Puttanesca Sauce
Ingredients
A note about gluten: When prepared with gluten-free stock and Worcestershire sauce, this recipe is gluten free. Serve with a gluten-free pasta.
2 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
finely chopped onion
2 cloves
garlic, finely minced
¼ cup
dry red wine
28 oz.
canned crushed tomatoes
¼ cup
chopped pitted green olives
¼ cup
chopped pitted Kalamata olives
½ cup
beef stock
¼ cup
canned tomato sauce
1 tbsp.
capers
1 tbsp.
Worcestershire sauce
1 ½ tsp.
dried oregano
1 ½ tsp.
dried basil
1 ½ tsp.
brown sugar
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
crushed red pepper flakes, plus more to taste
Directions
- In an extra-large saucepan, heat oil over medium heat until shimmering. Add onion; sauté until onion is very tender and light golden-brown (about 8 min.).
- Add garlic; cook and stir until fragrant and light golden-brown (1 ½-2 min.).
- Add wine; bring to a boil, cooking until liquid nearly evaporates (about 2 min.).
- Add remaining ingredients; reduce heat to low and simmer until sauce thickens slightly (about 8 min.).
- Serve with pasta.
