Pasta sauce is a staple in Italian cuisine, and no matter how you like it, it’s not hard to make. If you want to make it yourself, making your own homemade Italian pasta sauce is a great way to impress your friends and family. With a few simple ingredients, you can create a delicious and authentic sauce that will make your pasta dishes sing. Whether you’re a seasoned home cook or a beginner just starting out, this recipe will guide you through the process of making the perfect Italian pasta sauce every time.
The secret to a great pasta sauce lies in the quality of the ingredients. Start with fresh, ripe tomatoes, preferably from a farmers market or your garden. If fresh tomatoes are not available, canned whole tomatoes will also work. Use good olive oil, garlic, fresh basil and oregano, and a pinch of red pepper flakes to add a little heat. With these ingredients, you’ll create a rich, flavorful sauce that’s sure to please everyone at the table.
So what are you waiting for? Gather your ingredients and let’s get cooking!
Ingredients and Equipment
Ingredients
– 28 ounces canned whole tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon dried basil
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
Equipment
– Medium saucepan
– Wooden spoon
– Blender or food processor
– Measuring cups and spoons
– Knife
How To Make Italian Pasta Sauce
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomatoes, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 15 minutes, or until the tomatoes have broken down and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Use an immersion blender or transfer the sauce to a blender or food processor and puree until smooth.
6. Serve over your favorite pasta and enjoy!
Tips and Possible Variation
– To make a creamier sauce, add 1/2 cup of heavy cream to the sauce before blending.
– To make a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
– For a vegetarian sauce, omit the meat.
– If you don’t have fresh herbs, you can use 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil.
– To make a larger batch of sauce, simply double or triple the recipe.
– The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
