Carbone Pasta Sauce
Carbone's jarred mushroom sauce — the New York restaurant's slow-simmered marinara made earthy and deep with mushrooms. A weeknight bowl of pasta, done properly.
Rich, savoury, mushroom-forward tomato.
Toss through rigatoni or pappardelle; spoon over polenta.
Allergens: see the packaging.
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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