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Preparation time: 30 mins  /  Serves 4-6


  • 3 large cloves garlic, peeled
  • 3 tablespoons unsalted butter, divided
  • (1) 750mL jar of Louise's Sugo Pomodoro e Basilico or Peperoncino.
  • 1 teaspoon kosher salt, plus more to taste
  • 1/3 cup packed fresh basil leaves, rinsed and patted dry
  • 3/4 pound bucatini pasta, cooked al dente
  • 1/3 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/3 cup ricotta, for serving


SLICE each clove of garlic as thin as possible—aim for 1/8-inch to 1/4-inch—then cut each clove-worth of slices in half, so you end up with a bunch of thin half-moons. 

SET a heavy, non-reactive pan over a medium-low flame and add 2 tablespoons of butter. Let it just melt, and add the garlic. KEEP the heat low—we don’t want the garlic to brown. STIR frequently with a wooden spoon until the garlic has softened and is just beginning to go translucent, turning the heat down if needed, about 2 minutes.

ADD Louise's Sugo and the remaining 1 tablespoon of butter. Let everything come to a bubbling simmer, stirring to mix here and there. KEEP at a bubbling simmer until the tomato sauce is slightly darker in color, and has thickened—about 10 minutes or so.

**NOTE: If the sauce is still looking a little thin, let simmer for an extra few minutes. (I usually like to boil my pasta while the sauce cooks.)

MEANWHILE, take a few basil leaves at a time, roll them, and slice into ribbons about 1/4-inch thick. When the pasta is done, add 1 teaspoon of kosher salt to the sauce, taste, then add more as needed (I sometimes like to add another big pinch).

REMOVE the sauce from heat, stir in the basil, the pasta, the Parmigiano-Reggiano, and serve. To SERVE, add a good-size swoosh of ricotta onto the plate, then add the bucatini marinara on top, and sprinkle with more Parmigiano-Reggiano.


Preparation time: 30 mins  /  Serves 4-6


  • (2) medium eggplants
  • (1 1/2) teaspoons salt
  • (3) tablespoons olive oil
  • (1) medium onion
  • (1) 750mL jar of Louise's Sugo Pomodoro e Basilico or Peperoncino.
  • (500 g) imported dry Italian pasta (fresh pasta works nicely too—I usually use Spaghetti or Parpadelle)
  • (1) 750 mL jar Louise’s Sugo Pomodoro e Basilico or Sugo Pomodoro con Peperoncino
  • Grated Reggiano Parmigiano


CUT the eggplants crosswise into 1-inch thick slices. LAY the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so. PREHEAT the oven to 425° F.

DRIZZLE two tablespoons of olive oil over the eggplant, tossing the slices to coat them. SPRINKLE with sea salt and black pepper. ARRANGE them in a single layer on the baking sheets and roast them until they're tender and browning, about 20 minutes.

While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. ADD the onions and the minced garlic and sautée them until onions are soft (8 to 10 minutes). ADD the tomatoes, oregano, pepper flakes, and basil. CONTINUE to cook, stirring occasionally, till the sauce has thickened up (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.

BRING a large pot of salted water to boil. ADD the pasta and cook until al dente, about 8 minutes. DRAIN the pasta and gently fold in the sauce. TOP the pasta with additional chopped basil and red pepper flakes to taste. SERVE.


Preparation time: 30 mins  /  Serves 4-6


  • ¼ cup olive oil, plus more for drizzling
  • 5 garlic cloves, smashed
  • Kosher salt, freshly ground pepper
  • ½ teaspoon crushed red pepper flake
  • 750mL jar of Louise's Sugo Pomodoro e Basilico or Peperoncino
  • 1 bunch Swiss chard, preferably rainbow
  • 6 large eggs
  • 4 thin slices country-style bread
  • 1 lemon
  • Flaky sea salt or kosher salt
  • Handful of basil leaves


HEAT ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. COOK, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then ADD 1 jar of Louise's Sugo Pomodoro e Basilico or Pepperoncino. REDUCE heat to medium. COVER pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.
MEANWHILE, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. TRANSFER leaves to a medium bowl.

REDUCE heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully CRACK eggs into a large measuring glass, then slip one at a time into sauce mixture, spacing them evenly apart around perimeter of pan. SEASON eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.

WHILE eggs are cooking, toast bread until crisp. DRIZZLE with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.

SQUEEZE about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. TOSS again to combine.
SCOOP an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. SPOON extra sauce around egg and sprinkle with sea salt. REPEAT with remaining eggs. SERVE with salad and toasts alongside.


Preparation time: 30 mins  /  Serves 4-6


  • (1) package Italian sausages (mild or hot) sliced into 1 inch pieces (I prefer Tuscan sausages with a hint of fennel)
  • (1) red bell pepper sliced
  • (1) yellow bell pepper sliced
  • (500 g) imported dry Italian pasta (fresh pasta works nicely too—I usually use Tagliatelle or Parpadelle)
  • (1) 750 mL jar Louise’s Sugo Pomodoro e Basilico or Sugo Pomodoro con Peperoncino
  • Grated Reggiano Parmigiano


DRIZZLE olive oil in a preheated skillet and add sausages. Cook until evenly brown, about 10-15 mins.  REMOVE from the pan and drain. RETURN the sausages to the pan and add bell peppers and cook for additional 10 to 15 mins or until peppers are tender and golden. BOIL 5 litres of well salted water and add pasta. Cook as instructed on the package. HEAT Louise’s Sugo in a separate saucepan (separate from the sausage and peppers). DRAIN and toss pasta with Louise’s Sugo. TOP with sausage and peppers and fresh grated Reggiano Parmigiano.



Preparation time: 30 mins  /  Serves 4-6


  • 1 lb. ground beef chuck (20% fat)
  • Kosher salt
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 750mL Louise's Sugo Pomodoro e Basilico or Peperoncino
  • ¼ cup pickled banana peppers or peperoncini, chopped
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. crushed red pepper flakes
  • 1 lb. ridged tube pasta (preferably cavatappi)
  • 8 oz. sharp (but not aged) cheddar, coarsely grated (about 2 cups)
  • 3 oz. Parmesan, finely grated (about ¾ cup), plus more for serving


HEAT a large Dutch oven over medium-high until hot. DIVIDE beef into 4 large loosely packed balls and place in Dutch oven. With a sturdy spatula, AGGRESIVELY flatten balls as though you were making smash burgers; season with salt. COOK, undisturbed, until patties are well browned and crisp on the bottom, about 4 minutes. 
TURN each patty, season with salt, and continue to cook until second side is well browned, about 3 minutes longer. TRANSFER patties to a plate and let cool slightly.

REDUCE heat to medium. COOK onion in pot, stirring often, until golden and browned around the edges, 10–15 minutes. (Some light scorching and sticking is okay here; don’t be shy.)

WHILE onions are cooking, TRANSFER patties to a cutting board and coarsely chop.

ADD garlic to pot and cook, stirring, until fragrant, about 30 seconds. Using a wooden spoon or spatula, push onion-garlic mixture to one side of pot to make space, tilting pot if necessary to get some hot fat over to the empty side.
ADD  750mL Louise's Sugo Pomodor e Basilico or Peperoncino . ADD banana peppers, soy sauce, red pepper flakes, and chopped meat and stir everything in pot together. COOK, stirring occasionally, until sauce is simmering and flavors have melded, about 10 minutes. REDUCE heat to low and keep warm until ready to use.

MEANWHILE, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). INCREASE heat under sauce to medium.
USING a spider or large slotted spoon, transfer pasta to Dutch oven along with 2 cups pasta cooking liquid. STIR constantly, add cheddar and 3 oz. Parmesan a handful at a time, allowing cheese to melt and emulsify into sauce between additions, about 3 minutes.

TRANSFER pasta to a platter. TOP with more Parmesan.