Best Spicy Sicilian Pasta Sauce

Published on May 2, 2021 in Mains, All Recipes

This hearty recipe for my Best Spicy Sicilian Pasta Sauce is packed with fresh fennel, onions and peppers and can easily be made into a meat sauce.

A rustic olive wood serving board proudly displays a tall stack of freshly baked Easy Orange and Fennel Pizzelle in 30 Minutes. Succulents provide a natural backdrop, while a sliced, fresh orange and fennel seeds are strewn across the board. — Orange Fennell Pizzelle

My mother’s side of the family came from Sicily. Her parents died when she was very young, so we never had the benefit of hearing the language growing up, but we still managed to hold on to a few family recipes and traditions – such as pizzelle or the annual making of cannoli shells at Christmas. Each year, my sister and I get together and spend a day rolling, wrapping and frying cannoli shells. It’s a tradition. And it’s an allday affair – even with the assistance of modern kitchen conveniences.

I have no idea how my grandmother and aunts used to roll these things by hand much less fry them in an old, shallow pot which my cousin still has in her protection. But the mysteries of making cannoli shells and pizzelle are meant for another post. We’re all about the sauce today.

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Put Your Passion Into The Sauce…

If my mother had a recipe for pasta sauce, I don’t know what it was, and I don’t know that she even knew what it was exactly. She was one of those women who tasted her way through everything and adjusted with a handful of this and a pinch of that along the way. Everything she made was delicious. Everything except for that pea soup we had an epic 4-hour standoff over when I was six. But that is neither here nor there. I got to leave the table without having to eat it, so I have no hard feelings.

A candid picture of Maria's cat, Eli, photo bombing the outdoor photo shoot for MOstly Bakes Best Spicy Sicilian Pasta Sauce. — Photo bomb by our cat, Eli

But in all seriousness, I learned to cook by simply watching her in the kitchen. My daughter recently asked me for my pasta sauce recipe and I realized I didn’t have one either. At least, not officially until today. This recipe for my Best Spicy Sicilian Pasta Sauce is a little sweet, has a little heat and builds layers of flavor.

One of the things I love about this homemade pasta sauce recipe is that it’s extremely flexible. The way the recipe is structured, the vegetarian version stands tall all on its own. It’s hearty and packed with vegetables, and the use of fennel mimics the familiar flavor of a good Italian sausage. However, you can also add a hearty portion of meat to satisfy any carnivores in the family. The choice is yours.

Additionally, this sauce freezes beautifully. Whenever I make a batch of this spicy pasta sauce, I always freeze a couple jars to pull out in the months that follow.

Use The Right Canned Tomatoes For The Job

If I’m going to use canned tomatoes or tomato paste in a recipe I have a strong preference for one brand over others. In this recipe, I use Cento Brand Small Diced Canned Tomatoes and Tomato Paste. I find them to be less acidic, a little sweeter and to have a richer flavor that other well-known store brands just don’t have. They are my go-to for this sauce. However, if you find another brand that uses San Marzano tomatoes, it’s worth paying a little extra for the flavor.

Patience. Trust The Simmer Time On This Recipe

A lot of jarred pasta sauces are too thick for my liking. I grew up with sauces that were thinner, but still had plenty of body and were rich in flavor. This recipe for my Best Spicy Sicilian Pasta Sauce mirrors what I came to know as a kid. And it’s packed with plenty of vegetables and bold flavors.

It starts out thin, but thickens as it reduces over the three-hour simmer time. Don’t be panicked or surprised initially. Just be patient, and trust the simmer time on this recipe. I promise the finished product will be thick enough to coat your pasta without being overly dense.

A rustic wooden charcuterie board features the following from left to right: a stack of toasted Italian bread, a small glass bowl of roasted red pepper and cannellini bruschetta and a creamy slice of fresh goat cheese. In the forefront of the picture rests a piece of crusty bread piled high with bruschetta and topped with goat cheese crumbles. — Roasted Pepper and Cannellini Bruschetta

Let’s Get Social!

If you’re looking for an appetizer that’s easy to make and would be a nice first act to a dinner featuring a big bowl of pasta with this sauce, give this Roasted Pepper and Cannellini Bruschetta recipe a try. I promise it won’t disappoint.

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Blessings & enjoy!

Best Spicy Sicilian Pasta Sauce

Recipe by Maria Ostrander Course: Main CourseCuisine: ItalianDifficulty: Intermediate

Servings

cups

Prep time

minutes

Cooking time

hours

Maria’s homemade sauce for everything from stuffed shells to linguini.

Ingredients

1/2 lb. ground, sweet or hot Italian Sausage (optional)
1/2 lb. ground, lean hamburger (optional)
2-4 Tbsp. olive oil (2 Tbsp. for browning the meat and 2 Tbsp. for sauteing the vegetables)
1 cup fresh fennel bulb, 1/4 inch dice
1/2 cup white onion, 1/4 inch dice
1/4 cup pickled sweet peperoncini, rinsed, seeded, patted dry and diced fine
1/8 cup Kalamata olives, patted dry and diced fine
1 Tbsp. capers, rinsed and patted dry
1 tsp. garlic, minced
1/4 – 1/2 tsp. red pepper flakes (adjust according to how spicy you like your sauce)
1 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. granulated sugar
6 oz. tomato paste (Cento)
28 oz. canned diced tomatoes (Cento)
1 quart chicken or vegetable stock, hot
3 Tbsp. grated Parmesan cheese or the rind if you have one available

Directions

Meat Pasta Sauce Option
In a large stock pot, brown the Italian sausage and hamburger. Approximately 7-10 minutes. Drain off any fat and set aside to cool.
If making a vegetarian version of this sauce, skip to step 4.
If making meat sauce, continue by following steps 4 – 8 below. Add the meat back into the pot at the end of step 8 and simmer the meat sauce covered for 90 minutes. Finish the sauce according to step 9.
Vegetarian Pasta Sauce Option
In a large stock pot, heat 2 Tbsp. of olive oil over medium heat. Add the fennel and onion and saute until tender. About 7 – 10 minutes.
Add the peperoncini, olives, capers, garlic, basil, oregano, red pepper flakes and sugar. Saute for another minute.
Add the tomato paste and stir in until completely incorporated.
Add the canned tomatoes and hot stock.
Add the parmesan cheese (or rind). Cover and reduce heat to a simmer. Cook for 90 minutes covered.
Remove the lid, stir and continue to simmer uncovered for another 90 minutes (3 hours total cook time). Sauce will reduce with time and is ready to serve immediately; however, it’s best if left to rest overnight.