Today I am compelled to cook something spicy and satisfying for no better reason than it’s a rainy spring day. It’s just a little too miserable to BBQ but not cold enough for a full on baked cheese laden casserole. So this dish is just perfect for such a day. Spicy and hearty without being too heavy.
The flavourful sauce gets its depth from a reduction of white wine, clam juice and juice from the canned tomatoes. Don’t be afraid to BAM it up a little more by adding more chill flakes. The 1/4 tsp in this recipe just adds a little bite so if you can handle the heat, go for it!
The extra time in this recipe is dedicated to the sauce which took longer than needed because I had to deal with the onions. My husband HATES onions and over the years I have done everything from chopping so small you can’t tell they are there, leaving them so large he can pick them out or not using them at all. Yes, it is very difficult for me to cook in this manner, but I guess that’s love.
For this recipe I added an extra step to puree part of the tomato mixture which included the onions. While my motivation for this step was my husbands dislike of the onion it did give the sauce extra body and in the end was a very good adaptation.