DEAN’S TEXAS CUISINE
Episode Six: Cooking for the Band
Welcome to Episode 6 of Dean’s Texas Cuisine. Chef Dean Fearing is making his Mamma Mia Pasta after a jam-session with his band, The Lost Coyotes. Learn how to make his perfect tomato sauce and his trick for perfectly salted pasta.
To Make Dean’s Mamma Mia Pasta Sauce:
2 Tbsp Olive Oil
2 Tbsp Sliced Garlic
1 ½ Cups Diced Yellow Onion
½ Cup Diced Celery
½ Cup Diced Carrot
1 Tsp Red Pepper Flakes
2 Tsp Chopped Sage
1 Tbsp Chopped Thyme
1 Quart Tomato Puree
Salt and Pepper to Taste
1 pound of Bucatini (or pasta of your choosing)
½ Cup Grated Parmesan Cheese
Heat large sauce pan to medium-high heat. Add Olive Oil and Sliced Garlic and stir until golden brown. (About 20 seconds.)
Add Onion, Carrots and Celery and sauté until lightly brown. (About 3 minutes.)
Add Red Pepper Flakes, Sage and Thyme, stir to combine.
Add tomato puree and bring to a boil. Once it comes to a boil, bring heat down to a simmer or to low heat and cover.
Cook for 45 minutes, stirring occasionally. Season with salt and pepper.
With a large stock pot fill water with a ratio of one gallon of water per one pound of pasta. Bring water to a boil and add 1/3 cup of salt.
Add pasta, stirring constantly for 11 minutes or until pasta is al dente.
With a colander, strain pasta reserving a ½ cup of pasta water.
Add pasta back in to stock pot with reserve pasta water and 2 Tbsp of Olive Oil (optional) and stir to combine.
Portion pasta on to plates and top with Dean’s Mamma Mia pasta sauce and a sprinkle of parmesan cheese.