Marcella's tomato-butter sauce with long-cooked kale from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 68) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Katie on December 05, 2025

    This is a great way to incorporate more complex flavor and more vegetables into a classic tomato marinara. Make a lot and freeze, and it's great by itself with spaghetti, or with some added ground meat for a quick weeknight ragu.

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