Recipe courtesy of Debi Mazar and Gabriele Corcos

Red Sauce and Spaghetti

  • Level: Easy
  • Total: 33 min
  • Prep: 5 min
  • Cook: 28 min
  • Yield: 4 to 6 servings
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1 (28-ounce) can pelati tomatoes*

2 tablespoons extra-virgin olive oil, plus more for serving

1/3 red onion, medium diced

3 cloves garlic, sliced into chunks

Pinch red pepper flakes, optional

2 handful fresh basil, torn, plus more for serving

Salt and freshly ground black pepper

1 pound spaghetti, for serving

Freshly grated Parmesan cheese, for serving


  1. In a food processor, puree the tomatoes to a smooth creamy consistency.
  2. Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional. 
  3. Add the tomatoes and season with salt and pepper. 
  4. Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper. 
  5. To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

Cook’s Note

If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon. If you did not process the tomatoes, use a wooden spoon to break them into pieces while they cook.

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