Rice Free Sugo di Pomodoro

Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the real deal. San Marzano tomatoes, crushed by hand for that rustic, uneven texture, form the backbone of a sauce that smells incredible from the moment the garlic hits the warm olive oil. A pinch of red pepper flakes adds just enough heat, while a small amount of sugar balances the acidity without tipping into sweetness. The long, unhurried simmer is what transforms everything — the color shifts from bright red to a rich brick-red, and the flavor concentrates into something far more complex than the ingredient list suggests. Torn fresh basil stirred in at the end keeps things bright, and the optional pat of butter rounds out the finish with a silky, restaurant-worthy quality. Since every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works as written. Spoon it over zucchini noodles, polenta, roasted vegetables, or anything else you're reaching for instead of pasta.

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