Snappy Red Sauce

2 steps

Prep:10minCook:20min

https://www.bostonherald.com/2011/05/18/cooking-with-real-housewives-of-new-jerseys-teresa-giudice/amp/

Updated at: Thu, 18 Jan 2024 01:58:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories74.9 kcal (4%)

Total Fat0 g (0%)

Carbs15.1 g (6%)

Sugars7.2 g (8%)

Protein3.6 g (7%)

Sodium636 mg (32%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ tsalt

½ tred pepper flakes

1 x 28 ozcan crushed tomatoes in puree

thick

3 Tfresh Italian parsley

chopped

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add onion and salt. (A little salt brings out the onion flavor.) Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and red pepper flakes and stir until garlic is fragrant, about 1 minute. Stir in tomatoes with their puree and parsley and bring to a boil. Reduce heat to medium-low. Cook at a brisk simmer, stirring occasionally, until slightly reduced, about 5 minutes. Serve hot as a pasta sauce.

Step 2

Makes 3 112 cups, enough for 1 pound of pasta.