In honor of our Pasta Bowl campaign, Elizabethtown restaurant, Impellizzeri’s taught our Executive Director, Charles Dennis how to create their signature pasta sauce. A perfect pairing for their delicious, toasted Ravioli dish and other pasta recipes. Now you can make their signature sauce at home!
Cooking Equipment
- Medium saucepan
- Slotted spoon
- Cutting board
- Knife
- Measuring cup
Ingredients
- 28 oz can San Marzano tomatoes, hand crushed
- ¼ cup olive oil
- 3 cloves fresh garlic, thinly sliced
- Pinch of red pepper flakes
- 6 fresh basil leaves, chopped
- Pinch of kosher salt
- Freshly ground black pepper to taste
Instructions
- In a medium saucepan, add the olive oil over low-medium heat.
- Chop basil and set aside. Slice garlic.
- Add sliced garlic and red pepper flakes to the oil and simmer for 1-2 minutes, allowing the garlic to “open up.”
- Add in crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Add in basil leaves. Cook for 20 minutes.
- Remove from the heat and reseason to taste. Serve immediately or cool down.
*The finished sauce will keep for up to 4 days in the refrigerator.