General Question

minolta's avatar

Can you recommend a simple and easy pasta sauce recipe?

Asked by minolta (328points) June 15th, 2009

Do you have a pasta sauce recipe you would like to share? simpler the better

Observing members: 0 Composing members: 0

13 Answers

sandystrachan's avatar

Tomatoes , basil, coriander , garlic, tomato puree , onions .

Butter, flour, milk, garlic puree,
To cook is easy just add the ingredients to pan and cook

Don’t cook both sauces in same pan

ESV's avatar

True Italian Spaghetti Sauce
(Source:Me living in Italy 3 years and getting it from Italian friend)

Sauce Pan
Good unseasoned tomato
sauce/crushed or diced tomato sauce is good too, garlic, vegetable oil, 2 cans of tuna fish in oil / water.
Hot red pepper (pinch or two).

Get a sauce pan
Heat up your veg oil
Put in your sliced garlic (wait untill they get golden but not brown)
Put your 2 cans of tuna fish with oil/water(stir together)
Few seconds later put your original sauce that you made or one bought that’s without any additives as spices into the sauce pan
Put some Pepperoncino(that’s hot red pepper) to make the sauce a bit spicy.

Supacase's avatar

Basic Sauce

16 ounce can chopped tomatoes
6 ounce can tomato paste
1 beef chicken bouillon cube
1/2 tablespoon italian seasoning
1 minced garlic clove
1/2 tablespoon olive oil
1/2 tablespoon parmesan cheese
pepper to taste
1/8 teaspoon red pepper flakes

Saute garlic in olive oil in small pot. Add all other ingredients except for the red pepper flakes. Mash tomatoes to desired consistency while simmering over medium heat. Bring to a boil, then reduce heat and simmer until sauce is as thick as you want it. Add red pepper flakes about 5 minutes before sauce is finished cooking.

CMaz's avatar

True Italian Spaghetti Sauce? Close, but without the tuna.
The “Basic Sauce” I would say is better! But instead of bouillon, toss in with the garlic and Olive oil some pork (pigs feet are best) or beef, it is best with both.
Braise it for a bit then add the tomato sauce the paste and the rest of your seasoning..
Heat a med. to Med low ( very little bubbling) for a couple of hours. Make sure you do not burn it by constantly stirring.
Not that is Italian!

Supacase's avatar

@ChazMaz LOL It would be tastier your way, I am sure of it. This is the sauce I use when I am in a hurry or it is a last-minute meal. I always have bouillion on hand… pig’s feet, not so much. lol

CMaz's avatar

Your recipe would have to include a bit more tomato to use the meat. :-)
Still nice and simple. Making me hungry, might have to visit my Mom this weekend. :-)
The “old world” ingredients like pigs feet, neck bones, and gordian ( pig skin rolled up in spices, left to cook in the sauce) don’t translate well with today’s “healthy” cooking. But, not not in my house. :-)
And for the record, tuna is not an uncommon ingredient for Italian gravies.
But, if it is not grilled I will passs.

MissAusten's avatar

Toward the end of summer, when the tomatoes in my garden are ripe, I make fresh tomato sauce and freeze it. You can add whatever other seasonings you want, like oregano, extra garlic, red pepper, etc. Last year I made four or five pots of tomato sauce, and it was outstanding. I gave a lot of it away, so even my frozen stash didn’t last until spring. This year I’m going to be stingy with it! :)

Once I’m all out of the homemade stuff, I competely cheat. I buy a can of diced tomatoes with garlic, basil, and oregano. I dump it into a pan, add a small can of plain tomato sauce, a bit of sugar, some olive oil, and some balsamic vinegar. Let it simmer for 15 minutes and it’s done. Sometimes I brown a pound of ground beef and add that to the sauce.

When I’m really feeling lazy, I just saute some minced garlic in a bit of olive oil, toss in some chopped fresh basil, add some lemon juice and black pepper, and toss that with the cooked pasta. It only takes a few minutes to throw it all together.

RareDenver's avatar

Tinned tomatoes, garlic, red, green and yellow pepper, onion, courgette, herbs de provence, a pinch of dried chilli flakes and a dash of Worcester sauce

MissAnthrope's avatar

Easiest pasta sauce you’ll ever make..

- Turn stove on medium heat.
– Heat some olive oil in a skillet; when hot, toss in minced garlic, cook until lightly golden.
– Throw in chopped tomato (the riper, the better), about 2 medium-sized tomatoes per person, cook until reduced. If the tomatoes are ripe and juicy, should be a sauce-like consistency.
– Add hot, cooked pasta to skillet, toss with sauce, then toss in fresh chopped basil.
– Done, serve, and enjoy. Totally yummy.

sandystrachan's avatar

Nope the easiest sauce is store bought

MissAnthrope's avatar

^^^ Perhaps you should read the question more thoroughly.. minolta asked for a recipe. Not the easiest way to get pasta sauce. ;)

Lua_cara's avatar

¼ cup unsalted butter
¼ cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).

Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig.

Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.

ArpitaBarua's avatar

When I am hurry, I have pasta with the recipe at the recipe below. It’s a fresh tomato sauce recipe and it’s delicious. It does not take more than 10 minutes. Have a look at the recipe:

5 ripe tomatoes.
5 fresh basil leaves
2 cloves of fresh garlic
1 tbsp Kosher Salt
¼ cup of Olive Oil
4 sprigs of Italian parsley. Only the leaves

1. Is peeling the tomatoes.
2. Blending the ingredients and then serve.

Enjoy the recipe.

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