Hard 40-55 minuets

Pasta Sauce

Chef Mirella Damiani Recipe for Pasta Sauce as featured on Breakfast Television

Products used for this recipe


  •  2 teaspoons Molisana Extra Virgin olive oil
  •  3/4 cup finely diced onion
  •  2 cloves garlic, flattened
  •  3 cups (26.4-ounce package) strained tomatoes, such as Molisana Passata Di Pomadoro
  •  1/4 cup red wine or water, plus additional water as needed
  •  1 to 2 teaspoon fresh or dried Italian herbs, such as basil, oregano and thyme
  •  1/2 teaspoon salt, or more to taste
  •   Freshly ground black pepper
  •   4 to 6 ounces Molisana spaghetti


In a medium pot, heat the oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring, until the onions are translucent, about 4 to 5 minutes; add the flattened garlic cloves and cook 1 to 2 minutes, or until their aroma is released, then add the Regina Molisana Passata (strained tomatoes)  and stir to combine. Pour the 1/4 cup wine or water into the tomato container and swirl around to dissolve any tomato puree remaining. Add this water/wine to the pot. Add 1 teaspoon of the herbs, salt and pepper to taste, stirring to combine. When the sauce starts to bubble in the center, reduce the heat to medium-low, if necessary, to maintain the bubbling center. After 25 minutes, stir the sauce, taste and adjust seasoning as needed, adding more herbs, salt or pepper. If the sauce gets too thick, add water or wine, 1/4 cup at a time. Cook for 20 minutes, then remove and discard the garlic. Strain the sauce (to remove onion pieces), if desired. May be transferred to a storage container, covered and refrigerated.

Chef's note

When ready to serve, prepare the Regina Molisana Penne pasta: In a large pot of salted boiling water over medium-high heat, cook the pasta according to package directions. Drain and serve topped with the sauce.  Enjoy !!

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