Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Classic Red Sauce
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)

Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.

Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

Photograph by Con Poulos

More from:

Everything Italian

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Red Velvet Sheet Cake with Classic Red Velvet Frosting

Recipe courtesy of Ree Drummond

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories