Breadsticks & Sauce Recipe

Make the dough

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

Warm 1 cup water and 1/2 cup milk together until about 105–115°F (warm to the touch). Stir in 2 tbsp melted butter and 1 tbsp olive oil.

Pour the warm liquid into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. If dough is too dry, add up to 1–2 tbsp additional warm water; if too sticky, add up to 2 tbsp flour.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on medium for 4–5 minutes).

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and season

Punch dough down and transfer to a work surface. Divide into 12 equal pieces (for 6-piece basket, divide into 6 larger pieces). Roll each piece into a 8–10 inch thin stick, tapering slightly at ends if desired.

Place sticks on a parchment-lined baking sheet about 1 inch apart. Brush each lightly with additional olive oil and sprinkle with 1 tsp garlic powder, 1 tsp dried parsley (divide evenly), 1/2 tsp coarse salt and optional 2 tbsp grated Parmesan distributed across sticks.

Second rise & bake

Cover loosely and let rest 15–20 minutes while you preheat the oven to 400°F (200°C). Bake in the preheated oven for 12–15 minutes or until golden brown on top.

Remove from oven and immediately brush with remaining melted butter (if any) or a little extra olive oil. Cool 5 minutes before serving so texture sets.

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup finely minced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Simmer sauce

Add 28 oz crushed tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp red pepper flakes to the pan. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. If sauce is too thick, stir in up to 1/4 cup water to reach desired consistency.

Season with 1 tsp salt and 1/2 tsp black pepper. Let simmer gently, uncovered, for 12–15 minutes to meld flavors, stirring occasionally.

Taste and adjust seasoning as needed. Stir in 2 tbsp chopped fresh basil if using, and remove from heat. Keep warm until serving.