The food lab better home cooking through science ( PDFDrive ) 857

frequently, until softened but not browned, about minutes Add the garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 1 minute Add the tomatoes with their juice, and the basil, if using Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened and reduced to 4 cups, about 30 minutes Season to taste with salt The sauce will keep in a sealed container in the refrigerator for up to 1 week PASTA WITH SAUSAGE AND RED-SAUCEBRAISED BROCCOLI RABE Broccoli rabe and sausage is a classic Italian pairing Putting it in a marinara sauce ain’t, but I love the bitterness and complexity that broccoli rabe adds to the sauce as it slowly braises This is not a place for al dente vegetables—cook down the rabe until it’s ultratender! ... sauce ain’t, but I love the bitterness and complexity that broccoli rabe adds to the sauce as it slowly braises This is not a place for al dente vegetables—cook down the rabe until it’s ultratender!