Carbone Pasta Sauce
Carbone's restaurant marinara, straight from the kitchen: finest imported Italian tomatoes cooked slow in small batches with olive oil, onions, garlic, basil and oregano. Bright, clean and balanced, with no sugar added.
Bright, fresh and tomato-forward with natural sweetness, rounded by fruity olive oil and aromatic hand-stripped basil; gentle garlic, onion and oregano in the background and a clean, restaurant-style finish rather than heavy or stewed.
The all-purpose red: toss with spaghetti, rigatoni or penne; build baked ziti, lasagna or eggplant parmigiana; simmer with meatballs or sausage for a Sunday gravy; spoon over chicken or veal parm; use as a quick pizza or shakshuka base, or a dip for arancini. Finish with Parmigiano and fresh basil. High in sodium — season other components lightly.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
Carbone
Carbone Fine Food is the at-home line from the team behind Carbone, the celebrated 1950s-style red-sauce restaurant in New York's Greenwich Village created by chefs Mario Carbone and Rich Torrisi with restaurateur Jeff Zalaznick. After hundreds of test batches they bottled the same marinara served in the dining room: hand-picked Italian tomatoes grown in volcanic soil, slow-cooked in small batches with fresh ingredients for about an hour — against the eight-minute paste-and-dehydrate process behind most jarred sauce. It is a restaurant-quality "Sunday sauce" for the pantry, with no sugar added — the naturally sweet tomatoes carry it.
Visit Carbone ↗More good things.
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