Spruce up your spaghetti with these Valley-based pasta sauces..
When Letitia Lavant decided to market her family’s pasta sauce, she spent hours cooking with her mother, measuring and writing down the recipe. Two sauces – and a lot of memories – came out of those sessions: spicy Italian marinara and garlicky pizzaiole gravy. ($8.50 for 24 ounces; available at Luci’s Healthy Marketplace and Old Town Scottsdale Farmers’ Market.)
Christopher Costantino cooks his Italian-born grandmother’s pasta sauce (a sweet, tomato-basil flavor) and recently added a punchy puttanesca-style sauce, flavored with olives, capers and salty anchovies. ($9 for 24 ounces; available at AJ’s Fine Foods, Whole Foods and some farmers’ markets.)
Lyn McGuire might be the only Scottish-accented woman cooking Italian pasta sauces in the Valley, but her original recipe comes with street cred. The sugo (marinara) recipe comes straight from her Puglia-born grandmother, for whom she named her company. McGuire’s five flavors – the original sugo, roasted sweet red pepper, pungent puttanesca and supremely spicy arrabbiata – are available at AJ’s Fine Foods, Whole Foods for $11 for 24 ounces, and on Saturdays at Old Town Scottsdale Farmers’ market.
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