Authentic (Quick) Italian Tomato Sauce for Pasta

As promised, here is my own “how to make tomato sauce” post. This is continued from my last rant (here) where I dissected BuzzFeed’s attempt to write a recipe for making “the best” tomato sauce, explaining why it was all wrong.

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Actually, this is not “my” recipe—this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. It’s the equivalent to posting a recipe for a basic hamburger in the US; it’s not an actual copyrighted recipe, and of course there are variations, but almost everyone knows how to make a hamburger. However, many Americans ask…

How do you Make Fresh Tomato Sauce for Pasta?

It’s not difficult at all, and you’ll be so happy with the results (just read the reviews below).

This is a super quick Italian pasta sauce recipe, or sugo, which is actually ready by the time the pasta is done (usually it’s ready before then). I made a chunky tomato sauce, but you can make a smooth sauce with puréed tomatoes, which I often use.

You may also like to make homemade gnocchi and serve it with this sauce.

CAVEAT: If you substitute any of the ingredients which I list, or alter any of the directions, you must realize that you will not have the same outcome, or the same flavor as the sauce that I make.

Looking for a pizza sauce recipe? I’ve got the best one!

Once, I gave a friend a recipe with instructions on which specific ingredients to use. The friend made the recipe and then told me, “It didn’t taste as good as yours.” After a brief investigation, I realized that she had substituted inferior quality ingredients. If you want the best results, use the best ingredients!

Authentic (Quick) Italian Tomato Sauce
for Pasta (Spaghetti Sauce)

Ingredients

• 4 tbsp extra virgin olive oil (like Lucini)
• 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
• small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
• 1 (28-32 oz) carton/jar of chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic
• about 1 1/2 level tsp Diamond Crystal Kosher or sea salt
• 3 or 4 large leaves of fresh basil
• Parmigiano Reggiano to grate

To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Pour the oil into a large sauté pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Sauté the garlic until it just starts to brown, then add the parsley.

Turn the heat up to high. Now, add the quality puree (passata) or chopped tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.

Add the salt and continue to simmer at a fast pace, and stir often, WITHOUT THE LID.

The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn’t ruin the flavor and aroma of the basil.