Sugo Rosso (Red Sauce) Recipe - Allrecipes.com
Sugo Rosso (Red Sauce) Recipe
  • READY IN 25 mins

Sugo Rosso (Red Sauce)

Recipe by  

"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
  2. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2010

This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was crushing the garlic so I didn't add any more to that. The only thing I would do differently is to add 1 or 2 more tomatoes because it was so good and gone too fast!

 
Most Helpful Critical Review
Aug 23, 2011

Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes.

 

22 Ratings

May 10, 2011

Simple, fast, and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medium tomatoes served two adult sized portions.

 
Nov 03, 2010

Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year!

 
Jun 26, 2011

This a 5 star recipes all round. Easy - Fresh - absolutely perfect for a light summer meal. In the time it takes to boil your water and cook the pasta this sauce is done. I used an emersion stick blender right in the pot to puree the tomaotes. I used both green and purple basil and I stired in some fresh halved cherry tomatoes at the end along with the basil. Thanks for a great recipe. I will be making this all summer long.

 
Aug 15, 2011

Fast and Easy and extremely Tasty!!!!

 
Jun 10, 2011

This was a wonderful sauce! I love it's simpliciity. When making larger batches you do need to remove the seeds.

 
Jun 29, 2011

Super simple and great for summer! I followed the recipe exactly and have leftovers for another light meal tonight!!

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 591 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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