How To Make Red Sauce For Pasta

Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe

• Tomato paste imparts a rich, long-cooked flavor to the finished sauce, giving the impression that it has been simmering on the stove for well over an hour. The use of dried oregano gives the tomato sauce a typical Italian-American taste, while the addition of basil keeps the sauce tasting fresh. Canned whole tomatoes are generally of superior quality than canned crushed or pureed tomatoes
• Nonetheless, they are more expensive.

With the addition of tomato paste, the resulting sauce has a concentrated, long-cooked flavor that makes it seem as if it’s had a long time to simmer on the stove; The addition of dried oregano lends a typical Italian-American taste to the tomato sauce, while the addition of basil keeps the sauce tasting fresh. Compared to crushed or pureed tomatoes in a can, whole tomatoes in a can are often of greater quality;

Start with Aromatics

Vicky Wasik is the host of Serious Eats. I start with garlic cloves that have been smashed with the flat side of a knife and add them to a little amount of olive oil to taste. In order to avoid burning the garlic when it is put to a hot pan, I start them together cold and gradually increase the heat until the garlic begins to softly bubble and sizzle in the oil. After that, I sprinkle a generous amount of red pepper flakes on top. The amount of dried chile flakes you use will vary depending on how hot your flakes are (in my experience, the heat level of dried chile flakes is quite varied) and how spicy you want your sauce to be.

Once the garlic has begun to develop a light golden color, I add the dried oregano, which will infuse the oil with its volatile tastes as well as the garlic’s golden hue.

Layer in Tomato Flavor

Vicky Wasik’s Serious Eats / I start with garlic cloves that have been smashed with the flat side of a knife and add them to a small amount of olive oil to flavor. In order to avoid burning the garlic when it is placed to a hot pan, I start them cold and then gradually increase the heat until the garlic begins to softly bubble and sizzle in the oil. After that, I sprinkle a generous amount of red pepper flakes on top of everything. Adding chile flakes may vary in intensity depending on how hot your flakes are (in my experience, dried chile flakes vary greatly in heat level) and how spicy you want your sauce to be.

Once the garlic has begun to turn a light golden color, I add the dried oregano, which will infuse the oil with its volatile tastes as well as the garlic’s color and flavor.

Final Additions

Over a low heat, I simmer the sauce for approximately 30 minutes, just long enough to let the flavors to merge together while the sauce cooks down a little. A few of basil sprigs give a fresh note to balance out the cooked-down tomato and woodsy dried-oregano taste, which is otherwise dominant. Two tablespoons of melted butter, added towards the conclusion of the cooking process, will provide a touch of dairy sweetness to cut the pure tomato taste of the sauce. Despite the fact that it’s wonderful, I consider this to be an optional step.

It’s possible that there are situations in which I’d like the unadulterated flavor of tomato, and others in which I’d want the butter to help level out the acidic edges of the sauce. I believe my fictional nonna would be pleased with me. Vicky Wasik is the host of Serious Eats.

• A generous sprinkle of red pepper flakes
• 1 teaspoon (2g)dried oregano
• 3 tablespoons (50g)tomato paste
• 2 (28-ounce)canswhole peeled tomatoes
• 1 big sprigbasil
• Kosher salt
• 2 tablespoons (1 ounce, or 28g)unsalted butter(optional)

1. 1 large sprigbasil
2. 2 tablespoons (30ml)extra-virgin olive oil
3. 4 cloves garlic, crushed
4. Generous pinch red pepper flakes
5. 1 teaspoon (2g)dried oregano
6. 3 tablespoons (50g)tomato paste
7. 2 (28-ounce)canswhole peeled tomatoes
8. 1 teaspoon (2g)kosher salt
9. 2 tablespoons (1 ounce, or 28g)unsalted butter(optional)

Special equipment

2 tablespoons (30ml)extra-virgin olive oil; 4 clovesgarlic, crushed; generous pinch red pepper flakes; 1 teaspoon (2g)dried oregano; 3 tablespoons (50g)tomato paste; 2 (28-ounce)canswhole peeled tomatoes; 1 big sprigbasil; Kosher salt; 2 tablespoons (1 ounce, or28g)unsalted butter(optional);

Notes

In order to achieve a more rustic, chunky texture, or if you don’t have an immersion blender, you can either hand-crush the whole tomatoes with their juices before adding them to the pot, or smash them in the pot with a potato masher; however, keep in mind that this will result in chunks of crushed garlic remaining in the sauce.

This Recipe Appears In

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.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Making your own spaghetti sauce from scratch is surprisingly straightforward. It will make you question why you were ever so reliant on pre-made spaghetti sauces in the first place. This recipe creates a visually gorgeous, full-bodied crimson sauce that will be the focus of your pasta dinner. It is made with only a few cupboard essentials, including canned tomatoes, and can be prepared in minutes, even on a hectic weekday schedule.

It’s simple to adapt this sauce to your personal preferences or the food you’re preparing.

It’s also possible to adjust the flavor to suit another recipe, or to include vegetables or meat for a more substantial pasta main meal.

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

• Gather all of the necessary elements in one place. Dianna Chistruga’s novel, The Spruce, is set in the American West. In a big saucepan, such as this one from Amazon, heat the olive oil over medium heat until it is hot but not smoking. Cook for 7 minutes, or until the onion is soft, before adding the garlic and cooking for another 1 minute. In a large saucepan, combine the tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using) over medium heat until the tomatoes are soft and the tomato paste is somewhat thickened. Bring the sauce to a boil while seasoning with salt and pepper to taste. Turn down the heat to medium-low and continue to cook, uncovered, until the sauce thickens slightly, about 20 minutes. Source: The Spruce / Diana Chistruga Salt to taste and adjust as necessary. Have a great time with The Spruce / Diana Chistruga! Dianna Chistruga’s novel, The Spruce, is set in the American West.

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?

Extra 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 bag.

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.

This recipe has received a rating.

This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

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.

Reader Interactions

• 128-ounce can whole San Marzano tomatoes, preferably from a D.O.P. (designated organic producer)
• 14 cup extra-virgin olive oil (optional)
• The following ingredients: 7 garlic cloves, peeled and slivered a small dried whole chile, or a pinch of red pepper flakes crushed in a pinch
• Salt (kosher) to taste, 1 tablespoon 1/2 teaspoon dried oregano, more to taste
• 1 big fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Nutritional analysis per serving (7 servings)

• 95 calories
• 8 grams fat
• 1 gram saturated fat
• 6 grams monounsaturated fat
• 1 gram polyunsaturated fat
• 6 grams carbohydrate
• 2 grams dietary fiber
• 3 grams sweets
• 1 gram protein
• And 275 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

1. Tomatoes should be placed in a big basin and crushed with your hands. Fill the can halfway with water and swish it around to extract the tomato juices. Reserve
2. Heat the oil in a big skillet (do not use a deep pot) over medium heat, stirring constantly. When the pan is heated, add the garlic
3. As soon as the garlic begins to sizzle (do not let it to brown), add the tomatoes, followed by the tomato water that has been set aside. Toss in the whole chile or red pepper flakes, oregano (if using), and salt until well combined. Stir
4. Placing a basil sprig, with the stem, on the surface is recommended (like a flower). Allow it to wilt before submerging it in sauce. Cook the sauce for about 15 minutes, or until it has thickened and the oil on the surface has turned a deep orange color. (If using oregano, taste the sauce after 10 minutes of boiling and season with additional salt and oregano if necessary.) Remove the basil and chile (if used) from the dish.

Authentic (Quick) Italian Tomato Sauce for Pasta

Making this real Italian tomato sauce is so quick and simple that it is ready before the pasta is done cooking! You should read the reviews; after you’ve tried it, you’ll never go back to those inauthentic, sugar-filled store-bought sauces or inauthentic American recipes ever! Thank you for your time and consideration. In keeping with my promise, here is my own “how to make tomato sauce” tutorial. Continuing from my last tirade(here), in which I dismantled BuzzFeed’s attempt to create a recipe for “the finest” tomato sauce, showing why it was completely incorrect, this is a continuation of that rant.

Actually, this is not “my” recipe; rather, it is a basic method that millions of Italians have been using for centuries to prepare a particular style of Italian pasta sauce for generations.

Although it is not a legally protected recipe, and there are many variants, practically everyone understands how to prepare a hamburger.

How do you Make Fresh Tomato Sauce?

The use of the highest-quality components results in the highest-quality sauce! I promise you that it is not difficult at all, and you will be delighted with the outcomes (just read the reviews below). Unlike other pasta sauces, this one is ready by the time the pasta is finished (in fact, it is generally ready before the pasta is finished). It is up to you whether you want a smooth or chunky sauce depending on the type of tomatoes you use. Just keep in mind that you shouldn’t have to add any sugar, not even a pinch, to your dish.

• You may also try making your own handmade gnocchi and serving it with the sauce.
• If you wish to make this sauce using both onions and garlic, you can do so, but I recommend preparing it exactly as specified the first time.
• Do you have to use fresh or frozen?
• CAUTION: If you replace any of the ingredients that I have listed, or if you make any changes to the directions, you must be aware that the result will not be the same as the sauce that I have described here, nor will it have the same flavor.

Cooking yourpizza sauce? You’re doing it wrong!

Authentically made in Naples, this dish takes less than 5 minutes to put together! I once handed a recipe to a buddy, along with detailed directions on which particular items to use. Afterwards, my buddy cooked the dish and informed me that it “didn’t taste nearly as nice as yours.” After a little inspection, I discovered that she had switched lower-quality components for the higher-quality ones. If you want the greatest outcomes, make sure you utilize the best components possible.

In case you’re interested in making aspaghetti sauce with meat, I’ve recently posted a recipe for it (4/2021). 7th of July, 2016: This page has been updated. In a recent study, it was shown that eating real Italian pasta as part of the Mediterranean diet can actually help people lose weight.

How to Check the Quality of your Tomatoes.

Want to know how to tell whether the canned tomatoes you’re considering are of high quality? First and foremost, read the label: tomatoes from Italy are often excellent, but be sure to check the components. Other than tomatoes, salt, basil, and citric acid, you do not want anything else added to the dish. The most effective product is justtomatoes (I prefer the ones from a glass jar). I’ve also heard news reports about tomatoes that were imported from China and then canned in Italy so that they could claim to be “produced in Italy.” So don’t simply rely on the label; they’ve put color and all sorts of nefarious stuff to it.

1. Yes, it’s a mouthful, but this phrase, together with two marks of approval that guarantee the quality of these tomatoes, is your assurance that you are paying for the highest-quality tomatoes available.
2. 2019) My company, ANICAV, and I are currently working together on a campaign titled “The Greatest Tomatoes From Europe.” The second step, if you’ve decided to purchase the tomatoes in question, is to open the can, jar, or carton and taste the tomatoes or puree that is within.
3. A sour expression on your face indicates that they will not produce a good marinara sauce.
4. If you answered yes, you have located the correct tomatoes, and they will make a fantastic sauce!
5. It should not be used in other meals, especially anything delicate like a white sauce, because it might overpower the flavor of the dish.
6. If you’re searching for a real bruschetta recipe, I’ve got you covered there, as well.

What’s the Difference Between Italian Tomato Sauce and Marinara?

Italian tomato sauce is just any true tomato sauce that you’d get in an Italian house or restaurant, and it’s nothing special. Marinara sauce, on the other hand, might signify two different things depending on where you are. In the United States, the term “marinara” refers to a meatless or vegetarian sauce, but in Italy, the term “marinara” refers to a seafood sauce. To further confuse matters, a marinara pizza does not contain any fish; rather, it is a simple tomato sauce pizza topped with garlic, olive oil, and oregano.

How to Freeze Italian Tomato Sauce

This will provide you with an answer to any questions you may have with freezing this sauce. When frozen, it freezes well, and all that’s required is that you bring it to room temperature before placing it in a freezer-proof container (ideally not plastic) and refrigerating until cold. After that, you may label it and put it in the freezer for later.

It will stay in the freezer for at least 6 weeks, but I don’t see how anyone could keep this delicious sauce in their freezer for 6 weeks and not consume it before then! Pasta sauces that are chunky vs silky. Which do you prefer, and why?

Authentic (Quick) Italian Tomato Saucefor Pasta (Spaghetti Sauce)

Ingredients

• 4 tablespoons extra virgin olive oil (my friend Amy Riolo’s olive oil maker was recently named the world’s third finest olive oil mill! – ORDER QUICK AND EASY HERE)
• 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen), preferably grown in the United States or Europe
• Small bunch freshItalian parsley, finely chopped (my family enjoys using parsley in sugo)
• 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my family enjoys using puree in sugo)
• 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my (likeMutti, orBionaturae) A pound of fresh tomatoes (San Marzano, Roma, or cherry tomatoes are excellent choices) or any of the tomatoes mentioned on the Greatest Tomatoes from Europe website will be terrific. Alternatively, about 1 1/2 level teaspoons Diamond CrystalKosheror sea salt
• 3 or 4 big leaves of fresh basil, with additional leaves to garnish each plate if preferred
• 1 1/2 teaspoons Diamond CrystalKosheror sea salt To finish, grate Parmigiano Reggiano or Pecorino Romano over the top.

In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions). If you like a smooth sauce, you may purée the tomatoes in a blender until they are completely smooth. Pour the oil into a big sauté pan (not a deep pot) and heat over medium high heat until shimmering and hot.

1. Cook the garlic until it is just beginning to brown, then add the parsley and mix well.
2. You may remove them afterwards, but they contribute to the overall flavor of the sauce.
3. After that, swiftly cover the pan with a lid for about 30 seconds, or until the squirting has subsided, and serve immediately.
4. It is critical that this sauce be heated at a rapid simmer because it will only be prepared for a short period of time.
5. Because the sauce will thicken fast, it is important not to overcook it and cause it to become excessively thick; 5 to 7 minutes should be enough time.
6. Take a taste of the sauce; if it doesn’t taste good, it most likely simply needs a little more salt, to which you may also add some black pepper if desired.
7. Also, unless absolutely essential, do not wash your basil before using it.
8. At this stage, you can put some sauce in a bowl and save it aside for later.
9. In the event that your pasta is drained in a colander, save some of the pasta water to use to re-hydrate the pasta if it becomes too dry or if it needs to cook longer in the sauce (turn the heat on and add more water.) This appears to be great, and I will not need to add any water.

I put it on a platter here because it looks prettier in photographs, but I normally serve pasta in bowls when I make it (this is the norm in Italy, too.) Italians do not use a strong cheese to accompany a light, fresh sauce like this one, so feel free to top it with some freshly grated real Parmigiano Reggiano or Pecorino Romano cheese before serving.

Pasta with fresh cayenne pepper and a great bottle of red wine are two of my favorite things to eat.

To produce a different sauce, you may simmer the same sauce in a large pot for a longer period of time and then add meatballs to the mixture. I also happen to have an actual Italian meatball recipe for you if you’re interested. When your mother is born in Italy, this is exactly what occurs!

How NOT to Serve Pasta!

If you’ve been putting pasta in a bowl and then covering it with sauce like the emoji, this is an example of American-style plating and serving. It’s true that it doesn’t taste nearly as wonderful when served this manner. (If you don’t believe me, try it both ways, side by side, to see what I’m talking about.) Thank you very much! For a traditional Italian dish, stir in the sauce with the pasta before plating it on individual plates. Domenica Marchetti, a leading specialist on Italian food and the author of six Italian cookbooks, discusses this in more detail on her website as well.

CHEERFUL APPETITO!

Fill out the form at the bottom of this page to receive my free newsletter.

Ingredients

• If you’ve been putting pasta in a bowl and then covering it with sauce like the emoji, this is an example of American-style plating and presentation. Serving it this manner isn’t very appetizing, to be honest. (If you don’t believe me, try it both ways, side by side, to see what I’m talking about. Greetings and thanks for your time. If you want to serve it the way the Italians do, combine the sauce with the pasta before plating it. In addition, Domenica Marchetti, an expert in Italian food and the author of six Italian cookbooks, explains this on her website. Note that she also has a basic Italian tomato sauce recipe that is nearly identical to mine, which you can find here. WELCOME, AND THANK YOU FOR YOUR BUSINESS! Stay up to date with the latest posts. Fill out the form at the bottom of this page to receive my free membership.

Instructions

1. Pour the oil into a big saute pan (not a deep pot) and heat over medium high heat until shimmering and hot. Add the garlic to the oil once it has been crushed (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Garlic should be sautéed until it is just beginning to brown, then add the parsley
2. Increase the heat to its maximum setting. Insert a lid on top and hold it in place for around 30 seconds, or until the squirting has subsided. Stir with a wooden spoon and turn the heat down a notch or two. It is critical that this sauce be prepared at a rapid simmer because it will be cooked for a short period of time. Continue to cook at a rapid rate, stirring often, after adding the salt. Because the sauce will thicken fast, do not overcook it to the point where it becomes too thick
3. 5 to 7 minutes should be plenty. Taste the sauce
4. If it doesn’t taste good, it most likely simply needs a little more salt added. Remove the pan from the heat and stir in the fresh basil (I tear mine into pieces). Also, unless absolutely essential, do not wash your basil before using it. Instead, use a moist paper towel to wipe it down, so that the water does not destroy the flavor and scent
5. Serve immediately with freshly grated real Parmigiano Reggiano cheese and/or pepper, if desired (save some pasta water to pour back into the pasta if it becomes too dry). Aside from that, if you’ve been placing pasta in a bowl and then covering it with sauce, you’re doing it the American way. If you want to serve it the way the Italians do, mix the sauce with the meat before plating it.

Notes

In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Nutrition Information:

Yield:5Serving Size:4 The following is the amount of food per serving: Calories:135 12 g of total fat 2 g of saturated fat 0 g of Trans Fat 9 g of unsaturated fat Cholesterol:1mg Sodium:498mg Carbohydrates:8g Fiber:3g Sugar:4g Protein:2g The nutritional information provided is merely a rough approximation. You won’t find a simpler or more delicious Italian tomato sauce anywhere else! Spaghetti in a thick tomato sauce. Simply follow the recipe directions, using either canned tomatoes or fresh, chopped tomatoes as needed.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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.

This step should not be skipped since it enhances the flavor and deliciousness of red sauce pasta. More Recipes for pasta, Pasta with a spicy sauce Pasta with a white sauce Payasam made with pasta Pasta soup with chicken noodles

Preparation

The red sauce is a type of condiment. The red bell pepper and tomatoes that I have used in this spaghetti dish are both from my garden. Onions, on the other hand, can be replaced. 1. Heat 1 tablespoon of extra-virgin olive oil in a small saucepan. Cook bell peppers or onions for 2 minutes on a high heat, stirring constantly. You may also omit the bell peppers and substitute onion instead. The flavor would be different, but it would be wonderful. Remove them from the oven and set them aside to cool.

1. To the same pan, add the ripe tomatoes and cook for 2 to 3 minutes, until the tomatoes are soft.
2. Tomatoes must be allowed to soften.
3. Remove this from the oven and set it aside to cool.
4. Once they have cooled, place them in a blender jar.
5. Process until a smooth or coarse paste is formed.
6. Set this aside for the time being.
7. Season with salt as required.
8. Cook the pasta until al dente according to the package directions.
9. Drain the liquid into a sieve and rinse to remove any remaining starch.

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.

• Add the cooked pasta to the pot.
• This is entirely optional.
• Continue to cook until everything is completely mixed.
• 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. More information may be found here.

Easy Pasta Sauce Recipe

Pasta Sauce that is simple to make. It’s so simple to create your own tomato sauce that you’ll (probably) never go back to buying the canned stuff again. It goes well with spaghetti, grilled sausages, polenta, and many other dishes. I was born in Italy and raised in the United States. To save you the trouble of learning about my upbringing, let me just tell you that my mother often prepared her own tomato sauce. However, I’ll tell you what I really think: During my upbringing, I never ate sauce from a jar purchased from a store.

1. It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.
2. It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.
3. The sauce that I’m going to share with you today is not my mother’s.
4. How excellent is it, exactly?
5. It’s so wonderful that even my mother enjoys it.
6. All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

Crushed tomatoes are used in this dish. This is quite important for this sauce. Although diced tomatoes can be used, the consistency of the sauce will not be the same as it would be with whole tomatoes. Tomatoes are often a little thicker or thinner depending on the brand and, in certain cases, depending on the season. Add 1/4 cup of water to the sauce to get it going. If your sauce is too thick, thin it up with a bit extra water. Cook’s Tip: As the sauce cooks, it will thicken as it cooks. It is preferable to start with a thinner sauce than you want the completed sauce to be while making the sauce.

Onions and Garlic

The flavor of the sauce is greatly enhanced by the addition of onions and garlic. Make use of one medium onion and three to five garlic cloves for this recipe. Yes. Yes, you read that correctly. Three to five cloves are recommended. What’s the deal with the range? If the cloves are little, you can use more of them. This results in a spaghetti sauce that is a little lumpy. The sliced onions are mostly responsible for the consistency. I cut them up in a harsh manner. If you want a sauce that is velvety smooth, you have three options:

• Finely dice the onions
• Set aside. In a food processor, pulse the onions until they’re practically a paste-like consistency
• After the sauce has done simmering, puree it until smooth.

Butter

Adding a pat of butter to my sauce is something I didn’t start doing until recently, but my, what a difference it has made. It takes only a small piece of butter to give the sauce a roundness that you’ll enjoy.

Dried Basil

I’m aware of the situation. I’m aware of the situation. All of the fashionable culinary snobs claim that dried herbs have no taste and are thus unnecessary. Do you understand what I’m saying? ‘ Eff them all. Seriously. Purchase some high-quality dried basil and you’ll be fine. Is dried produce the same as fresh produce? Nope! However, it will enhance the flavor.

It is simple to determine whether or not the dried basil you are using is fresh by smelling it. Despite the fact that you are not rubbing it between your fingers, you should be able to sense a fresh basil scent. If you are unable to detect any scent, it is most likely time to replace the jar.

Cook Time

It simply takes 10 minutes to cook this sauce on the stovetop. Seriously. Cook it for a longer period of time, up to one hour, for a more intense taste. The sauce thickens as it cooks longer, so be sure to cook it thoroughly. Stir it occasionally, and add more water if necessary to get the desired consistency.

Salt, Pepper, and Other Good Flavors

Consider these items to be a starting point for your recipe. You might wish to season your dish with a bit extra salt or a sprinkle of more red pepper flakes from time to time. Sometimes you might want to add some more herbs, such as oregano, or freshly grated parmesan towards the conclusion of the cooking process, but that’s just me. With this sauce, you can accomplish your goal. It’s yours to keep. Have a good time with it!

Can I use this sauce for pizza?

Sure! I like a thick sauce on my pizza, so I’d recommend cooking the sauce till it’s thick before using it on the pie.

How do I freeze tomato sauce?

Allow the sauce to cool fully before using it. Place the mixture into a freezer-safe storage container. Put it in the freezer for up to three months. Refrigerate overnight to allow the frozen food to thaw. Before serving, bring the mixture to a boil. Make necessary adjustments to the consistency.

Can I use fresh tomatoes?

I wouldn’t do that. Fresh tomatoes are quite delicious. This dish, on the other hand, was created using canned tomatoes.

Can I can this sauce?

Nope! It is not a canning recipe that has been authorized.

Can I omit the sugar?

Absolutely! Believe it or not, the addition of 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and, believe it or not, makes a difference. You are free to leave it out if you so choose. Pasta Sauce that is simple to make. It takes only 10 minutes to prepare. Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings6servings Calories144kcal

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 tablespoons dried basil
• Pinch red pepper flakes (about 1/4 teaspoon)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter (about 2 teaspoons)
• 128 ounce can crushed tomatoes
• 1/4 cup water
• 2 tablespoons olive oil

1. A tablespoon of olive oil
2. 1 medium onion finely diced
3. 3-5 cloves garlic minced or put through a garlic press
4. 2 tablespoons dried basil
5. Pinch red pepper flakes (about 1/4 teaspoon)
6. 1/2 teaspoon Kosher salt
7. 1/2 teaspoon granulated sugar
8. 1 pat butter (about 2 teaspoons)
9. 128 ounce can crushed tomatoes
10. 1/4 cup water

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 pan and add the peeled (or pureed) tomatoes, basil, and parsley to the pan, cooking until the tomatoes are soft. Combine all of the ingredients thoroughly 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

• Cook for another 2-3 minutes, then remove from the heat and serve the Red Sauce Pasta right away. Adding a few basil leaves to the meal will give it a more fragrant flavor. Dry roasting them with some chilli flakes and oregano will make it even more flavorful. This herb combination will elevate the flavor of your pasta to new heights. Serve it with garlic bread and take pleasure in this delectable pasta dish.

Homemade Tomato Sauce

This homemade tomato sauce, based on Marcella Hazan’s famous recipe, is both easy and rich in flavor. I’ll admit it: I have a whole shelf in my cupboard dedicated to my favorite canned tomato sauce, which I make myself. However, when tomatoes are in season and I have a little more time on my hands, I enjoy making my own tomato sauce from scratch. When I taste it, I often marvel how I ever managed to consume the ordinary canned food on the market! Originally based on cookbook authorMarcella Hazan’s famously simpletomato butter sauce, my go-to recipe has been altered over the years to become a unique expression of my own cooking style.

If fresh tomatoes aren’t available or if you want to save time, you may substitute canned whole peeled tomatoes; however, canned diced tomatoes should be avoided since they have been treated with a chemical that stops them from totally breaking down during the cooking process.

What you’ll need to make Homemade tomato sauce

To begin, make an X on one end of the tomatoes and set it aside. Don’t cut too deeply – a quarter-inch is plenty. In a saucepan of boiling water, simmer the tomatoes for 1 to 2 minutes, or until the skins begin to peel back. Cooking for an excessive amount of time can result in the tomatoes becoming mushy and difficult to handle. To stop the cooking process, place the tomatoes in a bowl of ice-cold water for 15 minutes. Remove the skins from the tomatoes and place them on a chopping board to finish peeling.

Place the chopped tomatoes, along with all of their seeds and fluids, in a large Dutch oven or saucepan with the butter, olive oil, onions, garlic, salt, and sugar.

Bring the water to a moderate boil.

Remove the onion from the dish and toss it away.

Before serving, add the basil and mix well. In the refrigerator, the sauce will keep for approximately four days; alternatively, it can be frozen in an airtight container for up to three months.

You may also like

• Recipes include: Ratatouille, Fettuccine Bolognese, Spaghetti with Meatballs, Baked Ziti with Sausage, and more.

Homemade Tomato Sauce

This homemade tomato sauce, based on Marcella Hazan’s famous recipe, is both easy and rich in flavor.

Ingredients

• 12 cups whole peeled plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes)
• 6 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 2 medium yellow onions, peeled and cut in half
• 4 clove garlic, peeled and crushed
• 14 teaspoons salt, 1 teaspoon sugar
• 2 tablespoons finely chopped fresh basil

Instructions

1. If you’re using fresh tomatoes, follow these steps: Preparing the water: Bring a big pot of water to a roaring boil. Fill a big basin halfway with ice cubes and cold water, and set it aside. Make a 1/4-inch-deep X on one end of each tomato with a sharp knife, and set aside. Cook the tomatoes in boiling water for 1 to 2 minutes, or until the skin begins to wrinkle and break, depending on how large the tomatoes are scored (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Lift the tomatoes out of the saucepan and place them in a bowl of ice-cold water to stop the cooking process. Allow the tomatoes to cool for a few minutes before transferring them to a chopping board and peeling off their skins with your hands (optional). Make 1/2-inch pieces of tomatoes (discard the cores now) and place them in a Dutch oven or saucepan with all of their juices
2. Cook over medium heat until the tomatoes are soft. To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar, and toss to combine thoroughly. Bring to a moderate boil, then decrease the heat to low and continue to cook, uncovered, for 1-1/2 to 2-1/2 hours, stirring occasionally and crushing the tomatoes, until the sauce is no longer runny, stirring periodically and pressing the tomatoes Remove the onions from the dish and toss them away. Use a wooden spoon or a potato masher to mash any large chunks of tomatoes and garlic to create a sauce that is somewhat chunky and rich in flavor. Taste and adjust seasonings as needed according on your preferences. Before serving, add the basil and mix well. Make-Ahead Follow these instructions to store the sauce: It may be kept refrigerated for up to 4 days, or frozen in an airtight container for up to 3 months.

Nutrition Information

It is powered by

• The engine that drives this site is

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

Gluten-Free Adaptable Note

Every item in this recipe is gluten-free, or at the very least is readily accessible in gluten-free variants, to the best of my knowledge. Many items contain gluten that is not readily apparent; if you are following a gluten-free diet or cooking for someone who has gluten sensitivities, always check the labels of your products to ensure that they are gluten-free.

See more recipes: