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.

For more of Scott Conant's recipes that use his Pomodoro Sauce, check out his Pork and Veal Meatball Sandwich and Pumpkin Parmigiana.


  • 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


Serves: Makes about 1 cup


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.