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Spicy Tomato Sauce with Garlic and Anchovies (Bagna d'Inferno)
We developed this sauce as a topping for polenta, but it also would be delicious tossed with pasta.
2
cups
Tip
Don't bother chopping the anchovies before adding them to the skillet. The fillets are easily broken apart with a wooden spoon or silicone spatula as they cook.
20 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
5
Directions
-
01In a nonstick 12-inch skillet over medium, combine 2 tablespoons of oil, the anchovies and garlic. Cook, stirring occasionally and breaking up the anchovies, until the garlic is light golden brown, 2 to 3 minutes. Stir in the pepper flakes and tomatoes, then cover and cook, stirring occasionally, until most of the whole tomatoes have burst, 5 to 7 minutes.
Reviews
March 11, 2025
Great sauce to have on hand
I love how most of this sauce is made up of pantry staples, or can be easily cut in half. The only big adjustment I made was adding more red pepper flakes; although that could be due to the fact I had cheap ones on hand. I tried two ways: on polenta and finished spaghetti in the sauce before spiking in the vinegar. Take the time to cut fresh garlic, you will certainly notice a drop in quality if you use the jar due to so few ingredients.
March 28, 2024
Very good
This was on my list to make this for abut a year. It was very good, I loved the flavors. I didn't like the abundance of skins. Put the remainder in my food processor. Look forward to eating it that way. May add a touch of cream when I reheat.
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