HUNGRY GERALD

New York used to abound in “red sauce” restaurants in all five boroughs. When you ordered pasta in one of these eateries (cuisine was southern Italian, Neapolitan and Sicilian) it was covered in a garlic infused tomato sauce. (Add ons were sausages, meatballs or shrimp). With a sprinkle of red pepper flakes, this was a nourishing, tasty dish–inexpensive and much enjoyed by youthful HG.  Today’s New York Italian restaurants favor northern Italian cooking. Prices are lofty. HG still relishes “red sauce” recipes and thoughtful BSK answers HG’s request. BSK roasts ripe tomatoes in a 325 degree oven. When done, BSK removes the skins and cooks the tomatoes in olive oil and garlic with a dash of salt and pepper. Using an immersion blender, BSK creates a slightly chunky fragrant sauce (very autumn) and pours it over penne topped with slices of Italian chicken sausage. Delicious nostalgic feasting.