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, and more! This red pasta 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 homemade pasta sauce 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.
How to Make Pasta Sauce
This pasta sauce recipe couldn’t be easier! I make it often for spaghetti night, lasagna, and even as a base for my favorite Italian meatballs. You’ll 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. Next, 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. 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! 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 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.
