Cashew Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the real deal. It starts with San Marzano tomatoes crushed by hand, which gives the sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. Garlic is coaxed in olive oil until pale golden and fragrant, building a savory base before the tomatoes ever hit the pan. A pinch of red pepper flakes adds just enough warmth, while a small amount of sugar balances the acidity without making things taste sweet. The sauce simmers uncovered for nearly half an hour, deepening from a bright red to a rich brick tone that signals everything has come together. Torn fresh basil and an optional knob of butter finish it off with brightness and a silky, restaurant-worthy sheen. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-checking or substitution stress — just honest, beautiful cooking.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp sugar
- ¾ tsp kosher salt, plus more to taste
- 6 fresh basil leaves
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand, squeezing each tomato until broken into rough, uneven pieces. Set aside.
- 2
Warm the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely — the garlic can color quickly.
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