First Annual "Home & Family" Signature Italian Pasta Sauce Invitational!


Norma's Puttanesca Recipe


  • Several swirls of extra virgin olive oil
  • 1 small sweet onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 3 anchovy fillets (in oil)
  • 1 35-ounce can San Marzano whole tomatoes
  • ½ cup pitted black olives, sliced--preferably kalamata or gaeta
  • ½ cup pitted firm green olives, sliced--preferably Cerignola
  • ¼ cup tiny capers
  • Italian tomato paste in a tube (if necessary to thicken sauce)
  • Crushed red pepper
  • Chopped Italian fresh parsley
  • Grated Pecorino Romano--preferably Locatelli brand
  • 1 lb. Fusilli Bucati Corti pasta (Barilla brand makes them or any Italian cork screw type pasta)


  1. Bring salted water to boil in large pot, big enough for 1 lb. of pasta.
  2. Pour tomatoes into a large bowl with their liquid and crush them with your hands.
  3. Add the pasta to the boiling water. Stir often so they don't stick.
  4. In a large skillet, sauté onions then add anchovies, smashing them till dissolved. Add garlic. Sauté for a minute. Add the olives. Let mildly sizzle.
  5. Pour tomatoes into skillet. Add red pepper flakes. Bring to full simmer, about 5 minutes. Add capers. Let simmer a couple more minutes (add some paste if too liquid). Add some parsley. Stir.
  6. Drain the pasta and return it to the pot then add the sauce OR if skillet is big enough, add drained pasta directly into skillet over sauce.
  7. Stir pasta in sauce on medium heat. Remove from heat, stir in grated cheese, then give a swirl of olive oil, and a sprinkle of remaining parsley.
  8. Serve immediately.

Cristina's Roma Tomato Sauce No.2 ("My Personal Favorite")


  • 16 Roma (Italian plum) tomatoes, quartered
  • 2 medium onions, one peeled and quartered and the other peeled and finely chopped, covered, and set aside in the refrigerator
  • 2 small carrots, cut into four pieces
  • 2 celery ribs, cut into four pieces
  • ⅓ cup extra-virgin olive oil
  • 4 scallions, chopped small
  • 4 tablespoons butter
  • ⅓ cup white wine
  • 3 teaspoons kosher salt


  1. In a large saucepot, combine tomatoes, quartered onion, carrots, and celery and bring to a boil over medium-high heat.
  2. Lower heat to simmer, cover, leaving the lid slightly open, and simmer for 30-45 minutes or until the carrots are soft.
  3. Remove from heat.
  4. Purée the vegetables in a blender until smooth.
  5. Over another pot, pass the pureed sauce through a chinois or tomato strainer to remove the tomato skins and seeds. Do not use a strainer with tightly woven small mesh; the holes are too small and the resulting puree will be too liquid.
  6. Set aside.
  7. Heat a large saucepan on medium heat until warm, but not hot. Add the olive oil, finely chopped onions, scallions, and butter. Cook until the onions are translucent (5-8 minutes). Add the white wine and continue to cook, reducing by more than half. Add the puréed vegetables and salt, and mix well. Simmer over low heat for 40 minutes.

Get more great recipes from Cristina at

And, make sure you follow us on Pinterest: