Photo by Leslie KellyThere’s a whole lot of heart in the tiny
Published 7:00 am Thursday, April 21, 2011
Photo by Leslie KellyThere’s a whole lot of heart in the tiny crew at Pike Place Pasta Bar.Pike Place Pasta Bar–located right next to Pike Place Chowder, in the Triangle Building–doesn’t do fancy food. There’s nothing fussy about red sauce and noodles. Brian LoPriore and his go-to guy, Sergio Leone (yes, like the director famous for spaghetti Westerns . . . we are not making this up!) make no bones about their mission to make people happy by filling them up on comfort food. Just like Nonna used to make!Prego to Brian for sharing his marinara sauce secrets. This is a ginormous recipe–“We cook for an army around here,” Brian said. And some of the ingredients sound downright bizarre. (Worcestershire? Really?) But, damn that’s tasty stuff. Especially when it’s part of the secret off-the-menu sandwich that you just gotta love, the ravioli sammie. Read part one and part two of this week’s Grillaxin for more from the big cheese at the Pike Place Pasta Bar.Brian’s Marinara3 10-pound cans of diced tomatoes1 10-pound can tomato paste18-20 cloves garlic, diced2 cups Parmesan cheese, grated2 pounds mushrooms, chopped2 cups dry red wine 1 cup Worcestershire sauce1 cup olive oil2 scoops salt1 scoop black pepper2 scoops garlic powder3 scoops parsley2 scoops basilsplash of TabascoChop onions, garlic, mushrooms. Saute in large pot with olive oil, 7 to 10 minutes over medium heat. Add wine, Worcestershire sauce, and Tabasco, mix well. Add tomatoes, paste, spices, and Parmesan. Stir well. Add water (about a gallon) until you get the desired thickness. Simmer over medium heat for 1 hour. Serve immediately over pasta or cool in an ice bath and store. Makes enough for an army!Follow Voracious on Twitter and Facebook.
