Carbone Pasta Sauce
Carbone's tomato-basil — bright, clean tomato with fresh basil. The simple sauce that makes a fast dinner taste considered.
Bright tomato, sweet basil.
The everyday red sauce — pasta, pizza base, shakshuka.
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.
Rich, earthy and umami-forward: a deep porcini mushroom backbone with an aromatic truffle lift.
Notably sweeter, fleshier and less acidic than ordinary canned tomatoes, with few seeds; thick flesh holds up in cooking, rounded by a subtle basil note.
Distinctively sweet with a gentle tang and low acidity; velvety, fleshy texture with few seeds that breaks down smoothly while keeping body.