Rare Treat: Sunny’s Spaghetti Red Sauce Recipe

Duncan Welgemoed hands the recipe duties to Sunny’s this month as the boys from the city pizza bar show us how to make the perfect simple pasta sauce, along with some choice music and wine matches.

This is what we eat in the kitchen most days before service at Sunny’s. To us it’s life affirming. Spaghetti red sauce does not care whether you’re on top of the world post-PT session or have spent the day doing nothing. It warms and tickles your inner cockles like nothing else, not to mention it’s dead-easy to make.

If you use your knife to do any more than halve an onion, you’ve done far too much: just smoosh the tomatoes with your hands, let it cook out and then smoosh it down your pie-hole.

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Sunny’s chef Josh Cook is ready to tuck in

SUNNY’S SPAGHETTI RED SAUCE RECIPE

Ingredients

– 2 cups tomatoes in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
–  5 tablespoons butter
– 1 onion, peeled and cut in half
– Salt
– 1 packet of spaghetti
– Fresh basil
– Grana Padano

Method

1. Pour the tomatoes into your favourite thick-based mediumsized pot and squish them with your hands in a child-like manner.

2. Add the butter and the onion (don’t chop it) and bring to a low boil on a high heat.

3. Bring heat down to a simmer and cook for 45 minutes, stirring occasionally to avoid catching until the sauce has thickened. Blend roughly with a stick blender and season with salt to taste.

4. Meanwhile, cook the spaghetti to your liking.

5. Strain and add to a large mixing bowl.

6. Add your sauce with roughly picked basil, mix to combine and serve with plenty of grated Grana Padano.

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MUSIC MATCH: Take Your Time, I Feel it Every Day

Take Your Time are a Melbourne-based pop duo with a knack for feather-light disco. I Feel it Every Day’s infectious drums make you wanna get out the pots and pans and salt shakers and dance around in your apron.

WINE MATCH: Geyer Wine Co, Big Easy, Barossa Valley

A favourite of ours is Dave Geyer’s Big Easy from the Barossa Valley. Geyer has thrown Montepulciano, Petit Verdot, Mataro and Grenache into what sounds like a bit of a mutt but in fact is a super juicy, smashable wine with fruit overtones, red balanced tannins and a bit of acid to finish and has enough body to hold its own against the pasta.

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Photography: Sia Duff

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