Eggless Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is built entirely from pantry staples that happen to be naturally free of eggs. San Marzano tomatoes are the real star here — crushed by hand so the texture stays rustic and uneven, which means the sauce clings beautifully to pasta rather than sliding right off. Garlic coaxed slowly in olive oil with a pinch of red pepper flakes creates a fragrant, gently spicy base that makes the whole kitchen smell incredible. A long, unhurried simmer transforms the bright, acidic tomatoes into something richer and deeper — that shift from vivid red to brick-red is your cue that the flavor has fully developed. Fresh basil torn in at the end keeps things vibrant, and the optional pat of butter at the finish gives the sauce a silky, restaurant-quality roundness. This is the kind of recipe you'll come back to every week, whether you're tossing it with spaghetti, spooning it over polenta, or using it as a base for something more ambitious.
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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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