Ingredients 500 g peeled tomatoes rosemary5 tbsp extra virgin olive oil2 garlic2 hot chilli pepper1 tsp sugar salt4-5 bread
In a large saucepan, or frying pan, (you'll need it if you want to "toss" the pasta in the sauce) lightly sauté the garlic cloves and chilli peppers in the oil, without browning the garlic too much. Add the rosemary leaves (after having lowered the heat to minimum), stir them in quickly and, immediately, add the tomatoes cut into small pieces and the sugar. Season with salt to taste and continue cooking for 15-20 minutes, to thicken the sauce. Once removed from the stove, pass it through a food mill using the disc with the largest holes (the pieces of rosemary should remain substantial enough so they can be “felt” in the mouth).
This sauce is a wonderful dressing for any pasta shape, but it is "just right" (in more abundant quantities) for dressing pappardelle or other egg pasta. You can also prepare crostini and bruschetta with "La Rosmarina", garnished with fresh rosemary and flakes of Parmigiano or pecorino cheese. Use it for cooking slices of meat, eggs, or for flavouring roast pork or beef.