This recipe makes a great winter tomato sauce, because it tastes amazing even when made with canned tomatoes. Of course, it is equally delicious when made with fresh tomatoes – especially in the fall, when vine-ripened tomatoes are plentiful.
The tomato sauce itself is deeply flavored and robust, but add crimini mushroom confit to it and you’re in for an incredible treat! Toss the pungent sauce with large pasta shapes like rigatoni, penne rigate, fusilli or handmade gnocchi – or, of course, you can spread it on top of pizzas. For lighter fare, serve it with creamy polenta or perfectly cooked cannellini beans.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.