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Aunt Jessie's Christmas Eve Sauce

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 12
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Ingredients
 

  • 2 medium yellow onion, thinly sliced into half moons
  • ⅓ cup extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes, plus more for serving, optional
  • ½ cup dry red wine
  • 90 ounce can San Marzano whole peeled tomatoes, crushed by hand *SEE NOTE
  • 2 pounds calamari, cleaned, tubes sliced into ½ rounds, tentacles halved
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt
  • 2 pounds linguine, cooked to al dente
  • Parsley, for serving

Instructions
 

  • In a large Dutch oven, cook the onions in the oil over medium-high heat, stirring often, until the onions have softened but have not taken on any color, about 10 to 12 minutes.
  • Add the garlic and red pepper flakes and cook for 2 additional minutes.
  • Add the wine and cook until it is almost fully evaporated, about 2 minutes more.
  • Add the tomatoes, calamari and pepper and bring to a boil.
  • Reduce to a simmer and cook, stirring often, until the calamari is tender, about 1 hour.
  • Season with salt, to taste.
  • Serve with linguine and garnish with chopped parsley.
Course: Pasta
Author: Anthony Michael Contrino