Mushroom Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered Italian tomato sauce done right, and this one is the real deal. San Marzano tomatoes crushed by hand give it a rustic, uneven texture that no blender can replicate, while a long, unhurried simmer transforms the bright acidity into something rich and brick-red and complex. Garlic coaxed slowly in olive oil with a pinch of red pepper flakes builds a fragrant base that carries the whole sauce, and torn fresh basil stirred in at the end keeps things vibrant and aromatic. The optional pat of butter at the finish adds a subtle silkiness that makes the sauce cling beautifully to pasta. For anyone navigating a mushroom-free kitchen, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is clean, simple, and exactly what it appears to be. It's the kind of sauce that makes a Tuesday night feel like a proper Italian Sunday.
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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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