Salsa alla Capricciosa

Salsa alla Capricciosa

This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.

From EatingWell: November/December 2009
Yield: 12 cups, for 24 servings
Active Time: 55 minutes
Total Time: 2 hours


  1. 10 slices bacon or 6 ounces guanciale (see Note), sliced
  2. 2 tablespoons extra-virgin olive oil
  3. 2 large onions, sliced
  4. 9 cloves garlic, crushed
  5. 24 pepperoncini (about one 16-ounce jar), stemmed, seeded and coarsely chopped
  6. 4 28-ounce cans peeled San Marzano tomatoes (see Note)
  7. 1/2 teaspoon salt


  1. Cook bacon (or guanciale) in oil in a Dutch oven over medium heat until lightly browned, 5 to 7 minutes. Add onions and garlic and cook, stirring, over medium heat until very soft, about 10 minutes. Add pepperoncini, tomatoes and salt. Simmer, stirring occasionally and breaking up the tomatoes with a wooden spoon, until thick and saucy, about 1 hour, reducing the heat as necessary to maintain a simmer.

Tips & Notes


Nutrition Per Serving: 66 calories; 3 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 8 g carbohydrates; 2 g protein; 1 g fiber; 411 mg sodium; 42 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat