Chef Scott Conant's concentrated tomato sauce (a classic pomodoro base enhanced with estratto, or high-quality extracted tomato paste) is the secret weapon in his Spinach Ricotta Gnudi dish. Just a small amount of the roux-like component adds tons of flavor.
Adapted from Peace, Love, and Pasta by Scott Conant. Copyright © 2021 by Scott Conant. Used with permission by Abrams. All rights reserved.
- 1 cup Pomodoro Sauce
- 1 teaspoon estratto di pomodoro or another high-quality tomato paste
- 2 tablespoons extra-virgin olive oil
- Pinch crushed red pepper
In a large saute pan, warm the pomodoro sauce over medium-low heat. Put the estratto in a saucepan and cut up the tomato paste with the back of a spoon.
Add the olive oil and red pepper to the tomato paste and stir to combine. Add the warm pomodoro sauce and continue cooking, whisking occasionally, until the sauce is a uniform color and texture, about 5 minutes.
Remove from heat and set aside until you're ready to use.