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Quick and easy tomato pasta sauce recipe

Quick and easy tomato pasta sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce

An incredibly simple pasta sauce, which takes less than 20 minutes to make. Serve over freshly cooked pasta.

69 people made this

IngredientsServes: 6

  • 2 tablespoons extra-virgin olive oil
  • 160g diced onion
  • 4 cloves garlic, chopped
  • 800g passata
  • 2 teaspoons crushed chillies
  • 2 teaspoons dried Italian herbs
  • salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat the olive oil in a large frying pan over medium-high heat. Saute the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, crushed chillies and herbs. Season with salt. Cook until completely heated, another 2 to 3 minutes.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (44)

Delicious! I used half the chilli in the recipe and it was still a bit too spicy for the children so I added some yoghurt to theirs.-04 Sep 2017

by Jillian Kuhlmann

This was my first attempt at homemade marinara. I used a 10oz. can crushed tomatoes and 1 can rotel, I pureed the rotel. I did tweak the seasonings a bit! My bf thought it was too runny so I will add tomato paste next time.-10 Aug 2008

by AmandaB

I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!-15 May 2009


Tomato Sauce Recipe – Quick and Easy homemade pasta sauce

I f you have eaten pasta in restaurants then you know how delicious their tomato sauce is! It is just fantastic and you won’t have words to describe its deliciousness. Imagine if you can make this same tomato sauce at your home and too very quickly!

Well, you don’t have to imagine! Just get your kitchen and tomatoes ready and prepare yourself as you are going to make the exact tomato sauce at your home with this tomato sauce recipe. Say farewell to those inauthentic, harmful, and sugar-loaded readymade tomato sauce and make yourself one at your home in a healthy way!

15 minutes of your time and it will be ready before your pasta is cooked! Yes, you read that right! You can make this sauce very easily and conveniently at your home without any difficulties and blossom your pasta with this amazingly delicious and finger-licking sauce.

Get your tomatoes and be apron-ready because we are going to make a delicious tomato sauce!


  • Canned tomato brands can vary, and some tomatoes are more acidic than others. My favorite brands are Mutti and DeLallo. If you find the sauce is a little bit too tart, you can add a pinch of sugar to balance the flavors/enhance the sweetness of the tomatoes.
  • I've been asked by a few UK readers on Instagram what to use instead of tomato sauce, and passata would be a good equivalent, I believe.
  • I don't recommend subbing the cream for half-and-half or something with less fat. The sauce is likely to curdle due to the acidity of the tomatoes.
  • You can use whatever pasta you've got on hand (I love penne for this sauce because those little tubes are so nicely coated).
  • This sauce will actually work for other things (like over chicken or shrimp, for example), so you could skip the pasta altogether if you want! Or, you could add a bit of cooked chicken/shrimp/your protein of choice to the sauce for a more filling meal.
  • You could stir in some spinach or other veggies towards the end of cooking if you want to dress it up a bit.
  • I use Italian seasoning in here because it's a great all-purpose herb blend, but you could definitely change the herbs up a bit. some dried oregano or basil would work great. You could even add fresh herbs if you happen to have some.
  • Storage: You can keep this sauce in the fridge for a few days or freeze it if you've got some left over. I'd re-warm it on a low heat.

Instagram if you've made one of my recipes.


Quick Weeknight Tomato Sauce with Pasta

  • shellfish-free
  • dairy-free
  • low-fat
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • no-oil-added
  • tree-nut-free
  • high-fiber
  • soy-free
  • egg-free
  • low-sodium
  • Calories 369
  • Fat 4.2 g (6.5%)
  • Saturated 0.9 g (4.4%)
  • Carbs 69.2 g (23.1%)
  • Fiber 6.5 g (25.9%)
  • Sugars 9.5 g
  • Protein 14.3 g (28.6%)
  • Sodium 134.8 mg (5.6%)

Ingredients

links chicken sausage, diced (or other leftover meat)

12-oz jar roasted peppers, drained and diced

a splash of balsamic vinegar

Instructions

Heat a teaspoon of olive oil in a large skillet or dutch oven over medium-high heat. Add the sausage and cook until the sides are seared and the sausage is warmed through. Transfer the sausage to a bowl.

Add the onions and 1/2 teaspoon of salt to the pan and reduce the heat to medium. Cook until they are softened and beginning to turn brown. Add the peppers and cook to evaporate the liquid from the peppers. Clear a space in the middle of the pan and sauté the garlic until it becomes fragrant, 30 seconds. Stir it into the vegetables along with the paprika, the star anise, and the bay leaf.

Add the sausage back into the pan. Pour the tomatoes and all their juices into the pan and bring to a simmer. Mash the tomatoes with the back of your spoon for a saucier sauce, or leave as they are for a chunky one. When the sauce comes to a simmer, reduce the heat to medium-low and cook for 10-20 minutes as time allows.

While the sauce simmers, bring a large pot of water to a boil. Cook the pasta with a generous tablespoon of salt until al dente. Strain.

Add a splash of balsamic vinegar to the sauce and give it a taste. Add more salt or other seasonings as needed. If it tastes bitter, a tablespoon of brown sugar helps balance it out. Remove the star anise and bay leaf before serving.


  • 8 Sundried Tomatoes
  • 150ml Milk
  • 1/2 Tsp Salt
  • 1 Tsp Lemon Juice
  • 4-5 basil leaves
  • 1 Tsp Tomato Puree
  1. Place all the ingredients into your blender and blitz until smooth
  2. To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!

In a large frying pan or sauté pan over medium high heat, melt 2 Tbsp. of the butter. When the butter is melted and stops foaming, add the onion and sprinkle with the salt. Cook, stirring the onions once in awhile as you think of it and to keep them from sticking, until the onions turn a bit translucent, about 2 minutes. Add the carrot, celery, and garlic and cook, stirring most of the time, until the garlic is fragrant, about a minute.

Add whatever ground meat you've decided to use, increase the heat to high, and cook, stirring and breaking up the meat, until the meat is cooked through, 3 to 5 minutes.

Add the wine, stirring and scraping up any brown bits from the pan into the sauce. Add the tomatoes and bring to a light boil, crushing the tomatoes into smaller pieces with the back of a spoon, then reduce the heat to maintain a steady simmer. Cook undisturbed, at a gentle simmer without stirring until the fat separates out from the sauce, 30 to 40 minutes. Stir to combine the sauce again, add the remaining tablespoon of butter and stir to melt it. Add the pepper and taste the sauce, adding more salt (or adding some vinegar or sugar, if that's your thing) to taste. Serve the sauce tossed with hot pasta or use in a lasagna.


Simple Tomato Spaghetti for Kids

Does anyone else have a house full of pasta lovers? My kids absolutely adore the stuff and we probably eat it for dinner at least twice a week as I always know its a meal that they will polish off!

You guys probably know by now that I love my hidden veggie pasta sauces – Hidden Veggie Tomato Sauce , Butternut Squash Mac & Cheese – I love sneaking veggies into unsuspecting meals!

But sometimes I just need a super simple basic tomato sauce that I can whip up in a few minutes on a busy weeknight.

This Simple Spaghetti Sauce ticks all those boxes. It’s made with just a few simple store cupboard ingredients that I always have to hand, along with some fresh veggies.

It takes just a couple of minutes preparation time (just chopping the veggies really!) and the sauce can be left to cook in the time it takes to cook the spaghetti.

I mention in the recipe that the onions, carrots and celery need to be cut quite small.

This is to ensure that they cook in such a short time but it also makes them less noticeable to picky eaters!

I also mention that the capers should be chopped into halves or thirds. Again this prevents my fussy eaters from moaning about them but it also helps the delicious flavours to penetrate through the sauce as it cooks.

If you want to get ahead and prep for future meals then the sauce will keep in the fridge (in a sealed jar or container) for up to 3 days or in the freezer for 3 months.

If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook , Twitter or Instagram . I’d love to see your pictures!


Quick Tomato Sauce

Yield: 6 cups

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can fire roasted petite diced tomatoes
  • 1/2 teaspoon sugar
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper, to taste

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks drain excess fat.
  2. Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
  3. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in tomatoes and sugar. Bring to a boil reduce heat and simmer until flavors have blended, about 10-15 minutes.*
  5. Remove from heat stir in Parmesan and butter until melted, about 1 minute season with salt and pepper to taste.
  6. Serve with desired pasta.

Notes:

*TO FREEZE: Let cool completely portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.


Homemade Marinara Sauce Saves Money!

For many years, I used to spend hours making marinara sauce or I would end up using a jar but it wasn’t until I started toying with quicker recipes that I realized I was wasting time and lots of money (good jarred marinara is not cheap!).

Even using high-quality ingredients in this easy marinara sauce makes a delicious homemade marinara that costs just a few dollars.

The most important part, no matter how much you spend on the jarred sauce, this sauce will taste better. It always will. Fresh garlic will always win, fresh cooking always wins over mass cooking and bottling when it comes to flavors.


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