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    You are in: Home / Recipes / Kicked Up Marinara Sauce Recipe
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    Kicked Up Marinara Sauce

    Average Rating:

    2 Total Reviews

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    • on March 22, 2004

      With no red wine on hand, I substituted 1/4 cup red wine vinegar and a little water, adding an extra pinch of sugar to offset the sharper taste. And like the previous poster, I used anchovy paste. These changes didn't seem to have any negative effect because the resulting sauce was excellent! I served it with toasted ravioli, and it was a big hit. The thick consistency kept it from being messy, and the red pepper flakes kicked up the flavor a notch, as promised. I'm not quite sure if I'd like it as much over pasta, but it was perfect for 'dipping'. Beats the heck out of any marinara sauce in a jar! Thanks so much for sharing this one, Chef Blade.

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    • on November 20, 2003

      This sauce is fantastic! The flavors are perfectly balanced, with a nice depth (don't fear the anchovy). Although the ingredient list may seem long, it's quick and easy to put together. I used about 1/2 t of anchovy paste from a tube and added an additional t of sugar because my tomatoes were rather tart. Served it with browned hamburger added and simmered and even pureed some of the finished product for my chunk- phobic children - also great. It makes quite a bit - 2-3 meals for four. I've made a few sauces, including a highly rated one from this site and this is the sauce I'll be making again.Thanks Chef Blade!

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    Nutritional Facts for Kicked Up Marinara Sauce

    Serving Size: 1 (479 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.2
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 1.4 g
    Cholesterol 0.5 mg
    Sodium 253.1 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 5.8 g
    Sugars 12.8 g
    Protein 4.5 g


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