Gelatin Free Sugo di Pomodoro
Few things in Italian cooking are as satisfying as a deeply flavored tomato sauce made entirely from pantry staples you can trust. This classic sugo relies on San Marzano tomatoes, good olive oil, garlic, and fresh basil — nothing hidden, nothing processed, and absolutely no animal-derived gelling agents to worry about. The technique is simple but deliberate: garlic and red pepper flakes bloom slowly in olive oil before the hand-crushed tomatoes go in, building a savory base that simmers down into something rich and brick-red over about half an hour. Crushing the tomatoes by hand rather than blending them keeps the texture rustic and alive, with uneven pieces that cling beautifully to pasta. A handful of torn basil stirred in off the heat keeps the flavor bright, and the optional pat of butter at the end rounds everything out with a quiet, velvety finish. It's the kind of sauce that makes a simple bowl of spaghetti feel like a proper meal.
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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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