Cook With Me @ Impellizzeri’s ~ Pomarola Sauce

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


  • 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


  1. In a medium saucepan, add the olive oil over low-medium heat.
  2. Chop basil and set aside. Slice garlic. 
  3. Add sliced garlic and red pepper flakes to the oil and simmer for 1-2 minutes, allowing the garlic to “open up.” 
  4. Add in crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Add in basil leaves. Cook for 20 minutes. 
  5. 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.