Red sauce refers to the tomato-based cuisine developed in the United States by Italian immigrants and drawing on cooking traditions of southern Italy.
The history of red sauce as a cuisine is rich and complicated. Red Sauce: How Italian Food Became American tells the story of Italian-American food arriving in the United States during the great wave of Italian immigrant and the evolution of recipes like spaghetti and meatballs, fettuccine Alfredo, spaghetti puttanesca, lasagna, pizza and other “red sauce” favorites as they transition from foreign ethnic foods into simply American foods. The book is forthcoming in 2022 from Rowman & Littlefield.
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