Dinner and a Movie: THE GODFATHER
In The Godfather, Capo Peter Clemenza teaches Michael Corleone how to make a true Sunday Sauce for pasta, bread, and really just about anything. And, now, Chef Tootie Morrison is here to teach you! We’re pairing it with a traditional Godfather cocktail from Mixologist Allison Hollis.
Clemenza — the same character who utters the line "leave the gun, take the cannoli" — offers this advice: "You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; you make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs. And a little bit of wine, and a little bit of sugar—that's my trick."
Where you can find The Godfather
Rent on Amazon Prime Video, iTunes ($3.99)
Chef Tootie’s Sunday Sauce with Italian Sausage and Peppers
Ingredients
1 package mild Italian sausage
Extra virgin olive oil
6 cloves garlic, sliced
2 teaspoons ground fennel seed
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 28oz cans whole peeled tomato
2 tablespoons sugar
Salt to taste about 2 tablespoons
1 red bell pepper, sliced
1/2 green bell pepper, sliced
1 white onion, sliced
Steps
In a large Dutch oven or heavy pot, on medium heat, add enough olive oil to cover the bottom of the pan. Add sliced garlic to olive oil and sauté until tender, but not brown.
Add spices and cook until fragrant, about 1 minute.
Add tomato and bring to a boil. Add sugar, taste for seasoning. Allow tomato to boil for 5 minutes.
In a non-stick skillet, with olive oil, brown sausage on both sides, then add sausage and juices to tomato.
Cover with sliced onion and bell pepper, bring to boil, reduce heat to low and simmer for an additional 30 minutes, until onion and pepper are tender.
Serve with your favorite pasta or as a sandwich on a hoagie bun.
Allison’s Godfather Cocktail
Ingredients
2 oz Blended scotch or bourbon
1/4 oz Amaretto
Steps
Fill a mixing glass 2/3 full of ice, add the ingredients, and stir until chilled.
Strain into an ice-filled rocks glass.
Garnish with an orange peel and enjoy!