Pasta Marciano Rocky - Recipe

 

ROCKY MARCIANO

And his MOTHER  - PASQUALINA PICCIUTO MARCHEGIANO

There has never been a recipe written down for Rock Marciano's mother Pasqualina's Tomato Sauce. We see two separate pictures of Rocky's mom serving him pasta. In the one picture Mamma Pasqualina is scooping some Spaghetti from a pot, and serving it to her son. While in the other picture we see Rocky sitting down eating bowl of Rigatoni Pomodoro (Tomato Sauce). 

Rocky's father Pierino Marchegiano was from Abruzzo, while his mother Pasqualina Piccuto was from San Bartolomeo in Galdo, Campania near Naples. Since Pasqualina was from Campania, it is almost certain that she made a simple Neapolitan style Tomato Sauce (Sugo di Pomdoro), so that's what we have created here, and named in honour of Rocky & his mother Pasqualina.

SPAGHETTI MARCIANO

RECIPE 

Ingredients :

2 - 28 oz. cans San Marzano Tomatoes

6 tablespoons Italian Olive Oil

3 half a small can of Tomato Paste

5 cloves minced garlic

1 small onion, minced (optional)

½ teaspoon crushed red pepper

12 fresh Basil Leaves, torn into several pieces each

½ teaspoon each of Sea Salt & Black Pepper

1 pound imported Italian Spaghetti

Remove the tomatoes from the cans and place one can of tomatoes in a large bowl and squeeze the tomatoes with your hands to break. Leave in the bowl.

Place the other can of tomatoes in a blender with all the juices from the can and blend about 30 seconds, until they have just turned into a puree,

In a 6 quart pot or large frying pan, add the Olive Oil and onions and saute over a low flame for 3 minutes. Add garlic and cook for 3 minutes. Do not let the garlic get dark or burn.

Add the Red Pepper Fakes. turn heat to low and cook for 1 minute.

Add tomatoes that you crushed by hand to the pot. Turn heat to high and cook on high heat, while you stir with a spoon for about 4 minutes. Add the Salt & Black Pepper. 

Add the pureed Tomatoes. Fill one of the empty tomato cans half full with water and place the water in the pot. 

Turn the heat on to high and cook the tomatoes until they just start to bubble and boil. Immediately turn the heat down to low, so the tomatoes will be cooking at a low simmer. 

Simmer for 35 minutes while frequently stirring the bottom of the pan to keep the sauce from burning. Add fresh basil in the last ten minutes of cooking.

Cook whatever pasta you choose (spaghetti is best) according to the directions on the package. Drain pasta, toss with tomato sauce and a drizzle of olive oil, plate, and serve with cheese.

Note : Serve with either grated Pecorino Cheese, Grana, or Parmigiana

Reggiano. We reccomend Pecorino, as the Marciano's ( Marchegiano's) were southern and usually served Pecorino cheese with their pasta with tomato sauce. 

ROCKY RIGATONI

ROCKY MARCIANO

EATING RIGATONI

With MOTHER PASQUALINA

ROCKY RIGATONI 

To make "ROCKY RIGATONI" - make the Above TOMATO SAUCE Recipe. Cook a pound of Rigatoni.

Once the Rigatoni is cooked, drain in a colander, reserving 1 cup of the pasta cooking liquid. 

Put the Rigatoni back in the pot it cooked in. Add 2-3 cups of the cooked Tomato Sauce and mix. Drizzle with a little Italian Olive Oil, and a few tablespoons of grated Pecorino cheese. mix all together.

Plate some Rigatoni on a plate or in a pasta bowl. Add a generous portion of tomato sauce on top of the Rigatoni, and serve with grated Pecorino cheese on the side.

Enjoy ! 

SUNDAY SAUCE

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