Bona Furtuna Sunday Sauce with Squid Ink Busiate

A slow-simmered Sunday sauce built on Bona Furtuna Passata - not a shortcut, but a starting point. Aromatics sweated in EVOO, layered with red wine and fresh herbs, then simmered low until the tomatoes transform into something worth waiting for. Finished with torn basil and served over Squid Ink Busiate - jet-black Sicilian spirals that catch every drop of ruby-red sauce. The contrast is as dramatic on the plate as it is on the palate.

Why You'll Love Bona Furtuna Sunday Sauce with Squid Ink Busiate ❤️

This is cooking as devotion. The slow simmer isn't about convenience - it's about transformation. The passata starts bright and acidic, but an hour of gentle heat mellows it into something deeper. The parmesan rind melts into the sauce, adding body without announcing itself. And the Squid Ink Busiate - that distinctive Sicilian spiral dyed midnight-black - brings a subtle brininess that meets the sweet, slow-cooked tomatoes halfway. The visual is striking: dark ribbons dressed in deep red. But it's not just for show. The ink adds depth, a whisper of the sea that makes the sauce feel more complete. Every twist holds onto every drop like it was made for this moment. Because it was.

Tips and Tricks

• Low and slow is non-negotiable. If your sauce is bubbling aggressively, you're cooking too hot. A gentle simmer prevents the tomatoes from turning bitter.
• Don't skip the parmesan rind - it adds umami depth without making the sauce taste cheesy. Fish it out before serving.
• The basil stems contain more flavor than the leaves. Simmer them in the sauce, then finish with fresh torn leaves for brightness.
• Undercook your pasta by a minute. It finishes cooking in the sauce, absorbing flavor as it goes.

Variations

• Add Italian sausage (removed from casings) or meatballs to the sauce during the last 30 minutes of simmering.
• Stir in a splash of heavy cream at the end for a rosé-style finish.
• Layer the sauce in lasagna or baked ziti for a different presentation.

Substitutions

• Red wine → beef or chicken stock (the sauce will be slightly less complex but still delicious)
• Parmesan rind → 2 tablespoon tomato paste (for depth without the rind)
• Squid Ink Busiate → regular Busiate or rigatoni (you'll lose the dramatic color contrast and briny depth, but the sauce still shines)
• Fresh herbs → 1 teaspoon each dried oregano and dried basil (add with the passata)

Best served with

• Crusty bread for soaking up extra sauce
• A simple arugula salad with lemon and olive oil
• A glass of medium-bodied red wine - Nero d'Avola or Montepulciano

How to Store Leftovers

Store sauce separately from pasta in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of water or stock to loosen. Sauce actually improves after a day - the flavors continue to meld.

Common Questions

Bona Furtuna Sunday Sauce with Squid Ink Busiate

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A slow-simmered Sunday sauce built on Bona Furtuna Passata, layered with red wine and fresh herbs, served over traditional Sicilian Busiate pasta.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course, Pasta

Cuisine: Italian, Sicilian

Calories: 85

Ingredients Equipment Method Nutrition

Ingredients

  

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• 3 tablespoon Bona Furtuna EVOO Everyday
• 1 large yellow onion finely diced
• 1 medium carrot finely diced
• 2 stalks celery finely diced
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1 jar 24 oz Bona Furtuna Original Passata
• 1 cup dry red wine
• 1 cup chicken stock
• 1 bunch fresh basil
• 4 sprigs fresh oregano
• 2 bay leaves
• 1 piece 3 inches parmesan rind
• ½ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 lb Bona Furtuna Squid Ink Busiate
• Bona Furtuna Grand Cru Extra Virgin Olive Oil for finishing
• Fresh ricotta for dolloping
• ¼ cup fresh basil torn
• ½ cup Parmigiano-Reggiano freshly grated
• tt black pepper

Equipment

• Large Dutch oven or heavy-bottomed pot
• Large pot for pasta
• Wooden Spoon
• Colander

Method

 

1. Heat a large Dutch oven over medium-low heat. Add the EVOO Everyday and let it warm until shimmering.
2. Add the onion, carrot, and celery. Season with salt. Cook slowly until soft and translucent, about 15 minutes.
3. Add the garlic and cook until fragrant, about 2 minutes.
4. Increase heat to medium-high. Pour in the red wine and cook until reduced by half, about 3 minutes.
5. Add both jars of Passata, chicken stock, basil stems, oregano sprigs, bay leaves, parmesan rind, red pepper flakes, and black pepper.
6. Bring to a gentle simmer, then reduce heat to low.
7. Simmer uncovered for at least 1 hour, stirring every 15 minutes. Adjust seasoning as needed.
8. Remove and discard basil stems, oregano sprigs, bay leaves, and parmesan rind.
9. Bring a large pot of salted water to a boil. Cook Busiate until just shy of al dente.
10. Reserve 1 cup pasta water, then drain.
11. Add pasta to the sauce and toss over medium heat, adding pasta water as needed.
12. Remove from heat and drizzle with finishing EVOO.
13. Serve in warm bowls topped with torn basil and Parmigiano-Reggiano.

Nutrition

Serving: 1cupsCalories: 85kcalCarbohydrates: 4gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 777mgPotassium: 68mgFiber: 0.1gSugar: 1gVitamin A: 178IUVitamin C: 1mgCalcium: 108mgIron: 0.3mg

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