Melissa Jo’s Italian Quick Sauce
I’ve been making my quick sauce for years — decades, really — and my family absolutely devours it. They ask for it weekly. They swear it’s the best sauce they’ve ever had. And yet… they have no idea what’s really in it. Why? Because the minute they hear the words anchovy paste, they’d all scrunch up their noses, push their plates away, and claim they suddenly “don’t like red sauce anymore.” But here’s the truth: they’ve been eating it — and loving it — for years. And they’ve never once guessed my secret. That tiny squiggle of anchovy paste? It’s not fishy. It’s not funky. It’s magic. It makes the sauce richer. Deeper. More savory. It adds that little hit of umami that makes people go, “What is that? Why is this so good?” No pork. No beef. Just flavor. A lot of flavor. And here’s the deal: you’re going to add it — just a touch — and you’re not going to tell anyone. It’s between us. This is family-level secret sauce intel. The rest is simple — crushed tomatoes, a spoon of tomato paste, a splash of red wine, some torn basil, a sprinkle of Pecorino Romano… all the usual suspects. But this time, you’re taking it up a notch, just like I do. Just like my mother and grandmother did. Ready to change your sauce game forever?
Ingredients
- 4 tbsp of olive oil
- 1 small onion diced
- 1 tbsp of Italian Seasoning
- ½ tbsp of garlic powder
- ½ tsp of crushed red pepper
- Salt and pepper to taste
- 6 cloves of garlic minced
- ½ tbsp of anchovy paste
- 3 tbsp of tomato paste
- 1 cup of red wine cabernet
- 2 28 oz cans of crushed tomatoes
- ½ of a crushed tomato can of water
- Pinch of sugar
- 1 ounce hunk of Pecorino ROmano preferably the rind
- Fresh basil
- 1 lb of pasta of choice spaghetti
Instructions
- Bring a pot of water to boil. Season with a tbsp of salt. Boil the pasta according to the back of the box (aldente)
- Saute onion in olive oil at medium heat. Add the seasonings. Once they are slightly golden add the garlic. Saute for another 1-2 minutes.
- Add anchovy paste and tomato paste to the pan. Saute at medium heat for 2-3 minutes.
- Deglaze the pan with 1 cup of cabernet simmer for 3-4 minutes.
- Add the contents of both cans of crushed tomatoes. Turn up the heat and bring to a boil. Fill a quarter of one of the crushed tomato cans with water. Swish and add to the sauce. Add a pinch of sugar.
- Once the sauce comes to a boil, lower to a simmer and cook for 20-25 minutes.
- Add the fresh basil for the last 3 minutes of cook time.
- Serve with pasta and add a drizzle of olive oil over each serving! Enjoy!!
Video
Nutrition
Calories: 62kcalCarbohydrates: 0.4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 36mgPotassium: 9mgFiber: 0.1gSugar: 0.04gVitamin A: 41IUVitamin C: 0.01mgCalcium: 31mgIron: 0.1mg
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