Annemarie AhearnTo celebrate Mother’s Day, Chef Annemarie Ahearn wants to share an outstanding family recipe. “My mom makes a marinara sauce that beats any I’ve ever had. It’s the same recipe that my grandmother makes and follows. Enjoy!”

Nana’s Marinara with Penne
Hands on time: 15 minutes
Cook time: 45-50 minutes
Serves: 6

INGREDIENTS
2 (28-oz) cans peeled tomatoes in juice, broken up in your hands
1/4 cup olive oil
1 large Vidalia onion, chopped
3 cloves garlic, minced
10 leaves fresh basil, washed and cut in long strips
1/2 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 teaspoon sugar Red pepper flakes (optional)
16 ounces penne
1/2 cup finely grated parmesan cheese

METHOD
Heat olive oil in a large sauce pan on low heat. Add onion and sauté until the onions begin to caramelize. *This is the most important step. It’s what adds most of the flavor to the sauce. Then add the garlic and sauté until tender, but don’t let brown. Add the canned tomatoes. Mix once, cover and let sit for ten to fifteen minutes. Then remove the lid and add basil, salt, pepper, sugar and red pepper flakes. Leave the spices sitting on the surface and cover for another five minutes. Make sure that the flame is still on low heat. Intense heat will scorch the tomatoes and change their consistency. Remove the lid and stir. Let simmer for another five to ten minutes.

Boil 4 quarts water and add a touch of salt. Cook the penne al dente.
Drain.

Add 1/2 of the sauce to the pasta, making sure to coat it thoroughly. You don’t want the pasta to stick. Plate the pasta, and put a large ladle full of the remaining sauce on each dish. Then grate the cheese on top. Serve.