Kentucky Purgatory* Recipe
red sauce, Parmigiano-Reggiano, and your choice of house focaccia or crispy potatoes
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Ingredients
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Red Sauce
Cheese
Base Options
Method
Red Sauce Preparation
- 1
- 2
Add Tomatoes
Pour in the crushed San Marzano tomatoes. Stir to combine with the garlic and oil.
- 3
Season the Sauce
Add salt, sugar, dried oregano, and black pepper. Stir well and bring to a gentle simmer.
- 4
Simmer the Sauce
Reduce the heat to low and let the sauce simmer uncovered for about 20-25 minutes, stirring occasionally.
- 5
Finish with Fresh Basil
Remove the sauce from the heat and stir in the chopped fresh basil. Adjust seasoning to taste and set aside.
Cheese Preparation
- 6
Grate Cheese
Using a microplane or box grater, grate the Parmigiano-Reggiano cheese and set aside.
Base Options Preparation
- 7
Prepare House Focaccia
If using house focaccia, slice it into 4 pieces and toast until golden brown in an oven or on a grill.
- 8
Prepare Crispy Potatoes
If using crispy potatoes, dice them into small cubes and fry in oil until golden brown and crispy, about 10-15 minutes. Drain on paper towels and season with salt.
Assembly
- 9
Assemble the Dish
In a serving bowl or plate, ladle a generous portion of red sauce. Top with grated Parmigiano-Reggiano cheese.
- 10
Serve with Base
Serve with either the toasted focaccia or crispy potatoes on the side for dipping or scooping.
