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Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Ingredients
3 tablespoons EVOO – Extra Virgin Olive Oil
3 anchovy filets
3 cloves garlic, grated or finely chopped
3 tablespoons sun-dried tomato paste
1/2 cup sweet vermouth or red wine
1/2 cup chicken stock or water
1 teaspoon dried oregano or marjoram
1 teaspoon (1/3 palmful) red chili flakes
1 28-ounce can crushed Italian tomatoes
Preparation
Heat EVOO in a saucepan or deep skillet over medium heat. Melt anchovies into oil, add garlic and stir a minute. Add paste and stir a minute more. Add vermouth or wine and stir then add stock or broth and oregano or marjoram, chili flakes and tomatoes. Simmer sauce 20 minutes to combine flavors.
