Easy Tomato Pasta Sauce Recipe – Italian Herbs & Red Pepper

Last Updated on 4 months by Neha Deshmukh

Easy Tomato Pasta Sauce Recipe – Italian Herbs & Red Pepper

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 a big bowl of pasta covered in a rich, flavorful tomato sauce. This recipe is my go-to – it’s super easy, packed with flavor, and comes together in under 30 minutes. I first made this when I was a student and needed something quick and satisfying, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This tomato pasta sauce is a winner for so many reasons. It’s incredibly simple to make, even if you’re not a confident cook. The combination of Italian herbs and a touch of red pepper gives it a lovely warmth and depth of flavor. Plus, it’s a fantastic base for so many different pasta dishes – you can keep it simple or get creative with add-ins.

Ingredients

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

• 4 red ripe tomatoes
• 1 yellow onion
• 1 carrot
• 4 garlic cloves
• 4 tablespoons olive oil
• 1 tablespoon brown sugar
• 0.25 cup canned tomato puree
• 1 teaspoon Italian seasoning
• 1 teaspoon crushed red pepper (or less, to taste!)
• 0.75 teaspoon crushed black pepper
• 0.5 teaspoon corn flour
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Tomatoes: Choosing the Right Variety
Roma tomatoes are fantastic for sauce because they have a meaty texture and fewer seeds. But honestly, any ripe, flavorful tomatoes will work! About 600-700g of tomatoes is ideal.

Olive Oil: Quality and Flavor Profile
A good quality extra virgin olive oil really shines in this sauce. It adds a lovely fruity note. Don’t be afraid to splurge a little – about 60ml is perfect.

Italian Seasoning: Building Your Own Blend
Store-bought Italian seasoning is convenient, but making your own is even better! A mix of dried oregano, basil, thyme, and rosemary is classic. About 5ml is a good starting point.

Red Pepper: Adjusting the Spice Level
I love a little kick, but feel free to adjust the amount of crushed red pepper to your liking. Start with ½ teaspoon if you’re sensitive to spice.

Corn Flour: Alternatives for Thickening
If you don’t have corn flour (cornstarch), you can use a little tomato paste or even a grated potato to thicken the sauce. About 5ml of cornflour mixed with a little water works perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to blanch the tomatoes. Bring a pot of water to a boil, and gently drop in the tomatoes for about a minute. Then, transfer them to a bowl of ice water to stop the cooking process. Peel off the skins and blend the tomatoes into a smooth puree.
2. Now, finely chop your onion, garlic, and carrot. Don’t worry about being perfect – everything will blend together beautifully.
3. Heat the olive oil in a nice, deep pan over medium heat. Add the garlic and sauté until it smells fragrant – about 30 seconds. Be careful not to burn it!
4. Add the chopped onion and carrot to the pan and cook for about 2 minutes, stirring occasionally. A teaspoon of sugar helps to caramelize them and bring out their sweetness.
5. Pour in the tomato puree and canned tomato paste. Give everything a good stir to combine.
6. Add about 250-300ml of water, the remaining sugar, Italian seasoning, crushed red pepper, and black pepper. Season with salt to taste.
7. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 5 minutes.
8. To thicken the sauce, mix the corn flour with a tablespoon of cold water to create a slurry. Stir the slurry into the sauce and cook for another minute or two, until it reaches a glossy consistency. You’ll notice the oil starting to separate – that’s a good sign!

Expert Tips

• Don’t rush the simmering process! Allowing the sauce to simmer for longer will develop the flavors even more.
• Taste as you go and adjust the seasoning to your liking.
• For a smoother sauce, you can pass it through a fine-mesh sieve after cooking.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just double-check your Italian seasoning doesn’t contain any hidden animal products.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment
My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper along with the crushed red pepper. Feel free to experiment!

Quick Weeknight Version
If you’re short on time, you can skip the blanching step and use canned diced tomatoes instead of fresh. It won’t be quite as flavorful, but it’s still delicious.

Serving Suggestions

This sauce is amazing with so many different pasta shapes! I love it with spaghetti, penne, or fusilli. A sprinkle of fresh basil and a grating of Parmesan cheese (if you’re not vegan) are the perfect finishing touches. It’s also fantastic with lasagna or as a dipping sauce for garlic bread.

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 refrigerator before reheating.

FAQs

What type of tomatoes are best for this sauce?
Roma tomatoes are ideal, but any ripe, flavorful tomatoes will work well.

Can I use fresh tomato paste instead of canned?
While you can, canned tomato paste has a more concentrated flavor and will give you a richer sauce.

How can I make this sauce less acidic?
Adding a pinch of sugar or a small knob of butter can help to balance the acidity.

Can this sauce be frozen for later use?
Absolutely! It freezes beautifully.

What pasta shapes pair best with this tomato sauce?
Spaghetti, penne, fusilli, and rigatoni are all great choices. Really, it’s up to you!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!