Steve's "Gravy" or "Sunday Sauce" Recipe (Bobby Bacala)
Vinces Spaghetti Marinara Recipe (Johnny Sack)


On today's Rachael Ray's show, two of the Sopranos cast members cooked
their favorite pasta sauce recipes. Here they are, two of them
included

Steve's "Gravy" or "Sunday Sauce" Recipe (Bobby Bacala)
(from his book The Goomba's Guide to Life) .

1 pound spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
1 garlic clove, minced
1 28-ounce can tomatoes with their juices, diced
2 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon olive oil

Bring a large pot of water to a boil over high heat. Once the water
comes to a boil, add a generous handful of salt. Cook the pasta to al
dente according to the package directions.

Heat 2 tablespoons of the oil in a saucepan over medium heat until it
becomes fragrant. Mix the garlic with one teaspoon of water and
carefully add this to the warm oil it will splatter! Saute garlic
and cook but don't brown, less than a minute. Add the tomatoes, bring
to a boil, then reduce the heat. Simmer for 10 minutes. Add the basil,
sugar, and salt, and simmer 5 more minutes. Just before serving, blend
in the last tablespoon of olive oil.

Serve the spaghetti in a big bowl, with the tomato sauce poured on
top. Serve with bread and grated parmesan cheese.


Vinces Spaghetti Marinara Recipe (Johnny Sack)

1 pound spaghetti
4 tablespoons extra-virgin olive oil (EVOO)
3 cloves of garlic
1 28-ounce can of plum tomatoes
1 small can anchovy filets
1/4 teaspoon sugar
1/4 teaspoon oregano
10 leaves basil
1/2 cup Marsala wine (optional)
Salt and pepper to taste
1/2 cup of grated Romano cheese

Bring a large pot of water to a boil over high heat. Once the water
comes to a boil, add a generous handful of salt. Cook the pasta to al
dente according to the package directions.

In large skillet over medium-high heat, saute garlic in EVOO until
slightly golden. Add tomatoes and crush with fork. Cook for about 5
minutes, then lower flame and simmer. Mash anchovies with the oil from
the can to a paste consistency and add to sauce. Add sugar and simmer
for 10 minutes. Add oregano, basil and Marsala wine. Continue to
simmer for 10 more minutes. Sprinkle with grated Romano cheese and
serve.

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