TUSCAN SPICE RUB

Ingredients

• 1 tablespoon fennel seeds
• 6 tablespoons dried basil
• 3 tablespoons garlic powder
• 3 tablespoons koiher salt
• 2 tablespoons dried rosemary
• 2 tablespoons dried oregano

Directions

• 1. Grind fennel seeds in a  spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.
• To Make Ahead: Store in an airtight container at room temperature for up to 6 months.

EASY TERIYAKI MARINADE

Ingredients
1/2 cup soyu sauce
1/4 cup saki
2 tablespoons light brown sugar
2 cloves minced garlic
1 tablespoon minced ginger

Directions
Whisk all ingredients until sugar is completely dissolved
Refrigerate up to a week in a sealed container



POMODORO SAUCE

Pomodor sauce is similar to marinara except it cooks longer and is smooth and not chunky.  In My home, Pomodoro sauce is also a bit spicier.  I’ve simplified it a bit by using some canned tomatoes but fresh is always better so substitute ripe Roma tomatoes.

4 Roma tomatoes diced

2 14-oz cans diced tomatoes

or

12-14 diced Roma tomatoes

10-12 large basil leaves chopped

1 small onion chopped

1/2 green pepper  diced

1 tablespoon chopped garlic

3 dried chili peppers

1/2 cup extra virgin olive oil

1 teaspoon chopped oregano

1 teaspoon chopped thyme

1 teaspoon fresh ground pepper

kosher salt to taste

1 tablespoon sugar

1 tablespoon chopped fresh parsley

1/2 cup full-bodied red wine

1 pound rigatoni or ziti cooked al dente.

Pour oil in sauce pan and heat. add garlic, onions and peppers and simmer for about 5 minutes, stirring constantly.

Add tomatoes and all other ingredients and mix well.

Bring to near boil, stirring frequently to prevent sticking.

Reduce heat to a medium simmer, still stirring frequently to prevent sticking.

Simmer for 25-30 minutes and remove from heat.

Remove the whole chili peppers from the sauce and discard them.

Using a hand blender, blend the sauce until is is a very smooth consistency.

Season with additional kosher salt or pepper to taste if desired.

Serve over hot pasta such as rigatoni or ziti with freshly grated Romano cheese for garnish and fresh Italian or French bread.