Red Sauce Pasta
This comforting Red Sauce Pasta brings the flavors of Italy to your kitchen with a vibrant tomato base, aromatic herbs, and a creamy or cheesy finish. Perfect for a quick meal or a baked delight.
Equipment
- Saucepan
- Large Pot
- Blender
- Baking Dish
Ingredients
Red Sauce Base
- 3 tbsp olive oil
- 10 cloves garlic finely chopped
- 3 tbsp tomato paste
- 500 grams tomatoes chopped and blended into a puree
- 2 tsp sugar
- 2 tsp salt
- 1/2 tsp black pepper powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red chili flakes
Pasta
- 2 1/2 cups dried pasta about 250 grams
- 2 tsp salt for pasta water
- 6 cups water for boiling pasta
Creamy Version
- 1/4 cup cream
- 1/4 cup parmesan cheese grated
Cheesy Baked Version
- 1 tsp butter
- 2 tbsp cream cheese
- 1 cup mozzarella cheese shredded
- 2 tbsp parmesan cheese for topping
Instructions
- Finely chop garlic and blend tomatoes into a thick puree without adding water.
- In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add tomato paste and cook for 2-3 minutes until caramelized. Stir in tomato puree and simmer covered for 8-10 minutes.
- Season with sugar, salt, pepper, oregano, basil, and red chili flakes. Mix well and let it cool slightly.
- In a large pot, bring water to a boil with salt. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Mix cooked pasta with the red sauce, adding reserved pasta water a little at a time to adjust the consistency.
- For creamy version: Mix 2 cups of red sauce with cream and parmesan cheese until smooth. Add to pasta and mix well.
- For baked version: Mix butter, cream cheese, and mozzarella until smooth. Combine with pasta and red sauce. Transfer to baking dish, top with parmesan, and bake at 200°C (400°F) for 10 minutes.
Notes
Use fresh ingredients and simmer your sauce to deepen the flavor. Save pasta water to help blend the sauce perfectly. Try adding veggies or proteins for variety.