I have complicated feelings about the duo of chefs behind the Major Food Group.. evil genius is perhaps the most accurate way to describe my thoughts on them. I remember the early days, eating at Torrisi Italian Specialties, a $45 prix fixe meal that was SO DAMN GOOD. Nowadays, with a gaggle of restaurants under their belts, each serving absolutely delicious, amazing food, that neighborhood, accessible feel from the good old days is long gone. I feel sad about it.
This recipe is for a sauce I first encountered at Parm, when it was the second of two enterprises the two owned, before the days of $22 cocktails and Zac Posen designed waiters' suits. Mixed into sauteed broccoli rabe, it is something I could eat every day.
Torrisi's Spicy Sauce
Makes: 2 cups
4 ounces B&G hot cherry peppers (or other pickled hot peppers), stemmed 2 ounces roasted red peppers 2 ounces crushed tomato 1/4 cup olive oil 1/4 teaspoon chile flakes 1/4 teaspoon dried oregano 1/4 teaspoon sugar Salt to taste
Mix in a food processor until smooth
Keeps for up to 6 months in fridge.