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Ingredients
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Pasta
Red Sauce
Finish & Garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water (about 4-5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti or linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 to 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.
Red Sauce
- 2
Sweat aromatics
Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or skillet over medium heat. Add 1 cup finely chopped yellow onion and a pinch of salt; cook 6–8 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Add 4 minced garlic cloves and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant.
- 3
Build tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add 28 oz crushed tomatoes and (optional) 14 oz crushed whole tomatoes, stirring to combine.
- 4
Season and simmer
Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 5
Finish sauce
Remove the sauce from heat and stir in 1 cup torn fresh basil leaves and 2 tablespoons unsalted butter until melted and incorporated. Taste and adjust seasoning with additional salt, sugar or pepper as needed.
Combine & Serve
- 6
- 7
Finish and plate
Stir in 1 cup freshly grated Parmesan cheese and 2 teaspoons olive oil, tossing until cheese is melted and evenly distributed. Divide among 4 plates or bowls. Garnish each serving with additional Parmesan, torn basil, a grind of black pepper and red pepper flakes to taste. Serve immediately.