Sugo di Pomodoro

Ingredients:

2 Tablespoons Olive oil

1 small Onion yellow or white, chopped

3 cloves Garlic minced

28 oz. Whole peeled tomatoes canned (San Marzano style)

½ cup Red wine

1 pinch Red pepper flakes

3-4 leaves basil fresh, chopped

Salt to taste

Pepper to taste

16 oz. Bucatini pasta or pasta of choice

Instructions:

Heat 2 Tablespoons Olive oil in a large dutch oven over medium heat. Once hot, add 1 small Onion and 3 cloves Garlic. Saute for 3-5 minutes.

Add 28 oz. Whole peeled tomatoes and stir to combine. If you prefer a less chunky texture, smash the tomatoes with the back of your spoon while cooking.

Pour in ½ cup Red wine, and stir.

Season with 1 pinch Red pepper flakes and 3-4 leaves basil, and stir again to combine.

Let the sauce simmer for 1 hour, stirring occasionally. The sauce can be left to simmer for longer for deeper flavor.

If preparing 16 oz. Bucatini pasta for sugo, cook according to package directions near the end of the sauce cooking time. Taste, add Salt and Pepper as desired, and serve!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 100 kcal | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Total Carbohydrates: 8g | Dietary Fiber: 2g | Sugars: 4g | Protein: 2g

Frequently Asked Questions:

Can I use other types of pasta besides Bucatini for this recipe?

Yes, you can use any type of pasta you prefer or have on hand.

The sauce pairs well with a variety of pasta choices.

What can I substitute for red wine in this recipe?

If you prefer not to use wine, you can substitute with beef or vegetable broth.

It won’t have the same depth of flavor, but it’s a suitable alternative.

Is it necessary to let the sauce simmer for a full hour?

While the sauce can be enjoyed after simmering for around an hour, you can also serve it sooner if you’re short on time.

The longer it simmers, the more the flavors meld and intensify.

Can I use fresh tomatoes instead of canned for this sauce?

Certainly, fresh tomatoes can be used.

You’ll need to blanch, peel, and crush them to create a similar texture to canned tomatoes.

The flavor can be even more vibrant with fresh tomatoes.

What are the alternatives to fresh basil if I don’t have it on hand?

If fresh basil isn’t available, you can use dried basil.

Use about 1-2 teaspoons of dried basil to replace fresh leaves.

However, fresh basil offers the best flavor.

Can I use white wine instead of red wine in this recipe?

While red wine is traditional in many tomato sauces, you can use white wine as a substitute if you prefer a different flavor profile.

It will give the sauce a lighter and slightly different taste.

What can I do if I don’t have a large dutch oven?

If you don’t have a large dutch oven, you can use a deep, heavy-bottomed pot or saucepan.

The key is to have a pot with enough space to accommodate the sauce and allow for simmering.

Can I make this sauce in advance and store it for later use?

Absolutely, this sauce can be made in advance and stored in the refrigerator for a few days or frozen for longer-term storage.

Just reheat it when you’re ready to use it.

Do I need to remove the basil leaves from the sauce before serving?

While some choose to remove the basil leaves, others prefer to leave them in for added flavor.

It’s a matter of personal preference.

If you leave them in, be sure to let your guests know they are there for easy removal.

Can I use canned tomato sauce or puree instead of whole peeled tomatoes?

Canned tomato sauce or puree can be used, but they will result in a smoother sauce.

Using whole peeled tomatoes allows for a chunkier texture, which some people prefer in this classic tomato sauce.