballs with marinara sauce and oven roasted vegetables.  I added a squirt (or two) of sriracha to my marinara and it took the sauce to a whole new level - simply amazing.  The vegetables were a great substitute for the pasta that I would usually serve with meatballs and marinara. I tossed carrots, fennel, and cauliflower in olive oil, salt, and pepper, and roasted for half an hour at 400 degrees F. 

Sriracha Marinara Sauce 

1 28 oz can chopped tomatoes
1 28 oz can strained tomatoes
handful of fresh italian parsley
handful of fresh basil
5 sprigs of fresh thyme
1/2 c red wine
2 T sriracha sauce 
4 cloves of garlic
1 small onion
1 shallot
 pinch sugar
olive oil 

1. Heat a bit of olive oil in a saucepan. Chop onion and shallot and add to oil. Cook until translucent. Add garlic and cook until you can smell the garlic. 
2. Deglaze pan with red wine and reduce by 3/4
3. Add tomatoes, chopped herbs, and sriracha sauce 
4. Reduce for an hour 
5. Season and serve. 

*Note: If you are going to make meatballs as well, sear them in olive oil and then add them to the sauce after step 3. They will finish cooking through while your sauce is reducing. Serve over your favorite pasta or alongside vegetables. Top with good quality parmesan cheese. 

No comments:

Post a Comment