Authentic (Quick) Italian Tomato Sauce for Pasta

This authentic Italian tomato sauce is so quick, and easy to make that it’s ready before the pasta is finished cooking! Read the reviews; when you make this once, you’ll never go back to those inauthentic, sugar-filled jar sauces or inauthentic American recipes. Buon appetito!

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). You can choose to make a smooth or chunky sauce according to the tomatoes you use. Just remember, there should be no need to add any sugar, not even a pinch! Yes, it cuts the acidity, but if you use the right tomatoes, there is no acidity!

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

This is also a base for many other types of sauces, including penne alla vodka and pasta all’arrabbiata.

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 describe here.

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!

UPDATED July 7, 2016: eating authentic Italian pasta as part of the Mediterranean diet, can actually aid in weight loss according to a recent study.

How to Check Whether Your Canned/Jar/Box Tomatoes are Good Quality.

Want a tip on testing if your choice of canned tomatoes are top quality? First, read the label: tomatoes from Italy are usually very good, but do check the ingredients. You do not want anything added other than tomatoes, salt, basil or citric acid.

The best product is just tomatoes (I prefer the ones from a glass jar). I’ve also seen news stories where tomatoes were brought from China, then canned in Italy so they could say “made in Italy”. They added color and all sorts of nasty things, so don’t just rely on the label.

UPATE (Oct. 2019) I am now collaborating with a campaign called
The Greatest Tomatoes From Europe, with ANICAV. 

Once you decide to purchase said tomatoes, here’s the second test: open the can/jar/carton and dip your fingertip into the tomatoes or puree.

Does it taste good? If you made a sour face, they’re probably not going to make a great sauce. If the answer is “Yes, they’re sweet and tasty!” then you’ve found the right tomatoes, and they will make a great sauce!

TIP: allocate one wooden spoon for making your Italian tomato sauce. Don’t use it for other dishes, especially something like a white sauce, as it can flavor more delicate recipes. Here’s mine; can you tell I’ve made quite a lot of tomato sauce over the years? 

If you’re looking for an authentic bruschetta recipe, I have that for you, too!

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. Notice I put the thick parsley stems in? You can pull these out later, but they add to the flavor of the sauce.

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 and you can add some black pepper if you like. Turn off the heat and add the fresh basil (I tear mine into pieces) and stir well. 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.

You can put some sauce in a bowl and set it aside at this point. This way you can add more to the pasta if it needs it (some people like less sauce, and some like more.) When the pasta is almost al dente, start adding it to the sauce in the pan. 

If you drain your pasta in a colander, reserve some of the pasta water to add back into the pasta in case it’s too dry, or needs to cook longer in the sauce (turn the heat on and add more water.)

Serving pasta in a bowl, instead of a plate, keeps it hotter. I served it on a plate here as it’s nicer to show in photos, but I always serve pasta in bowls (this is the norm in Italy, too.)

Top with some freshly grated authentic Parmigiano Reggiano cheese or Pecorino Romano. I like to eat pasta with a fresh cayenne pepper; do you like them? You now have an authentic Italian tomato sauce to use as you please!

For example, you can make this same sauce in a deep pot, cook it longer and add meatballs for a different sauce! Want an authentic meatball recipe? Here you go!

How NOT to Serve Pasta!

Also, if you’ve been plating pasta in a bowl, then topping it with sauce like the emoji 🍝, this is American-style. It honestly doesn’t taste as good if served this way. (If you don’t believe me, try it both ways, side by side.) You’re welcome! 

If you want to serve it the way they do in Italy, mix the sauce in with the pasta and then plate it. Domenica Marchetti, who is an authority on Italian cuisine and the author of six Italian cookbooks explains this on her site, also. If you’ll notice, she also has a simple Italian tomato sauce recipe which is almost identical to mine.

BUON APPETITO!

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Authentic (Quick) Italian Tomato Sauce for Pasta

Yield: for 1 lb of pasta

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

NOTE: 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 (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

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Ingredients

• 4 tbsp extra virgin olive oil (my friend Amy Riolo's olive oil manufacturer was just crowned #3rd best olive oil mill in the world!)
• 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe
• small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
• 1 (28-32 oz) carton/jar of whole, chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
• about 1 1/2 level tsp Diamond Crystal Kosher or sea salt
• 3 or 4 large leaves of fresh basil, more to add to each plate, if desired
• Parmigiano Reggiano to grate on top

Instructions

1. Pour the oil into a large saute 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). Saute the garlic until it just starts to brown, then add the parsley.
2. Turn the heat up to high. Now add the 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.
3. Add the salt and continue to simmer at a fast pace, and stir often.
4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
5. 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.
6. Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it's too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
7. Also, if you've been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

Notes

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).

Nutrition Information:

Yield: 5 Serving Size: 4
Amount Per Serving:Calories: 135Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 498mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g

Nutrition information is only an estimate.

Did you make this recipe?

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You can’t get a simpler, better tasting Italian tomato sauce!

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