Salsa rossa

Red Sauce


  • 2 teaspoons chile pepper flakes
  • cup extra virgin olive oil
  • 2 cups peeled, seeded, and finely chopped plum tomatoes (fresh or canned)
  • ½ cup tomato purée
  • ¼ cup red wine vinegar
  • Sugar, if needed
  • Salt and freshly ground black pepper


In a small saucepan, heat the chile pepper flakes in the olive oil over medium heat for a few minutes. Turn off the heat and let stand for a few minutes longer so that the chile infuses the oil. Add the tomatoes, tomato purée, vinegar, and a little sugar for balance if the sauce seems too tart, place over low heat, and simmer until thickened, about 20 minutes. Season to taste with salt and black pepper.