Red Sauce / Sugo Roso

Red Sauce / Sugo Roso

Red Sauce / Sugo Roso

Course: PastaCuisine: Italian


Cooking time




  • Glug of Extra Virgin Olive oil

  • Garlic

  • 1 Bottle good passatta

  • 1 tin chopped tomatoes

  • Basil

  • Salt

  • Pepper


  • Put enough oil in heavy pan to cover base well.
  • Heat Gently.
  • Add smashed garlic and basil. Fry until the garlic stops smelling raw. Do not burn!
  • Add Chopped tomatoes and bottle of Passatta. Refill the bottle of passatta half full, shake and add.
  • Add Salt and Pepper.
  • Boil gently. Stir every 15 mins for 2 hours.
  • Red Sauce Quick / Summer
  • Put water on to boil for pasta.
  • Put tablespoon of oil in heavy pan.
  • Add crushed garlic, pinch of chilli, basil.
  • Add tinned cherry tomatoes.
  • Mash slightly.
  • Simmer till pasta is ready.
  • Add more basil before serving.
  • Make Pasta
  • Boil water in a high sided pot. Add enough salt to make the water taste salty!
  • Add Pasta.
  • Stir.
  • Taste pasta regularly.
  • Al’Dente! – take the pasta off while It still has bite to it.
  • Strain pasta water away.
  • Put pasta back in the pot.


  • Add Sausages
  • Add Polpette
  • Add Aubergine
  • lots pepper needed for the catalyst.
  • Optional – add a small glug if double cream or Ricotta.
  • I know Jamie likes to keep a cup of pasta water to add later.. I don’t.. and Italians don’t either.