Breadsticks & Sauce Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar and 1 tsp fine salt. Whisk briefly to distribute the dry ingredients.

Add 1 cup warm water (about 105–115°F) and 3 tbs olive oil to the dry mix. Stir with a wooden spoon or dough hook until the ingredients come together and form a shaggy dough — about 1–2 minutes.

Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly elastic. If using a stand mixer with a dough hook, knead on medium for 4–5 minutes. Add small pinches of flour if dough is overly sticky; it should be soft and tacky but not wet.

Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60 minutes.

Shape and second rise

After the dough has doubled, gently deflate and turn out onto a work surface. Divide into 12 equal pieces (about 1.5–2 oz each). Roll each piece into a 7–8 inch thin rope to form breadsticks. Place on a parchment-lined baking sheet, spaced 1 inch apart. Cover loosely and let rise 20–30 minutes until puffy.

Bake

Preheat oven to 400°F (200°C). Mix 2 tbs melted butter with 1 tsp garlic powder and 1 tsp dried parsley. Brush the tops of the risen breadsticks with half of the butter mixture. Sprinkle lightly with 1/2 tsp coarse kosher salt and, if using, 2 tbs grated Parmesan.

Bake in the preheated oven 12–15 minutes, rotating the pan once midway, until golden brown on top and the bottoms sound hollow when tapped. Remove from oven and immediately brush with remaining melted butter mixture for extra flavor. Cool 5 minutes before serving.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté 3–4 minutes until soft and translucent but not browned.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 2 tbs water to loosen the mixture; stir to combine.

Season with 1/2 tsp granulated sugar, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, for 12–15 minutes to thicken and allow flavors to meld. Taste and adjust seasoning.

Remove from heat and stir in 1 tbs chopped fresh basil if using. Transfer to serving ramekins and keep warm until ready to serve alongside breadsticks.