Tomato sauce can often feel like a boring old weekday staple, but with this recipe you can literally spice it up. By adding the rich flavors of sopressata and charred zucchini with the unique tang of Sriracha, this is a sauce will definitely add a flair to the usual version.
Note: This sauce is intended to go with pasta, but could go over a meat or fish dish as well.
- 3 Tablespoons olive oil, plus more for brushing the zucchini
- 3 Tablespoons tomato paste
- 1 Cup sopressata, cut into quarters
- 1 zucchini, cut into 1-inch discs
- Salt, to taste
- 1 Ounce canned crushed tomato, preferably organic
- 1 ripe tomato, diced
- Juice of 1 large lemon
- 2 Tablespoons Sriracha
Put the olive oil, tomato paste, and 1/8 cup of the sopressata in a large cast-iron saucepan over medium heat. Cook until the mixture starts to bubble, for 5 minutes. Meanwhile, add the zucchini, brushed with olive oil and seasoned with a dash of salt, to a grill pan over high heat. Also cook for about 5 minutes, turning over halfway through. Set the zucchini aside. Add the crushed tomato, tomato, lemon juice, Sriracha, and a dash of salt to the saucepan and cook until it is hot, for 2-3 minutes. Add the sopressata and zucchini, cook for 1 more minute and then serve immediately.