Sicilian Sugo is a time-honored culinary treasure that hails from the shores of Sicily, Italy. This rich, tomato-based sauce is a symphony of flavors that captures the essence of the Mediterranean.
It’s a culinary journey that takes you through the vibrant streets of Sicilian villages, where fresh ingredients and traditional methods are the heart of every dish. This unique recipe is a celebration of simplicity, with just a handful of key ingredients carefully simmered to perfection.
Sicilian Sugo is a versatile masterpiece, elevating everything it touches, from pasta to grilled vegetables or even meat. It’s the taste of Sicilian sunshine in a simmering pot, ready to transport your taste buds to this enchanting island.
Ingredients
- 2 cans (28 oz each) of tomatoes (whole peeled)
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pinch of red pepper flakes (optional)
- Fresh basil leaves for garnish
- Grated Pecorino Romano cheese for serving (optional)
Instructions to Make Sicilian Sugo
- Over medium heat use a large saucepan to heat olive oil.
- Add chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and sauté for an extra 1-2 minutes until it is fragrant.
- Pour in the red wine and allow it to simmer until it’s reduced by half, about 5 minutes.
- Crush the whole peeled tomatoes with your hands or a wooden spoon and add them to the saucepan along with their juices.
- Season with dried oregano, dried basil, salt, pepper, and a pinch of red pepper flakes if you prefer a bit of heat. Stir to combine.
- Reduce the heat to low and let the sauce simmer, uncovered, for 2 hours, stirring occasionally. The sauce should thicken and intensify in flavor.
- Taste and adjust the seasoning if necessary.
- Serve the Sicilian Sugo over your favorite pasta, garnished with fresh basil leaves and a sprinkle of Pecorino Romano cheese, if desired.
Recipe Tips
- Use high-quality canned tomatoes for the best results.
- Simmer the sauce uncovered to allow it to reduce and thicken properly.
- Experiment with the level of spiciness by adjusting the red pepper flakes.
- Make a large batch and freeze extra sauce for future meals.
Recipe Variations
- Sicilian Sugo with Eggplant (Sugo alla Norma) features fried or roasted eggplant cubes and ricotta salata cheese.
- Sicilian Sugo with Fresh Sardines (Sugo con le Sarde) combines sautéed onions, fennel, raisins, sardines, and pine nuts.
- Sicilian Sugo with Anchovies (Sugo alla Colatura) includes garlic, anchovies, colatura, and pasta for a burst of umami.
- Sicilian Sugo with Swordfish (Sugo di Pesce Spada) offers diced swordfish, olives, capers, and oregano for a taste of the Mediterranean.
What To Serve With Sicilian Sugo
- Freshly cooked spaghetti or linguine.
- Polenta for a hearty, gluten-free option.
- Crusty Italian bread for dipping.
- Grilled eggplant or zucchini for a vegetarian delight.
- A side salad with fresh greens and a balsamic vinaigrette.
- Top grilled or roasted meats with Sicilian Sugo for a burst of flavor.
Conclusion
Sicilian Sugo is a delectable sauce that embodies the essence of Sicilian cuisine. It’s a labor of love that rewards your taste buds with rich, authentic flavors. Whether enjoyed on its own or paired with pasta, this recipe is sure to impress your family and guests.
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Sicilian Sugo Recipe
Ingredients
- 2 cans (28 oz each) of tomatoes (whole peeled)
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pinch of red pepper flakes (optional)
- Fresh basil leaves for garnish
- Grated Pecorino Romano cheese for serving (optional)
Instructions
- Over medium heat use a large saucepan to heat olive oil.
- Add chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and sauté for an extra 1-2 minutes until it is fragrant.
- Pour in the red wine and allow it to simmer until it's reduced by half, about 5 minutes.
- Crush the whole peeled tomatoes with your hands or a wooden spoon and add them to the saucepan along with their juices.
- Season with dried oregano, dried basil, salt, pepper, and a pinch of red pepper flakes if you prefer a bit of heat. Stir to combine.
- Reduce the heat to low and let the sauce simmer, uncovered, for 2 hours, stirring occasionally. The sauce should thicken and intensify in flavor.
- Taste and adjust the seasoning if necessary.
- Serve the Sicilian Sugo over your favorite pasta, garnished with fresh basil leaves and a sprinkle of Pecorino Romano cheese, if desired.
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