How To Make Tomato Pasta Sauce

Easy Pasta Sauce Recipe

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

It used to be that my mother would sneer during those Ragu advertisements when they shouted, “It’s in there!” as if the commercial had somehow hurt her personally.

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

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

How excellent is it, exactly?

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

All you need is a few ingredients and a little amount of time to make this dish.

Crushed Tomatoes

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

Onions and Garlic

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

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


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

Dried Basil

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

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

Cook Time

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

Salt, Pepper, and Other Good Flavors

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

Can I use this sauce for pizza?

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

How do I freeze tomato sauce?

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.

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

  • Absolutely! Believe it or not, the 1/2 teaspoon of granulated sugar improves the natural sweetness of the tomatoes and makes a difference in the taste. Leaving that out is completely OK. Pasta Sauce that is simple to make is provided. It takes only 10 minutes to prepare this dish. 10 minutes for preparation 10 minutes of cooking time 20 minutes total time Servings6servings Calories144kcal
  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.

Master a Classic Tomato Sauce for Your Next Pasta Dish

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

Display the Complete Nutrition Label Hide the entire nutrition label

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

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

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

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

Click Play to See This Classic Tomato Sauce Recipe Come Together

“This dish was a breeze to put together and required very little preparation time. As adaptable as a jar of sauce, but far less expensive to create and tasting much more fresh and flavorful. We ate it as-is one night and subsequently added crumbled hot Italian sausage to the remaining sauce, which turned out to be really fantastic both nights.” Danielle Centoni was the author of this piece.

Danielle Centoni is the author of The Spruce. “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

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

Recipe Variations

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

How to Store and Freeze

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

Is tomato sauce healthy?

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

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

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

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!

Quick Fresh Tomato Sauce Recipe

  • 3 quarter-cup salt
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 garlic clove, peeled and chopped
  • 1 basil sprig
  • 1 bay leaf
  • 5 pounds tomatoes
Nutritional analysis per serving (5 servings)

  • 133 calories
  • 6 grams of fat
  • 1 gram of saturated fat
  • 4 grams of monounsaturated fat
  • 1 gram of polyunsaturated fat
  • 19 grams of carbs
  • 6 grams of dietary fiber
  • 12 grams of sugars
  • 4 grams of protein
  • 397 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.


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

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

Watch How to Make Marinara Sauce

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

4.8 stars, based on 292 reviews This marinara sauce recipe is very delicious! You’ll only need five basic ingredients to make this dish, and it’s quite simple to prepare. There is no need to cut! The recipe makes 2 cups sauce (enough for 8 ounces of pasta), but you can easily increase it if you want more. Scale


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


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


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

▸ Nutrition Information

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

Reader Interactions

This recipe is so straightforward and straightforward that I have it memorized. The best when made with homegrown tomatoes! I use around 12 ounces. Make sure you watch the allrecipes video “How to Peel, Seed, and Dice Tomatoes” to learn how to peel tomatoes. VARIATIONS: Half-stick butter can be used to make a smoother/thicker sauce. Alternatively, 1/4 cup red cooking wine and/or meat can be included to change the flavor. 1 tablespoon fresh oregano can be used to give the dish a more Italian flavor.

Most helpful critical review

This was created yesterday, however it appears to be lacking something. Although it was tasty, I found it to be a touch bland. More information can be found at

  • 5star values totaled 105
  • 4star values totaled 24
  • 3star values totaled 6, 2star values totaled 1, and 1star values totaled 0.

This recipe is so straightforward and straightforward that I have it memorized. The best when made with homegrown tomatoes! I use around 12 ounces. Make sure you watch the allrecipes video “How to Peel, Seed, and Dice Tomatoes” to learn how to peel tomatoes. VARIATIONS: Half-stick butter can be used to make a smoother/thicker sauce. Alternatively, 1/4 cup red cooking wine and/or meat can be included to change the flavor. 1 tablespoon fresh oregano can be used to give the dish a more Italian flavor.

We’re in the process of preparing a large quantity to freeze.

The only changes are that real garlic is used instead of garlic powder and onion powder is used instead of chopped onions for the kids.

For those who like meat, I brown big Italian sausages before combining the meat and noodles with the sauce and noodles.

  1. Earlier this week, I purchased a bushel of tomatoes, and I used a portion of them to prepare this sauce.
  2. Towards the end of the simmering period, I used my immersion blender to finely chop everything and continued to cook for another hour.
  3. I made three quart-sized freezer bags to store for the winter.
  4. I didn’t peel the tomatoes since I was feeling lazy on that particular day, and the dish came out perfectly.
  5. delicious!
  6. Although it was tasty, I found it to be a touch bland.
  7. The sauce itself was excellent, and I intend to use it whenever I want a fresh tomato sauce in the future.

It was completely ineffective on the meat.

Continue readingAdvertisement This was the most basic recipe, and it made use of freshly chopped tomatoes.

I blanched, peeled, and sliced my tomatoes, then combined them with onions, fresh garlic, and any other spices that needed to be used in the same pot so that I wouldn’t have to wash a second dish.

I also used olive oil.


My adjustments were not motivated by any compelling rationale, i.e., I did not believe that anything needed to be altered in the first place.

Instead of powder, use 2 cloves of garlic.

I attempted to follow the recommendation of one person to use an immersion blender after an hour or so and then reduce for 1-2 more hours to make a thicker sauce, but then I decided to make Pioneer Woman’s Meatballs, which meant that the sauce would have to simmer for an additional hour or so while I prepared those.

  • My guess is that I used half of the liquid, but again, I was going by feel.
  • No idea, but I am certain that I will use it again when I have fresh tomatoes available to me.
  • My substitutions were successful, and I was pleased with the results.
  • It was served over pasta after I sautéed some Italian sausage with mushrooms and onions and poured the sauce over the top of it.

Easy Tomato Pasta Sauce Recipe

If you’re anything like me, learning to cook is simply a part of life’s ongoing education. Just when I think, “I’ve got this down pat,” or “There’s no way this could possibly taste any better,” I’m reminded that I’m wrong. Take, for example, the most fundamental and essential spaghetti sauce. When you have a tomato sauce that is so basic, it may serve as the basis for a plethora of tomato-based dishes where other components do all of the flashy red carpet, look at me, I’m the star-worthy work and the tomato sauce just happens to shine brightly in the background.

  1. However, as I have just found, I was going about things incorrectly.
  2. It’s almost the nexus of everything related to cooking, DIY, crafting, and so much more.
  3. My kitchen is equipped with a laptop or iPad, which I use to watch videos as I do the dishes.
  4. It’s the equivalent of reading a recipe before actually preparing it.
  5. I don’t always do it, either.
  6. In the words of Ina, how simple can it be to do that?
  7. Given that it is tomato season and that I am once again in the mood for comfort food, I attended the session.
  • A simple tomato sauce (such as this one) or Mother’s Butter, Tomato, and Onion Pasta Sauce (which you can acquire for free here)
  • Bucatini all’Amatriciana OR Spicy Tomato Sauce with Pancetta
  • Puttanesca OR Tomatoes, Capers, Olives, and Anchovies
  • Bolognese Meat Sauce
  • Ragù Marchigiano
  • Bucatini all’Amatriciana OR Spicy Tomato Sauce with Pancetta
  • Bucatini all’Amatriciana OR Bucatini all’Amatriciana
  • Bucatini all’Amatriciana
  • Bucatini all Pasta Carbonara
  • Spaghetti alla Checca (Raw Tomatoes, Herbs, and Mozzarella)
  • Spaghetti al Sugo Crudo di Peperoni (Raw Peppers and Tomato)
  • Spaghetti al Sugo Crudo di Peperoni

I consider myself to be a competent pasta saucier, but after witnessing even the simplest of recipes being prepared, I discovered that I didn’t know half of what I was talking about. Giuliano provided some excellent advice, and I included a couple of them into my re-creation of his mother’s famed Butter, Tomato, and Onion Sauce. This spaghetti sauce, how I adore it. It is just PERFECT! It’s really bright, it’s fresh, and it’s uncomplicated. And it’s the polar opposite of the way I’ve been preparing my basic sauce up until now.

There is no olive oil in this recipe.

All of this taste can be created with only four basic ingredients and a little cooking time on the stovetop.

This is definitely going to be my new go-to tomato sauce basis for everything in my kitchen. It will obviously go on hot pasta (my Smudge brought the leftovers to school in her lunchbag COLD and gushed about them), but I’m also planning to use it on top of or with the following dishes:

  • As a binding agent for meatball sandwiches during football season
  • Place chicken breasts or thighs in the sauce, and if desired, garnish with a piece of mozzarella. To use as a moistening agent in Stuffed Peppers
  • Over grilled or sautéed veggies, drizzled with olive oil Of course, there’s lasagna, manicotti, and gnocchi on the menu. With the addition of a shaving of Parmigiano-Reggiano, of course.
  • A few pointers I brought home a video from the Craftsy class that demonstrated how to create this really adaptable (and EASY) spaghetti sauce: This dish may be made with either canned or fresh tomatoes, depending on your preference. Giuliano’s recipe called for canned wholepeeled tomatoes, but I used 2 pounds of fresh tomatoes from the farmer’s market instead. The tinned tomatoes have a more earthy flavor, whilst the fresh tomatoes impart a lighter and sweeter flavor to the dish. I really liked how it was so fresh. If you’re using fresh tomatoes, you’ll want to peel them before you start cooking. I’ve blanched my tomatoes in the past to remove the skins, but I’ll never do it again! In this video, Giuliano demonstrates a technique for peeling tomatoes that I had never seen before but will definitely be using from now on. Does the thought of slicing your garlic cloves with the blade of a knife make you feel uncomfortable? It is true in the case of Giuliano. As a result, he smashes the cloves with the handle instead. Smart! In this recipe, Giuliano substitutes butter for the olive oil called for. And there will be no sugarcoating the truth. It’s all about the tomato taste, baby, and I threw in a couple of basil leaves for good measure because I’m crazy like that. **Note: Although garlic was not included in this recipe, Giuliano advised that when cooking garlic, it should be added to a cold pan with cold oil or butter so that it may come up to temperature with the fat and not be fried, which would result in it being bitter. I’m going to put that one in the bank. He has a TON of advice, I can assure you. Print
  • 2 pounds of ripe, fresh tomatoes Cooked pasta
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 5-6 big or 3 cups canned whole peeled tomatoes in their liquid (31 ounces)
  • 5tablespoonsbutter1/2 stick
  • 1 1/4 teaspoon salt
  • 1 medium sweet yellow onion
  • If you’re using fresh tomatoes, peel them and finely chop them before using them. If you’re using canned tomatoes, roughly chop them. The onion should be peeled and sliced in half lengthwise after being trimmed on both ends. In a 4- to 5-quart saucepan, combine the tomatoes, butter, onion, and salt and bring to a simmer over medium heat. When the tomatoes begin to bubble, reduce the heat to a slow but consistent simmer for about 15 minutes. Keep stirring every 10 to 15 minutes until the tomatoes are no longer runny and the sauce has thickened, around 45 minutes depending on the size and shape of the pot. When the sauce is finished, the butter will have separated from the tomatoes, and there should be no liquid remaining in the sauce pan. When tossing the pasta with the sauce, sprinkle on some freshly grated Parmigiano-Reggiano cheese.
See also:  How To Make Zucchini Pasta

Get the recipe for this Easy Tomato Pasta Sauce Recipe, or as Giuliano refers to it, Mother’s Butter, Tomato, and Onion Pasta Sauce, and sign up for any of the Craftsy cooking classes available on the Craftsy website. Craftsy has provided sponsorship for this post. As usual, thank you for your interest and support of the companies with whom I collaborate, which enables me to develop more original material and recipes for you. This post includes affiliate links for your convenience. As is always the case, all of my opinions are my own.

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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.


  • 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


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

Easy Homemade Tomato Pasta Sauce

A nice Spaghetti Sauce may be utilized in a variety of different dishes. Make a large batch of this delectable tomato sauce and have it on hand for anytime you need to use it. The total time required for this recipe is 40 minutes (including video and printing). Serves:4servings Simple Homemade Tomato Sauce is a recipe that demonstrates how to prepare homemade spaghetti sauce from scratch in the comfort of your own home. Serving suggestions: Serve with spaghetti and a side of heated sauce For a quick weekday supper that everyone will like, make some homemade garlic bread.

Made from scratch, this quick homemade spaghetti sauce is really simple to prepare and tastes far superior to anything you could buy in a shop! It’s as simple as sautéing onions, garlic, carrots, and celery in a skillet before adding tomatoes, spices, and fresh herbs — it really is that simple!

Why This Recipe Works

  • The addition of carrots to the sauce increases its sweetness while decreasing its acidity. The use of fresh herbs and aromatics enhances the flavor of the sauce, which cannot be obtained in store-bought sauces. Without adding additional ingredients, the sauce is brought out to its full taste potential by slowly boiling it.

What Tomatoes For Tomato Sauce

When purchasing canned tomatoes, it is usually a good idea to choose for whole plum Roma tomatoes rather than diced ones. Manufacturers save the best-quality tomatoes for whole-fruit canning because they need to be as immaculate as possible. Ideally, they should be collected and canned when they are at their ripest. In addition to having a sweet flavor and low acidity, San Marzano tomatoes are also a high-quality tomato. Legally, and in order to be labeled as a San Marzano tomato, the tomato must be cultivated in the Sarno Valley in Italy, and the DOP mark will be stamped on the can.

Whole tomatoes can be processed via a food mill, smashed in a food processor, or blended in a blender before being used in the sauce.

Using Fresh Tomatoes

Remove the ends of the tomatoes and chop them into quarters if you want to use fresh tomatoes in place of canned in tomato sauce. Roast them at 400°F for 30-35 minutes (watch them carefully if you don’t want them to brown), after which I purée the mixture until it is completely smooth and creamy. This is an excellent method of preventing them from becoming overly watery (although tomato paste may need to be added to thicken in the sauce). Then use it in the same way you would canned tomatoes.

More extensive instructions may be found in the recipe notes.

How to Make Homemade Tomato Sauce:

  1. Simmer the chopped onion and veggies until softened, then add the garlic and cook for another minute or two. Combine the tomatoes, spices, and herbs in a large mixing bowl. Bring to a boil, then reduce the heat and continue to cook until the sauce has thickened.

Step By Step Instructions

The use of a food processor is essential to make this Easy Homemade Tomato Pasta Sauce recipe as easy as possible. Not only is it a more efficient manner of cutting veggies, but by chopping them very finely, they cook even more quickly. The smaller the pieces are diced, the more quickly the sauce will be ready. As the tomato sauce simmer, it will get thicker. If the mixture gets too thick, a small amount of water can be added to loosen it. Whether you serve this Spaghetti Sauce over pasta or over pizza, the possibilities are unlimited!

Tips For Best Results

  • In order to have a thinner sauce, you may place the ingredients in a food processor and purée until you reach your preferred consistency, or you can omit this step altogether. This dish may be prepared ahead of time and stored in the refrigerator for up to two days. If you don’t have any fresh herbs on hand, dried herbs can be used in place of fresh. Because dried parsley has almost little taste, I recommend using oregano in its stead. Acidity is neutralized with baking soda. To save harsh tomato sauce, gradually add a pinch of baking soda at a time (while tasting in between) until the acidity is completely eliminated.


Is it possible to freeze homemade tomato sauce? The answer is yes, it is simple to make in big batches and freeze them by dividing them into sealed, freezer-safe containers and freezing them for up to 4 months. What is the best way to keep tomato sauce? Place in an airtight container and refrigerate for up to three days to preserve freshness and flavor. Alternatively, you may read this post on The Spruce Eats for information on how to can your own food. What is the best way to make tomato sauce thicker?

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  • 2 medium carrots, peeled and sliced into bits
  • 1 medium onion, peeled and quartered
  • 2 celery stalks, cleaned and cut into chunks
  • 1 medium onion, peeled and quartered 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 56 ounces crushed tomatoes (four 14-ounce/400-gram cans or two 28-ounce cans)
  • 1 good handful fresh flatleaf parsley, chopped
  • 1 good handful fresh basil, chopped
  • 3 tablespoons olive oil
  • Season with salt and pepper to taste
  • Into a food processor with the onion, carrots, and celery, pulse until the vegetables are finely chopped
  • Cook the onion, celery, and carrots in 2 tablespoons of olive oil in a large skillet over medium heat until they are tender and no moisture is escaping from them
  • Form a well in the midst of the softened veggies, pour in the remaining olive oil, and then add the garlic and mix thoroughly. Allow the garlic to softly brown (but not burn) before adding the rest of the ingredients. Combine the tomatoes and herbs
  • Set aside. Season with salt and pepper, bring to a boil, reduce the heat, and simmer for 30 minutes
  • In order to achieve a thinner sauce, place all of the ingredients in a food processor and puree until you reach your preferred consistency
  • If you want a thicker sauce, you may omit this step.
  • Acidity is neutralized with baking soda. If you want to keep the bitter sauce, add an eighth of a teaspoon of baking soda at a time, tasting between each addition, until the acidity is gone. If you like, you may reduce the acidity by adding sugar 1/2 tablespoon at a time (while tasting in between each addition). The sauce will thicken as it boils. Alternative: If it becomes too thick, a small amount of water may be added to soften it up
  • If you don’t have fresh herbs on hand, dried herbs can be replaced for the fresh herbs. Because dried parsley has almost little taste, I recommend using oregano in its stead.

Using Fresh Tomatoes

The fresh tomatoes will require 4 lbs of tomatoes cut into quarters, coated with olive oil, salt and pepper and roasted at 400°F for 30-35 minutes (watch them carefully if you don’t want them to brown). After that, I purée the combination until it is smooth. This is an excellent method of preventing them from becoming overly watery (although tomato paste may need to be added to thicken in the sauce). Then use it in the same way you would canned tomatoes. Calories: 123 kilocalories (6 percent ) |Carbohydrates: 6g (2% of total calories)|Fat: 10g (15 percent ) |Saturated Fatty Acids: 1 g (6 percent ) |Sodium:38 milligrams (2 percent ) potassium (198mg, or 6 percent)|fiber (one gram, or 4 percent)|sugar (three gram, or 3 percent) (3 percent ) 5210 IU (104 percent) of vitamin A|5.5mg of vitamin C (7 percent ) |Calcium: 28 milligrams (3 percent ) |Iron is 0.2 milligrams per kilogram (1 percent ) Course:sauce Cuisine:Italian Easy Tomato Sauce, Homemade Tomato Sauce, tomato sauce are some of the terms used to describe this recipe.

Notes about the update: This post was initially published on: September 25, 2017, however it was updated in February 2019 with additional photographs, step-by-step directions, cooking hints, and a video.

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  • 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.
See also:  How Long Does It Take For Pasta To Cook


  • 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.

Simple Tomato Sauce With Pasta Recipe



  • Prepare a big saucepan of water to a boil in which to cook the tomatoes if you are using fresh. To form an X in the bottom of each tomato, use a sharp knife to cut it out. Carefully lower into the water and bring to a boil for 1 minute. Remove with a slotted spoon and, once the skin has cooled enough to handle, peel off the skin and scoop out the center. Each tomato should be quartered, transferred to a large mixing bowl, and blended into a thick purée with an immersion blender. If you’re using canned tomatoes, dump them into a large mixing bowl and pulse quickly. Step 2: In a 3-quart heavy saucepan, combine the oil, garlic, and crushed red pepper and bring to a simmer over medium heat. Cook, turning regularly, over medium-low heat for approximately 2 minutes, or until the garlic is light golden in color. Step 3: While the sauce is simmering, cook the pasta according to package directions until al dente. Add the tomato purée, basil, sugar, and salt and cook, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned tomatoes and 50 minutes to 1 hour for fresh tomatoes). Toss spaghetti with sauce in Step 4
  • Divide pasta among 6 bowls and serve immediately. Add basil and cheese, if preferred, and serve immediately.

Nutrition Facts

Per serving: 370 calories; 6.6 grams of fat (1 gram of saturated fat); 3.6 grams of monounsaturated fat; 1.2 grams of polyunsaturated fat; 13 grams of protein; 65 grams of carbs; 6 grams of fiber; 3 milligrams of iron; 109 milligrams of sodium; 36 milligrams of calcium

Easy, Fast Tomato Marinara

Leave the canned goods at the door! When compared to running to the shop for store-bought marinara sauce, this homemade tomato marinara sauce may be prepared in less time and with less work. by:Scaron The most recent update was made on May 7, 2018.


  • 1 tablespoon extra-virgin olive oil
  • 1 clove minced garlic
  • 1 (6 oz) container tomato paste
  • 1 1/2 cups water
  • 1 teaspoon Italian seasoning Season with salt and pepper to taste
  • A pinch of table sugar


  • 1In a medium saucepan, heat the olive oil over medium heat until shimmering. Cook until the garlic is slightly softened, about a minute or two
  • Remove from the heat. 2In a large saucepan, combine the tomato paste, water, Italian seasoning, salt, pepper, and sugar. Stirring periodically, bring the mixture to a boil over medium heat. 3Reduce the heat to low, cover, and cook for 10 minutes. Using your taste buds, adjust the seasoning to your liking. 4Serve

Nutrition Information

This recipe does not have nutritional statistics available.

More About This Recipe

  • Making Use of Tomato Paste When I was a kid, I could always count on my grandmother’s pantry to have a few little cans of tomato paste on hand. She would use it in sauces and stews and cook with it. There are also a few of cans of paste in my cabinet these days, which you can always count on. This versatile ingredient is a go-to for quick recipes because of its versatility. What is Tomato Paste, and how does it work? Tomato paste is a purée of tomatoes that has been condensed to a great degree. It is created by simmering peeled and seeded tomatoes for many hours, allowing most of the liquid to be cooked out of the tomatoes. It provides a concentrated concentration of tomato taste in a thick, compact package. Alternatively, it can be produced at home and frozen for later use, or purchased prepackaged in cans or tubes for convenience. A decent recipe may be found in Preserving Summer’s Bounty, which is available on Amazon. In What Applications Can Tomato Paste Be Used? It is an excellent component for incorporating tomato taste into a range of recipes, from sauces and soups to pasta dishes. Due to the fact that it is quite thick (thus the term “paste”), it should be blended with water (or broth) before cooking. This helps to loosen it up and turn it into a sauce. One fantastic application for tomato paste is in the preparation of a quick marinara sauce, such as my Easy, Fast Tomato Marinara. This sauce goes well with pasta, ravioli, and other dishes. In addition, it may be used to dip mozzarella sticks or to top a chicken parmigiana. It produces a smooth sauce, which some people prefer to a chunky sauce. By putting a can of chopped tomatoes (don’t drain them!) and a can of tomato paste in a skillet with spices, you may give it a chunkier texture. Bring the water to a boil, reduce the heat, and serve. Recipes for Tomato Paste & Tomato Sauce Are you looking for more fantastic uses for tomato paste? Take a look at these: Soup with Fresh Tomatoes Chipotle Chili for Meat Lovers Sauce de Tomate et de Pistou She blogs at Sarah’s Cucina Bella about family-friendly meals and healthy family living. Sarah W. Caron (also known as scaron) is a food writer, editor, and blogger who writes about family-friendly foods and healthy family living.

Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Homemade tomato pasta sauce

This tomato sauce may be used as a foundation for a variety of different sauces. It is suitable for vegans.

9 Ingredients

  • 1/4 cup chopped fresh basil
  • 1/3 cup chopped flat leaf parsley
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 onion, sliced
  • 1 tablespoon tomato paste
  • 2 x 400g cans chopped peeled tomatoes
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1/2 cup chopped basil
  • 1/3 cup chopped flat leaf parsley Make a list of all the components.

4 Method Steps

  • In a large saucepan, heat the oil (1 tablespoon olive oil) over medium heat until hot. Cook for 3-4 minutes, until the garlic (1 garlic clove, smashed) and onion (1 onion, sliced) are cooked but not browned, before adding the next ingredients. In a separate pan, heat the tomato paste (1 tablespoon tomato paste) over medium-high heat, stirring frequently, for 1 minute (this “cooks off” the paste, producing a deeper, more powerful flavor)
  • Reduce the heat to low and simmer for 8-10 minutes, or until the sauce has thickened
  • Add the peeled tomatoes (two 400g cans chopped peeled tomatoes)
  • Season with salt and pepper (salt and freshly ground black pepper), sugar (1 teaspoon sugar), basil (1/2 cup chopped basil), and parsley (1/3 cup chopped flat leaf parsley), tasting as you go and adjusting seasoning as needed.

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Recipe Notes

To make a sauce to serve with lamb shanks, combine red or white wine with a few sprigs of fresh rosemary. By including beef stock and veggies, you can create a hearty minestrone soup. Alternatively, mince may be used to make spaghetti bolognaise. Tanya Zouev created this image.

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Super Easy Creamy Tomato Pasta

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

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

This dish seems delicious, don’t you think?

Recipe notestips:

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

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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 smooth tomato sauce will be a hit with you! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Course Course I: The Main Course CuisineAmericanServings4Calories447kcal

  • 8 ounces uncooked pasta
  • 2 tablespoons butter
  • 2-3 cloves chopped garlic
  • 2 teaspoons tomato paste
  • 1 (14 fluid ounce) can tomato sauce
  • 8 ounces uncooked pasta 3/4 cup heavy whipping cream
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy whipping cream season with salt and pepper to taste To serve, add freshly grated parmesan cheese to your liking.
  • Set the table with a big pot of salted water for the pasta and boil it until al dente according to package directions
  • In the meantime, heat the butter in a pan over medium-high heat until the pasta begins to cook (about 5 minutes). Once the butter has melted, add the garlic and cook, stirring frequently, for approximately a minute. Combine the tomato paste, tomato sauce, cream, and Italian seasoning in a large mixing bowl. Stir until the mixture is smooth and creamy. Keep cooking for around 5 minutes, or until the sauce has thickened to your taste (it should be very softly bubbling, so you may need to reduce the heat down). Season the sauce with salt and pepper as desired (I’m a big fan of both) and serve immediately. If the sauce is a bit too acidic/tangy for your taste, a pinch of sugar can be added. Drain the pasta and stir it with the sauce until well combined (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with a generous amount of parmesan cheese sprinkled on top.
  • The acid in the tomatoes will cause the cream to curdle, therefore I don’t advocate substituting something with a lower fat level in this recipe. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

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

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