“Running with the devil” is my rough translation of salsa fra diavolo, a
pasta sauce redolent with fresh herbs. It can be spread over crusty
bread, sprinkled with cheese, and baked. If cooked until quite thick, it
makes a great pizza sauce, too.
1/3 cup olive oil
1/2 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 small onion, minced
2 tablespoons fresh chopped parsley
4 large tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste
1 teaspoon crushed red New Mexican chile
2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
Salt to taste
Heat the oil in a large, heavy saucepan over a medium heat. Saute the
bell pepper, garlic, and onion until the onion becomes soft, about 5 to
8 minutes. Lower the heat, stir in the parsley, and simmer for 1 minute.
Add the remaining ingredients and simmer over a very low heat for
approximately 45 minutes, stirring occasionally.