In this lesser-known Hazan sauce recipe, from Marcella Cucina, canned tomatoes are brightened by olive oil and sautéed onions, a few cloves of crushed garlic, a little white wine, some chopped fresh parsley, and a pinch of crushed red pepper flakes. After about 20 minutes of simmering, it’s done. And it’s delicious. While making this sauce, I learned something, too, from a note in the book: It’s hard to envision this occurrence — clear fat trailing the path of your wooden spoon — but it happens, and when it does, your sauce is done. Cool, right?

A Note About Afeltra Pasta

This is by far the best pasta I have ever tasted. I have a dear friend in NYC to thank for introducing it to me. It’s dry pasta from the Gragnano region of Italy, and my friend finds it at Eataly. The pasta hardly needs a sauce — it tastes delectable on its own with butter and Parmigiano Reggiano — but its shape is ideal for catching all of the goodies in any sauce, especially this one. It’s a real treat.

Here’s the play-by-play: Gather your ingredients:

Browned hot Italian venison sausage… the husband has been hunting again: No reviews

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