Breadsticks & Sauce Recipe

Make the dough

In a large mixing bowl, combine warm water, sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. Add 1 tablespoon olive oil, salt and about 2 cups of the flour. Stir with a wooden spoon until a shaggy dough forms, then add remaining flour 1/4 cup at a time until the dough pulls away from the bowl and is slightly sticky but workable.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 4–5 minutes. Form into a ball.

Rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil and place the dough ball inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

Shape

Punch down the dough and divide into 6 equal pieces for larger breadsticks or 12 smaller pieces for a dozen. Roll each piece into a 7–9 inch (for 6) or 4–6 inch (for 12) rope about 1/2 inch thick. Place on a parchment-lined baking sheet, leaving 1–2 inches between sticks.

Second rise (short)

Cover loosely with a towel and let the shaped sticks rest 15–20 minutes to puff slightly.

Preheat oven

While dough rests, preheat oven to 425°F (220°C).

Brush and season

Brush each breadstick lightly with melted butter. Sprinkle garlic powder, dried parsley and a pinch of coarse salt over the tops.

Bake

Bake in the preheated oven 10–12 minutes (for 6, bake toward upper end) or 8–10 minutes (for 12) until golden brown and hollow-sounding when tapped.

Finish

Remove from oven and immediately brush with a light additional smear of melted butter. Let cool 3–5 minutes before serving alongside sauce.

Sauté aromatics

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely minced onion and cook 3–4 minutes until soft and translucent. Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Simmer

Stir in the tomato paste and cook 30 seconds, then add the canned crushed tomatoes, dried oregano, dried basil, sugar, red pepper flakes (if using), salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened and flavors meld.

Adjust & finish

Taste and adjust seasoning with extra salt, pepper, or sugar as needed. Stir in chopped fresh basil or parsley if using. Remove from heat and keep warm for serving. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender and pulse to desired texture (allow to cool slightly before blending).

Serve

Spoon the warm tomato sauce into a small serving bowl alongside the breadsticks. Sauce can be made ahead and reheated gently over low heat.