Italian Red Sauce

Author DinnerPlanner


  • 2 boxes 26.5 ounces of San Marzano crushed tomatoes
  • 8 ounce container of Mascarpone Cheese
  • 2-3 cloves of crushed garlic
  • 3 tablespoons of Extra Virgin Olive Oil
  • Fresh basil the containers are .75 ounces
  • Salt and pepper to taste
  • 1 pound of Fettuccine or Linguine


  1. Sauté the garlic and olive oil in an 8 quart sauce pot
  2. Add the crushed tomatoes and bring to a boil
  3. Add the fresh basil and stir in the Mascarpone Cheese
  4. salt and pepper to taste
  5. When the sauce returns to a boil, it is ready to serve.