Pasta Sauce Recipe
Pasta Sauce Recipe: a homemade Italian tomato sauce that’s ready in under 30 minutes and packs authentic flavor without any fuss.
I fell in love with this easy, traditional marinara back when my daughter was just learning to twirl spaghetti on her fork. It’s a classic Italian-style pasta sauce, bright with ripe tomato taste and a hint of fresh basil, perfect any night of the week. What makes it special? A handful of simple ingredients—good olive oil, garlic, San Marzano tomatoes—and a little patience as it simmers into silky perfection. You can use sun-ripened fresh tomatoes in summer or top-quality canned ones in winter; either way, you’re getting a nourishing, lycopene-rich sauce that’s low in fat and totally vegan. Honestly, once you taste how vibrant and versatile this sauce recipe is, store-bought just won’t cut it anymore.
Why You’ll Love This Recipe
- Ready in under 30 minutes, so weeknight pasta is a breeze.
- Uses pantry staples you probably already have.
- 100% vegan and gluten-free—great for crowd-pleasing.
- Infused with fresh herbs for that authentic Italian flair.
- Easily doubles or triples for meal prep or freezer stash.
- No fancy gadgets—just a sturdy pot and a wooden spoon.
- Extra delicious the next day (flavors meld beautifully).
Ingredients
- 2 tablespoons extra-virgin olive oil (try Colavita or California Good Life)
- 1 small yellow onion, finely chopped (about ¾ cup)
- 4 cloves garlic, thinly sliced or minced
- 1 (28-ounce) can San Marzano whole plum tomatoes, crushed by hand (or 3 cups fresh tomatoes, peeled and diced)
- 2 tablespoons tomato paste (adds depth and sheen)
- 1 teaspoon sea salt, plus extra to taste
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon sugar or a carrot grated (to tame acidity)
- ¼ teaspoon red pepper flakes (optional, for a gentle kick)
- 6 fresh basil leaves, torn (or 1 teaspoon dried oregano/basil mix)
- 1 bay leaf (optional, remove before serving)
Tips:
• Choose canned tomatoes labeled “DOP” for authenticity—San Marzanos pack natural sweetness.
• Let garlic rest 5 minutes after chopping; it boosts allicin formation (health bonus!).
• If your onion is super pungent, rinse under cold water after chopping to mellow the bite.
Directions
- Warm the olive oil over medium heat in a heavy-bottomed pot. Add onion; cook until edges turn translucent—about 5 minutes. Stir occasionally so nothing sticks.
- Toss in garlic and red pepper flakes (if using). Cook 30 seconds until fragrant—watch closely to prevent burning.
- Stir in tomato paste and let it brown slightly (about 1 minute). This caramelizes sugars, giving the sauce that deep, rich color.
- Pour in crushed tomatoes, then add salt, pepper, sugar (or grated carrot), and bay leaf. Give everything a good swirl to combine.
- Bring to a gentle simmer. Lower heat to medium-low, partially cover, and cook for 20 minutes—stirring every 5 minutes. You’ll see the sauce thicken and deepen in flavor.
- Remove bay leaf. Stir in fresh basil off the heat so its aroma stays bright and green. Taste, adjust salt, pepper, or a pinch more sugar if the tomatoes are extra tangy.
- For a smoother texture, use an immersion blender right in the pot until it reaches your ideal consistency—chunky or silky.
- Let it rest for 5–10 minutes off the heat so flavors marry. If you can wait overnight, even better; leftovers often taste like they’ve been served in Italy.
Servings & Timing
- Yield: about 4 cups (serves 4–6 over spaghetti, penne, or zucchini noodles)
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Rest Time: 5–10 minutes
- Total Time: roughly 40 minutes
Variations
• Arrabbiata twist: double the red pepper flakes for a fiery, tongue-tingling kick.
• Creamy blush sauce: swirl in ¼ cup heavy cream or coconut milk at the end.
• Meat-lover’s delight: brown ½ pound Italian sausage or ground beef before adding tomatoes.
• Herbes de Provence: swap basil for rosemary and thyme for a Provencal vibe.
• Mushroom marinara: sauté 1 cup sliced cremini mushrooms with the onions.
• Olive puttanesca style: toss in ⅓ cup sliced Kalamata olives and a tablespoon capers.
Storage & Reheating
Refrigerator: Keep in an airtight container up to 5 days—flavors deepen over time.
Freezer: Freeze in portions (½-cup or 1-cup) for up to 3 months—thaw overnight in the fridge.
Reheat: Gently simmer on low, stirring so it heats evenly; if it’s too thick, add a splash of water or broth.
Make-Ahead: Doubles beautifully; make on Sunday, portion into Mason jars, and you’ve got instant gourmet sauce all week.
Notes
I learned early on that rushing the simmer step flattens the flavor. So keep it gentle—think soft bubbles, not a rolling boil. If you crave more depth, a small splash of red wine just after the tomato paste gives that restaurant-style oomph. And don’t be shy with fresh herbs; tearing basil by hand (instead of chopping) releases oils better.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely. Blanch, peel, and dice about 3 pounds of ripe tomatoes; you may need a touch more sugar.
Q: Why does my sauce taste bitter?
A: Try a pinch of sugar or a grated carrot to balance acidity, and don’t let garlic burn—it turns bitter fast.
Q: How do I thicken a watery sauce?
A: Simmer uncovered on low heat until it reduces; or stir in a teaspoon of tomato paste.
Q: Is this sauce freezer-safe?
A: Yes—freeze in meal-sized portions for up to 3 months; thaw in the fridge overnight.
Q: Can I make this in a slow cooker?
A: You can—brown onions and garlic first, then transfer everything to the slow cooker and cook on low for 4–5 hours.
Q: My sauce smells too strong—what now?
A: Check your garlic and onion doneness; a quick splash of cream or a tablespoon of butter can mellow robust aromas.
Q: Is this sauce gluten-free?
A: It is! Just pair with gluten-free pasta or zucchini ribbons.
Q: How do I get that bright red color?
A: Using top-quality canned San Marzanos and avoiding over-cooking keeps the hue vibrant.
Conclusion
This Pasta Sauce Recipe brings together simple ingredients for an authentic, easy, and utterly delicious homemade tomato sauce. It’s cozy enough for family dinners, elegant enough for special occasions—and perfect for meal prep or last-minute pasta cravings. Give it a whirl, then let me know: did you add a twist of your own? Feel free to leave feedback below, and hop over to my Creamy Alfredo or Pesto Genovese posts for more saucy adventures!
Pasta Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic thinly sliced or minced
- 1 28-ounce can San Marzano whole plum tomatoes crushed by hand
- 2 tablespoons tomato paste adds depth and sheen
- 1 teaspoon sea salt plus extra to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon sugar or a carrot grated (to tame acidity)
- 1/4 teaspoon red pepper flakes optional, for a gentle kick
- 6 leaves fresh basil torn
- 1 bay leaf optional, remove before serving
Instructions
- Warm the olive oil over medium heat in a heavy-bottomed pot. Add onion and cook until edges turn translucent.
- Toss in garlic and red pepper flakes. Cook until fragrant.
- Stir in tomato paste and let it brown slightly.
- Pour in crushed tomatoes, then add salt, pepper, sugar, and bay leaf.
- Bring to a gentle simmer. Cook for 20 minutes, stirring occasionally.
- Remove bay leaf. Stir in fresh basil off the heat.
- For a smoother texture, use an immersion blender right in the pot until it reaches your ideal consistency.
- Let it rest off the heat for 5-10 minutes before serving.
