Tensions come to a boil when Steven R. "Bobby Bacala" Schirripa and Vincent "Johnny Sack" Curatola battle each other with knives -- and spoons, pots and pans -- during Rachael's Soprano's Sauce-Off! Rachael's husband John bravely declares Vince the winner, but try each recipe and judge for yourself!

Steve's "Gravy" or "Sunday Sauce" Recipe
(from his book The Goomba's Guide to Life)

1 pound spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
1 garlic clove, minced
1 28-ounce can tomatoes with their juices, diced
2 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon olive oil
Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta to al dente according to the package directions.

Heat 2 tablespoons of the oil in a saucepan over medium heat until it becomes fragrant. Mix the garlic with one teaspoon of water and carefully add this to the warm oil - it will splatter! Saute garlic and cook but don't brown, less than a minute. Add the tomatoes, bring to a boil, then reduce the heat. Simmer for 10 minutes. Add the basil, sugar, and salt, and simmer 5 more minutes. Just before serving, blend in the last tablespoon of olive oil.

Serve the spaghetti in a big bowl, with the tomato sauce poured on top. Serve with bread and grated parmesan cheese.

Vince's Spaghetti Marinara Recipe:

1 pound spaghetti
4 tablespoons extra-virgin olive oil (EVOO)
3 cloves of garlic
1 28-ounce can of plum tomatoes
1 small can anchovy filets
1/4 teaspoon sugar
1/4 teaspoon oregano
10 leaves basil
1/2 cup Marsala wine (optional)
Salt and pepper to taste
1/2 cup of grated Romano cheese

Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta to al dente according to the package directions.

In large skillet over medium-high heat, saute garlic in EVOO until slightly golden. Add tomatoes and crush with fork. Cook for about 5 minutes, then lower flame and simmer. Mash anchovies with the oil from the can to a paste consistency and add to sauce. Add sugar and simmer for 10 minutes. Add oregano, basil and Marsala wine. Continue to simmer for 10 more minutes. Sprinkle with grated Romano cheese and serve.