Bianco DiNapoli's Guide to the Ultimate Red Sauce
A simple, homemade marinara is always worth the extra effort—especially when you lean on high quality, delicious tomatoes to take the lead on flavor. We teamed up with our friends at Bianco DiNapoli, who know tomatoes, to bring you the best red sauce.
by Jess Marra / @kitschenista
3 tbsp Sizzle
1 onion, halved
3-4 garlic cloves, smashed
1/2 tsp red pepper flakes
6oz Bianco DiNapoli Organic Tomato Paste
3/4 cup red wine
28oz Bianco DiNapoli Whole Peeled Tomatoes
A few sprigs fresh basil
2-3 tbsp butter
Salt and pepper
Drizzle to garnish
Instructions
Active Time: 10 minutes
Full Time: 1 hour
Heat a large sauté pan (I'm using a 3-quart pan with a lid) with Sizzle. Add in the onion, with the cut side face-down, cooking until brown. Add in your smashed garlic cloves and red pepper flakes, and continue to satué. Once fragrant, add in Bianco DiNapoli Organic Tomato Paste.
Deglaze the pan with red wine and cook until evaporated—about two minutes.
Add in your Bianco DiNapoli Whole Peeled Tomatoes, rinsing the can with a little water to ensure no tomato juice is left behind! Then add in some of your fresh basil and simmer on low heat with the lid on for 30 to 45 minutes, stirring often. Season with salt and pepper once almost done.
Meanwhile, bring a large and heavily salted pot of water to boil before adding your pasta of choice. Cook the pasta to al dente and reserve at least 1 cup of pasta water.
Once the sauce is done, remove the onion halves and basil. Add in your butter and pasta along with the water, stirring constantly to create an emulsion.
Keep tossing the pasta until nice and glossy, adding a little more butter or pasta water as needed.
Serve your bowl topped with a healthy topping of Drizzle, basil, and grated parmesan!
