How To Make Easy Pasta Sauce

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.

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.

It took hours to cook and, believe me when I say, it was the greatest sauce most people had ever tasted before.

The sauce that I’m going to share with you today is not my mother’s.

How excellent is it, exactly?

It’s so wonderful that even my mother enjoys it.

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.


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. The olive oil should be heated until it shimmers on a high heat setting. Cook the onions, turning regularly, for approximately three minutes, or until they are tender and translucent. During the cooking process, the onions should sizzle and hiss. Toss in the garlic. Using a whisk, mix all of the ingredients. This keeps the garlic from becoming too hot to handle. Continue to cook for an additional two minutes. Combine the basil, red pepper flakes, salt, and sugar in a large mixing bowl. Using a whisk, mix all of the ingredients. Toss in the butter. Stir for about a minute, then add half of the smashed tomatoes and simmer for another minute. Remove any stuck-on particles from the bottom of the pan by scraping it. Reduce the heat to a low setting. Toss in the remaining tomatoes. 1/4 cup water should be added at this point. Pour in more water if the sauce appears to be too thick
  2. Reduce the heat and let the sauce to simmer for 10 minutes or up to one hour. If you want to simmer the sauce for an extended period of time, mix it occasionally and add extra water as needed to keep the sauce at the proper consistency.

Quick Pasta Sauce

I honestly didn’t anticipate this sauce to taste as good as it did, and I will never purchase another jar of sauce again. It cooked much more quickly than the pasta and had a deliciously sweet sauce! I did, however, include some oregano and more basil. The beauty of this dish is that you can make it your own by adding anything you like. I included green pepper mushrooms (drained) and some Italian sausage, which made it excellent for those who want thick sauce. It was just fantastic! Thank you very much for sharing this recipe with us!

Most helpful critical review

This is, in my opinion, a bit bland and watery as described. However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes. Personally, I sautee some chopped onion in olive oil till translucent, then add the herbs (normal Italian seasoning), garlic, pepper, a little chicken broth, and the tomatoes and cook until the tomatoes are soft. I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

  • There are 68 five-star ratings, 37 four-star ratings, seven three-star ratings, four two-star ratings, and two one-star ratings.

I honestly didn’t anticipate this sauce to taste as good as it did, and I will never purchase another jar of sauce again. It cooked much more quickly than the pasta and had a deliciously sweet sauce! I did, however, include some oregano and more basil. The beauty of this dish is that you can make it your own by adding anything you like. I included green pepper mushrooms (drained) and some Italian sausage, which made it excellent for those who want thick sauce. It was just fantastic! Thank you very much for sharing this recipe with us!

However, it is a good starting point for a recipe that can be expanded upon and altered to suit individual tastes.

I normally throw the tomatoes in a bowl and whiz them around with a hand-held blender since my husband doesn’t like bits of tomato in his food.

The only alterations I made were to use 1 can 14.5oz diced tomatoes (with liquid) instead of 28 oz crushed tomatoes and 1/4 cup oil instead of butter.

This dish is quite easy and deliciously fresh tasting.

Excellent when you’re in a hurry.

  1. This dish turned out to be really delicious!
  2. When she returned to work, everyone was clamoring for the recipe!
  3. Thanks!
  4. Due to the fact that I already have everything and did not have to go to the shop, it receives an additional star for this reason.
  5. Nonetheless, it was tasty, and my niece, who was visiting with me at the time I prepared it, appreciated the fact that there was no meat in the dish.

We served it on shells, and I spiced it up with some red pepper flakes for a little kick.

It’s far superior to any store-bought sauce, and you could experiment with different ingredients, such as mushrooms, if you wished.

  • I studied all of the reviews and made the following improvements based on the most popular suggestions: sugar, 1 tablespoon tomato paste, another tablespoon or two of dried basil, and a generous teaspoon of red pepper flakes are all you need.
  • So simple, yet so effective.
  • This is a component that my three-year-old enjoys helping with!
  • I increased the amount of concentrated crushed tomatoes by one large can and the amount of ground Italian spices by two tablespoons.
  • I used the Three Animal Meatball recipe from this website to include into the sauce.
  • I also added diced green pepper, onion, and mushrooms, though I’m sure it would be delicious without the vegetables as well.
  • yummmm!

Homemade Pasta Sauce

Make this easy and delicious homemade pasta sauce for midweek dinners that are quick and simple to prepare! A really simple and tasty dish that can be completed in under 10 minutes is shown here.

How To Make Pasta Sauce

It’s incredibly convenient to have a homemade spaghetti sauce recipe that takes only 10 minutes to prepare yet tastes like it’s been boiling all day. This 10 minute sauce will trick all of your visitors into thinking you spent hours preparing it. It is really tasty and pairs beautifully with your favorite pasta. Make sure to follow Picky Palate on Instagram for early peaks at what’s coming up on the site in the near future! Simple pantry goods, as well as chopped onion and garlic, make up this dish.

The Best Canned Tomatoes To Use For Pasta Sauce

This brand, Cento, as well as San Marzano, are among my favorites. Muir Glen is another excellent option. When your oil is nice and heated, add your onion and cook until translucent. Stir in your minced garlic and simmer for a couple of minutes, or until it begins to soften. Add your smashed tomatoes and mix well. That shade of blue! Stir in your spices until everything is heated. Just like that, your sauce is ready to be served over your favorite pasta dish! After you’ve finished putting the sauce on your pasta, garnish it with fresh basil for an even better sauce!

What Kind of Pasta Should I Use?

There are a plethora of different forms of pasta that go well with this sauce. Though penne and rotini are two of my favorite shapes of pasta, remember that you may use any form you choose. For a heartier spaghetti supper, add some browned Italian sausage to the mix. I hope you find it entertaining!

10 Minute Homemade Pasta Sauce

Make this easy and delicious homemade pasta sauce for midweek dinners that are quick and simple to prepare! A really simple and tasty dish that can be completed in under 10 minutes is shown here. Course: Italian cuisine is used for this side dish. Preparation time: 5 minutes Cooking Time: 5 minutes Time allotted: 10 minutes Servings:28ounces Calories:15kcal Author:JennyPrintPin


  • 28ouncescrushed tomatoes, 1/2 teaspoonkosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes, 1 teaspoon fine dried basil
  • 1 tablespoon extra virgin olive oil


  • Heat oil in medium/large pan over medium heat. Cook the onion and garlic for 2 minutes, or until they are tender. Stir in tomatoes, salt, pepper, red pepper flakes and basil. Simmer util ready to serve. Store in airtight container in refrigerator for 1 week or freeze as required


Amount per serving: 15 calories, 2 grams of carbohydrates, 79 milligrams of sodium, 89 milligrams of potassium, 1 gram of sugar, 65 international units of vitamin A, 3.1 milligrams of vitamin C, 12 milligrams of calcium, and 0.4 milligrams of iron The greatest pasta sauce and the best pasta sauce recipe, as well as simple pasta sauce and easy pasta sauce recipe, homemade pasta sauce and homemade pasta sauce recipe, and pasta sauce recipe

Pin Homemade Pasta Sauce!

Comfort food is something I crave almost constantly. In spite of the fact that I enjoy eating veggies and other nutritious foods, I find myself craving comfort foods like beancheese quesadilla,mashed potatoes,burgers, and pasta on a regular basis. Most of the time, mashed potatoes and burgers are too time-consuming (particularly when I’m in a hurry and just want some comfort food). If I find myself without the essential components (tortillas, beans, cheese) to create a beancheese quesadilla for some bizarre reason, I will turn to pasta.

  1. Alternatively, if I’m in Asia and haven’t yet discovered a decent source of refried beans and cheddar, I’ll make PASTA!
  2. Garlic bread may be found on the menus of nearly every mid-level restaurant in Vietnam, as well as in the other nations we’ve visited thus far.
  3. As a result, when I created this pasta, I wanted it to have a garlicky flavor!
  4. This thing isn’t going to play around!
  5. To begin, melt the butter in a small saucepan and add the garlic.
  6. After that, BLEND IT UP!
  7. Blend the butter and garlic in a blender until smooth, then return it to the pan to produce a short roux before adding the milk or cream to complete the sauce, stirring constantly.
  8. Did I mention that you must be a fan of garlic?

Because I’m on such a garlic kick right now, I’d appreciate it if you could tell me about your fave garlic meals. Alternatively, what about comfort foods in general? Obviously, I can’t gorge myself on creamy garlic butter pasta every day (or can I? ), so please share your best suggestions! Print


Recipe for creamy, garlicky pasta that can be prepared in less than 15 minutes and is really simple to put together. If you’re looking for quick and easy comfort food, look no further!

  • 10 ounces dry pasta
  • 3 tablespoons butter
  • 4 big garlic cloves, chopped
  • 2 tablespoons flour
  • 2/3 cup whole milk
  • Salt and pepper
  1. Preparing the pasta according to the package guidelines
  2. Make the sauce while the pasta is cooking
  3. This will save time. Melt the butter in a skillet over medium heat until it is completely melted. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. It should be simmering at this point. After 1-2 minutes, put the butter/garlic mixture to a blender and process until completely smooth and creamy. Return the pot to a medium heat and whisk in the flour until smooth. For one minute, whisk continually, constantly combining the flour and butter together. Add the milk slowly while whisking constantly. Bring to a simmer and boil, stirring constantly, until the sauce has thickened. When the pasta is finished, combine it with the sauce. Season with salt and pepper to taste.
See also:  How To Make Pasta Chips


Because the butter over here has been tinted a bright yellow, my pasta appears to be particularly yellow in these photographs. This is quite inconvenient. For the record, yours will most likely *not* be this yellow, just so you know! Do you need some more pasta inspiration? Here are some of my personal favorites! sup sup sup sup sup sup sup sup sup

Smokey Delicata Baked Macaroni and Cheese

Because the butter over here has been colored a bright yellow, my pasta appears particularly yellow in these photographs. This is quite irritating. As is just a heads-up that yours will most likely *not* be this bright yellow! More pasta recipes are available on our website. My personal favorites are listed here. superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior superior

Author Notes

Use far more garlic than you would expect to make the ultimate garlic butter sauce for pasta. This dish serves two people and asks for a whole head of cauliflower—and no, that is not an error. When browned in melted butter until golden and toasted, this item transforms from sharp and bracing to warm and inviting, the kind of savory taste that’s difficult to overdo with the right amount of heat. Make certain that the pasta is not drained into a colander after it has finished cooking. This is why we need that salty, starchy water on hand so we can adjust the spice and loosen up the sauce as necessary.

  • The optional extras are exactly what they sound like: they are completely optional.
  • You might use parsley (or basil or thyme) that has been coarsely chopped, red pepper flakes or freshly ground black pepper, or grated Parmesan or Pecorino Romano.
  • Here are some other pointers for making a successful garlic butter sauce: Any type of butter will suffice in this situation.
  • After all, half of the sauce is made up of butter.
  • For the sake of completeness, let me clarify that when I say to “generously” season the pasta water with salt, I mean about 1 tablespoon of Diamond Crystal kosher salt for 1 gallon of water.
  • You may reduce the amount of salt to 2 teaspoons, 1 teaspoon, or even 1/2 teaspoon per quart of water if you choose.
  • Furthermore, there is no need to measure the salt or the water; simply eyeball them both.
  • In this situation, any pasta shape will flourish (thrive!
  • It’s best if the pasta is a chunky kind with plenty of nooks and crannies (for example, fusilli, rigatoni, or cavatappi), so that the garlic pieces have somewhere to hide.

However, something long and twirly, such as spaghetti, linguine, or bucatini, would be wonderful choices as a side dish. And if you’re a fan of nutty whole-wheat pasta, you’re in luck. Take a chance. Emma Laperruque is a writer and poet.

Keep an eye on this recipe Pappardelle with a Garlic-Butter Sauce

  • 1/4 cup unsalted butter
  • 1 head garlic
  • Kosher salt
  • 1/2 pound your preferred pasta
  • 1 / 4 cup unseasoned butter
  • Additional optional ingredients are finely chopped parsley, red pepper flakes or freshly ground black pepper, or grated Parmesan cheese
  1. Bring a saucepan of water to a boil over high heat in a separate pan. In the meantime, peel and chop the garlic cloves
  2. After the water is boiling, season generously with salt and add the pasta. Cook the pasta according to the package directions until it is al dente. Meanwhile, melt the butter in a small saucepan over medium to medium-low heat, then add the garlic and cook for another minute or two. Cook, stirring or swirling periodically, for 3 to 7 minutes, or until the garlic is golden brown, stirring occasionally. Instantaneously transfer to a serving bowl since the garlic will soon transform from golden and delicious to brown and bitter if left to sit. Transfer the pasta to the garlic butter with a spider or tongs (depending on the form of the spaghetti) and toss well. Toss with a little pasta water if necessary to get a smooth sauce. If you’re using bonuses, combine them with the dish or sprinkle them on top before serving.

Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things. She is now a resident of New Jersey, where she lives with her husband and cat, Butter. Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).

Easy Homemade Spaghetti Sauce Recipe

Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor. You can prepare this fast vegetarian pasta sauce ahead of time and store it in the freezer for later use. In addition, I’ve added a spaghetti meat sauce option for those who enjoy meat. Make sure to watch the video and take note of all of my suggestions below.

  • Unfussy.
  • Also, the components are simple and readily available: canned tomatoes, onions, garlic, carrots, as well as a few spices and fresh herbs for taste, are all things that most of us have on hand.
  • It is quite OK to use high-quality canned tomatoes from the cupboard.
  • The less complicated, the better!
  • It’s the perfect thickness and has a ton of flavor.


It just takes a few ingredients, which you may already have on hand, to make this homemade spaghetti sauce. Here’s everything you’ll need for this dish, as well as how to prepare it:

  • Extra virgin olive oil – I usedPrivate ReserveGreek extra virgin olive oil as my extra virgin olive oil. The chopped vegetables and aromatics are sautéed in the EVOO to begin the sauce (some people add a touch of butter in addition, if they want something a little more fatty or rich)
  • The sauce is then added. Onions – 1 medium sized onion, I used a yellow onion here. Attempt to cut the onions as finely as possible so that they don’t get too chunky throughout the cooking process. Garlic – A nice Italian tomato sauce would be incomplete without a few cloves of fresh garlic. About 3 to 4 garlic cloves, minced
  • Carrots-While carrots are not a conventional component for spaghetti sauce or pasta sauce, they are the key ingredient here that helps thicken the tomato sauce while also providing natural sweetness. I make use of two carrots (smaller carrots are okay to use). Use a small food processor or a grater to finely chop the carrots (I tried both and preferred the results from the food processor). Canned Tomatoes-I use a large 28-ounce can of crushed tomatoes here. Using multiple types of tomato sauce or canned tomatoes isn’t necessary, but if you want to include a spoon of tomato paste in addition to the sauce, that’s OK. Spice-A generous amount of dried oregano and a dash of sweet paprika combine to create a straightforward Italian seasoning that works really well here. If you want your sauce with a little kick, a sprinkle of crushed red pepper flakes can do the trick. For this marinara pasta sauce, fresh herbs such as basil leaves torn into small pieces and chopped parsley enhance the Italian taste profile. You may experiment with the quantity of fresh herbs to suit your taste, but a decent starting point is around 12 cup packed of each herb mixture.

How to Make Spaghetti Sauce: Step-by-Step

(See recipe below for a printable version.) The time required is 35 minutes. Step-by-step instructions on how to create spaghetti sauce

  1. Cook the onions, garlic, and carrots until they are soft. Add a couple of teaspoons of extra virgin olive oil to a saucepan or braiser and bring to a simmer. Heat over medium/medium-high heat until the mixture is barely shimmering. Combine the chopped onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often. Combine the tomatoes, water, and seasonings in a large mixing bowl. Add in the smashed tomatoes and a little amount of water (approximately 12 cup) and mix well. Season with kosher salt and freshly ground black pepper to taste. Add the dried oregano, paprika, and fresh herbs and mix well (basil and parsley). Bring this party to a boil for a few minutes, then reduce the heat and simmer until everything is nice and ready! Cover the pan and let the sauce to boil for 15–20 minutes (I like to check on the sauce occasionally to give it a stir or add a tiny bit of my cooking pasta water if needed). As a result, you should have a beautiful sauce with the correct consistency. If you have any fresh basil or parsley left over, sprinkle it over top. Pastaserve should be included. The greatest tasting spaghetti is achieved by mixing freshly cooked pasta with sauce and cooking it for additional 5 minutes or so to allow the pasta to absorb the flavors and goodness of the sauce.

Need meat? Spaghetti meat sauce option

A vegetarian spaghetti sauce may be used in a variety of ways, which is why I make it more frequently. However, it is simple to transform this into a robust spaghetti meat sauce with very little work on your part. You’ll need around 1 pound of ground meat from one of your options (ground beef, chicken, turkey, or Italian sauce).

Follow these steps to make this sauce with meat:

  1. Using a small amount of extra virgin olive oil, heat it up. Cook the ground beef over medium heat, stirring often, until it is thoroughly browned and cooked through. Drain the meat and place it on a platter for the time being. In the same braiser or saucepan, sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil
  2. Transfer to a separate bowl. Return the cooked ground beef to the pot and stir everything together. Add the tomatoes, water, and seasonings as directed in the recipe. Bring the water to a boil
  3. Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer. If necessary, check on it every few minutes and add a little water (or your pasta boiling water) if necessary.

How to thicken spaghetti sauce?

Extra virgin olive oil is heated to a little amount of temperature. Continue to simmer over medium heat, stirring often, until the ground beef is thoroughly browned. Immediately drain the meat and place it on a platter. Sauté the onions, garlic, and carrots for 5 minutes in a little amount of extra virgin olive oil in the same braiser or saucepan; set aside. Combine everything by tossing the cooked ground beef back into the saucepan. Season with salt and pepper according to the instructions. To bring to a boil, add the following ingredients: Reduce the heat to low and let the sauce to simmer for approximately 20 minutes longer than previously stated.

If necessary, check on it every few minutes and add a small amount of water (or your pasta boiling water).

  • Vegetables, finely chopped or grated, should be added. This is just another excellent reason why I enjoy including finely shredded carrots in my dishes. Not only do they lend a natural sweetness to the tomato sauce, but they also thicken it and give it a lovely body
  • Make sure to use the correct sort of canned tomatoes for this recipe. Tomato sauce will be used in a variety of dishes. If you like a thicker consistency, canned crushed tomatoes will provide a better outcome than fresh diced tomatoes. Lastly, as I previously mentioned, something I don’t always use is a couple tablespoons of tomato paste, which might potentially be beneficial
  • However, do not use too much liquid. In this recipe, I use around 12 cup water to get things started earlier on. In the meantime, I keep an eye on the sauce as it simmers and adjust the seasonings as required (this is a perfect use for pasta boiling water if you have it on hand, and the starch from the pasta cooking water will also help)
  • Simmer the sauce until it is thick and creamy. You’ll note that once the sauce comes to a boil for a little period of time, I reduce the heat and let it to simmer for about 20 minutes. In the event that I’m not in a rush, I’ll give it a few additional minutes, keeping an eye on the consistency and adding more liquid if it becomes too thick. There are several options for thickening the sauce. Although not included in this recipe, you may thicken the sauce using a small amount of corn starch or even an egg if you want to be more creative (egg must be tempered before adding). The reason I don’t use any of these approaches is that my recipe has the perfect thickness for me
See also:  How Long To Cook Pasta In Instant Pot

How long does pasta sauce last in the fridge?

This vegetarian spaghetti sauce can keep nicely in the refrigerator for 3 to 4 days. It is best served immediately. To begin, check to see that the sauce has completely cooled. Refrigerate in a glass container with a tight-fitting cover or a glass jar after transferring.

Can you freeze spaghetti sauce?

It’s common for me to prepare a few batches of this spaghetti sauce at a time and store them in the freezer. Make certain that the spaghetti sauce has completely cooled before freezing it. Transfer the sauce to freezer-safe containers, being sure to leave enough space for the sauce to expand during freezing. Cover the container firmly and be sure to clearly mark it with the contents and the date. Refrigerate the sauce overnight to allow it to thaw. Warm over medium heat, stirring occasionally, until well heated.

Watch the video for how to make this spaghetti sauce recipe:

Check out our selection ofMediterranean diet dishes. For all recipes, visit ushere. JOIN MY FREE E-MAIL LISTHERE. SHOPPING OURONLINE STORE FOR HIGH-QUALITY OLIVE OILS, ALL-NATURAL SPICES, AND MUCH MORE Check out our selection of recipes for the Mediterranean diet. Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST. SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE Print


Made with a few essential items you may already have on hand, my family’s secret homemade spaghetti sauce is quick and easy to prepare. Your store-bought spaghetti sauce will be replaced by this one, which is perfectly thick and full of flavor.

  • 14 cupextra virgin olive oil (I usedPrivate ReserveGreek extra virgin olive oil)
  • 1 medium yellow onion, grated
  • 3 garlic cloves, finely chopped
  • 1 medium yellow onion, grated Use a grater or a food processor to finely shred 2 carrots
  • Set aside. 2 cans crushed tomatoes
  • 12 cup water (pasta cooking water is best)
  • Kosher salt and black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet Spanish paprika
  • Optional: a pinch of red pepper flakes Toss together a handful of fresh basil (about 12 cup packed) and a handful of fresh parsley (about 12 cup packed).
  1. To make the sauce, heat the extra virgin olive oil in a large saucepan over medium heat until it is barely shimmering. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl. Cook for approximately 5 minutes, stirring often, until the vegetables are tender. In a large mixing bowl, combine the crushed tomatoes and approximately 12 cup water. Season with a large amount of salt and pepper to taste. Add the oregano, paprika, and crushed pepper flakes, if using, and mix well. Finally, add the fresh basil and parsley and mix well. Bring the sauce to a boil and then reduce the heat to a low setting. Cover with a lid and cook for 15 to 20 minutes, or until the vegetables are tender. Check the sauce halfway through, and if you think it’s too thick, you may thin it up with a little more water (preferably some of your pasta cooking water). When the sauce is finished, you can add extra fresh basil if you’d like. If you’re serving this as a supper dish, you may mix in some cooked pasta of your choice. Stir everything together and boil the pasta in the sauce over low heat for approximately 5 minutes.


  • The extra virgin olive oil should be heated to barely shimmering in a large saucepan over medium heat. Combine the onions, garlic, and finely shredded carrots in a large mixing bowl until well combined. Keep stirring for about 5 minutes, until the vegetables are softened. The smashed tomatoes and around 12 cup water should be added at this point. Sprinkle the seasonings generously on top. Lastly, add the oregano, paprika, and, if desired, the crushed pepper flakes. Finally, add the fresh basil and parsley and combine thoroughly. Cook over medium-high heat until the sauce comes to a boil, then reduce to low. Stir occasionally for 15 to 20 minutes, depending on how thick you want your sauce to be. You may taste the sauce halfway through and, if you think it’s too thick, you can thin it up with a little more water (preferably some of your pasta cooking water). You may add extra fresh basil to the sauce when it’s finished cooking. Cooked pasta of your choice can be added to the sauce if serving as a supper dish. In a small saucepan over low heat, mix everything together and boil the pasta for 5 minutes.
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes The dish falls under the category of main course
  • The cooking method is stovetop
  • And the cuisine is Italian.

Spaghetti Sauce, Pasta Sauce, Vegetarian Spaghetti Sauce, Homemade Pasta Sauce are some of the terms used to describe this dish.

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.

  • This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
  • Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
  • After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
  • The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
  • Dinner is almost ready to be served.
  • After experimenting with several other marinara sauce recipes, I came up with this one.
  • 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).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). 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, based on 292 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


  • 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


  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.


*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

  • 3 quarter-cup salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, peeled and chopped
  • 1 basil sprig
  • 1 bay leaf
  • 5 pounds tomatoes
Nutritional analysis per serving (5 servings)
  • 133 calories
  • 6 grams of fat
  • 1 gram of saturated fat
  • 4 grams of monounsaturated fat
  • 1 gram of polyunsaturated fat
  • 19 grams of carbs
  • 6 grams of dietary fiber
  • 12 grams of sugars
  • 4 grams of protein
  • 397 milligrams of 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.


  1. Tomatoes should be cut in half horizontally. If you like, you may squeeze out the seeds and toss them away. Slice one of the tomatoes in half lengthwise and press one half of the tomato against one of the big holes of a box grator to grate tomato flesh into a basin. Skins should be discarded. You should consume around 4 cups. Cook the tomato pulp in a low, wide pot over high heat until it is soft. Combine the salt, olive oil, tomato paste, garlic, basil, and bay leaf in a mixing bowl. Bring the sauce to a boil, then reduce the heat to a brisk simmer
  2. Reduce the sauce by almost half, stirring regularly, to yield approximately 2 1/2 cups medium-thick sauce, 10 to 15 minutes total. Taste and adjust the salt if necessary. It may be kept refrigerated for up to 5 days or frozen for longer storage.

Top 10 Homemade Pasta Sauces

When it comes to spaghetti sauce, nothing beats a good handmade recipe. Here are the top ten sauces that will improve the taste of your dinners. Purchased marinara is all and well, but it can’t compete with the genuine thing when it comes to flavor. A homemade spaghetti sauce recipe that is prepared with care is the most delicious dish you can have. There are instances when a homemade sauce is not feasible, but many times it is less difficult than you think to prepare from scratch. When you’re looking for some inspiration, check out our list of the top 10 homemade pasta sauces to try!

Pick your favorite creamy white sauce, vibrant green pesto cream sauce, or even a light and aromatic white wine sauce from the options available.

And now…the top homemade pasta sauces!

When it comes to homemade pasta sauces, this is the recipe to beat. It’s zesty and full of flavor, and it just takes a few minutes to put together. Meet our updated and improved simple marinara sauce recipe! With a strong emphasis on the acidic, sweet tomato taste, as well as a hint of garlic, this sauce is ideal for serving over spaghetti or any other type of noodle. Time allotted: 17 minutes Make this wonderful homemade pasta sauce, which everyone should be familiar with: cream sauce! With only 10 minutes of prep time, you can have this delectable sauce on the table in no time.

  • The best part is that you don’t have to apply any cream.
  • Time allotted: ten minutes Here’s a brilliant cooking trick: pesto cream sauce that takes only 5 minutes to make!
  • Simply combine these two ingredients in a skillet and cook until done.
  • Time allotted: 5 minutes Do you want to make a delicious homemade tomato sauce for pasta?
  • Some tomato sauce recipes simmer for an hour or more, but this one takes only a few minutes to prepare.
  • Time allotted: 20 minutes When you add wine to a spaghetti sauce, it tastes like it came from a posh restaurant.but it’s actually rather simple to prepare at home!
  • It’s our favorite method to serve this with pasta since it’s a simple, light sauce that comes together in about 15 minutes.
See also:  How To Reheat Pasta Without A Microwave

This Tomato Cream Sauce is everything you’re looking for!

The way the cream brings out the flavors and textures in the dish is really breathtaking.

Time allotted: 30 minutes Want a simple spaghetti sauce that delivers a huge flavor punch?

Make this Garlic Butter Sauce and see what you think!

It’s also a terrific recipe for tweaking based on the vegetables you have available.

This vegan alfredo sauce recipe is a fantastic illustration of this.

It doesn’t get much more lusciously creamy than this.

Cook the spaghetti sauce over a low heat.

It’s unlikely that you’ll find many one-hour simmers on this site because we’re all about quick and simple meal recipes.

It’s worth every second of the simmering time since our finest vodka sauce is so flavorful and rich.

Last but not least, if you’ve ever desired a healthier version of a white spaghetti cheese sauce, this is the recipe for you.

This sauce is similar to a healthy alfredo sauce, however unlike the classic form, you’ll feel light and bright after eating it, as opposed to after eating the regular version. It’s lusciously creamy, and it’s flavored with garlic and Parmesan. Time allotted: 20 minutes

More pasta recipes

There are a plethora of delectable options for creating sauces from scratch! Here are a few mouthwatering pasta dishes to try, some of which use the sauces mentioned above:

  • Try Easy Tortelloni or Cheese Tortellini in Creamy Marinara for a quick and easy meal. Make a statement with dishes such asBurrata Pasta with Tomato Basil Sauce orPesto Cavatappi. Make a choice between Mushroom Pasta with Parmesan and Roasted Eggplant Pasta. Add shrimp to Cajun Shrimp Pasta or Creamy Shrimp Pasta to make a delicious meal. Make a batch of Homemade Mac and Cheese or Butternut Squash Mac and Cheese
  • And Prepare a pan of Baked Rigatoni in the oven.

Do you want to know more? Visit18 Different Types of Pasta to learn more about different pasta shapes and how to use them into your cuisine. Print


There is no chopping necessary in this homemade quick marinara sauce, which is rich of tangy tomato flavor and takes just over 15 minutes to prepare.

  • (*or the finest quality crushed tomatoes available) 28 ounces can of crushed fire roasted tomatoes 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 8 fresh basil leaves are all you need to make this dish.
  1. Crushed tomatoes, extra-virgin olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, and entire basil leaves are placed in a big pot and brought to a boil. Reduce heat to a simmer, then cover and cook for 15 minutes. If preferred, pulse the ingredients in a blender: There are many various types of crushed tomatoes available, and some may be chunkier in texture than others. Blend or use an immersion blender to pulse the sauce until it reaches the desired consistency (we like ours a touch chunky, but you could make it completely smooth if you like)


When fire roasted tomatoes are not available, use the highest quality tomatoes that you can locate instead. Before you begin, take a taste of the tomatoes. The sauce may need to be simmered for a few minutes longer than the recipe calls for if the vegetables taste harsh. Fire roasted tomatoes taste delicious immediately out of the can, requiring less simmering time than other brands, which taste harsh and require more simmering time than fire roasted tomatoes.

  • Category:sauce
  • Cooking method:on the stovetop
  • Cuisine:inspired by Italian cuisine

Recipe for pasta sauce, Pasta sauces, Homemade pasta sauce

Homemade Spaghetti Sauce Recipe

Recipe for Homemade Spaghetti Sauce is bursting with flavor, and it’s simple to produce in big amounts for freezing or canning for quick homemade meals that can be prepared in advance. My family adores it when we create our own spaghetti sauce from scratch. Whenever we make it, we always make a large double or triple batch so that we can easily freeze the leftovers. Due to the popularity of spaghetti and meatballs in our household, we nearly always have frozen spaghetti sauce and meatballs on hand.

What are the best tomatoes to use?

The greatest spaghetti sauce is produced from San Marzano tomatoes, which are grown in Italy. San Marzano tomatoes are a kind of plum tomato that is grown in Italy. These tomatoes have a richer flavor, are sweeter, and are less acidic than other varieties. You may get canned San Marzano tomatoes at your local grocery store or online. To be clear that the tomatoes are of this kind, the label should state so prominently.

Can I make spaghetti sauce from whole tomatoes?

If you want to create spaghetti sauce from scratch, rather than using canned tomatoes, you’ll need to peel your tomatoes and remove the stems before proceeding. The quickest and most efficient method of peeling tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately throw them in an ice bath to stop the cooking. After that, the skins may be simply peeled away. We also have a recipe for Fire Roasted Spaghetti Sauce that is somewhat different.

What is the difference between marinara and spaghetti sauce?

Marinara sauce and spaghetti sauce are two distinct sauces that are used in different ways. Both sauces are made from tomatoes. Marinara is a basic sauce that has been enhanced with simple flavorings such as garlic, salt, and basil. The sauce for spaghetti frequently contains extra ingredients and spices such as onion, fennel, parsley, and oregano in addition to the tomatoes.

Ground Beef:

Spaghetti sauce does not contain ground beef because it is generally served with meatballs, so we do not include it.

You may, however, customize your dish by adding ground beef. If you cook it separately, you will want to add it to the onions and cook it fully before draining off any extra fat. If you cook it together with the onions, you will want to add it to the sauce just before serving.

Serving Suggestion:

We serve this spaghetti sauce with Homemade Baked Meatballs, which are delicious. These meatballs are bursting with flavor, and they are the ideal accompaniment to this sauce. Furthermore, they store very well, allowing you to have a whole, from scratch handmade freezer dinner ready for those hectic nights.

Time Saving Tip:

Cooking a spaghetti sauce for an extended period of time permits it to create a strong taste. This dish asks for a simmering time of 1-4 hours. You can also put everything to a slow cooker and let it handle all of the simmering for you if you don’t feel safe leaving it on the burner. Put it on high for 4-5 hours, and you’ll have a well-developed spaghetti sauce on your hands.

Freezer Instructions:

It’s really simple to store leftovers of this sauce in the freezer for future use. All that is required is that you allow the sauce to cool before ladling it into gallon-sized ziploc bags. We only need four scoops for our family of four, therefore we just pour four scoops into each of the four bags. If you keep track of how much your family consumes, you should be able to get an accurate estimate of how much food you’ll require. After that, you place all of the bags on a baking sheet and place it in the freezer for several hours.

When you’re ready to dine, just defrost the frozen food and reheat it on the stovetop or in the microwave until warm.

Canning Instructions:

Prepare 6 pint-sized mason jars by sterilizing them. 1 tablespoon of lemon juice should be added to each jar. Fill the jars halfway with the prepared spaghetti sauce, allowing 1/2 inch of space at the top for expansion. Place the lids and bands on the jars and tighten securely. 35 minutes in a boiling water bath is the recommended cooking time.

Storage and Reheating Instructions:

Any leftovers should be stored in an airtight container in the refrigerator, or follow the directions above to keep them in the freezer. reheat over medium-low heat on the stovetop until well warmed through If you enjoy this dish, you might also enjoy these other mouthwatering pasta recipes:

  • Pasta Puttanesca, Shrimp Scampi Pasta in 15 Minutes, Cheesy Chicken Spaghetti, Creamy Chicken Tetrazzini, and many more.

Follow along with Rachel as she walks you through every step of this recipe in the video below. It might be helpful to have a picture, and with our culinary program, we’ll always have something to assist you out. For the whole collection of recipes, visit YouTube, Facebook Watch, or ourFacebook Page. You can also find them right here on our website, along with their related recipes.

Super Easy Creamy Tomato Pasta

It is possible that this content includes 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. It’s made much better with some freshly grated parmesan cheese on top, of course! This dish seems delicious, don’t you think? Make my Tomato Spinach Chicken Pasta and see what 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

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! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Course Course I: The Main Course CuisineAmericanServings4Calories447kcal

  • 8 ounces uncooked pasta
  • 2 tablespoons butter
  • 2-3 cloves chopped garlic
  • 2 teaspoons tomato paste
  • 1 (14 fluid ounce) can tomato sauce
  • 8 ounces uncooked pasta 3/4 cup heavy whipping cream
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy whipping cream season with salt and pepper to taste To serve, add freshly grated parmesan cheese to your liking.
  • 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.

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

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *