This classic Italian-American red pasta sauce recipe is perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna. You can make this sauce with canned or fresh tomatoes.
Our family eats a lot of pasta (see all our pasta recipes as proof). We go through a lot of spaghetti sauce and especially love this homemade version. I love it for my veggie spaghetti, served with the juiciest meatballs, served with fresh homemade pasta, and more!
This sauce freezes exceptionally well. It’s easy and tastes as good, if not better, as your favorite jarred spaghetti sauce (my favorite is Rao’s, and this homemade sauce is just as good).
Key Ingredients
- Olive Oil: Italian sauces often start with a glug of olive oil in the pot before anything else, and this recipe does, too. I use ¼ cup, which makes the sauce delicious and rich. For even more richness, use half olive oil and half butter.
- Shallot and Garlic: Onions will do just fine in this sauce, but I love using shallot, which is milder and more delicate. I also stir in a heaping tablespoon of minced garlic. If you are sensitive to garlic, feel free to reduce this or use roasted garlic for a sweeter take.
- Spices: I love the sweet heat of Aleppo pepper, so I add a bit to the base of the sauce, but crushed red pepper flakes do the trick nicely, too. I also stir in a tablespoon of Italian seasoning for some extra flavor.
- Tomato Paste and Tomatoes: The tomato paste adds color and richness, while canned whole tomatoes make up the bulk of our sauce. I love San Marzano tomatoes, but any good-quality whole-peeled tomatoes will work. I use the same canned tomatoes for my homemade tomato soup. If you’d like to use fresh tomatoes, I have added tips below the recipe!
- Basil: When it’s in season, I love fresh basil for this simple sauce, but I have included tips for dried basil in the recipe.
Find the full recipe with measurements below.
How to Make the Best Pasta Sauce
Tip 1: Build flavor from the start. The secret to really good tomato sauce is a great base. Start by cooking shallots (or onions) in olive oil until they smell sweet, then stir in garlic, red pepper flakes, Italian seasoning, and tomato paste.
The tomato paste adds a lot of richness to this sauce. I like to cook it in the olive oil until it changes from bright red to a burnt orange before adding any more ingredients.
Tip 2: Choose whole tomatoes. Canned whole tomatoes make this sauce taste amazing and result in a rustic texture. Pour them straight into the pan and season with salt and pepper.
As the sauce simmers, use a wooden spoon to crush the tomatoes. They will slowly break down and thicken into a beautiful, chunky sauce.
Tip 3: Let it reduce. For a more concentrated, rich flavor, simmer your sauce until it has reduced by about one-third. Then, just before taking it off the heat, stir in plenty of fresh basil. I love this sauce with all my favorite Italian dishes, and I hope you fall in love with it, too.
More Homemade Sauces
Homemade Pasta Sauce
- PREP
- COOK
- TOTAL
How to make red pasta sauce perfect for spaghetti, chicken parmesan, eggplant parmesan, and lasagna. Make this sauce with canned or fresh tomatoes. We typically use canned whole peeled tomatoes, but I have included tips for fresh tomatoes in the tips below. When you use olive oil, this sauce is naturally vegan. For a richer sauce, substitute the olive oil with butter.
Watch Us Make the Recipe
You Will Need
¼ cup extra-virgin olive oil (60ml)
½ cup finely chopped shallot or onion (75g)
4 to 6 cloves garlic, minced
¼ teaspoon Aleppo pepper or crushed red pepper flakes
1 tablespoon Italian seasoning
2 tablespoons tomato paste (35g)
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon fine sea salt, plus more to taste
¼ teaspoon fresh ground black pepper
½ cup chopped fresh basil leaves or 1 to 2 teaspoons dried basil (15g)
Directions
1Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes.
2Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop.
3Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet! Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.
4Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce.
Adam and Joanne's Tips
- Storing: This sauce lasts in the fridge for up to 4 days and can be frozen for up to 3 months (maybe more). Thaw frozen sauce in the refrigerator overnight. Reheat in a saucepan over medium heat.
- Fresh tomatoes: Swap out the canned tomatoes for 4 to 5 pounds of fresh, ripe tomatoes. While specific varieties are ideal for sauces, any tasty tomato will work. You can peel your tomatoes for a smoother sauce, but it’s optional. To do it, boil a pot of water and prepare an ice bath. Cut a shallow “X” on the bottom of each tomato. Then, boil for 30 to 45 seconds and transfer to an ice bath. You can use a knife or your hands to remove the tomato skins as they cool.
- Seasoning the sauce: If the sauce lacks flavor, add more salt. If it’s too acidic, a pinch of sugar will balance it out. Try a few dashes of fish sauce or minced anchovies for a deep, savory flavor.
- Optional parmesan rind: Add a leftover parmesan rind while the sauce simmers for extra richness. Remember to remove it before serving!
- Thicken the sauce: If your sauce is too thin, make it thicker by placing it over medium-low heat and simmering for 10 to 15 minutes. As it simmers, it will thicken nicely.
- The nutrition facts provided below are estimates.
I’ve been a jar boy for a long time this is the best home made sauce by far I will never buy jar sauce again
Now that is a great review! 🙂
Good and easy sauce. I did add Worcestershire and a little sugar. My only complaint is way too much (dried) basil. I wonder if you meant teaspoons and not tablespoons.
So happy you loved it, Kelly. Agreed on the dried substitution, I have fixed that in the recipe (sorry it was not caught earlier!).
Just wanted to know how many would this serve plz
It’s similar to 2 jars of spaghetti sauce, so 6 to 8, depending on the recipe.
Can I can this recipe for future use.
Hi Sue, I don’t offer canning instructions, so I’m not able to recommend canning this recipe or advise on adjustments for safe home canning. For long-term storage, it’s best to follow a recipe that has been specifically developed and tested for canning. If you’re making it to enjoy later, it will keep well in the fridge for a few days and freezes nicely.
Great recipe, have lots of fresh tomatoes in our garden, besides using dried spices, I added sprigs of basil and oregano as it simmered and then removed them prior to blending. Thanks for this recipe.
You are so welcome!
Love the idea of this but would a different oil change it in anyway?
I do like the olive oil, but you can use avocado oil instead or do a neutral oil (like vegetable oil) and combine it with a little butter (maybe 2 tablespoons of each).
This is the first time I made homemade sauce. I forgot to pick some up. So I opened my cupboards saw a large can of of basil italian tomatoes and a small can. Used dried basil. it was so easy. It was excellent. And it was for guests!!!
Does this sauce do well canned? I can’t wait to try the recipe out!
Hi Reagan, That’s a great question! While we haven’t tested this recipe for canning, it actually freezes beautifully in airtight containers or freezer bags for up to 3 months. If you do decide to can it, please be sure to consult a professional canning resource to ensure it’s processed safely for long-term storage.
Can you use cherry tomatoes in this recipe?
Yes! You will have some skins left in the sauce, but that’s not necessarily a bad thing! You can always push the finishes sauce through a mesh strainer to remove them or blend the sauce (or leave them as-is!).
Can you add sausage or beef to this recipe for the pasta sauce?
Of course.
I am going to make this recipe as a meat sauce. Do I need to adjust the seasonings to maintain the flavor balance after adding the meat?
I don’t think you need to change anything.
This sauce is so good. I would definitely bring this to an island getaway as comfort food.
dont you already have pizzas and hot dogs there?
Wonderful! LOVE this sauce.
So good. Cooked up as written. Was wonderful in my ravioli lasagna. Making up another batch right now to freeze. I did add a little sugar to it to help with the acidity.
It’s very good, simple, and easy to make, would definitely recommend.