By MizEmerilLagasse on May 02, 2004
Photo by Sharon123
Photo by Sharon123
"This is the best pasta sauce you will ever have. I guarantee it. It is not to sweet, not to spicy, not to acidic. It's just darn good!"
Serving Size: 1 (171 g)
Servings Per Recipe: 4
"I haven't made a lot of tomato-based pasta sauces from scratch, but this one was fantastic! I substituted crushed tomatos for the whole tomatoes. I made this with a slow cooker and it was perfect. I sauteed the red pepper, garlic and onions in a pan and then added it to the slow cooker later. I think the key to this recipe is to let the sauce simmer for as long as possible. It really lets the flavors combine. Also - crush the dry spices in your hand before you add them to the sauce. It helps bring out the natural oils in the spice."
"I tried a few different pasta sauce recipes on here after my cookbooks went missing from our move 5 months ago. This one is my favorite! I add italian sausage or grd beef. Sometimes a litte wine if I have it. I also add a few more spices and just a sprinkle of pepper flakes. The chicken broth really makes a difference. Thanks for a great recipe! Defintely a keeper!"
"Very nice rich and tomato-ey sauce! I added sliced mushrooms and meatballs. Deeeeelish spaghetti sauce!"
"Simple and delicious. I've been making this since I found it here years ago...and I always crush the tomatoes by hand. Wonderful. Thank you!"
"Excellent sauce! I did add some sauteed mushrooms 'cuz I love them!"
"i made this a few days before christmas since my mom was away... my dad LOVED IT which is something since he's hard to please. everyone did, my mom asked me for the recipe and my dad congratulated me.
i love the spicy flavor to this. i actually added more pepper flakes."
"Nice and easy!"
"Great sauce. The chicken stock is the magic here. I would cut the pepper flakes back a bit. I used Penzy's red pepper flakes and next time I might use a 1/4 rounded tsp. I like food with a kick, but this was just a wee bit over. This recipe is now my standard. Thanks"
"Truly a great basic pasta sauce recipe. I replaced the whole tomatoes with crushed tomatoes, it is much less messy and it has a more consistent texture. I also like to use about 6 cloves of garlic (the garlic taste is not over-whelming because it is pan fried first). Adding a bay leaf, oregano, extra parsley flake and basil for the cook adds good flavors. Finally, I found that 1/8 tsp of crushed red pepper was an acceptable level for the kids. I would recommend adding 1/4 tsp of crushed red pepper at a time until you find your desired hotness."
"This sauce was good. The only thing I did different was to add fresh oregano, parsley, thyme and basil. This will be good for my grandkids, after I blend the chucks out of it. They are picky that way. Thanks for sharing."
"Great rich flavor, but as others said, I think I'd cut the red pepper flakes back a bit."
"Robust! This actually tasted more like a Cajun style meal than Italian. Not bad, just surprisingly bold. Thanks!"
"v. good. made with three whole italian heirlooms from our garden, as well as 1/2 a zucchini, and two sweet red italian peppers, finely chopped. added a splash of red wine. pureed in the blender. very tasty. oh, i ended up adding just a bit more salt and sugar to bring out the flavors."
"Excellent - we really enjoyed!"
"Maybe it was the tomatoes I used...but it was a little acidic and not sweet enough...I REALLY wanted to like this, too since it has such rave reviews! It wasn't bad, don't get me wrong...just not...that great...used "Hunt's" tomatoes..."
"SOOO GOOD! This was my first attempt at making sauce from scratch and it was easy and amazing! Will definitely use instead of jarred sauce from now on."
"This was very good! I halved the recipe, served over whole wheat angel hair pasta and added vegetarian meatballs. Thanks! Made for the TYM game in the cookbooks forum."
"Delicious sauce recipe! I will definitely prepare this again. It is great because it is chunky enough but not too chunky that you don't get any actual sauce. It does have a bit of a kick to it so I may decrease the amount of red pepper for guests, but we liked it. Thank you!"