When Stanley Tucci talks about pasta, the world listens. One of the actor’s most beloved family recipes is Maria Rosa Sauce, a silky tomato sauce built on a slow-cooked mirepoix and a luxurious blend of olive oil + butter. Tucci calls it “simple but perfect”—the kind of sauce you can make on a weeknight, freeze for later, or serve proudly to guests with a bottle of wine.
This is classic Italian comfort food: deeply aromatic, naturally sweet from the slow-cooked vegetables, and brightened at the end with fresh parsley. Toss it with short pasta—Tucci prefers farfalle, fusilli, rotini, ziti, or penne—and you’ve got a dish that tastes like something straight out of his “Searching for Italy” kitchen.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 (28-oz) can whole plum tomatoes (preferably San Marzano)
- 1 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tbsp flat-leaf parsley, chopped
How to Make Maria Rosa Sauce
- In a large saucepan over medium heat, warm the olive oil and butter until the butter has melted and the mixture is glossy.
- Add the finely diced onion, carrot, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and just begin to caramelize. This step builds the sauce’s signature sweetness and depth.
- Stir in the minced garlic and cook for 1 minute, just until fragrant. Don’t let it burn.
- Pour in the whole plum tomatoes with all their juices. Break them apart gently with a wooden spoon.
- Add salt and pepper. Reduce the heat and let the sauce simmer uncovered for 30–40 minutes, stirring every so often. It should thicken and become velvety.
- Stir in the chopped parsley just before serving.
- Toss the sauce with your favorite short pasta—Tucci especially loves fusilli, penne, farfalle, rotini, or ziti. Garnish with extra parsley or Parmesan if you like.
Storage & Freezing
Maria Rosa Sauce keeps beautifully in the fridge and can also be frozen! Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or olive oil.
FAQs
Why combine olive oil and butter?
Tucci says this is the secret: olive oil gives richness while butter adds silkiness and depth.
Can I blend the sauce?
Yes—if you prefer a smoother texture, blend part or all of it with an immersion blender.
What other herbs can I add?
Fresh basil works beautifully, but always add it at the end so it stays bright.
Can I use crushed tomatoes instead?
You can, but whole San Marzano tomatoes give a sweeter, fuller flavor once broken down.
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