How To Make Red Pasta

Red sauce pasta

Recipe for red sauce pasta — a nutritious and tasty pasta dish that may be served as an after-school snack or dinner. A dish composed with pasta, tomatoes, bell peppers, onions, garlic, and herbs is known as red sauce pasta. There are many excellent pasta recipes available for home cooking, and I am confident that your family will enjoy this one. Red sauce pasta can be served as a main course with a variety of vegetables. soup made with pizza and tomatoes Sandwiches with cheese on them This is a simple method for including tomatoes and red bell pepper into your child’s diet.

The brilliant hue is achieved mostly via the use of canned tomatoes or tomato paste/puree.

As a result, you can use either onions or bell peppers to counteract the acidity of the tomatoes.

On occasion, I’ll cook this dish with chicken or shrimps as well.

I’ve included the specifics in the notes section of this post.

They may be roasted in the oven or sautéed in a skillet, precisely like I have done in this article.

More Recipes for pasta, Pasta with a spicy sauce Pasta with a white sauce Payasam made with pasta Pasta soup with chicken noodles

Preparation

Recipe for red sauce pasta — a nutritious and tasty pasta dish that can be served as an after-school snack or for supper. Tomato sauce pasta is a meal that is cooked with pasta and various vegetables such as bell peppers, onions, garlic and herbs. There are many excellent pasta recipes available for home cooking, and I am confident that your family will enjoy this one. With red sauce pasta, you may make a whole supper. soup made from pizza and tomatoes Sandwiches with cheese on top Incorporating tomatoes and red bell peppers into your child’s diet is a simple and effective strategy.

  1. The brilliant hue is obtained mostly via the use of canned tomatoes or tomato paste/puree.
  2. Consequently, you may use either onions or bell peppers to counteract the tanginess of the tomatoes in your dish.
  3. Chicken and shrimp are also used sometimes in this dish.
  4. For your convenience, I’ve included some details in the following notes: Roasting the tomatoes and bell peppers before mixing gives the sauce its distinct taste and flavor.

The flavor of red sauce pasta is enhanced when this stage is completed. Do not omit it! More Rezepte für pâtes et frites Noodles with sauce Pappardelle in a light white sauce Pasta payasam is a traditional South Indian dish that originated in India. soup with pasta (chicken)

How to make red sauce pasta

9. Place the same pan back on the fire and add another 1 tablespoon of oil. When the oil is heated, add the garlic and red chili flakes and cook until fragrant. 10. Finally, add the chopped onions. 11. Continue to cook until the raw scent is gone. 12. Stir in the purée and the salt. Cook over a medium heat, stirring constantly, until the sauce thickens. You can even leave a bit early if you want to maintain this regularity. 13. Toss in the oregano. Make a thorough mix. Take the pot off the heat.

  1. Add the cooked pasta to the pot.
  2. This is entirely optional.
  3. Continue to cook until everything is completely mixed.
  4. Serve the spaghetti with red sauce while it’s still hot.

Recipe card

  • 1 12 cupsspasta(any kind)
  • 2 to 3 tablespoons olive oil(or any kind)
  • Salt to taste
  • 3 to 4 garlic cloves
  • 2 tablespoons onionsfinely chopped
  • 1 12 cupstomatoesripe red chopped
  • 1 14 cupred bell peppersor red capsicum or 1 12 to 34 cup onions
  • 12 to 1 teaspoon chili flakes(adjust as needed)
  • 12 to 1 teaspoon oreganoor mixed herbs
  • Pepper freshly crushed for garnish

Preparation

  • On a high burner, roast the onions or bell peppers for 3 minutes in 1 tablespoon oil. Transfer to a dish to cool, then roast the tomatoes for approximately 3 minutes, or until they are soft. This should be cooled as well
  • Puree the ingredients in a blender until smooth. Set aside while you bring a big pot of water to a boil. Cook the pasta in salted water until it is al dente (just cooked)
  • Drain and rinse them well. Drain the water in a colander. Remove from consideration

How to make red sauce pasta

  • Using the same pan, heat more oil and cook the garlic and chili flakes until fragrant. Add the onions and cook until they are golden brown
  • Pour in the purée and season with salt. Cook until the appropriate consistency is reached by thoroughly mixing the ingredients. Make certain that the sauce is not too runny. Make a salt adjustment if necessary after tasting the sauce. Toss in the oregano
  • Remove the pan from the heat and add the pasta. Toss everything together until everything is well-combined. Garnish with fresh herbs if desired. Serve heated pasta with red sauce on the side.
  1. If you’re using prawns, you can add around 125 to 150 grams of fresh cleaned tiger prawns after sautéing the garlic and onions. Continue to cook until they are done. When they’re finished, they totally swirl. Remove them from the pan without removing the onions or garlic. Cooked pasta should be added back to the pan with the vegetables. If you’re using chicken, follow these steps: Cook 150 grams of boneless chicken breasts separately till soft, shred, and then add it after sauteing the garlic and onions until they become translucent.

Once the garlic and onions have been sautéed, you may add around 125 to 150 grams of fresh cleaned tiger prawns. Heat the oil in a skillet until it shimmers. When they’re finished, they swirl entirely. Leaving the onions and garlic in their place is OK. Cooked pasta should be added back to the pan at this point. Chicken should be used in the following situations: Cook 150 grams of boneless chicken breasts separately till soft, shred, and then add it after sauteing the garlic and onions until they are translucent.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

Recipe: Creamy Tomato Pasta

Sometimes the only thing that can help you get through a long, stressful workweek is a squirt of cream. In certain instances, this comforting spaghetti may be relied upon. For a lunch that the whole family will enjoy, al dente noodles are mixed in a fast tomato cream sauce and topped with plenty of chopped fresh basil and grated Parmesan cheese. It will bring a grin to everyone’s face, no matter how bad their day has been.

An Easy Weeknight Pasta That’s Just Rich Enough

It’s a quick and easy supper that’s inspired by penne alla vodka, but it’s made even easier by using less ingredients, specifically vodka. This will not be missed, and the deletion makes it more kid-friendly, as I can promise you. Instead, this spaghetti sauce is made with only four ingredients: onion, garlic, a can of crushed tomatoes, and heavy cream (or heavy cream substitute). That final component is what distinguishes the sauce from the rest, yet it is not poured with great force or speed.

The end product is a hearty pasta dish that will undoubtedly become a wintertime staple when the weather turns cooler. The pasta is mixed in a tomato cream sauce and topped with fresh basil, making it a quick and easy midweek dinner recipe.

Ingredients

  • 1 pound of dried short pasta, such as penne or rigatoni
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped Optional: a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt, plus additional salt as needed
  • 1/4 teaspoon freshly ground black pepper, plus more pepper to taste
  • Tomatoes in a can (28 ounces) crushed
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, finely chopped Parmesan cheese, finely grated, for serving

Instructions

  1. Using a large, high-sided sauté pan, heat the olive oil over medium heat until it is shimmering. Add the onion and cook, stirring frequently, until tender and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until the garlic is aromatic. Pour the smashed tomatoes in slowly and carefully. Stir in the salt and pepper until everything is well-combined. Bring the mixture to a simmer and cook, uncovered, for 10 minutes, stirring periodically. Reduce the heat to low and slowly whisk in the cream until it is well incorporated. Taste and season with extra salt and pepper, if necessary, before serving. While you’re waiting, bring a big pot of salted water to a rolling boil. Cook the pasta until it is al dente, about 10 minutes or according to package directions
  2. Remove from heat. Toss the pasta with the sauce once it has been drained. Gently mix everything together. Add the basil and mix once more before serving immediately with grated cheese
  3. And

Recipe Notes

Storage:Leftovers may be kept in the refrigerator for up to 3 days if they are placed in an airtight container. The author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Sheela Prakash is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food (Kitchn). She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.

Super Easy Creamy Tomato Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This easy creamed tomato pasta dish comes up in a flash and calls only common ingredients. The smooth tomato sauce will be a hit with you! Simple instructions for making a creamy tomato pasta sauce from scratch using canned tomatoes are provided. That it can be ready by the time your pasta is finished cooking is the cherry on top. Perfect for those weeknights when you’re on the run.

Garlic, Italian spice, butter, and cream are the finishing touches.

This dish seems delicious, don’t you think?

Recipe notestips:

  • The acidity of canned tomatoes varies depending on the brand, and some tomatoes are more acidic than others. Mutti and DeLallo are two of my favorite brands. To balance the flavors/enhance the sweetness of the tomatoes, a sprinkle of sugar can be added if you find the sauce to be a little bit too acidic. In response to questions from readers in the United Kingdom on Instagram, I feel passata would be a suitable substitute for tomato sauce
  • However, I do not advocate substituting half-and-half or anything else that is lower in fat for the heavy cream. Because of the acidity of the tomatoes, it is possible that the sauce may curdle. You may use any type of pasta you have on hand (penne is my favorite for this sauce since those small tubes are so well covered)
  • You can also add vegetables. This sauce can be used for a variety of other dishes as well (over chicken or shrimp, for example), so you could omit the pasta entirely if you like. For a more full lunch, you might also add a piece of cooked chicken, shrimp, or any other protein of your choosing to the sauce. If you want to dress it up a little, you may add some spinach or other vegetables at the end of the cooking process. I’ve used Italian seasoning in this recipe since it’s a terrific all-purpose herb blend, but you could certainly experiment with different herbs. Some dried oregano or basil would be excellent additions. If you happen to have some fresh herbs on hand, you may even use them. The sauce may be kept in the refrigerator for a few days or frozen if there is any left over after you make the recipe. I’d reheat it on a low heat setting

You may also like.

  • This recipe for the best Penne alla Vodka is also available as a creamed tomato gnocchi, an easy creamy lemon pasta, an easy pasta arrabiata recipe, and a tomato goat cheese pasta recipe.

Are you willing to give this creamy tomato spaghetti a shot? Questions? Please share your thoughts in the comments section below! If you’ve tried one of my recipes, please tag mesaltandlavender on Instagram.

Creamy Tomato Pasta

  • Is this creamy tomato spaghetti something you’d want to try? Questions? Please share your thoughts in the comments section below! Thanks! If you’ve tried one of my recipes, please tag mesaltandlavender onInstagram!
  • Are you willing to give this creamy tomato spaghetti a go? Questions? Please let me know in the comments section below! If you’ve cooked one of my recipes, please tag mesaltandlavender on Instagram.
  • Set the table with a big pot of salted water for the pasta and boil it until al dente according to package directions
  • In the meantime, heat the butter in a pan over medium-high heat until the pasta begins to cook (about 5 minutes). Once the butter has melted, add the garlic and cook, stirring frequently, for approximately a minute. Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a large mixing bowl. Stir until the mixture is smooth and creamy. Keep cooking for around 5 minutes, or until the sauce has thickened to your taste (it should be very softly bubbling, so you may need to reduce the heat down). Season the sauce with salt and pepper as desired (I’m a big fan of both) and serve immediately. If the sauce is a bit too acidic/tangy for your taste, a pinch of sugar can be added. Drain the pasta and stir it with the sauce until well combined (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with a generous amount of parmesan cheese sprinkled on top.
  • The acid in the tomatoes will cause the cream to curdle, therefore I don’t advocate substituting something with a lower fat level in this recipe. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.
See also:  What To Serve With Meatballs Instead Of Pasta

Calories:447kcal Carbohydrates:51g Protein:10g Fat:23g 14 g of saturated fat Cholesterol:76mg Sodium:654mg Potassium:569mg Fiber:4g Sugar:7g Vitamin A: 1383 International Units (IU). Vitamin C (ascorbic acid): 9 mg Calcium:59mg Iron:2mg Keyword Tomato cream sauce, creamy tomato pasta, creamy tomato pasta sauce, creamy tomato pasta

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After watching the video, you may read the complete recipe. Recipes for Homemade Red Pasta Dough (Allrecipes)

Recipe Summary test

Preparation time: 20 minutes extra 30 minutestotal time: 50 minutes 4 servings per recipe; yield: 4 servings Information on NutritionAdvertisement

Ingredients

4 The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated. Checklist of Ingredients

Directions

  • Prepare a marble or hardwood work surface by sprinkling flour on it. Make a well in the center and break in the eggs
  • Season with salt and tomato paste and mix thoroughly. Gently whisk the eggs with a fork, adding the flour in the surrounding area, until the batter is runny in consistency. Using a bench scraper, incorporate the remaining flour into the batter until the dough forms a ball. If the dough is too firm, add a tablespoon at a time until it is moistened. Advertisement
  • Knead the dough with your hands by flattening the ball, stretching it, and folding the top of the dough towards the center of the dough. Turn the dough 45 degrees and continue until the dough is soft and smooth, approximately 10 minutes. Make a ball out of the dough. Cover the bowl with plastic wrap to keep the bacteria at bay. Refrigerate for 30 minutes to 1 hour, or until the mixture is stiff. To make pasta, spread out the dough using a pasta machine or a rolling pin and cut it into your desired form.

Nutrition Facts

Prepare a marble or hardwood work surface by sprinkling it with flour. Crack eggs into a well in the center, then season with salt and tomato paste. Gentle fold in flour until the batter is runny, using a fork to gently fold in eggs and incorporate surrounding flour. Using a bench scraper, incorporate the remaining flour into the batter until a ball is formed. If the dough is too firm, add a tablespoon at a time until it is soft. Advertisement; Knead the dough with your hands by flattening the ball, stretching it, and folding the top of the dough towards the middle of the table.

Form a ball out of the dough.

Place the mixture in the refrigerator for 30 minutes to 1 hour until it becomes solid.

Red Sauce Pasta Recipe: How to make Red Sauce Pasta Recipe at Home

  • Heat the oil in a pan over a medium temperature, then add the minced garlic, chopped red chilli, and red chilli flakes. Cook, stirring, until the garlic is fragrant. Cook for 2 minutes while stirring constantly. Take another pan and fill it halfway with water before bringing it to a boil. Next, bring the pasta to a boil in a large pot with a pinch of salt and 1/2 tablespoon oil. Cook the pasta for a few minutes until it is al dente. Immediately after it has finished cooking, remove the excess water and transfer the pasta to another bowl
Step 2 Cook tomatoes along with herbs for 10-12 minutes
  • Now, heat the olive oil in a skillet and add the peeled (or pureed) tomatoes, basil, and parsley to the pan, cooking until the tomatoes are soft. Combine all of the ingredients together and cook over medium heat for 10 minutes, or until the sauce begins to thicken. Remove the sauce from the heat when it begins to thicken, and season it with salt and black pepper powder while still hot. Keep the sauce heated at all times. Mix in the pasta gently so that each piece is coated with sauce once it has been added to the heated sauce.
Step 3 Pasta is ready to relish
  • In a separate pan, heat the olive oil until shimmering. Add the peeled (or pureed) tomatoes, basil, and parsley to the pan and cook for another minute or two, stirring constantly. Combine all of the ingredients well and cook over medium heat for 10 minutes, or until the sauce begins to thicken, stirring occasionally. If you see that your sauce is becoming thicker, turn off your stovetop and season it with salt and black pepper powder. Maintain the temperature of the sauce. Toss the spaghetti in the heated sauce, being sure to cover each piece with the sauce.

Homemade Red Pasta

Posted on February 14, 2013 by Laura11 It is possible that this content contains affiliate links. Here is a link to our complete privacy statement. Consider this a dish that is influenced by Valentine’s Day in some way. All right, let’s put on our rose-colored (I mean, red-colored) glasses and see what happens. Even if the color of this pasta is more light pink and/or salmon-y in appearance, it is the thought that matters. Let’s go with it for the time being. It is also possible to create this meal at any time of year, unlike those festive pink and crimson covered or frosted sweets and cakes!

  1. There are numerous various varieties of pasta on this site, including chickpea pasta and a very simple (nearly knead-free) version from culinary school, but this is my first time making flavored handmade pasta, which is a first for me!
  2. There are a plethora of ways to dress up plain handmade spaghetti.
  3. I’ve even seen chocolate spaghetti in both sweet and savory variations!
  4. It also happens to be one of the most delicious.
  5. I favor the more natural method, but everyone has their own preferences.
  6. I’ve experimented with a few different varieties, but I’ve been experimenting with additional recipes that include some semolina.
  7. It has a little more crunch and texture than a pasta made entirely of all-purpose flour would have provided.
  8. This version has only a modest quantity of semolina, which isn’t particularly important or substantial in terms of flavor or texture.
  9. It is, nonetheless, a rather enjoyable aspect.
  10. However, this also implies that you may make your spaghetti in whichever manner you like!

The dish Cacio de Pepe is a fantastic example of how simple it can be made with simply excellent cheese, black pepper, and butter. Enjoy! Preparation time: 1 hour 30 minutes of additional time are required. Time allotted: 1 hour and 30 minutes

Ingredients

  • On February 14, 2013, Laura posted a post. There may be affiliate links in this article. Here is a link to our whole privacy statement. You may think of this as a dish inspired by Valentine’s Day. All right, let’s put on our rose-colored (I mean, red-colored) glasses, shall we? Yes, I recognize that this pasta is more light pink and/or salmon-y in hue, but it is the thought that matters here. Let’s go with it for the time being. It is also possible to create this meal at any time of year, unlike those festive pink and red-smothered or frosted sweets and cakes! In any case, this is more my style as someone who is not into the mushy-love kind of stuff. On this blog, I’ve posted numerous various varieties of pasta, including chickpea pasta and an extremely easy (nearly knead-free) version from culinary school, but this is really my first time making flavored handmade pasta. After all this time, I’m finally done! Make your own pasta and experiment with different flavors and textures. In addition to the basic recipe, you may prepare a variety of variants, using black pepper, spinach (or squid ink), saffron, and fresh herbs, to mention a few examples. Chocolate spaghetti is available in both sweet and savory varieties. Using tomato paste as a base, this red pasta dough (which is actually a tomato sauce) is one of the easiest and least labor-intensive variants you can create because it only takes one ingredient, which I’m confident most of you nearly always have on hand. You could also possibly add a drop or two of red food coloring to the mix if you really want to make the color stand out! Everyone has their own preferences, and I myself favor the more natural method. Having received a KitchenAid pasta attachment for Christmas, I’ve been playing with handmade pasta dough quite a bit over the last month or so. A few of different varieties have been created, and I’ve been experimenting with recipes that call for some semolina as a main ingredient. A coarse durum wheat product, semolina differs from finely ground durum flour, which is used to produce traditional dry and boxed pasta. It has a bit more crunch and texture than a pasta made entirely of all-purpose flour would have provided. But that’s just my opinion. I tend to prefer it a little bit more. A minor quantity of semolina has been added to this version, although it is not a large amount or anything particularly noteworthy. The months ahead will undoubtedly bring additional experiments with varying percentages! It is, nonetheless, somewhat amusing. There will be no strong or distinct tomato flavor in the finished meal because it is so delicate. It does, however, imply that you can make your spaghetti in whichever way you like! Choosing a straightforward preparation will allow the pasta to truly shine, and this is my finest piece of advise. For example, Cacio de Pepe is a simple dish that calls for only high-quality cheese, black pepper, and butter to prepare. Enjoy! 1 hour for preparation 30 minutes of additional time 1 hour and 30 minutes in total

Instructions

  1. In the bowl of a stand mixer, combine the all-purpose flour and the semolina. Make use of the dough hook attachment and mix on a low speed (2) until the flours are thoroughly combined
  2. In a separate dish or measuring cup, whisk together the eggs and tomato paste until well combined. Whisk together until fully integrated (it’s fine if there are a few clumps of tomato paste here and there)
  3. Remove from heat. Slowly add the eggs into the center of the mixing bowl while mixing on low speed. Reduce the speed of the mixer to low and continue mixing until the dough begins to join together, periodically scraping down the edges of the bowl to aid the process. Upon reaching a shaggy ball of dough, switch off the stand mixer and pour the contents of its bowl onto a clean counter surface or table. Don’t be concerned if a little amount of dry ingredients hasn’t been fully blended yet
  4. Begin kneading the dough using the palms and heels of your hands
  5. The dough should not be sticky to the touch when you are through. Once the dough has come together, remove any dried parts or leftover dry ingredients—this may vary from batch to batch depending on humidity and the size of your eggs (even huge eggs can vary in weight). ** If your dough is very dry for whatever reason, add a teaspoon of water at a time and combine thoroughly. Alternatively, if it appears to be too sticky, sprinkle your hands and counter with more all-purpose flour. Add another 10-15 minutes to the kneading time until the dough is very elastic and pliable. Wrap the dough securely in plastic wrap and let it aside for 45 minutes to an hour at room temperature to rise and rise. As a result, the gluten in the dough will be allowed to relax and any surplus flour will be absorbed.

PrepareRoll Pasta:

  1. A stand mixer bowl should have all-purpose flour and semolina. Mix on a low speed (2) with the dough hook attachment until the flours are thoroughly mixed. To make the eggs and tomato paste, place them in a separate bowl or measuring cup. It is OK if a few clumps of tomato paste are visible here and there
  2. Whisk together until fully mixed. Slowly pour in the eggs into the center of the mixing bowl while mixing on low speed (low speed is best). Reduce the speed of the mixer to low and continue mixing until the dough begins to join together, periodically scraping down the edges of the bowl to assist the process. As soon as the dough is mostly combined (a shaggy mass), switch off the stand mixer and pour the contents of the bowl onto a clean tabletop. Not to worry if there are any dry ingredients that haven’t been integrated yet
  3. It’s quite normal. Using the palms and heels of your hands, begin kneading the dough
  4. The dough should not be sticky to the touch. If there are any dried parts or residual dry ingredients after the dough has come together, toss them out. This will vary from batch to batch depending on humidity and the size of your eggs (even giant eggs can vary in weight). ** If your dough is very dry for whatever reason, add a teaspoon of water at a time and mix well each time. Alternatively, if it appears to be too sticky, sprinkle your hands and tabletop with more all-purpose flour. Continue to knead the dough for a further 10-15 minutes, or until it is extremely elastic and supple. Wrap the dough well in plastic wrap and let it aside for 45 minutes to an hour at room temperature to rise. When the gluten in the dough has had a chance to relax, the dough will absorb any extra flour.
Nutrition Information:

Yield:4Serving Size: 1Servings per container: Calories:267 5 g of total fat 2 g of saturated fat 0 g of Trans Fat 3 g of unsaturated fat Cholesterol:186mg Sodium:77mg Carbohydrates:41g Fiber:2g Sugar:1g Protein:13g A Despite the fact that Beautiful Plate contains nutritional information, these values should be regarded as estimations because they were not calculated by a certified dietitian. This post contains affiliate links, which means that if you click on one of the links and make a purchase, I will receive a small compensation at no additional cost to you.

See also:  How To Improve Jarred Pasta Sauce

Master a Classic Tomato Sauce for Your Next Pasta Dish

Nutrition Facts(per serving)
141 Calories
6g Fat
22g Carbs
4g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 8
Amount per serving
Calories 141
% Daily Value*
Total Fat6g 7%
Saturated Fat 1g 4%
Cholesterol0mg 0%
Sodium507mg 22%
Total Carbohydrate22g 8%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein4g
Vitamin C 23mg 114%
Calcium 89mg 7%
Iron 3mg 17%
Potassium 748mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Display the Complete Nutritional Information Full Nutrition Labels Can Be Hiding

Click Play to See This Classic Tomato Sauce Recipe Come Together

“This dish was a breeze to put together and required very little preparation time. As adaptable as a jar of sauce, but far less expensive to create and tasting much more fresh and flavorful. We ate it as-is one night and subsequently added crumbled hot Italian sausage to the remaining sauce, which turned out to be really fantastic both nights.” Danielle Centoni was the author of this piece. Danielle Centoni is the author of The Spruce. “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

  • 2(28-ounce) canscrushed tomatoes in puree
  • 3tablespoonstomato paste
  • 1taspoondried oregano
  • 1/2taspoondried basil
  • 1pinchred pepper flakes
  • 1/2 teaspoon salt (kosher or coarse), or more to taste to taste, freshly ground black pepper
  1. Gather all of the necessary components. The Spruce / Diana Chistruga
  2. The Spruce / Diana Chistruga In a big saucepan, such as this one from Amazon, heat the olive oil over medium heat until hot. Cook for 7 minutes, or until the onion is soft, before adding the garlic and cooking for 1 minute more. The Spruce / Diana Chistruga: In a large mixing bowl, combine the tomatoes, tomato paste, oregano, basil, and, if desired, red pepper flakes
  3. Mix well. Bring the sauce to a simmer while seasoning with salt and pepper. The Spruce / Diana Chistruga
  4. Reduce heat to medium-low and continue to cook, uncovered, for about 20 minutes, or until sauce has thickened significantly. Taste and season with more salt if necessary. Enjoy the music of Diana Chistruga’s The Spruce. The Spruce / Diana Chistruga
  5. The Spruce / Diana Chistruga

Recipe Variations

  • If you like a thinner sauce, leave off the tomato paste. Reduce the amount of garlic and herbs used to create a lighter taste that may be used as a backdrop in another recipe. If desired, season with additional salt and pepper or use fresh herbs. A half-teaspoon of Italian spice can be substituted for the oregano and basil. Rather than using dry herbs, substitute 1 tablespoon each of fresh oregano and basil
  • Add them during the last 10 minutes of cooking for the most flavorful results. Sweet peppers may be sautéed with the onion and garlic if you want a different flavor. Make use of a single bell pepper or a few small sweet peppers for this recipe. Reduce the acidity of the tomato by adding about 2 tablespoons of sugar (to taste). Besides chopped carrots, this recipe for sweeter tomato sauce also contains sugar. In order to make a basic marinara sauce, you’ll need to add extra veggies and water to one can of crushed tomatoes (San Marzano tomatoes are the best). The addition of ground beef results in a sauce that is more akin to a traditional Tuscan ragù.

How to Store and Freeze

Leftover sauce may be kept in an airtight jar in the refrigerator for up to 5 days, either alone or with pasta. It will stay in the freezer for up to 3 months if it is stored in a freezer-safe container.

Is tomato sauce healthy?

Tomato-based pasta sauces, whether handmade or purchased in a jar, are typically considered to be healthier and lower in calories than creamy pasta sauces. The advantage of producing your own is that you have complete control over the contents. Jarred pasta sauces may include excessive amounts of salt and preservatives, while some are superior to others in this regard. When you prepare your own sauce, you have complete control over what you’re eating and can make informed selections regarding the specific ingredients.

Read about oureditorial process to discover more about how we fact-check our information and ensure that it is accurate, dependable, and trustworthy.

  1. USDA (United States Department of Agriculture). Food Data Central: Tomato Pasta Sauce with a Brand Name. The date of publication is April 1, 2019.

Agricultural Research Service (USDA). Branded Tomato Pasta Sauce (Food Data Central): 1st of April, 2019 publication date

Red Sauce Pasta Recipe

How to Make Pasta with Red Sauce About Red Sauce Pasta Recipe: This delicious red sauce pasta is cooked slowly in a tangy tomato sauce until it is tender. Presented in a straightforward, authentically Italian manner. This is a delicious meal for brunch or to bring in your children’s lunchboxes. Furthermore, this recipe is a huge hit with both adults and children of all ages. The following are the ingredients for the Red Sauce Pasta Recipe: You may add any paste of your choice in conjunction with the flavorful spices used to produce the tomato sauce, such as garlic, bay leaf, and basil, to create a delicious tomato sauce.

The beautiful crimson sauce, along with the pasta, creates a wonderful dish to share with family and guests.

Ingredients of Red Sauce Pasta

  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 4-5 basil leaves
  • 1 tablespoon chopped onions and garlic
  • To taste salt
  • Oil (to sauté). For the Tomato Sauce: 5-6 tomatoes (diced)
  • 1 garlic clove
  • 1 onion
  • 1/2 cup water. 1 bay leaf
  • 4-5 basil leaves. To make the pasta, combine 110 g pasta with 3 cups water and a sprinkle of salt.

Prepare Sauce:

1 bay leaf; 1/2 teaspoon sugar; 4-5 basil leaves; 1 tablespoon chopped onions and garlic; to taste salt; oil (to sauté). For the Tomato Sauce: 5-6 tomatoes (diced); 1 garlic clove; 1 onion; 1/2 cup water. 1 bay leaf; 1/2 teaspoon sugar. To make the pasta, combine 110 g pasta with 3 cups water and a sprinkle of salt in a large mixing bowl.

Prepare Pasta:

2.Place the pasta in the pot and bring it to a boil. When you’re finished, drain the water. 3)Transfer to a serving dish and top with the tomato sauce before serving. Basic ingredients include chopped tomatoes, a clove of garlic and an onion in water, as well as a bay leaf and sugar. Additional ingredients include basil leaves, onions, garlic and salt as well as oil (to sear) and pasta.

Nutritional Value

  • 9.17 grams of protein
  • 14.72 grams of fat
  • 52.60 grams of carbohydrates
  • 382.46 calories
  • 112.41 grams of calcium
  • 2.18 grams of iron
  • 3512.84 grams of sodium
  • 402.78 grams of potassium

Red-and-Ready Spaghetti

  • 1 package (16 oz each) uncooked dry spaghetti
  • 2 cans (15 oz each) OR 2 cartons (14.8 oz each) Hunt’s® Tomato Sauce
  • 1 pkg (16 oz each) uncooked dry spaghetti
  • 1 pkg (16 oz each) uncooked 3 tablespoons brown sugar that has been tightly packed
  • 1 tablespoon olive oil
  • 2 teaspoons dehydrated chopped onion
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon garlic powder

Nutrition Information

Hunt’s® Tomato Sauce; 1 package (16 oz each) uncooked dry spaghetti; 2 cans (15 oz each) OR 2 cartons (14.8 oz each) Hunt’s® Tomato Sauce; 1 pkg (16 oz each) uncooked dry spaghetti; 1 pkg (16 oz each) uncooked dry spaghetti; 1 pkg (16 oz each) uncooked dry spaghetti; 1 package (16 oz each) uncooked dry spaghetti; 1 package (16 oz 3 tablespoons brown sugar that has been tightly packed; 1 tablespoon olive oil; 2 teaspoons dehydrated chopped onion; 1/2 teaspoon dried oregano leaves; 1/4 teaspoon garlic powder;

% Daily Value
Calcium 17mg 2%
Carbohydrate 61g 20%
Cholesterol 0
Total Fat 3g 5%
Iron 2mg 12%
Calories 318kcal 16%
Sodium 911mg 38%
Protein 10g 20%
Saturated Fat 1g 3%
Sugars 9g 1%
Dietary Fiber 5g 18%
Vitamin C 7mg 12%
Vitamin A 344iu 7%

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

Creamy Tomato and Spinach Pasta – with VIDEO

Once again, the easy way out prevails! Being on day 6 of an 8-day work week means two things: I’m exhausted and hungry. I’m also feeling a little under the weather. Pasta recipes made in a pan, such as this Creamy Tomato and Spinach Pasta, are ideal for such an occasion. I love that they are made with only a few ingredients, cook up quickly, and leave me feeling satisfied and pleased! Anyway, tomorrow is Monday (again), and the week ahead will be long, so I hope this dish can make supper time a bit quicker, simpler, and more fun for you this week!

Originally published on July 28, 2013, and modified on May 21, 2020.

What to Serve with Creamy Tomato and Spinach Pasta

This Creamy Tomato and Spinach Pasta recipe is filling enough to serve as a dinner on its own, but you may want to serve it with a side dish such as crusty Garlic Bread, No Knead Focaccia Rolls, or a lightSimple Side Salad to balance the richness of the pasta. You can also beef up the dish by adding some Garlic Herb Baked Chicken Breasts or frying some Italian sausage in a pan before adding the onion and garlic at the beginning of the cooking process.

Can I Substitute the Cream Cheese?

It takes only a few tablespoons of cream cheese and Parmesan to transform a typical tomato sauce into something ultra-rich and creamy in this Creamy Tomato and Spinach Pasta recipe. Instead of cream cheese, you may substitute a little amount (1/4 cup or so) of half-and-half or heavy cream to create a similar outcome.

Can I Use a Different Pasta?

I used standard pasta, but whole wheat pasta would also be delicious in this and would provide some extra fiber and nutrients to make it a more well-rounded meal.

I used regular pasta because it was what I had on hand, but whole wheat would be even better. You may also use any short pasta form, such as bowtie pasta or rotini, for the pappardelle.

Can I Use Frozen Spinach?

However, if fresh spinach is out of your price range, you may substitute around 8oz. frozen spinach that has been thawed and pressed to remove excess moisture for the $0.99 per bag that I was able to find on sale (bonus!). This would also be delicious with sliced mushrooms added to the mix. Simply sauté the mushrooms with the onions and garlic at the beginning of the cooking process. You could also make a simple creamy tomato sauce if you wanted to save time. There’s absolutely nothing wrong with it!

Creamy Tomato and Spinach Pasta

This creamy tomato and spinach pasta is not only quicker to prepare than a boxed dinner, but it is also more flavorful and tasty. Ingredients that are 100 percent natural. Perfect for those hectic weeknights! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Servings:4

  • 115oz. candiced tomatoes($0.59)
  • 1/2tspdried oregano($0.05)
  • 1/2tspdried basil($0.05)
  • 1/2tspsalt($0.02)
  • Freshly cracked black pepper to taste($0.03)
  • 2Tbsp tomato paste($0.08)
  • 2oz. cream cheese($0.20)
  • 1/4cupgrated Parmesan($0.31)
  • 4oz. fresh spinach($0.65)
  • Bring a big saucepan of water to a boil over high heat, then remove from heat. Continue to cook until the pasta is soft, about 5 minutes more (7-10 minutes). When finished cooking, drain the pasta in a strainer and prepare the creamy tomato sauce while the pasta is cooking. Prepare the onion and garlic by dicing and mincing them. In a large pan, combine the onion, garlic, and olive oil and cook over medium heat until the onions are tender and translucent (3-5 minutes)
  • In a large pan, combine the diced tomatoes (with liquids), oregano, basil, crushed red pepper, salt, and a generous pinch of freshly cracked pepper. Using a whisk, mix all of the ingredients. Stir in the tomato paste and 1/2 cup of water until the tomato paste is well incorporated into the sauce in the skillet. Reduce the heat to a low setting. Using a small knife, cut the cream cheese into small pieces and add them to the pan with the tomato sauce. Use a whisk to mix the sauce until the cream cheese has completely melted and the sauce is smooth and thick. Add the Parmesan to the skillet and gently whisk it into the sauce until it has melted
  • Add the fresh spinach to the skillet and gently toss it into the sauce until it has wilted
  • Remove the skillet from the heat and set aside (2-3 minutes). In a large mixing bowl, combine the spaghetti with the creamy tomato sauce until everything is completely coated. Season with salt and pepper to taste, and adjust as necessary. Serve when still heated.
See also:  How Much Pesto For 1 Lb Pasta

Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:309.43kcal・Carbohydrates:54.15g・Protein:11.53g・Fat:5.75g・Sodium:348.9mg・Fiber:5.75g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to see images of the process step by step!

How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos

Prepare a saucepan of water by bringing it to a boil. Once the water is boiling, add 8 ounces of penne pasta. Cook the pasta until al dente, then drain it in a strainer to remove excess water. While the pasta is cooking, you’ll make the creamy tomato sauce to go with it. One onion should be diced, and two garlic cloves should be minced. Toss them in a big pan with 1 tablespoon olive oil and cook until golden brown. Continue to cook for 3-5 minutes over medium heat, or until the onions are tender and transparent.

  • In addition, add 2 tablespoons tomato paste and 12 cup water to the skillet and stir well.
  • Maintain a medium-high heat and continue to whisk until the tomato paste has been fully incorporated into the sauce.
  • 2 oz.
  • The sauce should be stirred or whisked until the cream cheese has melted into the sauce.
  • Once the cream cheese has melted, stir in 14 cup of shredded Parmesan until well combined.
  • 4 ounces of fresh spinach should be added to the skillet.

Last but not least, add the cooked and drained pasta to the skillet and stir until everything is well combined. Serve quickly and have pleasure in it! Another sprinkle of Parmesan and freshly cracked pepper are added on top of the dish.

red sauce pasta recipe

This post is also available in (Kannada) and (Hindi) versions. red sauce pasta recipe | how to make traditional tomato sauce pasta dish with thorough photo and video instructions a traditional red-colored pasta dish cooked with handmade red pasta sauce in the style of Italy. It is a typical Italian culinary recipe that is well-known for its taste, flavor, and creaminess in each mouthful, among other things. The dish is heavily influenced by Italian food, however it has been customized and altered to suit the tastes of indian palates and tastes.

  • It has, in particular, assimilated a plethora of dishes from western and European cuisine.
  • Pasta dishes are one of the most often requested recipes that I receive on a daily basis.
  • They all require an indian flavor and a dash of desi flair to go along with their pasta dish.
  • The first thing to mention is that I used kashmiri chiles, which are also known as byadigi chillies, in this recipe.
  • Furthermore, the tomatoes used are indigenous to Indian food rather than being primarily associated with Italian cuisine.
  • The traditional recipe, on the other hand, is made with fresh basil leaves.
  • First and foremost, I would strongly advise using penne pasta to construct the red sauce based pasta dish.
  • Second, the sauce made in this recipe may also be used as a pizza sauce, which is a bonus.
  • Finally, if you find that the amount of chiles I’ve used is too high for your taste buds, you may lower it by one or two chillies.
  • It also includes some of my other popular recipes, such as “red sauce pasta recipe|

tomato pasta recipe” href=” target=” blank” rel=”nofollow noopener noreferrer”>red sauce pasta, white sauce pasta, pizza sauce, tomato sauce, salad, macaroni, pasta salad, mayonnaise pasta, masala pasta, and homemade chocolate.” href=” target=” blank” rel=”nofollow noopener nore I would also want to include my other relevant recipe categories, such as desserts and beverages.

  • Indo-Chinese cuisine, street food recipes, and sandwich recipes are also available.

red sauce pasta video recipe:

  • Easy red sauce pasta recipe | how to prepare a traditional tomato sauce pasta dish with a few simple ingredients Preparation time: 10 minutesCooking time: 15 minutes Time allotted: 25 minutes Coursedinner CuisineItalianServings2ServingsCalories432kcal

for boiling pasta:

  • 5 cups water
  • 1 teaspoon salt
  • 2 cups pasta (elicoidali or penne)
  • 5 cups pasta water

for tomato puree:

  • 5 cup water
  • 1 teaspoon salt
  • 2 cup pasta (elicoidali or penne)
  • 5 cup water
  • 5 cup pasta

for red sauce pasta:

  • 2 tablespoons olive oil
  • 2 cloves garlic (finely minced)
  • 1 onion (finely diced)
  • 1 teaspoon chilli flakes
  • 1 teaspoon mixed herbs
  • 14 teaspoon pepper powder
  • 12 teaspoon salt
  • 2 tablespoons tomato sauce

boiling pasta:

  • To begin, bring 6 cups water and 1 teaspoon salt to a boil in a big kadai
  • After the water comes to a boil, add 2 cups pasta. If you don’t have elicoidali pasta, penne pasta can be substituted. Boil the pasta for 7 minutes, or until it’s al dente, then drain and set aside.

pasta sauce preparation:

  • To begin, place 5 tomatoes marked with an x in a big pot filled with boiling water
  • Furthermore, add 2 dried red chillies and bring to a boil for 5 minutes. tomato skins should be drained and peeled before eating Set aside after blending to a smooth paste. In a large wok, heat 2 tbsp olive oil and sauté 2 cloves garlic until fragrant
  • Add 1 onion and saute until translucent
  • Add 1 tsp chilli flakes, 1 tsp mixed herbs, 14 tsp pepper powder, and 12 tsp salt and cook until heated through. well-sautéed
  • Now add the prepared tomato puree and 2 tablespoons tomato sauce and combine thoroughly
  • Cook for another 2 minutes, or until the tomato puree is totally cooked
  • Now pour in the boiling spaghetti and combine thoroughly
  • Finally, grate some cheese on top of the pasta and eat it with red sauce

Calories:432kcal Carbohydrates:64g Protein:12g Fat:16g 2 g of saturated fat Sodium:1814mg Potassium:962mg Fiber:7g Sugar:12g Vitamin A: 2992 International Units (IU). Vitamin C (47 milligrams) Calcium:79mg Iron:2mg This recipe will be saved. Subscribe to our YouTube channel by clicking here to be kept up to speed with our latest video recipes.

how to make red sauce pasta with step by step photo:

  1. To begin, bring 6 cups water and 1 teaspoon salt to a boil in a big kadai
  2. After the water comes to a boil, add 2 cups pasta. If you don’t have elicoidali pasta, penne pasta can be substituted. Boil the pasta for 7 minutes, or until it’s al dente, then drain and set aside.

pasta sauce preparation:

  1. To begin, place 5 tomatoes marked with an x in a big pot filled with boiling water
  2. Furthermore, add 2 dried red chillies and bring to a boil for 5 minutes. tomato skins should be drained and peeled before eating Set aside after blending to a smooth paste. In a large wok, heat 2 tbsp olive oil and sauté 2 cloves garlic until fragrant
  3. Add 1 onion and saute until translucent
  4. Add 1 tsp chilli flakes, 1 tsp mixed herbs, 14 tsp pepper powder, and 12 tsp salt and cook until heated through. well-sautéed
  5. Now add the prepared tomato puree and 2 tablespoons tomato sauce and combine thoroughly
  6. Cook for another 2 minutes, or until the tomato puree is totally cooked
  7. Now pour in the boiling spaghetti and combine thoroughly
  8. Finally, grate some cheese and serve the pasta with red sauce.

notes:

  • To begin, adjust the amount of spice to your liking. I’ve made a slightly spicier version of this dish. If you’re feeding this dish to children, you may omit the red pepper flakes
  • You can substitute veggies of your choosing to make the pasta more healthy
  • Additionally, avoid overcooking pasta because it will become mushy when served. Finally, when a sufficient amount of cheese is added to a red sauce pasta dish, it tastes fantastic.

Also available in Kannada and English are translations of this post (Hindi)

Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

  1. This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
  2. Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
  3. After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
  4. The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
  5. Dinner is almost ready to be served.
  6. After experimenting with several other marinara sauce recipes, I came up with this one.
  7. Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).
  8. For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

  • This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section!

My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

  • Italian Chopped Salad
  • Basil Pesto
  • Vegetable Lasagna
  • Hearty Spaghetti with Lentils Marinara Sauce
  • Baked Ziti with Roasted Vegetables
  • Minestrone Soup
  • Italian Chopped Salad

Watch How to Make Marinara Sauce

  • Author:
  • Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
  • Method:Stovetop
  • Cuisine:Italian

4.8 stars out of 293 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale

Ingredients

  • 1-gallon whole peeled tomatoes (28 ounces) in a big can
  • 1 medium yellow onion, peeled and halved
  • 1 medium yellow onion, peeled and halved
  • 2 big garlic cloves, peeled but left whole
  • 1 large onion, peeled but left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A pinch of red pepper flakes (optional
  • Eliminate if you are sensitive to spice)
  • Salt to taste (if desired)
  • Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish

Instructions

  1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
  2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
  3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
  4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.

Notes

*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

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