Chestnut 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 finished sauce a rustic, uneven texture that clings beautifully to pasta. Garlic sliced thin and coaxed in olive oil until pale golden builds a fragrant, mellow base, while a pinch of red pepper flakes adds just enough warmth to keep things interesting. A long, unhurried simmer transforms the bright red tomatoes into something richer and deeper — that classic brick-red color you want from a proper Italian sauce. Torn fresh basil stirred in off the heat keeps the flavor vibrant, and the optional pat of butter at the finish adds a silky, rounded quality that makes the whole thing taste like it came from a trattoria kitchen. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution required — just straightforward, honest cooking. This is the kind of sauce worth making in a big batch and keeping on hand all week.

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