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! —NancyFromKona
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