A Spicy Taste of Italy

A Spicy Taste of Italy

Annual festival draws hungry crowd.

The sausage hit the grill first followed by the hot peppers, sweet peppers and sliced yellow onions. Meanwhile, the tomato sauce had finished it's long simmering and Dominic Savini called out to the crowd that the sausage subs were ready to be served.

The line formed quickly and began to snake south through Market Square.

Peter Guadagno handled the rolls, as Dominic added the sausage. Per request, Joe Barbano layered the onions and sweet peppers, saving the last additions of the tomato sauce and hot peppers for Carlo Salzano.

Not 20 minutes passed when Dominic called out to the back of the tent for Ron DelGizzi to "get busier with that sausage." The supply was simply not meeting the demand.

THE COOKS AND servers are all members of the George Washington Lodge — Order Sons of Italy in America. Together, with the Alexandria Department of Recreation, Parks and Cultural Affairs, they sponsored the annual 2002 Italian Festival last weekend in Alexandria.

The lodge donates all proceeds from the annual event to Cooley's Anemia Foundation.

For more information on joining the George Washington Lodge No. 2038, please contact Jo Annello Drummond at 703-368-5039 or anello@starpower.net.

<1b>—Louise Krafft

<ro>Spicy Tomato Sauce

<lst>(from the Silver Palate Cookbook)

1/2 cup extra-virgin olive oil

2 cups of finely chopped yellow onions

4 pounds ripe plum or other meaty tomatoes, skinned and seeded

6 ounces of tomato paste (1 can)

2 tablespoons minced fresh basil

1/2 teaspoon dried oregano

1 teaspoon salt

1 tablespoon freshly ground black pepper

4 cups of water

5 garlic cloves, peeled and finely minced

1/2 cup finely chopped Italian parsley

1. Heat olive oil in a large deep pot. Add onions to cook, covered, over low heat until tender and lightly colored, about 25 minutes.

2. Add tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for ten minutes, stirring occasionally.

3. Add the water and cook very slowly, uncovered for three hours.

4. Stir in the garlic and parsley and simmer for another five minutes.

5. Taste and correct seasoning if necessary. Use immediately, or cool to room temperature before covering. Refrigerate or freeze.