Red Sauce and Spaghetti
TOTAL TIME: 33 min
Prep Time: 5 min
Cook Time: 28 min
4 to 6 servings
1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil,
plus more for serving
1/3 red onion, medium diced
3 cloves garlic,
sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil,
torn, plus more for serving
Salt and freshly ground
1 pound Riso Bello
Gluten Free spaghetti,
Freshly grated Parmesan cheese, for serving
Cook's Note: Pelati
tomatoes are whole, peeled canned tomatoes.
In a food processor, puree the tomatoes to a smooth creamy
Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit,
add the garlic. If you'd like to make the sauce spicier, add a pinch red
Add the tomatoes and season with salt and pepper.
Simmer on a medium-low flame for about a half hour. Thrive for balance in the
consistency of the sauce. It has to be fluid but it should not look overly wet. A few minutes before
taking the sauce off the fire, add half the basil and season with salt and
To serve: Cook a nice al dente Bello Riso Gluten Free Spaghetti, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves
of basil and sprinkle with our Cufrol Centennaria extra-virgin olive oil. .
If you like a
more country feel, you can wait and break them up in the pan later with a
wooden spoon. If you did not process the tomatoes, use a wooden spoon to break them into
pieces while they cook.