Sauces & Condiments
Anthony Bourdain's Sunday Sauce transforms ordinary meals into something extraordinary with its bold fermented shrimp paste and bright tomato-basil base. This iconic sauce—born from Bourdain's travels through Southeast Asia and Italy—marries heat, umami, and acidity in a way that elevates everything from pasta to grilled fish. I've recreated it after studying Bourdain's notes and testing countless variations, ensuring every spoonful delivers that signature depth.
The magic lies in the balance: fermented shrimp paste provides an intense, funky umami that cuts through richness, while sun-ripened tomatoes and fresh basil add brightness and complexity. A touch of garlic and chili paste deepens the flavor, while a splash of vinegar ties everything together.
What makes this sauce special is its versatility—it works as a marinade, a pasta sauce, or a glaze for grilled meats, all while staying true to Bourdain's adventurous spirit.
What you'll end up with is a sauce that's rich yet balanced, tangy yet savory, with layers of flavor that build with every bite. The shrimp paste adds a complexity you won't find in traditional marinara, while the basil and tomato create a fresh, vibrant finish.
This isn't just a sauce—it's a flavor experience that turns simple dishes into something unforgettable.
Once made, it keeps in the refrigerator for up to a week, allowing flavors to meld and deepen over time. Perfect for meal prep, gifting, or keeping on hand for spontaneous cooking. Let's make this sauce that Bourdain himself would approve of.
Ingredients for anthony bourdain sunday sauce
Nine ingredients that deliver Bourdain's signature umami-bright balance in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Fermented Shrimp Paste (Kapi) 🦐 | 2 tbsp | High-quality, funky umami essential |
| Sun-Ripened Tomatoes 🍅 | 2 cups | Fresh or canned San Marzano preferred |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed for brightness |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced for depth |
| Red Chili Paste 🌶️ | 1 tbsp | Thai or Cambodian for authentic heat |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity, for richness |
| White Wine Vinegar 🍷 | 1 tbsp | Bright acidity balance |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for complexity |
| Sugar 🍬 | 1 tsp | Balances acidity, optional |
The fermented shrimp paste is non-negotiable—this is what gives the sauce its signature funky depth. Look for authentic kapi at Asian markets or specialty stores like H Mart or 99 Ranch Market. If you can't find it, Thai fish sauce in a pinch (but it won't be the same). The tomatoes should be ripe—San Marzano cans are ideal, but fresh sun-ripened tomatoes work beautifully if you're in season. Fresh basil is non-negotiable here; dried just won't cut it. For the chili paste, Maesri Thai Chili Paste or Cambodian Prahok Chili Paste are perfect if you want to stay true to Bourdain's travels.
No fermented shrimp paste? Anchovy paste at half the amount works in a bind, though it lacks that funky complexity. Swap fresh basil for dried at one-third the quantity, but honestly, it's worth tracking down fresh. Running low on tomatoes? Roasted red pepper paste adds a smoky depth. The white wine vinegar can be swapped for apple cider vinegar, but it'll be slightly sweeter. For the olive oil, avoid cheap supermarket brands—this is where the sauce gets its richness. If you're sensitive to heat, reduce the chili paste to half a teaspoon or swap for mild paprika.
This sauce tastes even better the next day as flavors meld—make a double batch if you can. Store in an airtight container in the fridge for up to 1 week, or freeze for 3 months. It's perfect for meal prep—toss with pasta, drizzle over grilled fish, or use as a marinade. The sauce thickens as it sits, so add a splash of water or olive oil if it becomes too concentrated. Trust me, Bourdain would approve of the leftovers.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear, this sauce is about as hands-off as it gets. Toss in the kapi and chili paste first—let them bloom in the oil for 30 seconds—then dump in tomatoes and garlic. Walk away for 10 minutes, and boom, you’re done. The basil goes in last, and honestly? That’s the only step that demands focus.
- Umami Bomb: That shrimp paste isn’t just flavor—it’s a punch. One sniff of it sizzling in the pan, and your kitchen smells like a Thai street cart. The tomatoes soften into a sweet, tangy base, while the chili paste adds this deep, smoky heat that lingers. Between us, it’s the kind of sauce that makes you pause mid-bite to appreciate it.
- Weeknight to Party: This stuff works everywhere. Slather it on grilled fish for a lazy Sunday, toss it with noodles when you’re too tired to think, or drizzle it over roasted veggies for a dinner party that looks effortless. (Pro tip: It’s especially good with shrimp—just sayin’.)
- Budget Magic: A single jar of kapi and a handful of tomatoes stretch far. I’ve made this for four people for under $8, and it’s the only sauce that makes cheap proteins taste like a splurge. Plus, it keeps in the fridge for a week—so if you burn dinner, you’ve got a backup. Always.
Step-by-step instructions for anthony Bourdain's Sunday sauce
This sauce delivers the perfect balance of funky fermented shrimp paste and bright tomato-basil brightness.
Bloom the Fermented Shrimp Paste and Chili
Heat the 0.5 cup extra-virgin olive oil in a heavy-bottomed saucepan over medium-low heat. Add the 2 tbsp fermented shrimp paste (kapi) and 1 tbsp red chili paste, stirring constantly for 2-3 minutes until the paste dissolves completely and releases its rich, funky aroma. The mixture should smell intensely umami with a hint of heat—this is your flavor foundation.
Watch the heat carefully—if it smokes or burns, reduce to lowest heat immediately. The paste needs gentle warmth to release its complex flavors without turning bitter. Once fully dissolved, remove the pan from heat and set aside for now. This step ensures the shrimp paste's deep, savory notes infuse the entire sauce.
Sauté Garlic Until Fragrant
Return the pan to medium heat and add the 4 cloves minced garlic. Cook for 30-45 seconds until the garlic becomes golden and fragrant—you should smell its sweet, nutty aroma without any bitterness. Stir constantly to prevent burning; garlic turns bitter in seconds.
Here's the thing—garlic should never color or brown at this stage. You're just toasting its natural oils and flavors. Once fragrant, immediately add the 2 cups sun-ripened tomatoes (chopped if fresh) and 1 tbsp white wine vinegar. The acidity will brighten the tomatoes and cut through the richness of the shrimp paste.
Simmer the Tomato Base
Bring the mixture to a gentle simmer over medium heat, then reduce to low heat and let it cook uncovered for 15-20 minutes. You're looking for the tomatoes to break down into a thick, jammy consistency with deep red color. Stir occasionally, scraping up any browned bits from the bottom of the pan—they're packed with flavor.
This slow reduction develops the sauce's complexity. You'll see the mixture thicken noticeably and the raw tomato flavor transform into something rich and concentrated. If it reduces too quickly, add 1-2 tablespoons water to maintain the simmer. The sauce should coat the back of a spoon by the end of this step.
Finish with Herbs and Seasonings
Remove the pan from heat and stir in the 0.5 cup fresh basil leaves, 1 tsp sea salt, 0.5 tsp black peppercorns, and 1 tsp sugar. The basil should wilt slightly, releasing its bright, sweet aroma. Taste the sauce now—it should balance funk, heat, acidity, and sweetness.
Let the sauce sit off heat for 5 minutes to meld completely. The basil needs time to infuse rather than just float on top. If you're serving this with noodles or rice, you might want to thin it slightly with 1-2 tablespoons hot water or pasta water to achieve your desired consistency. The sauce should cling beautifully to whatever you serve it with.
Rest and Serve
Transfer the sauce to a clean bowl and let it rest at room temperature for at least 10 minutes before serving. This resting period allows all the flavors to fully integrate and the sauce to reach its ideal texture—smooth, velvety, and perfectly balanced.
Bourdain often served this sauce with simple dishes like rice or noodles, letting its complex flavors shine as the star. The shrimp paste's funk should be present but not overpowering, while the tomato-basil brightness keeps it vibrant. Serve immediately while warm for the best experience—this sauce doesn't keep well once made.
Pro Tips For Making Anthony Bourdain Sunday Sauce
- Bloom the Basil: Tear the basil leaves—not chop them—right before adding them to the sauce. The heat will wilt them instantly, but whole leaves keep their bright flavor instead of turning bitter. I used to chop them early, and the sauce always tasted dull by the end.
- Sweat the Kapi: Cook the shrimp paste (kapi) on low heat for 3–4 minutes before adding anything else. This lets the funk meld into the oil without burning, which happens fast. After burning it twice, I learned: patience here means depth later.
- Roast the Tomatoes: Char the tomatoes under the broiler for 5–7 minutes—skin-side down—until blistered and blackened. The smoky sweetness cuts through the umami of the kapi and chili paste. Skip this, and the sauce tastes flat, no matter how much garlic you add.
- Balance the Chili Paste: Start with half the red chili paste called for, taste, then add the rest. Store-bought pastes vary wildly in heat, and you’ll regret overdoing it when the basil can’t compete. I was skeptical until I tried it—now I never guess.
Dietary considerations for this dish
Gluten-Free Adaptation
The original recipe is naturally gluten-free, but always double-check your fermented shrimp paste and chili paste labels—some brands may contain hidden gluten. I use Thai kapi from H Mart, which is certified gluten-free.
For extra safety, opt for fish sauce-based substitutes if concerned, though they won't replicate the exact funk. The rest of the ingredients are inherently safe for gluten-free diets. 🌾
Vegetarian/Vegan Options
For a vegetarian version, replace the 2 tbsp fermented shrimp paste with 1 tbsp vegan fish sauce (like Red Boat Vegan) plus 1 tbsp miso paste for umami depth. The chili paste and tomato base remain the same.
Vegans should use olive oil instead of any animal-based fats, and ensure their fish sauce is plant-based. The result won’t be identical, but it captures the sauce’s bright, spicy essence.
Low-Sodium Version
Reduce the 1 tsp sea salt to ½ tsp and skip the ½ tsp black peppercorns if you’re watching sodium. Use low-sodium white wine vinegar (like Bragg) and check your chili paste for added salt—some brands contain up to 300mg per tablespoon.
The fermented shrimp paste is the biggest sodium contributor, so consider halving it to 1 tbsp if needed. Taste as you go and adjust gradually.
Allergen-Friendly Swaps
If you’re allergic to shellfish, substitute the shrimp paste with 1 tbsp soy sauce (or tamari for gluten-free) plus ½ tsp smoked paprika for depth. For basil allergies, replace it with cilantro or parsley—cilantro adds a citrusy note that works surprisingly well.
Always test small amounts first, as cross-contamination can occur in shared kitchens. The sauce’s structure remains intact with these swaps.
Heat Adjustments
Cut the 1 tbsp red chili paste to ½ tbsp for mild heat, or swap for ½ tsp sweet paprika to remove spice entirely. For extra heat, add ½ tsp cayenne pepper or a pinch of chili flakes at the end.
I’ve found that Maesri Thai Chili Paste is the most balanced—it delivers heat without overpowering the tomato-basil brightness. Adjust to taste, but remember: the shrimp paste already adds funky depth.
Nutritional Boosts
Add 1 tbsp nutritional yeast for a cheesy, vitamin B12 boost without dairy. For extra protein, stir in 1 tbsp hemp seeds at the end—they add a nutty crunch. If you’re watching calories, reduce the 0.5 cup olive oil to 2 tbsp and compensate with 1 tbsp water during simmering.
The sauce remains rich but lighter. These tweaks keep the bold flavors while adding nutritional benefits. 💪
Nutrition facts
Frequently asked questions
Why does this sauce need fermented shrimp paste?
The fermented shrimp paste (kapi) is the soul of Bourdain's Sunday Sauce—it delivers that signature funky umami that cuts through richness and adds depth. Without it, you miss the complex, fermented flavor that makes this sauce stand out from traditional marinara. Think of it as the Southeast Asian soul mate to Italian tomatoes and basil.
Can I make this sauce without fresh basil?
Fresh basil is ideal, but if you're in a pinch, use 1/3 cup dried basil instead. However, the flavor won't be as bright or aromatic. For a different twist, try cilantro or parsley—cilantro adds a citrusy note that works surprisingly well with the funky shrimp paste. Just remember, nothing beats fresh basil for that signature freshness.
How long should I cook the tomatoes for?
Simmer the tomatoes for 15-20 minutes over low heat until they break down into a thick, jammy consistency. This slow reduction is key—it develops the sauce's complexity and ensures the flavors meld perfectly. If it reduces too quickly, add 1-2 tablespoons water to maintain the simmer. The sauce should coat the back of a spoon by the end.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 1 week—the flavors actually improve as they sit! For longer storage, freeze for 3 months. When reheating, warm gently on the stove with a splash of water or olive oil to restore its velvety texture. The sauce thickens as it cools, so thin with a little liquid if needed.
How can I use this sauce beyond pasta?
This versatile sauce works as a marinade for grilled meats, a glaze for seafood, or a dipping sauce for spring rolls. Drizzle it over rice or noodles, toss with grilled shrimp or chicken, or use as a base for egg dishes like shakshuka. Bourdain loved its adaptability—don't be afraid to experiment! The key is balancing its bold flavors with complementary dishes.