Easy Italian Tomato Pasta Sauce Recipe – Chilli & Herb Flavors

Last Updated on 2 months by Neha Deshmukh

Easy Italian Tomato Pasta Sauce Recipe – Chilli & Herb Flavors

Hey everyone! If you’re anything like me, a really good pasta sauce is a total lifesaver. It’s comforting, versatile, and honestly, sometimes I just crave that rich tomato-y goodness. I’m sharing my go-to easy Italian tomato pasta sauce recipe today – it’s packed with flavour, has a lovely little kick from the chillies, and comes together in under an hour. Trust me, once you make this, you’ll ditch the jarred stuff for good!

Why You’ll Love This Recipe

This sauce is seriously simple to make, even if you’re not a confident cook. It’s bursting with fresh flavours – the herbs, garlic, and a hint of chilli really elevate it. Plus, it’s a fantastic base for so many different pasta dishes. I first made this when I was a student and needed something quick, tasty, and budget-friendly, and it’s been a staple ever since!

Ingredients

Here’s what you’ll need to whip up this delicious sauce:

• 2 x 400 gram canned Italian tomatoes (blended)
• ¼ cup extra virgin olive oil
• 1 medium onion
• 2 large garlic cloves
• 2 green chillies
• 2 tsp dried Italian herbs
• Pinch of chilli flakes
• 2 tsp sugar
• Salt to taste
• Fresh basil (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Italian Tomatoes: These are key! They’re naturally sweeter and less acidic than other varieties, giving the sauce a lovely depth of flavour. Look for good quality blended tomatoes – they’ll save you a ton of work.
• Extra Virgin Olive Oil: Don’t skimp here. A good quality olive oil adds richness and flavour.
• Dried Italian Herb Blend: I love using a pre-mixed blend for convenience, but you can absolutely use individual herbs like oregano, basil, and thyme.
• Chilli Flakes: This is where you can really customize the heat! Regional variations in chilli flakes are huge. Some are smoky, some are fruity, some are fiery. Experiment to find your favourite! Kashmiri chilli flakes are a good mild option, while Calabrian chilli flakes pack a serious punch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent – about 5-7 minutes. We want it soft and sweet, not browned.
2. Add the grated garlic and chopped green chillies. Cook for just one minute, stirring constantly, until fragrant. Don’t let the garlic burn!
3. Stir in the dried Italian herbs. This helps release their aroma and infuse the oil with flavour.
4. Pour in the blended canned tomatoes and mix everything well.
5. Season with salt, sugar, and chilli flakes. Give it a good stir, then reduce the heat to low, cover, and simmer for 30-45 minutes, or until the sauce has thickened to your liking. Stir occasionally to prevent sticking.
6. Serve over your favourite cooked pasta and garnish with fresh basil leaves, if you’re feeling fancy!

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a smoother sauce, you can use an immersion blender to blend it directly in the saucepan.
• A pinch of baking soda can help neutralize the acidity of the tomatoes if they’re particularly tart.

Variations

This sauce is super versatile! Here are a few ways to switch things up:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your pasta doesn’t contain eggs.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a generous pinch of chilli flakes. But feel free to reduce or omit them if you prefer a milder sauce. My friend, Sarah, actually adds a finely chopped scotch bonnet for a real kick!
• Using Fresh Tomatoes: If you have a glut of ripe tomatoes, you can absolutely use them! You’ll need about 1kg, peeled, seeded, and roughly chopped. You might need to simmer the sauce for a bit longer to reduce the liquid.
• Slow Cooker Adaptation: Throw all the ingredients into your slow cooker and cook on low for 6-8 hours. It’s perfect for a lazy weekend!
• Pasta Type Pairings: This sauce is amazing with spaghetti, penne, fusilli, or even rigatoni. I personally love it with tagliatelle – the wide noodles really grab onto the sauce.

Serving Suggestions

This sauce is fantastic on its own with a sprinkle of Parmesan cheese (if you’re not vegan, of course!). It’s also delicious with meatballs, Italian sausage, or roasted vegetables. A side of crusty bread for soaking up the sauce is always a good idea.

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.

FAQs

Let’s answer some common questions:

• Can I make this sauce ahead of time? Absolutely! In fact, the flavour gets even better after a day or two.
• What kind of pasta goes best with this sauce? As I mentioned earlier, I love it with tagliatelle, but really, any pasta shape will work.
• Can I freeze leftover sauce? Yes, definitely! It’s a great way to have a quick and easy meal on hand.
• How can I adjust the heat level of the sauce? Simply adjust the amount of chilli flakes you use.
• What is the best type of Italian tomatoes to use? San Marzano tomatoes are considered the gold standard, but any good quality blended Italian tomatoes will work well.