Italian Marinara Sauce Recipe – Fresh & Quick Italian Red Sauce
First of all, I want to thank everyone for the tremendous response that I received from my first recipe post.
A lot of people were surprised after reading my bio that my first dish was Indian and not Italian!
Well here it is.
If you love a great Italian Red Sauce but don’t want to spend all day cooking it on the stove, you’ll absolutely love this fresh and quick amazing recipe.
Italian Red Sauce
- 2 boxes 26.5 ounces of San Marzano crushed tomatoes
- 8 ounce container of Mascarpone Cheese
- 2-3 cloves of crushed garlic
- 3 tablespoons of Extra Virgin Olive Oil
- Fresh basil (the containers are .75 ounces)
- Salt and pepper to taste
- 1 pound of Fettuccine or Linguine
- Sauté the garlic and olive oil in an 8 quart sauce pot
- Add the crushed tomatoes and bring to a boil
- Add the fresh basil and stir in the Mascarpone Cheese
- salt and pepper to taste
- When the sauce returns to a boil, it is ready to serve.
Serve with Italian Sausage or Italian Meatballs. (Stop back and try my Italian Meatballs – recipe coming soon!)
MY COOKING NOTES:
- Mascarpone Cheese is soft and milky with a cream cheese consistency most commonly used in the Italian dessert Tiramisu.
- I used about half of the basil that was in the .75 ounce container. If I was picking the basil from my garden, I would use about a handful. I wouldn’t recommend using dried basil for this red sauce.
- I only use the San Marzano Tomatoes. You can substitute – but it won’t have the same flavor because these boxed tomatoes are the closest to home grown.
