Spago’s Red Sauce

Spago's red sauce is one of the most searched for copycat recipes around, and
this recipe comes straight from a chef at one of their locations. This totally
vegan sauce is great on pastas, but also works anywhere a red or marinara sauce
might be used!

Servings: 2 liters

Author:

Prep Time
15 minutes

Cook Time
2 hours

Total Time
2 hours, 15 minutes

Course:

Sauce condiment

Cuisine:

Italian Californian California Fusion

Keywords:

Vegan tomato sauce Red Sauce marinara

Instructions

1 Set 500 ml (2 cups) of water in a pot and bring to a boil. Take off the heat and
add the dry mushrooms. Let sit for as long as the vegetables are in the oven.
2 Place the cherry tomatoes, bell pepper, onion, shallot, and garlic (top cut off
and wrapped in foil with a chimney) on a baking tray. Generously drizzle with
olive oil and liberally sprinkle with salt. Place in an oven at 180C/350F for
25-30 minutes.
3 Set a pan on medium heat and add a little olive oil. Add the calabrian chilies
and finely diced shallot with a pinch of salt and saute until soft. Then add the
canned tomatoes and tomato paste and mix everything together. Cook on medium
heat until the vegetables are done roasting (about 10-15 more minutes).
4 Move the contents of the pan to a large pot on medium heat. Also add the
mushroom rehydrating liquid (save the mushrooms for another recipe) and all of
the roasted vegetables. Squeeze the garlic from the skins, they should just pop
right out. Blend everything with the immersion blender.
5 Let the sauce reduce by about 20% then turn the heat to low. Add all the basil
and blend again until you have a nice, smooth sauce. Let simmer on the lowest
heat setting for 30 minutes.
6 If you are saving the sauce for future use, let it come to room temperature then
place it in a container(s) for the fridge or freezer. If you are using it right
away you can do so as well.

Spago’s Red Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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