Recipe

Classic Red Pasta Sauce

A bright, cozy, weeknight-friendly tomato sauce with real depth: gently sizzled garlic, a little tomato paste magic, and a simmer that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A saucepan of classic red tomato pasta sauce simmering on a stovetop with a wooden spoon resting inside

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There are two kinds of red sauce nights: the ones where you simmer all day like an Italian nonna you are not, and the ones where you want maximum flavor with minimum drama. This recipe is proudly the second kind.

This classic red pasta sauce leans on pantry staples but still tastes layered and intentional. The secret is not a secret, it is tomato paste caramelized in olive oil, plus a steady simmer that lets the sauce go from “tomatoes in a pot” to “why am I eating this with a spoon?”

Use it on spaghetti, baked ziti, meatballs, chicken parm, or as a dunking situation for garlic bread. If you are standing at the stove tasting “just one more time,” welcome. This is the correct behavior.

A bowl of spaghetti topped with classic red pasta sauce and grated Parmesan on a kitchen counter

Why It Works

Bright tomato flavor with depth: Tomato paste gets cooked until brick-red, which builds a sweet, savory backbone fast.
Silky texture: A gentle simmer and a little starchy pasta water help the sauce cling to noodles instead of sliding off dramatically.
Balanced seasoning: A pinch of sugar is optional, but it can round out acidic tomatoes without making the sauce sweet.
Flexible by design: Make it spicy, make it meaty, make it extra herby, or keep it clean and classic.

Storage Tips

Refrigerate: Cool sauce to room temp, then store in an airtight container for up to 5 days.

Freeze: Freeze in portions (I love a muffin tin or zip-top bags laid flat) for up to 3 months. Thaw overnight in the fridge or gently on the stove.

Reheat: Warm over medium-low with a splash of water or broth. If you are tossing with pasta, add a little pasta water at the end so it gets glossy again.

Common Questions

Can I use fresh tomatoes instead of canned?

Yes, but it is a different timeline. For a similar yield, start with about 2 1/2 to 3 pounds ripe tomatoes, blanch and peel if you want, then simmer longer to reduce. Canned whole tomatoes are the reliable weeknight move because they are picked and packed at peak ripeness.

Why whole peeled tomatoes instead of crushed?

Whole peeled tomatoes tend to taste cleaner and less “processed,” and you control the texture. Crush by hand for rustic, or blend for smooth.

My sauce tastes too acidic. What should I do?

First, simmer it a little longer. Then add 1/4 teaspoon sugar at a time if needed. A small knob of butter can also soften sharp edges. Do not dump in a ton of sugar. We are balancing, not baking.

How do I make it spicy?

Add 1/4 to 1/2 teaspoon red pepper flakes with the garlic, or finish with a drizzle of chili oil.

Can I add meat?

Absolutely. Brown 1 pound ground beef, pork, Italian sausage, or a mix first, remove it, then build the sauce in the same pot. Add the meat back in to simmer for at least 20 minutes.

How much sauce does this make?

About 2 1/2 to 3 cups, depending on how long you simmer it and how chunky you keep it. That is enough for roughly 10 to 12 ounces of pasta (or up to 1 pound if you like a lighter coat).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or Dutch oven (3 to 5 quarts)
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Can opener
Optional: immersion blender or countertop blender for a smoother sauce

I started making this sauce after realizing I was keeping three different jars of marinara in the fridge, all half-used, all judging me. Now I keep one rule: if I have a can of tomatoes, I have dinner. This is the sauce I throw together when I want the house to smell like I have my life together, even if the sink is full and I am wearing socks that do not match.