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A plate of dark-colored pasta in a rich tomato-based sauce, topped with a dollop of creamy ricotta cheese and a drizzle of olive oil, served on a white ceramic dish with a brown rim.

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Pasta
Cuisine: Italian, Sicilian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 to taste

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 the 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. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  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. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.
  12. Remove from heat and drizzle with finishing EVOO.
  13. Serve in warm bowls topped with a dollop of fresh ricotta, torn basil, and Parmigiano-Reggiano.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: the sauce alone keeps covered in the fridge for up to 4 days, or freeze for up to 3 months. Once tossed with pasta, it's best eaten right away, since the noodles keep absorbing liquid.

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