How To Make Pasta In Red Sauce

Pasta

Red sauce pasta

Calories:448.7kcal Carbohydrates:49.1g Protein:13.2g Total fat: 2.8g Saturated fat 1 gram of trans fat Cholesterol:0.4mg Sodium:120.8mg Potassium:1011.4mg Fiber:4.7g Sugar:7.9g The amount of vitamin A is 826.9 IU. 16 milligrams of vitamin C Calcium:57.6mg Iron:2.6mg

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.

To the same pan, add the ripe tomatoes and cook for 2 to 3 minutes, until the tomatoes are soft.

  • Tomatoes must be allowed to soften.
  • Remove this from the oven and set it aside to cool.
  • Once they have cooled, place them in a blender jar.
  • Process until a smooth or coarse paste is formed.
  • Set this aside for the time being.
  • Season with salt as required.
  • Cook the pasta until al dente according to the package directions.
  • Drain the liquid into a colander and rinse to remove any remaining starch.

How to make red sauce pasta

It’s all about the sauce in this case. The red bell pepper and tomatoes that I used in this spaghetti dish are both from my garden. Onions, on the other hand, can be used instead. Cook 1 tbsp olive oil in a skillet over medium heat until hot. 2 minutes on a high burner will suffice to sauté bell peppers or onion. Instead of bell peppers, onion can be used. However, the flavor would be different, but it would still be delicious. Allow them to cool before using them. In the same pan, heat the ripe tomatoes for 2 to 3 minutes, until they begin to soften.

  1. Tomatoes must get mushy before being eaten.
  2. Remove this from the oven and set it aside to cool completely.
  3. Place the ingredients in a blender jar after they have cooled.
  4. Smooth is the way we like it!
  5. 6.
  6. Taste and season with salt if necessary.
  7. 7.
  8. After draining, rinse well to eliminate any remaining starch.

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 puree and season with salt. Cook until the desired 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.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my detailed step-by-step photo instructions and tips, which are located above the recipe card, for the best results. Nutritional Values Pasta with a red sauce Amount Per Serving (in grams) Calories388Calories from fat 135 percent of the daily recommended intake Saturated fats 2g13 percent of total fat 15g23 percent of total fat Sodium250mg Potassium (11 percent) 816 milligrams Carbohydrates (23 percent): 54 g Sugar 13g, 18 percent Fiber 7g, 18 percent Fiber 7 g 14 percent of the total protein10g Vitamin A (3445IU) and Vitamin C (137mg) account for 20% of the total.

Calcium 82mg at 166 percent iron3.4mg19 percent *Percent Daily Values are calculated on the basis of 2000 calories consumed daily. Swasthi’s Recipes are a collection of delicious dishes.

Aboutswasthi

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

Recipe: Creamy Tomato Pasta

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

An Easy Weeknight Pasta That’s Just Rich Enough

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

The end result is a hearty pasta dish that will undoubtedly become a wintertime staple as the weather turns chilly.

Ingredients

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

Instructions

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

Recipe Notes

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

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

  • Tomato paste imparts a concentrated, long-cooked flavor to the finished sauce, giving the impression that it has been simmering on the stove for well over an hour. The addition of dried oregano gives the tomato sauce a classic Italian-American flavor, 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.

“I’m using every available burner, as well as a portable burner, and my oven is completely filled,” Kenji wrote to me as he was testing his multi-hour red sauce recipe — a sauce that is well worth the time it takes to make it. However, there are times when we simply do not have the luxury of waiting. We all need a tasty sauce every now and then, and we need it in less than an hour. In the meantime, while he was slowly reducing the liquid in the pan, stirring patiently, and painstakingly perfecting his when you have the time red sauce, I was working on a complement to it: an easy version that you can whip up on a weeknight and still have dinner on the table well before it’s time to put the kids (or just your tired old self) to bed.

It is the sweetness and caramelized overtones that distinguish a long-cooked tomato sauce (such as an Italian-American red sauce) from a quick-cooked tomato sauce (such as an Italian pomodoro sauce), rather than the concentration of tomato flavor that distinguishes the latter.

Using a combination of tomato paste (which we gently sear in olive oil, bringing out even more caramelized notes) and lots of garlic cooked to a delicious golden brown, a hint of red pepper flake spice, and the woodsy flavor of dried oregano, I created a sauce that tastes long-cooked and rich.

The scent reminds me of my Italian grandma, who I never knew growing up.

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 is the host of Serious Eats. When the oregano is quite fragrant and the garlic is a bit more deeply golden in color, I add a can of tomato paste to finish the dish. Because it has already been significantly reduced, tomato paste is useful in imparting some of the taste of a long-cooked sauce to a rapid sauce like this. At first, the paste will be hard to work with and will resist cooking in the oil. However, after a few minutes of stirring and mashing, the tomato paste will soften and become more evenly distributed throughout the oil.

As soon as the paste has been cooking for a few minutes in the oil, it is time to add the tomatoes.

Vicky Wasik is the host of Serious Eats.

For those who don’t have access to an immersion blender, or who prefer a chunkier sauce, you can either crush the tomatoes by hand before adding them to the pot, or you can crush them in the pot using a potato masher.

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 couple of basil sprigs add a fresh note to balance out the cooked-down tomato and woodsy dried-oregano flavor, 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 imaginary 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. To make the oil and garlic sizzle, mix them in a big saucepan over a relatively low heat until the garlic begins to very lightly sizzle. Cook, stirring constantly, until the garlic is just beginning to turn a light golden color, about 3 minutes. Remove from heat and set aside. Continue to simmer, stirring constantly, for 1 minute after adding the oregano. Chef Vicky Wasik from Serious Eats demonstrates how to heat tomato paste until it is softened and well integrated with the oil, around 3 minutes. Chef Vicky Wasik of Serious Eats demonstrates how to add canned tomatoes and their liquids to a saucepan over medium-high heat, bring to a moderate simmer, then decrease the heat to maintain a gently simmer. In a blender fitted with an immersion blade, puree the tomatoes until they are smooth. (Alternatively, you may use a potato crusher to smash the tomatoes, or you can crush the tomatoes by hand before putting them to the saucepan.) According to Vicky Wasik of Serious Eats, add the basil and cook, stirring regularly, until the sauce has reduced somewhat and tastes rich, around 30 minutes. Season with salt to taste. Serious Eats / Vicky Wasik
  2. Remove basil before serving. Stir in the butter, if you’re using it, until it’s melted. Use the sauce straight immediately, or allow it to cool to room temperature before transferring it to airtight containers and refrigerating or freezing it for up to 5 days or up to 6 months. Vicky Wasik is the author of Serious Eats.

Special equipment

Blender with an immersion spout (see note)

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.

See also:  How To Add Spinach To Pasta

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 calculated 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 wonder why you were ever so reliant on pre-made pasta 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 meal 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?

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

The Spruce Eats relies on only high-quality sources, such as peer-reviewed research, to substantiate the information contained in its articles. Read about oureditorial process to discover more about how we fact-check our information and ensure that it is accurate, dependable, and trustworthy.

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

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 recommend it. Amazing! It’s fantastic! Thank you for your feedback!

Super Easy Creamy Tomato Pasta

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

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

This dish seems delicious, don’t you think?

Recipe notestips:

  • The acidity of canned tomatoes varies depending on the brand, and some tomatoes are more acidic than others. Mutti and DeLallo are two of my favorite brands. To balance the flavors/enhance the sweetness of the tomatoes, a sprinkle of sugar can be added if you find the sauce to be a little bit too acidic. In response to questions from readers in the United Kingdom on Instagram, I believe passata would be a good substitute for tomato sauce
  • However, I do not recommend 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 likely that the sauce will 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 filling meal, you could also add a bit of cooked chicken, shrimp, or any other protein of your choice 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 can 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 velvety tomato sauce will be a hit with you. Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Introduction to the CoursePrinciples of the CoursePreliminary 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 about 5 minutes, or until the sauce has thickened to your liking (it should be very gently bubbling, so you may need to turn 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, so I don’t recommend substituting something with a lower fat content 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

  • Heat the oil in a pan over a medium flame, then add the minced garlic, chopped red chilli, and red chilli flakes. Cook, stirring, until the garlic is fragrant. Cook for 2 minutes while stirring constantly. Take another pan and fill it halfway with water before bringing it to a boil. Next, bring the pasta to a boil in a large pot with a pinch of salt and 1/2 tablespoon oil. Cook the pasta for a few minutes until it is al dente. Immediately after it has finished cooking, remove the excess water and transfer the pasta to another bowl
Step 2 Cook tomatoes along with herbs for 10-12 minutes
  • Now, heat the olive oil in a skillet and add the peeled (or pureed) tomatoes, basil, and parsley to the pan, cooking until the tomatoes are soft. Combine all of the ingredients 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 warm 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.

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).

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
See also:  How To Cook Shrimp For Pasta

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

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

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

Ingredients of Red Sauce Pasta

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

Prepare Sauce:

1.Cook the tomatoes in a skillet over medium heat. 2.Add the garlic clove, onion, and bay leaf to the pot and mix well. 3.Add the water and season with salt and sugar to taste. 4.Cover the pan and let the tomatoes to boil. 5.Allow to cool before blending into a puree. 6.In a separate pan, heat the oil and add the chopped onions and garlic until the onions are translucent. 7.Combine the tomato puree with the remaining ingredients. Cook until the liquid is reduced to half its original volume. 8.Toss in the basil leaves and set aside.

Prepare Pasta:

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

Nutritional Value

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

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?

We’re glad you inquired! It’s so wonderful that even my mother enjoys it. It’s possible that this recipe could assist you in breaking your costly habit of purchasing pricey sauce from a jar. 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 recipe. This is extremely 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.

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 cool culinary snobs claim that dried herbs have no flavor and are therefore 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.

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.

Classic Marinara Sauce Recipe

  • 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 large 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 large bowl and crushed with your hands. Fill the can halfway with water and slosh 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 hot, add the garlic
  3. As soon as the garlic begins to sizzle (do not allow 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.

World’s Best Pasta Sauce!

I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. More information can be found at

Most helpful critical review

I did this only for the purpose of seeing how other people prepare their sauce. This was only a mediocre performance at best. First and foremost. There is already enough fennel seed in Italian sausage, so adding any more would be excessive and unnecessary. Furthermore, it is devoid of the elements necessary for a complete, rich sauce. For example, bell peppers, mushrooms, fresh Italian basil, fresh spicy oregano, fresh parsley, and a splash of red wine are all excellent additions. (By the way, red wine should be used for sugar in this recipe.

Making your sauce using 1/8 to 1/4 cup olive oil will prevent it from coagulating and will also make it a healthier dish.

  • 5star ratings: 851, 4star ratings: 143, 3star ratings: 39, 2star ratings: 13 and 1star ratings: 8.
See also:  What Is The Minimum Internal Cooking Temperature For Stuffed Pasta

I made this twice, the first time exactly as instructed, and it was delicious! However, I made a few minor adjustments after that. I used 100% ground beef and substituted red wine for the water, as well as 1/2 teaspoon each of oregano and rosemary, as well as 2 bay leaves. I cooked it in my crock pot for 4 hours and it came out just delicious! Even a real Italian gentleman complimented me on the sauce, saying it was “amazing.” I put it over spaghetti as a side dish. .Read moreI’ve never published a recipe review before, but this one was well worth the time and work.

  1. Having cooked Italian food for a long time, I was delighted to discover this sauce, which was very delectable.
  2. Read MoreI hope you find it useful.
  3. Continue readingAdvertisement I did this only for the purpose of seeing how other people prepare their sauce.
  4. First and foremost.
  5. Furthermore, it is devoid of the elements necessary for a complete, rich sauce.
  6. (By the way, I’d like to point out that Red wine should be used for sugar in this recipe.) Also.
  7. A couple of pinches of black pepper and a sprig of fresh thyme put on top of the sauce before serving completes the dish.

In order to avoid having a fatty beef and sausage, I sautéed them separately and then combined them with the sauce during the last half hour of cooking.

After that, I added the tomatoes and seasonings.

I increased the basil by two-thirds and added two teaspoons of oregano and one bay leaf.

Despite the fact that it tasted even better the next day, this sauce was a hit.

What am I supposed to pull up?

This sauce is delicious as is, and the greatest thing is that you can customize it to your preferences.

I prefer a thick sauce, so I omitted half of the tomato sauce called for in this recipe, and it was still delicious!

Since then, I have made it a point to NEVER purchase anything from the store.

If I could figure out how to preserve it in jars, I’d keep it on hand all of the time.

  1. It’s a fantastic piece.
  2. 1) Increase the amount of garlic used!
  3. 2) In place of half of the water, use a dry red wine as a substitute.
  4. You’ll adore the scent that fills the kitchen, and you’ll be shocked at how much it influences the taste of the finished sauce.
  5. The best spaghetti sauce I’ve ever had!
  6. My daughter really cooked it and reported that it was simple and quick to prepare.
  7. My personal preference was that there was too much meat, and I would reduce the sugar by half or skip it totally next time.
  8. Their flavor is less acidic than that of competing products.
  9. There is no better tomato paste than their roasted garlic flavored tomato paste!

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

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

For4servings

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

Penne Pasta with Easy Marinara

This easy penne pasta dish asks for canned tomatoes, basil, garlic, and olive oil to create a homemade marinara sauce that can be served at any time of year for a quick and healthy dinner.

Simple Penne Pasta Marinara

Forrest Gump of simple dinners, this healthy penne pasta dish with tomato sauce is the perfect choice: Simply put, simple is as simple does. It’s easy in terms of both the ingredients and the preparation procedure, but it’s also full of emotion. This recipe, like my favorite tomato soup with a grilled cheese sandwich or the finest stovetop mac and cheese, is my go-to when I want to make simple home cuisine in a hurry. Made with canned tomatoes, tomato paste, and fresh garlic soaked in olive oil, this penne with quick-from-scratch marinara is perfect for any season.

Look no farther than this home-made pomodoro sauce recipe for a delicious pasta sauce prepared with fresh tomatoes.

Yes, it truly is that wonderful.

Penne Pasta with Easy Marinara

Marinara sauce is a dish that is relatively simple to prepare. In the same way that fresh tomatoes are used in pomodoro sauce, canned tomatoes may be used in this recipe at any time of year because they are readily available. The rest of the ingredients are simple and straightforward, resulting in a sauce that is both simple and light.

  • Whole San Marzano tomatoes are puréed with their juices. Make certain to purchase authentic San Marzano tomatoes that have been canned whole in a sauced tomato purée to avoid disappointment. In this recipe, I use DeLallo San Marzano type tomatoes, which are cultivated in Italy and imported to the United States of America. Interestingly, 95 percent of the San Marzano tomatoes sold in the United States are not truly from Italy, as the label claims, but are instead cultivated in the United States instead
  • Extra virgin olive oil is a type of olive oil that is extracted from olives that have been harvested at their peak of freshness. Because the olive oil contributes significantly to the flavor of this dish, use the best extra virgin olive oil you can purchase. Clean-tasting olive oils that are fruity and vibrant are my favorites
  • Garlic is another favorite. Tomato paste should be made using solid cloves of garlic that will be cooked whole. Tomato paste is just concentrated tomato, and it enhances the flavor of this sauce by adding depth. Using basil or oregano straight from the tube rather than the can saves on waste and is more convenient. Whatever herb you select, make sure it’s fresh
  • Use Kosher salt and freshly ground black pepper to finish it off. In this dish, salt is used to balance the acidity of the tomatoes, while black pepper is used to provide a little fire.

How to Make Marinara Sauce

With only 5 ingredients, this simple marinara comes out light and vibrant, and it is really simple to create from start to finish from scratch. You can get the complete recipe for my homemade marinara sauce right here. Here are a few pointers to get you started on your marinara journey:

  • In order to make the sauce, use your fingers to smash canned whole tomatoes. Pour the tomatoes into a mixing bowl and smash them with your fingertips or the back of a spoon until they are fine. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of texture. Don’t use puréed or crushed tomatoes in place of the whole tomatoes. They will thicken the sauce to an unacceptable degree. Instead of minced garlic, use crushed garlic to flavor the oil. As the crushed, entire garlic cloves steep in the heated extra virgin olive oil, they become sweet and soft, and when the tomatoes are added, the garlic continues to simmer for a while longer. The garlic will partially melt into the sauce as it cooks, allowing the bigger bits to be fished out before adding the pasta
  • You may also choose to leave them in if you want. Browning the tomato paste will give it a more complex taste. Cooking the tomato paste in the garlic-infused oil removes the raw edge of the tomato sauce, resulting in a richness that enhances the taste of the sauce. If necessary, season with a pinch of sugar. Despite the fact that tomatoes are acidic vegetables, they may be made sweet by adding a sprinkle or two of sugar.

Finish Cooking the Penne Pasta Directly In the Sauce

Pasta sauce is captured by the cylinder shape and bias-cut ends of penne, which are shaped to resemble the steel nibs of a fountain pen. Because penne’s tubular straw captures just about any sauce, it is the best pasta sauce to serve with penne. Although authentic Italians might scoff at the notion, the majority of Americans like to just put the cooked pasta in a bowl, pour the sauce over it, and call it a day on the pasta front. This is not the case for this American. I decide to take the Italian route.

  • Cook the pasta until it is just just al dente, about 2 minutes less. Because the pasta will continue to cook in the sauce, soaking up the flavors as it cooks, there is no need to drain it. Place the pasta straight from its cooking water into the boiling sauce (don’t worry if some water gets into it
  • It won’t hurt anything)
  • And Cook the pasta until it is al dente, tossing it in the sauce as it cooks. If necessary, add a few tablespoons of the pasta water to loosen the spaghetti or if it appears that there will not be enough water to cover the pasta. The starch in the sauce also contributes to its thickening
  • Season to taste, garnish with parsley, and serve. Season with additional salt or red chili flakes if desired, and don’t forget to add a large bunch of basil before serving.

Can You Freeze Penne Pasta?

Instead than purchasing one of those containers of frozen pasta from the grocery store, this penne pasta dish is a terrific make-ahead recipe that can be saved and reheated later. Prepare the spaghetti to completion and then freeze it in individual part containers (these containers are microwave and freezer safe) so that it can be reheated before serving. Pasta may be stored in the freezer for up to 2 months.

What to Serve with Penne Pasta

  • The Killer Garlic Knots, Arugula Salad with Shaved Parmesan Three Ways, Italian Chopped Salad with Marinated Chickpeas, Caesar Salad with Garlic Croutons, Citrus Fennel and Avocado Salad, and many more are on the menu.

If you try this recipe, please let me know how it turned out!

Please rate and comment on this recipe in the section below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats.

Penne Pasta with Marinara

Course Course I: The Main Course Penne pasta is a type of pasta that comes from Italy. Preparation time: 5 minutes Preparation Time40 minutes Time allotted: 45 minutes Servings6 Calories366kcal per serving

  • Kosher salt is a kind of salt that is kosher. Tomato purée made from 128-ounce can of whole peeled San Marzano tomatoes
  • Extra-virgin olive oil (about 1/4 cup)
  • 4-chopped garlic cloves (peeled and crushed)
  • 1 tablespoon of tomato sauce
  • 1-tablespoon of kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt 2-sprig freshly chopped basil (oregano) + more basil for garnish
  • Pasta (penne, or any preferred type of pasta of your choosing) 1 pound dry pasta
  • Start by bringing a big pot of salted water to a boil and seasoning generously with salt
  • In the meantime, start making the marinara. Set aside in a large mixing bowl once you’ve mashed the tomatoes and purée with your hands or the back of a spoon
  • In a large cold skillet, combine the extra-virgin olive oil and garlic cloves and heat over medium heat until the garlic is fragrant. Cook until the garlic is aromatic and brown, about 5 minutes, when it begins to crackle. Stir often while cooking. Keep an eye on the heat to ensure that the garlic does not cook too rapidly or burn
  • Cook for 1-2 minutes, stirring constantly, until the tomato paste is completely incorporated into the garlic and oil (taking care not to let the oil splash and burn you as you add the paste). Sprinkle salt and pepper over the tomatoes as they’re being carefully spooned into the hot skillet with the oil and paste. Bring the water to a boil while adding the basil sprigs. Simmer for 30 minutes, stirring regularly, at a boiling simmer on a low heat, stirring occasionally. While you’re waiting for the oil to blend, toss the basil sprigs and garlic into the boiling water to cook for 2 minutes less than the package suggests. Meanwhile, cook the pasta until it’s 2 minutes shy of the recommended cooking time on the package. Transfer the pasta straight to the sauce, using a slotted spoon or spider, and continue to cook until the pasta is cooked but still firm to the bite. Toss the pasta to mix it thoroughly with the sauce, and add 1-2 tablespoons of the pasta water if necessary to thin or lengthen the sauce. Add fresh basil to finish it off and dish it up.

Make the pasta sauce ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 1 month. To assemble the dish, heat the sauce in a skillet before cooking the pasta and finishing it as indicated. 366 calories|58 grams of carbohydrates|10 grams of protein|10 grams of fat|1 gram of saturated fat|414 milligrams of sodium|204 milligrams of potassium|3 grams of fiber|2 grams of sugar|41 international units of vitamin A|1 milligram of vitamin C|19 milligrams of calcium|1 milligram of iron

More Pasta Recipes to Try Now

  • Pasta with meatballs and tomato sauce
  • Pasta with pomodoro sauce
  • Shrimp scampi pasta
  • Cacio e pepe with 5 ingredients
  • Pasta with meatballs and tomato sauce

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