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Unique Rogue Sauce Fits The Mood – Pasta Sauce Recipe

Rogue Pasta Sauce
This is from my personal notes, so please excuse the lack of complete explanation, and it’s really good! I call it a “Rogue Sauce” because it is a little different and has a deep, beautiful mahogany color to it.
If you want the flavor of a meat sauce without meat, try this recipe.


1/4 cup olive oil

1 pt cherry tomatoes

1tsp dried thyme

1tsp dried oregano

1/2 tsp kosher salt

1 tsp anchovy paste

3 TB cold butter

4 cloves garlic, whole

1/2 lg can crushed tomatoes

1/4 lg can filled w water

1/4 cup fresh basil chiffonade

splash of olive oil






put 1/4 cup olive oil in pot on med high heat

add 1 pt cherry tomatoes whole

cover pot

let cook for 5 min

add thyme/oregano/salt

let cook for 5 min

add crushed tomatoes and water

simmer 1 hr

add garlic spread

let simmer 1/2 hr

add roasted garlic

let simmer 1/2 hr

add basil and splash of olive oil

toss with pasta

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.