Matriccina sauce

By • April 22, 2016 0 Comments

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Matriccina sauce

Author Notes: Best red pasta sauce ever from things in the pantry. Recipe originated from Marsella Rosene who started a takeout pasta/gourmet shop in Seattle in 1981 called Pasta and Co, published the recipe in 1991 book 'Pasta and Co By Request'. I am prompted to send this in after learning that the shop has been sold and this sauce is now only sporadically on the menu. This recipe should not be lost. The only changes I have made to the recipe is forgoing sugar, using fire-roasted tomatoes in place of Paradiso brand and forgoing her recommended 1/3 cup of freshly grated Parmesan or Romano for every 1/2 # of pasta. The recipe is easily doubled or tripled, keeps for days in the fridge and of course, freezes well. Here in Hawaii where Glen Muir fire-roasted tomatoes are hard to find and $$$, I buy that 100 oz can of whole tomatoes for $2.59 at Costco and quadruple the sauce!NancyFrom Kona


Serves 8

  • 1/2 cup Olive oil
  • 1 1/4 teaspoons Dried basil
  • 3/4 teaspoon red pepper flakes
  • 4-5 Garlic cloves, mince or put through press
  • 1 1/2 cups Dry white wine
  • 1 can=28 oz Fire roasted Crushed tomatoes
  • 1/4-1/2 teaspoons salt depending on saltiness of proscuito
  • 1/3-1/2 pounds Prosciutto, julienned
  • 1/4-1/2 teaspoons sugar as needed, will depend on sweetness of wine and tomatoes
  1. In a sauce pan combine olive oil, basil, red pepper flakes, garlic and prosciutto. Sauté until garlic turns light golden; garlic must not burn.
  2. Add wine and simmer for 10-12 minutes or until alcohol evaporated.
  3. Add tomatoes, bring to a simmer and cook partially covered for about 20 minutes.
  4. Add salt or sugar to taste stirring for 1-2 minutes longer.

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