The Best Red Sauce


This is a red sauce your Italian grandmother would love with a bit of a kick. 


  • 8 garlic cloves

  • 4 tablespoons Brooklyn Buttery sriracha butter 

  • 1 28-ounce can whole peeled tomatoes

  • 2 anchovy fillets packed in oil

  • 1 tablespoon + ½ teaspoon crushed red pepper flakes, plus more for serving

  • Kosher salt

  • Freshly ground black pepper

  • 12 ounces bucatini or spaghetti

  • 1/2 cup olive oil 

  •  Parmesan (for serving)


Preheat oven to 425. Crush your garlic with the bottom of your palm or the flat side of your knife to remove the skin.  

Empty out 28 ounce can tomatoes in a 13" x 9" baking dish. Squish with your hands until broken apart. Scoop out 4 tablespoons of Sriracha butter. Place your sriracha butter, garlic, anchovies, and 1/2 teaspoon of red pepper flakes sporadically around your baking pan. 

Roast all that goodness for 35-40 minutes until thickened and kitchen smells like your favorite illation restaurant. Remove from oven and allow to cool slightly. After cooled grab a fork and get smooshing. Making sure to break up garlic and larger tomato pieces. 

In a sauce pan heat olive oil over medium heat. Add tablespoon red chile flakes allow to cook for 3-4 minutes. Remove from heat and allow to cool. When the oil has cooled strain the chile oil mixture through a fine mesh strainer over a bowl. Set infused oil aside to use later. 

Fill large pot with water, add a handful of salt, bring to boil. Cook 12 oz pasta according to boxes al dente instructions. Close to the end of the cook time ladle out 1/2 a cup of pasta water and set aside. Drain pasta, keep pot. 

Return pasta back to pot add sauce and the reserved pasta water. Cook over medium high heat for 3-4 minutes more  stirring until the pasta sauce has coated the pasta. 

Plate pasta and top with parmesan, extra chile flakes, and a drizzling of chili oil. Enjoy!


Josh Green