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

Ingredients

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
Pepper

Directions

      1. Heat medium nonstick skillet over medium heat until hot; add oil. Add onions; stirring occasionally, uncovered, for 10 minutes.

      2. Reduce heat to medium-low. Add water and sugar, stirring often for 20 minutes. Add tomatoes, stirring occasionally for 10 minutes.

      3. Cook the pasta to al dente according to the package directions; drain and set aside.

      4. 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. 

      5. Pour sauce in a blender; blend until smooth. 

      6. Carefully pour sauce over spaghetti. 

Makes 4 servings.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe using Rao’s sauce):  630 calories; 11.5g protein; 109.7g carbohydrate; 17.92g total fat; 47mg sodium; 3mg cholesterol; 19.2g fiber; 3.12mg iron.

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Twinning Around the House

Stay Connected

Legalese

ALL RIGHTS RESERVED

COPYRIGHT 2020