Red sauce pasta
Recipe for red sauce pasta — a nutritious and tasty pasta dish that may be served as an after-school snack or dinner. A dish composed with pasta, tomatoes, bell peppers, onions, garlic, and herbs is known as red sauce pasta. There are many excellent pasta recipes available for home cooking, and I am confident that your family will enjoy this one. Red sauce pasta can be served as a main course with a variety of vegetables. soup made with pizza and tomatoes Sandwiches with cheese on them This is a simple method for including tomatoes and red bell pepper into your child’s diet.
The brilliant hue is achieved mostly via the use of canned tomatoes or tomato paste/puree.
As a result, you can use either onions or bell peppers to counteract the acidity of the tomatoes.
On occasion, I’ll cook this dish with chicken or shrimps as well.
I’ve included the specifics in the notes section of this post.
They may be roasted in the oven or sautéed in a skillet, precisely like I have done in this article.
More Recipes for pasta, Pasta with a spicy sauce Pasta with a white sauce Payasam made with pasta Pasta soup with chicken noodles
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 sieve and rinse to remove any remaining starch.
How to make red sauce pasta
9. Place the same pan back on the fire and add another 1 tablespoon of oil. When the oil is heated, add the garlic and red chili flakes and cook until fragrant. 10. Finally, add the chopped onions. 11. Continue to cook until the raw scent is gone. 12. Stir in the purée and the salt. Cook over a medium heat, stirring constantly, until the sauce thickens. You can even leave a bit early if you want to maintain this regularity. 13. Toss in the oregano. Make a thorough mix. Take the pot off the heat.
14. Add the cooked pasta to the pot. I’d want to add another tablespoon of olive oil now. This is entirely optional. 15. Continue to cook until everything is completely mixed. Season with freshly ground pepper. Serve the spaghetti with red sauce while it’s still hot. Recipes that are similar
- 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
- On a high burner, roast the onions or bell peppers for 3 minutes in 1 tablespoon oil. Transfer to a dish to cool, then roast the tomatoes for approximately 3 minutes, or until they are soft. This should be cooled as well
- Puree the ingredients in a blender until smooth. Set aside while you bring a big pot of water to a boil. Cook the pasta in salted water until it is al dente (just cooked)
- Drain and rinse them well. Drain the water in a colander. Remove from consideration
How to make red sauce pasta
- Using the same pan, heat more oil and cook the garlic and chili flakes until fragrant. Add the onions and cook until they are golden brown
- Pour in the purée and season with salt. Cook until the appropriate consistency is reached by thoroughly mixing the ingredients. Make certain that the sauce is not too runny. Make a salt adjustment if necessary after tasting the sauce. Toss in the oregano
- Remove the pan from the heat and add the pasta. Toss everything together until everything is well-combined. Garnish with fresh herbs if desired. Serve heated pasta with red sauce on the side.
- 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. For chicken, cook 150 grams of boneless chicken breasts until cooked and shred them before adding them to the pan after sautéing the garlic and onions.
The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, 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.
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.
Quick and Easy Italian-American Red Sauce in 40 Minutes or Less Recipe
- Tomato paste imparts a rich, long-cooked flavor to the finished sauce, giving the impression that it has been simmering on the stove for well over an hour. The use of dried oregano gives the tomato sauce a typical Italian-American taste, while the addition of basil keeps the sauce tasting fresh. Canned whole tomatoes are generally of superior quality than canned crushed or pureed tomatoes
- Nonetheless, they are more expensive.
“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 situations when we just do not have the luxury of waiting. We all need a nice sauce every now and again, 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 want a chunkier sauce, you may either smash the tomatoes by hand before adding them to the pot, or you can crush them in the pot using a potato masher.
Over a low heat, I simmer the sauce for approximately 30 minutes, just long enough to let the flavors to merge together while the sauce cooks down a little. A few of basil sprigs give a fresh note to balance out the cooked-down tomato and woodsy dried-oregano taste, which is otherwise dominant. Two tablespoons of melted butter, added towards the conclusion of the cooking process, will provide a touch of dairy sweetness to cut the pure tomato taste of the sauce. Despite the fact that it’s wonderful, I consider this to be an optional step.
It’s possible that there are situations in which I’d like the unadulterated flavor of tomato, and others in which I’d want the butter to help level out the acidic edges of the sauce. I believe my fictional nonna would be pleased with me. Vicky Wasik is the host of Serious Eats.
- A generous sprinkle of red pepper flakes
- 1 teaspoon (2g)dried oregano
- 3 tablespoons (50g)tomato paste
- 2 (28-ounce)canswhole peeled tomatoes
- 1 big sprigbasil
- Kosher salt
- 2 tablespoons (1 ounce, or 28g)unsalted butter(optional)
- 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
- 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.
Blender with an immersion spout (see note)
In order to achieve a more rustic, chunky texture, or if you don’t have an immersion blender, you can either hand-crush the whole tomatoes with their juices before adding them to the pot, or smash them in the pot with a potato masher; however, keep in mind that this will result in chunks of crushed garlic remaining in the sauce.
This Recipe Appears In
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).
- 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
- Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
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
- 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
- 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
- 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)
- 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.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 1g||4%|
|Dietary Fiber 5g||18%|
|Total Sugars 12g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Making your own spaghetti sauce from scratch is surprisingly straightforward. It will make you question why you were ever so reliant on pre-made spaghetti sauces in the first place. This recipe creates a visually gorgeous, full-bodied crimson sauce that will be the focus of your pasta dinner. It is made with only a few cupboard essentials, including canned tomatoes, and can be prepared in minutes, even on a hectic weekday schedule.
It’s simple to adapt this sauce to your personal preferences or the food you’re preparing.
It’s also possible to adjust the flavor to suit another recipe, or to include vegetables or meat for a more substantial pasta main meal.
Click Play to See This Classic Tomato Sauce Recipe Come Together
“This dish was a breeze to put together and required very little preparation time. As adaptable as a jar of sauce, but far less expensive to create and tasting much more fresh and flavorful. We ate it as-is one night and subsequently added crumbled hot Italian sausage to the remaining sauce, which turned out to be really fantastic both nights.” Danielle Centoni was the author of this piece. Danielle Centoni is the author of The Spruce. “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””
- 2(28-ounce) canscrushed tomatoes in puree
- 3tablespoonstomato paste
- 1taspoondried oregano
- 1/2taspoondried basil
- 1pinchred pepper flakes
- 1/2 teaspoon salt (kosher or coarse), or more to taste to taste, freshly ground black pepper
- Gather all of the necessary components. The Spruce / Diana Chistruga
- 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
- Mix well. Bring the sauce to a simmer while seasoning with salt and pepper. The Spruce / Diana Chistruga
- 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
- The Spruce / Diana Chistruga
- If you like a thinner sauce, leave off the tomato paste. Reduce the amount of garlic and herbs used to create a lighter taste that may be used as a backdrop in another recipe. If desired, season with additional salt and pepper or use fresh herbs. A half-teaspoon of Italian spice can be substituted for the oregano and basil. Rather than using dry herbs, substitute 1 tablespoon each of fresh oregano and basil
- Add them during the last 10 minutes of cooking for the most flavorful results. Sweet peppers may be sautéed with the onion and garlic if you want a different flavor. Make use of a single bell pepper or a few small sweet peppers for this recipe. Reduce the acidity of the tomato by adding about 2 tablespoons of sugar (to taste). Besides chopped carrots, this recipe for sweeter tomato sauce also contains sugar. In order to make a basic marinara sauce, you’ll need to add extra veggies and water to one can of crushed tomatoes (San Marzano tomatoes are the best). The addition of ground beef results in a sauce that is more akin to a traditional Tuscan ragù.
How to Store and Freeze
Leftover sauce may be kept in an airtight jar in the refrigerator for up to 5 days, either alone or with pasta. It will stay in the freezer for up to 3 months if it is stored in a freezer-safe container.
Is tomato sauce healthy?
Tomato-based pasta sauces, whether handmade or purchased in a jar, are typically considered to be healthier and lower in calories than creamy pasta sauces. The advantage of producing your own is that you have complete control over the contents. Jarred pasta sauces may include excessive amounts of salt and preservatives, while some are superior to others in this regard. When you prepare your own sauce, you have complete control over what you’re eating and can make informed selections regarding the specific ingredients.
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.
- USDA (United States Department of Agriculture). Food Data Central: Tomato Pasta Sauce with a Brand Name. The date of publication is April 1, 2019.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Red Sauce Pasta Recipe: How to make Red Sauce Pasta Recipe at Home
- Heat the oil in a pan over a medium temperature, then add the minced garlic, chopped red chilli, and red chilli flakes. Cook, stirring, until the garlic is fragrant. Cook for 2 minutes while stirring constantly. Take another pan and fill it halfway with water before bringing it to a boil. Next, bring the pasta to a boil in a large pot with a pinch of salt and 1/2 tablespoon oil. Cook the pasta for a few minutes until it is al dente. Immediately after it has finished cooking, remove the excess water and transfer the pasta to another bowl
Step 2 Cook tomatoes along with herbs for 10-12 minutes
- Now, heat the olive oil in a skillet and add the peeled (or pureed) tomatoes, basil, and parsley to the pan, cooking until the tomatoes are soft. Combine all of the ingredients together and cook over medium heat for 10 minutes, or until the sauce begins to thicken. Remove the sauce from the heat when it begins to thicken, and season it with salt and black pepper powder while still hot. Keep the sauce heated at all times. Mix in the pasta gently so that each piece is coated with sauce once it has been added to the heated sauce.
Step 3 Pasta is ready to relish
- 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.
Red Sauce Pasta Recipe
How to Make Pasta with Red Sauce About Red Sauce Pasta Recipe: This delicious red sauce pasta is cooked slowly in a tangy tomato sauce until it is tender. Presented in a straightforward, authentically Italian manner. This is a delicious meal for brunch or to bring in your children’s lunchboxes. Furthermore, this recipe is a huge hit with both adults and children of all ages. The following are the ingredients for the Red Sauce Pasta Recipe: You may add any paste of your choice in conjunction with the flavorful spices used to produce the tomato sauce, such as garlic, bay leaf, and basil, to create a delicious tomato sauce.
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.
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.
1.Cook the tomatoes in a pan until they are soft and slightly charred. It should have a bay leaf and a clove of garlic in it at this point. 3.Add the water and season with salt and sugar to taste, if necessary. Let the tomatoes come to a boil while covered. 5.Allow to cool completely before pureeing. 6.In a separate pan, heat the oil and add the chopped onions and garlic until the onions and garlic are translucent. The tomato puree should be added at this point. Cook until the liquid has reduced to half its original volume (around 30 minutes).
- 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
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. 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.
- 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
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- 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 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
Making this real Italian tomato sauce is so quick and simple that it is ready before the pasta is done cooking! You should read the reviews; after you’ve tried it, you’ll never go back to those inauthentic, sugar-filled store-bought sauces or inauthentic American recipes ever! Thank you for your time and consideration. In keeping with my promise, here is my own “how to make tomato sauce” tutorial. Continuing from my last tirade(here), in which I dismantled BuzzFeed’s attempt to create a recipe for “the finest” tomato sauce, showing why it was completely incorrect, this is a continuation of that rant.
Actually, this is not “my” recipe; rather, it is a basic method that millions of Italians have been using for centuries to prepare a particular style of Italian pasta sauce for generations.
Although it is not a legally protected recipe, and there are many variants, practically everyone understands how to prepare a hamburger.
How do you Make Fresh Tomato Sauce?
The use of the highest-quality components results in the highest-quality sauce! I promise you that it is not difficult at all, and you will be delighted with the outcomes (just read the reviews below). Unlike other pasta sauces, this one is ready by the time the pasta is finished (in fact, it is generally ready before the pasta is finished). It is up to you whether you want a smooth or chunky sauce depending on the type of tomatoes you use. Just keep in mind that you shouldn’t have to add any sugar, not even a pinch, to your dish.
You may also try making your own handmade gnocchi and serving it with the sauce.
If you wish to make this sauce using both onions and garlic, you can do so, but I recommend preparing it exactly as specified the first time.
Do you have to use fresh or frozen?
Make use of this recipe for fresh tomato sauce. CAUTION: If you replace any of the ingredients that I have listed, or if you make any changes to the directions, you must be aware that the result will not be the same as the sauce that I have described here, nor will it have the same flavor.
Cooking yourpizza sauce? You’re doing it wrong!
Authentically made in Naples, this dish takes less than 5 minutes to put together! I once handed a recipe to a buddy, along with detailed directions on which particular items to use. Afterwards, my buddy cooked the dish and informed me that it “didn’t taste nearly as nice as yours.” After a little inspection, I discovered that she had switched lower-quality components for the higher-quality ones. If you want the greatest outcomes, make sure you utilize the best components possible. In case you’re interested in making aspaghetti sauce with meat, I’ve recently posted a recipe for it (4/2021).
In a recent study, it was shown that eating real Italian pasta as part of the Mediterranean diet can actually help people lose weight.
How to Check the Quality of your Tomatoes.
Want to know how to tell whether the canned tomatoes you’re considering are of high quality? First and foremost, read the label: tomatoes from Italy are often excellent, but be sure to check the components. Other than tomatoes, salt, basil, and citric acid, you do not want anything else added to the dish. The most effective product is justtomatoes (I prefer the ones from a glass jar). I’ve also heard news reports about tomatoes that were imported from China and then canned in Italy so that they could claim to be “produced in Italy.” So don’t simply rely on the label; they’ve put color and all sorts of nefarious stuff to it.
- Yes, it’s a mouthful, but this phrase, together with two marks of approval that guarantee the quality of these tomatoes, is your assurance that you are paying for the highest-quality tomatoes available.
- 2019) My company, ANICAV, and I are currently working together on a campaign titled “The Greatest Tomatoes From Europe.” The second step, if you’ve decided to purchase the tomatoes in question, is to open the can, jar, or carton and taste the tomatoes or puree that is within.
- A sour expression on your face indicates that they will not produce a good marinara sauce.
- If you answered yes, you have located the correct tomatoes, and they will make a fantastic sauce!
- It should not be used in other meals, especially anything delicate like a white sauce, because it might overpower the flavor of the dish.
- If you’re searching for a real bruschetta recipe, I’ve got you covered there, as well.
What’s the Difference Between Italian Tomato Sauce and Marinara?
Italian tomato sauce is just any true tomato sauce that you’d get in an Italian house or restaurant, and it’s nothing special. Marinara sauce, on the other hand, might signify two different things depending on where you are. In the United States, the term “marinara” refers to a meatless or vegetarian sauce, but in Italy, the term “marinara” refers to a seafood sauce.
To further confuse matters, a marinara pizza does not contain any fish; rather, it is a simple tomato sauce pizza topped with garlic, olive oil, and oregano.
How to Freeze Italian Tomato Sauce
This will provide you with an answer to any questions you may have with freezing this sauce. When frozen, it freezes well, and all that’s required is that you bring it to room temperature before placing it in a freezer-proof container (ideally not plastic) and refrigerating until cold. After that, you may label it and put it in the freezer for later. It will stay in the freezer for at least 6 weeks, but I don’t see how anyone could keep this delicious sauce in their freezer for 6 weeks and not consume it before then!
Which do you prefer, and why?
Authentic (Quick) Italian Tomato Saucefor Pasta (Spaghetti Sauce)
- 4 tablespoons extra virgin olive oil (my friend Amy Riolo’s olive oil maker was recently named the world’s third finest olive oil mill! – ORDER QUICK AND EASY HERE)
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen), preferably grown in the United States or Europe
- Small bunch freshItalian parsley, finely chopped (my family enjoys using parsley in sugo)
- 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my family enjoys using puree in sugo)
- 1 (28-32 oz) carton or jar whole, chopped tomatoes or puree (my (likeMutti, orBionaturae) A pound of fresh tomatoes (San Marzano, Roma, or cherry tomatoes are excellent choices) or any of the tomatoes mentioned on the Greatest Tomatoes from Europe website will be terrific. Alternatively, about 1 1/2 level teaspoons Diamond CrystalKosheror sea salt
- 3 or 4 big leaves of fresh basil, with additional leaves to garnish each plate if preferred
- 1 1/2 teaspoons Diamond CrystalKosheror sea salt To finish, grate Parmigiano Reggiano or Pecorino Romano over the top.
In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions). If you like a smooth sauce, you may purée the tomatoes in a blender until they are completely smooth. Pour the oil into a big sauté pan (not a deep pot) and heat over medium high heat until shimmering and hot.
- Cook the garlic until it is just beginning to brown, then add the parsley and mix well.
- You may remove them afterwards, but they contribute to the overall flavor of the sauce.
- After that, swiftly cover the pan with a lid for about 30 seconds, or until the squirting has subsided, and serve immediately.
- It is critical that this sauce be heated at a rapid simmer because it will only be prepared for a short period of time.
- Because the sauce will thicken fast, it is important not to overcook it and cause it to become excessively thick; 5 to 7 minutes should be enough time.
- Take a taste of the sauce; if it doesn’t taste good, it most likely simply needs a little more salt, to which you may also add some black pepper if desired.
- Also, unless absolutely essential, do not wash your basil before using it.
- At this stage, you can put some sauce in a bowl and save it aside for later.
- In the event that your pasta is drained in a colander, save some of the pasta water to use to re-hydrate the pasta if it becomes too dry or if it needs to cook longer in the sauce (turn the heat on and add more water.) This appears to be great, and I will not need to add any water.
I put it on a platter here because it looks prettier in photographs, but I normally serve pasta in bowls when I make it (this is the norm in Italy, too.) Italians do not use a strong cheese to accompany a light, fresh sauce like this one, so feel free to top it with some freshly grated real Parmigiano Reggiano or Pecorino Romano cheese before serving.
Pasta with fresh cayenne pepper and a great bottle of red wine are two of my favorite things to eat.
To produce a different sauce, you may simmer the same sauce in a large pot for a longer period of time and then add meatballs to the mixture. I also happen to have an actual Italian meatball recipe for you if you’re interested. When your mother is born in Italy, this is exactly what occurs!
How NOT to Serve Pasta!
If you’ve been putting pasta in a bowl and then covering it with sauce like the emoji, this is an example of American-style plating and serving. It’s true that it doesn’t taste nearly as wonderful when served this manner. (If you don’t believe me, try it both ways, side by side, to see what I’m talking about.) Thank you very much! For a traditional Italian dish, stir in the sauce with the pasta before plating it on individual plates. Domenica Marchetti, a leading specialist on Italian food and the author of six Italian cookbooks, discusses this in more detail on her website as well.
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- 4 tablespoons extra virgin olive oil (my friend Amy Riolo’s olive oil maker was recently named the world’s third finest olive oil mill!)
- 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen), preferably grown in the United States or Europe
- A small bunch of fresh Italian parsley, finely chopped (my family enjoys using parsley in sugo)
- A small bunch of fresh Italian parsley, finely chopped (my family enjoys using parsley in sugo). 1 carton/jar (28-32 ounces) of whole, diced tomatoes or tomato puree (like Mutti, or Bionaturae) Any of the tomatoes listed on the Greatest Tomatoes from Europe website will be fantastic, as will approximately 1 lb of fresh tomatoes (San Marzano, Roma, or cherry tomatoes are excellent)
- Approximately 1 1/2 level teaspoons Diamond Crystal Kosher or sea salt
- Approximately 1 1/2 teaspoons Diamond Crystal Kosher or sea salt Fresh basil leaves, 3 or 4 big leaves per plate, with additional leaves to be added to each plate if needed
- To finish, grate some Parmigiano Reggiano on top.
- Pour the oil into a big saute pan (not a deep pot) and heat over medium high heat until shimmering and hot. Add the garlic to the oil once it has been crushed (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Garlic should be sautéed until it is just beginning to brown, then add the parsley
- Increase the heat to its maximum setting. Insert a lid on top and hold it in place for around 30 seconds, or until the squirting has subsided. Stir with a wooden spoon and turn the heat down a notch or two. It is critical that this sauce be prepared at a rapid simmer because it will be cooked for a short period of time. Continue to cook at a rapid rate, stirring often, after adding the salt. Because the sauce will thicken fast, do not overcook it to the point where it becomes too thick
- 5 to 7 minutes should be plenty. Taste the sauce
- If it doesn’t taste good, it most likely simply needs a little more salt added. Remove the pan from the heat and stir in the fresh basil (I tear mine into pieces). Also, unless absolutely essential, do not wash your basil before using it. Instead, use a moist paper towel to wipe it down, so that the water does not destroy the flavor and scent
- Serve immediately with freshly grated real Parmigiano Reggiano cheese and/or pepper, if desired (save some pasta water to pour back into the pasta if it becomes too dry). Aside from that, if you’ve been placing pasta in a bowl and then covering it with sauce, you’re doing it the American way. If you want to serve it the way the Italians do, mix the sauce with the meat before plating it.
In order to serve the sauce with pasta immediately after it is finished, place a big pot of salted water on the stovetop over high heat and boil the pasta according to package guidelines (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).
Yield:5Serving Size:4 The following is the amount of food per serving: Calories:135 12 g of total fat 2 g of saturated fat 0 g of Trans Fat 9 g of unsaturated fat Cholesterol:1mg Sodium:498mg Carbohydrates:8g Fiber:3g Sugar:4g Protein:2g The nutritional information provided is merely a rough approximation. You won’t find a simpler or more delicious Italian tomato sauce anywhere else! Spaghetti in a thick tomato sauce. Simply follow the recipe directions, using either canned tomatoes or fresh, chopped tomatoes as needed.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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 big fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Nutritional analysis per serving (7 servings)
- 95 calories
- 8 grams fat
- 1 gram saturated fat
- 6 grams monounsaturated fat
- 1 gram polyunsaturated fat
- 6 grams carbohydrate
- 2 grams dietary fiber
- 3 grams sweets
- 1 gram protein
- And 275 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- Tomatoes should be placed in a big basin and crushed with your hands. Fill the can halfway with water and swish it around to extract the tomato juices. Reserve
- Heat the oil in a big skillet (do not use a deep pot) over medium heat, stirring constantly. When the pan is heated, add the garlic
- As soon as the garlic begins to sizzle (do not let it to brown), add the tomatoes, followed by the tomato water that has been set aside. Toss in the whole chile or red pepper flakes, oregano (if using), and salt until well combined. Stir
- 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.
Recipe: Creamy Tomato Pasta
Sometimes the only thing that can help you get through a long, stressful workweek is a squirt of cream. In certain instances, this comforting spaghetti may be relied upon. For a lunch that the whole family will enjoy, al dente noodles are mixed in a fast tomato cream sauce and topped with plenty of chopped fresh basil and grated Parmesan cheese. It will bring a grin to everyone’s face, no matter how bad their day has been.
An Easy Weeknight Pasta That’s Just Rich Enough
It’s a quick and easy supper that’s inspired by penne alla vodka, but it’s made even easier by using less ingredients, specifically vodka. This will not be missed, and the deletion makes it more kid-friendly, as I can promise you. Instead, this spaghetti sauce is made with only four ingredients: onion, garlic, a can of crushed tomatoes, and heavy cream (or heavy cream substitute). That final component is what distinguishes the sauce from the rest, yet it is not poured with great force or speed.
The end product is a hearty pasta dish that will undoubtedly become a wintertime staple when the weather turns cooler. The pasta is mixed in a tomato cream sauce and topped with fresh basil, making it a quick and easy midweek dinner recipe.
- 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
- Using a large, high-sided sauté pan, heat the olive oil over medium heat until it is shimmering. Add the onion and cook, stirring frequently, until tender and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and cook for 30 seconds to 1 minute, or until the garlic is aromatic. Pour the smashed tomatoes in slowly and carefully. Stir in the salt and pepper until everything is well-combined. Bring the mixture to a simmer and cook, uncovered, for 10 minutes, stirring periodically. Reduce the heat to low and slowly whisk in the cream until it is well incorporated. Taste and season with extra salt and pepper, if necessary, before serving. While you’re waiting, bring a big pot of salted water to a rolling boil. Cook the pasta until it is al dente, about 10 minutes or according to package directions
- 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
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.