Carbone Pasta Sauce
Carbone's tomato sauce built on slow-roasted garlic — imported Italian tomatoes cooked low and gentle with olive oil and a deep wave of caramelised garlic. Rich and savoury without any sharp bite, and no sugar added.
Mellow, sweet roasted garlic over a bright tomato base, rounded by fruity olive oil; savoury and full but clean on the finish.
Toss with rigatoni, spaghetti or penne; spoon over chicken or eggplant parmigiana; use as a quick pizza, shakshuka or braise base. Finish with Parmigiano and basil.
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.
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