New Episode Up: Making Red Sauce (Sunday Gravy)
July 1st, 2009 by Kim
Our latest episode, Making Red Sauce, is up. Italian cook Vinny Pasceri shows us how to slow cook his versatile Sunday Gravy to use with pasta dishes like ziti, lasagna and manicotti. The meatiness of Sunday gravy separates it from other red sauces, like marinara.
Vinny grew up in a Long Island Italian-American family with a passion for cooking. His red sauce is influenced by all of the savory gravies his parents and grandparents simmered up during their family dinners every Sunday. Watching this video, I’m sure the history and passion will inspire you to build your own tradition of great food and family.
Here is a ziti recipe that I used the Sunday Gravy in. Although not normally a fan of the graininess of whole grain pastas, the texture is good in ziti, since it gets cooked twice.
Whole Wheat Baked Ziti
You will need:
- 1 lb whole wheat penne
- 4 cups Building Blocks Show Red Sauce
- 1 lb whole milk mozzarella, cubed
- 1 lb ricotta
- 1/2 cup pecorino romano
- 2 eggs
Put it together:
- Preheat oven to 400 degrees F.
- Cook pasta until al dente and drain
- Mix eggs, mozzarella, ricotta, pecorino in a large bowl
- Add pasta and sauce to cheese mixture
- Put in pan(s)
- Optional – Add 1/2 lb sliced mozzarella on top
- Optional – Brown and mix in 1 lb ground Italian sausage
- Cover with foil and bake 50 minutes at 400 degrees F.
- Optional – Take foil off and brown 10 minutes
Tags: gravy, Recipes, red sauce, whole grain, ziti
