How to Make Sugo alla Pizzaiola: A Simple Italian Tomato Sauce

Sugo alla Pizzaiola, which translates to “pizza maker’s sauce,” is a vibrant and flavorful Italian tomato sauce. It’s a staple in Italian cuisine, known for its simplicity and versatility. This sauce, bursting with the sweetness of ripe tomatoes and the aroma of garlic and herbs, is like sunshine on your plate. Whether you’re a seasoned chef or a kitchen novice, this guide will equip you with everything you need to know to make a truly delicious Sugo alla Pizzaiola.

Why You Should Try This Sauce

What I love about Sugo alla Pizzaiola is its straightforward approach. Unlike more complex sauces that require hours of simmering, this recipe comes together quickly without compromising flavor. It’s a testament to the beauty of using fresh, high-quality ingredients to create a sauce that’s greater than the sum of its parts. Plus, its versatility is unmatched. While its name suggests a pizza topping, Sugo alla Pizzaiola beautifully complements pasta, meat, fish, and vegetables.

Ingredients

For a truly authentic Sugo alla Pizzaiola, you’ll need just a handful of fresh ingredients:

Main Ingredients

• 28 oz (800g) Canned whole peeled tomatoes (San Marzano if possible)
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)

Flavor Enhancers

• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil leaves, chopped

Optional Garnishes

• Freshly grated Parmesan cheese
• Extra fresh basil leaves

Tools

• Cutting board
• Chef’s knife
• Can opener
• Large saucepan
• Wooden spoon

Step-by-Step Instructions

1. Prepare your ingredients: Start by mincing the garlic. If using fresh basil for the sauce and garnish, chop it now. Open your can of tomatoes and crush them by hand into a bowl, or use a food processor for a smoother consistency.

2. Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant, being careful not to brown it.

3. Build the sauce: Add the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper to the saucepan. Stir well to combine all the ingredients.

4. Simmer to perfection: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot partially and let the sauce cook for 20-25 minutes, stirring occasionally. This allows the flavors to meld and deepen.

5. Finishing touches: Stir in the chopped basil during the last few minutes of cooking. Taste the sauce and adjust seasonings as needed – you can add a pinch more salt, pepper, or red pepper flakes.

Tips and Tricks

• Tomato choice matters: While any canned tomatoes will work, San Marzano tomatoes are prized for their sweetness and low acidity, which make for a superior sauce.
• Don’t skip the simmer: That slow simmering time is crucial for developing the depth of flavor in this sauce. Resist the urge to rush the process!
• Fresh herbs are key: While dried oregano works well in the sauce, using fresh basil truly elevates the flavor.

Presentation and Serving Suggestions

• Classic Pasta Pairing: Sugo alla Pizzaiola is divine with any type of pasta. Toss it with spaghetti, penne, or rigatoni for a satisfying meal.
• Pizza Perfection: Stay true to the sauce’s name and use it as a base for homemade pizza.
• Versatile Side Sauce: This sauce isn’t just for pasta and pizza. It’s fantastic served over grilled chicken, fish, or roasted vegetables.

Storage

Store leftover Sugo alla Pizzaiola in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Sugo alla Pizzaiola simmering on the stove

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you have ripe, flavorful tomatoes, you can use those instead of canned. You’ll need about 2 pounds of fresh tomatoes. Bring a pot of water to a boil and score an “X” on the bottom of each tomato. Blanch the tomatoes for 1 minute, then transfer them to an ice bath. Peel the skins off, then crush or chop the tomatoes before adding them to the sauce.

Can I make this sauce ahead of time?

You bet! This sauce actually tastes even better the next day after the flavors have had a chance to meld. Make it a day or two in advance and store it in the refrigerator until you’re ready to use it.

Sugo alla Pizzaiola served over a plate of pasta

What can I substitute for the red pepper flakes?

If you don’t have red pepper flakes, or you prefer not to use them, you can substitute a pinch of cayenne pepper, or omit the heat altogether.

Conclusion

Sugo alla Pizzaiola is a testament to the fact that simple ingredients, when treated with care, can yield extraordinary flavors. This recipe is a delicious starting point for countless Italian-inspired meals. Now, it’s your turn! Gather your ingredients, roll up your sleeves, and experience the joy of creating this classic sauce in your own kitchen. Don’t forget to share your experience and photos with us in the comments below!