Rebecca Rao's Marinara Pasta
Julia and I are such fans of Rao’s Homemade Marinara, I decided to add-on to this delectable sauce with some of my own favorite flavors.
Prep Time: 15 minutes | Cook Time: 2-3 hours
1 large yellow onion, quartered
3 tablespoons vegetable oil
1/4 cup water
1/8 teaspoon granulated sugar
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 box Barilla Pasta Spaghetti
4 garlic cloves, whole, peeled
1 Rao’s Homemade® Marinara Sauce or 2 (15 ounces) Red Gold Tomato Sauce®
Fresh basil leaves
1 teaspoon smoked paprika
Heat medium nonstick skillet over medium heat until hot; add oil. Add onions; stirring occasionally, uncovered, for 10 minutes.
Reduce heat to medium-low. Add water and sugar, stirring often for 20 minutes. Add tomatoes, stirring occasionally for 10 minutes.
Cook the pasta to al dente according to the package directions; drain and set aside.
Meanwhile, reduce heat to low. Move onion mixture to outer side of skillet. Add olive oil and garlic to the middle of skillet, stirring frequently for 1-2 minutes, or until aroma arises. Add sauce and basil; bring to boil. Reduce heat to low; simmer to reduce desired thickness, stirring occasionally. Stir in paprika. Season with pepper, as desired. Continue simmering for 1-2 hours, stirring occasionally with lid on.
Pour sauce in a blender; blend until smooth.
- Carefully pour sauce over spaghetti.