Darthlaurie's Indispensable Basic Pasta Sauce
photo by lauralie41
- Ready In:
- In a medium pot, saute garlic in olive oil, if desired. If you choose not to, go on to step 2.
- Combine all the ingredients except for the red pepper flakes. Simmer over medium heat until sauce boils; smash tomatoes during simmering. Simmer until it reaches desired consistency (this will take longer without tomato paste).
- Add red pepper flakes in the last five minutes of cooking.
- Serve over favorite pasta or freeze.
- Tips: If sauce just isn't tasting right, add a tiny bit of sugar or salt. Roasted red peppers, onions, and mushrooms are particularly tasty additions. The longer you simmer the sauce, the tastier it becomes. Add more seasonings as needed since all measurements are approximations.
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A great "starter" sauce that uses items I always have on hand -- I added diced onion & mushrooms, tripled the garlic, and added about a cup & a half of water. It was still pretty thick after simmering for 2 hours (which is how we like it). I added in a pinch of kosher salt & a pinch of sugar when I stirred in the red pepper flakes. I served it over whole-wheat penne with a green salad & crusty bread -- a perfect lazy Sunday dinner. Thanks!
Excellent basic sauce! I sauteed the garlic along with some diced onions and green peppers. Added the cans of tomatoes and tomato paste and thought it was way too thick, so I dissolved the chicken bullion cube in a cup of water and added it to the pot. Then I thought it was chunkier than I wanted, so I used my puree blender to smooth it out a bit. Added a bit of sugar and salt after the other seasonings to get it just right for our tastes. Sad to say I had no parmesan cheese, but this was really good all the same. Thank you!!
This sauce is very good and so easy to make! I used two cans of petite diced tomatoes and it was still a bit to thick for us so I added some chicken broth to thin it down a bit. Added extra garlic and diced one small onion to saute. Let the sauce simmer on low while pasta was cooking and it was just perfect! Will double the recipe next time so I can freeze some too. Thank you darthlaurie for posting!