Nutmeg Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one delivers that rich, brick-red depth that makes pasta night feel genuinely special. San Marzano tomatoes are the star here — crushed by hand so the texture stays rustic and uneven, the way a good Italian sauce should be. Garlic bloomed low and slow in olive oil, a pinch of red pepper flakes, and a handful of torn fresh basil are all it takes to build something that tastes like it came from a Sunday kitchen in Naples. A small knob of butter stirred in at the end is optional, but it rounds out the acidity in the most quietly luxurious way. Because every ingredient is straightforward and whole, there's no reason to second-guess what's in the pot — no spice blends, no pre-seasoned canned goods, nothing hidden. It's the kind of sauce you'll want to keep on rotation, whether you're spooning it over pasta, using it as a pizza base, or just mopping it up with crusty bread.
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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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