When I first came across this pasta sauce in one of my cookbooks by Patience Gray my mouth began to water- copiously! I knew I wanted to try it and try it I did. It has become one of our family’s favorite sauces, and I can only imagine what it will taste like later this summer when our tomatoes ripen on the vine.
The name says it all- La Salsa Doppia, or The Double Sauce. It is a harmonious marriage of a basic red sauce and a fresh tomato sauce.
I took it one step further last week and used Marcella Hazan’s basic red sauce of tomato, butter, and onion- though with a little less butter for this one, as I want the olive oil in the second sauce to shine through!
So here goes!
First step, make your basic red sauce. However, you want. Here’s what I did:
Any basic red sauce will do though. About a liter of sauce, butter or olive oil, chopped onion, hot peppers, etc.
If your making homemade pasta, you can make it now while the above sauce ever so gently simmers.
Next step, prep your second sauce ingredients…
The freshest tomatoes you can find (the best source- your garden:), peeled and slightly squeezed to release some seeds, peeled and smashed garlic, basil leaves, and the best olive oil you have.
In a pan pour the olive oil and garlic and warm up for a few minutes, then drop in your tomatoes and basil. Keep at a simmer while you start your pasta water.
Heat up your water and drop your pasta!
Grate some fresh pecorino.
Now the magic begins…
Get a warmed serving bowl…and scoop the hot pasta right into it.
Now, cover this with the first sauce; and toss evenly. Next cover with cheese:
Next, lay on top of all this the second sauce.
But wait your not done. Crown the dish with more cheese…And the magic is complete…La Salsa Doppia.