This red sauce is slightly spicy and extremely delicious. Don’t be afraid of the anchovy fillets: they dissolve into the oil and add a really nice layer of flavor to the sauce. This recipe does take about an hour and a half to cook, so plan accordingly.

Ingredients

• 8 cloves of garlic
• 2 teaspoons kosher salt
• 4 anchovy fillets (trust us)
• 1/2 tsp. red pepper flakes
• 2 28-ounce cans of peeled whole tomatoes (San Marzano tomatoes are the best)
• 2-inch rind of Parmesan cheese
• 1/4 cup and 1/2 teaspoon of olive oil, divided

Process

1. Combine the garlic, salt, and 1/2 teaspoon of olive oil in a mortar & pestle until it’s a paste. You can also just use a spoon in a bowl if you don’t have a mortar and pestle.
   
2. Heat 1/4 cup of oil in a medium saucepan over medium heat.
   
3. Add the garlic paste. Cook it until it browns, about 2 minutes.
   
4. Add the anchovies and red pepper flakes and cook for one minute.
   
5. Add the tomatoes. Break them up with a spoon.
   
6. Submerge the Parmesan rind in the sauce.
   
7. Simmer for one hour. Once done simmering, discard the Parmesan rind.
   
8. The sauce is ready! We use this on our Chicken Parmesan, but you can also serve the sauce on pasta, use it to top a homemade pizza, or dip some homemade bread into it.

Hungry for more? Check out our other recipes on The Recipes page!