Homemade Pasta Sauce
This classic Italian-American red pasta sauce recipe is perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna. You can make this sauce with canned or fresh tomatoes. Our family eats a lot of pasta (see all our pasta recipes as proof). We go through a lot of spaghetti sauce and especially love this homemade version. I love it for my veggie spaghetti, tossed with homemade meatballs, served with fresh homemade pasta, and more! This sauce freezes exceptionally well. It’s easy and tastes as good, if not better, as your favorite jarred spaghetti sauce (my favorite is Rao’s, and this homemade sauce is just as good). For a lighter, fresh sauce, see our homemade marinara sauce. Key Ingredients Olive Oil: Italian sauces often start with a glug of olive oil in the pot before anything else, and this recipe does, too. I use 1/4 cup, which makes the sauce delicious and rich. For even more richness, use half olive oil and half butter. Shallot and Garlic: Onions will do just fine in this sauce, but I love using shallot, which is milder and more delicate. I also stir in a heaping tablespoon of minced garlic. If you are sensitive to garlic, feel free to reduce this or use roasted garlic for a sweeter take. Spices: I love the sweet heat of Aleppo pepper, so I add a bit to the base of the sauce, but crushed red pepper flakes do the trick nicely, too. I also stir in a tablespoon of Italian seasoning for some extra flavor. Tomato Paste and Tomatoes: The tomato paste adds color and richness, while canned whole tomatoes make up the bulk of our sauce. I love San Marzano tomatoes, but any good-quality whole-peeled tomatoes will work. I use the same canned tomatoes for my homemade tomato soup. If you’d like to use fresh tomatoes, I have added tips below the recipe! Basil: When it’s in season, I love fresh basil for this simple sauce, but I have included tips for dried basil in the recipe. Olive Oil: Italian sauces often start with a glug of olive oil in the pot before anything else, and this recipe does, too. I use 1/4 cup, which makes the sauce delicious and rich. For even more richness, use half olive oil and half butter. Shallot and Garlic: Onions will do just fine in this sauce, but I love using shallot, which is milder and more delicate. I also stir in a heaping tablespoon of minced garlic. If you are sensitive to garlic, feel free to reduce this or use roasted garlic for a sweeter take. Spices: I love the sweet heat of Aleppo pepper, so I add a bit to the base of the sauce, but crushed red pepper flakes do the trick nicely, too. I also stir in a tablespoon of Italian seasoning for some extra flavor. Tomato Paste and Tomatoes: The tomato paste adds color and richness, while canned whole tomatoes make up the bulk of our sauce. I love San Marzano tomatoes, but any good-quality whole-peeled tomatoes will work. I use the same canned tomatoes for my homemade tomato soup. If you’d like to use fresh tomatoes, I have added tips below the recipe! Basil: When it’s in season, I love fresh basil for this simple sauce, but I have included tips for dried basil in the recipe. Find the full recipe with measurements below. Tips for Making the Best Pasta Sauce This sauce couldn’t be easier! I make it often for spaghetti night, lasagna, and even as a base for my favorite Italian meatballs. Tip 1: Building flavors. The secret to any great sauce is starting with the right base flavors. We start by cooking shallots (or onion) in the olive oil until it’s soft and smells sweet. Then stir in lots of garlic, pepper flakes, Italian seasoning, and tomato paste. As you cook the tomato paste, it will break down into the oil and become a burnt orange color instead of red. Tip 2: Use whole tomatoes. We love the rustic texture that whole tomatoes give this sauce when broken apart. I pour in canned whole tomatoes and season well with salt and pepper. As the sauce simmers, I use a wooden spoon to break the whole tomatoes apart so they cook down into the sauce. Tip 3: Reduce your sauce. I like reducing the sauce by about 1/3, which means it still tastes fresh but has a richer, deeper tomato flavor. Just before taking it off the heat, I stir in fresh basil, and it’s finished! Homemade Pasta Sauce PREP 5 mins COOK 45 mins TOTAL 50 mins PREP 5 mins COOK 45 mins TOTAL 50 mins How to make red pasta sauce perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna. Make this sauce with canned or fresh tomatoes. We typically use canned whole peeled tomatoes, but I have included tips for fresh tomatoes in the tips below. When you use olive oil, this sauce is naturally vegan. For a richer sauce, substitute the olive oil with butter. Makes 6 cups Watch Us Make the Recipe You Will Need 1/4 cup (60ml) extra-virgin olive oil 1/2 cup (75g) finely chopped shallot or onion 4 to 6 cloves garlic, minced 1/4 teaspoon Aleppo pepper or crushed red pepper flakes 1 tablespoon Italian seasoning 2 tablespoons (35g) tomato paste 2 (28oz) cans whole peeled tomatoes 1 teaspoon fine sea salt, plus more to taste 1/4 teaspoon fresh ground black pepper 1/2 cup (15g) chopped fresh basil leaves or 1 to 2 tablespoons dried basil Directions 1Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes. 2Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop. 3Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet! 4Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks. 5Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce. 6You can use the pasta sauce immediately, store it in the fridge for up to 4 days, or freeze it for up to 3 months. 1Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes. 2Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop. 3Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet! 4Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks. 5Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce. 6You can use the pasta sauce immediately, store it in the fridge for up to 4 days, or freeze it for up to 3 months. Adam and Joanne's Tips Storing: Homemade pasta sauce lasts in the fridge for up to 4 days and can be frozen for up to 3 months (maybe more). Thaw frozen sauce in the refrigerator overnight. Reheat pasta sauce in a saucepan over medium heat. Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. While specific varieties are ideal for sauces, any tasty tomato will work. You can peel your tomatoes for a smoother sauce, but it’s optional. To do it, boil a pot of water and prepare an ice bath. Cut a shallow “X” on the bottom of each tomato. Then, boil for 30 to 45 seconds and transfer to an ice bath. You can use a knife or your hands to remove the tomato skins as they cool. Seasoning the sauce: If the sauce lacks flavor, add more salt. If it’s too acidic, a pinch of sugar will balance it out. Try a few dashes of fish sauce or minced anchovies for a deep, savory flavor. Optional parmesan rind: Add a leftover parmesan rind while the sauce simmers for extra richness. Remember to remove it before serving! Thicken the pasta sauce: If your sauce is too thin, make it thicker by placing it over medium-low heat and simmering for 10 to 15 minutes. As the sauce simmers, it will thicken nicely. The nutrition facts provided below are estimates. Storing: Homemade pasta sauce lasts in the fridge for up to 4 days and can be frozen for up to 3 months (maybe more). Thaw frozen sauce in the refrigerator overnight. Reheat pasta sauce in a saucepan over medium heat. Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. While specific varieties are ideal for sauces, any tasty tomato will work. You can peel your tomatoes for a smoother sauce, but it’s optional. To do it, boil a pot of water and prepare an ice bath. Cut a shallow “X” on the bottom of each tomato. Then, boil for 30 to 45 seconds and transfer to an ice bath. You can use a knife or your hands to remove the tomato skins as they cool. Seasoning the sauce: If the sauce lacks flavor, add more salt. If it’s too acidic, a pinch of sugar will balance it out. Try a few dashes of fish sauce or minced anchovies for a deep, savory flavor. Optional parmesan rind: Add a leftover parmesan rind while the sauce simmers for extra richness. Remember to remove it before serving! Thicken the pasta sauce: If your sauce is too thin, make it thicker by placing it over medium-low heat and simmering for 10 to 15 minutes. As the sauce simmers, it will thicken nicely. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/2 cup / Calories 65 / Total Fat 5g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 207.8mg / Carbohydrate 5.6g / Dietary Fiber 2.6g / Total Sugars 3.7g / Protein 1.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us