Recipe

Ultimate Italian Pasta (Sweet and Simple)

A cozy, weeknight Italian pasta with a gently sweet tomato sauce, silky Parmesan finish, and crisp-edged garlic breadcrumbs. Big flavor, low drama.

By Matt Campbell

•

4.9

A bowl of Italian pasta tossed in a glossy sweet tomato basil sauce, topped with Parmesan and golden garlic breadcrumbs on a wooden table

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This is the pasta I make when I want something that tastes like I tried harder than I did. The sauce is classic Italian at its core, but with one tiny twist: a touch of sweetness that rounds out the tomatoes and makes everything feel extra cozy. Not candy-sweet. More like, tomatoes at their best sweet.

We are keeping ingredients accessible, steps straightforward, and the results very worth twirling. You get a bright, simmered tomato sauce, a buttery Parmesan gloss at the end, and optional (but highly encouraged) garlic breadcrumbs for those crisp edges that make you pause mid-bite and go, “Okay, wow.”

A saucepan of simmering tomato sauce with basil leaves and a wooden spoon on a stovetop

Why It Works

Balanced flavor fast: A small spoonful of sugar (or honey) softens acidic tomatoes and makes jarred or canned taste slow-simmered.
Glossy, clingy sauce: Tomato paste plus starchy pasta water gives you that restaurant-style coat without heavy cream.
Weeknight-friendly: The sauce simmers while the pasta boils, and the breadcrumbs toast in minutes.
Flexible: Make it vegetarian, add sausage, or fold in greens without wrecking the vibe.

Pairs Well With

Arugula salad with lemon and shaved Parmesan
Easy garlic bread (sheet pan style)
Crispy roasted broccoli with chili flakes
Sparkling lemon water or a light red wine

Storage Tips

Fridge: Store pasta and sauce together in an airtight container for up to 3 to 4 days (3 days for best quality). If you made garlic breadcrumbs, keep them separate so they stay crisp.

Freezer: The sauce freezes very well for 2 to 3 months for best quality. Freeze it on its own in a container or zip-top bag. Cook fresh pasta when you are ready.

Reheat: Warm in a skillet over medium-low with a splash of water (or a little broth). Stir often until glossy again. Microwave works too, but stovetop gives you better texture.

Pro tip: If the sauce tastes flat on day two, hit it with a tiny pinch of salt and a quick squeeze of lemon to wake it up.

Common Questions

What makes this pasta “sweet”?

It is a gentle sweetness from a small amount of sugar or honey. It balances acidity in tomatoes and makes the sauce taste rounder, not sugary.

Can I use jarred marinara instead of canned tomatoes?

Yes. Use about 3 to 3 1/2 cups marinara. Simmer it with a little tomato paste and a splash of pasta water, then do the same Parmesan finish. Taste before adding sugar since some jarred sauces already run sweet.

My sauce tastes too acidic. What should I do?

Add 1/4 teaspoon sugar at a time, stir, and taste. Also check salt. Under-salted sauce reads more acidic than it actually is.

My sauce tastes too sweet. How do I fix it?

Add a squeeze of lemon or a tiny splash of red wine vinegar, plus a pinch of salt. You can also stir in a bit more tomato paste to deepen it.

What pasta shape works best?

If you want a default that never fails, pick rigatoni. Anything that holds sauce works too: penne, fusilli, or spaghetti. For maximum cling, go ridged and curly.

Can I add protein?

Absolutely. Brown Italian sausage or ground turkey first, then build the sauce in the same pan. For a quick add, fold in shredded rotisserie chicken at the end and warm through.

Do I have to use Parmesan?

Freshly grated is best for that silky melt. If you want a sharper finish, swap in Pecorino Romano (or do half and half).

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

Large pot for boiling pasta
Large skillet or sauté pan (12-inch is ideal)
Fine grater or Microplane for Parmesan
Wooden spoon or silicone spatula
Measuring spoons
Colander (or tongs for long pasta)

I started making versions of this sauce when I was trying to level up my weeknight pasta without turning dinner into a whole production. The first time I added just a little sweetness, it clicked. Suddenly the tomatoes tasted louder, the garlic tasted warmer, and the whole pan smelled like something you would proudly serve to friends even if your kitchen is a mess. Now it is my go-to “I need comfort but I still want flavor” move, especially when the pantry is doing most of the work.

Ultimate Italian Pasta (Sweet and Simple)

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Pasta and sauce

12 oz pasta (rigatoni recommended, or penne, fusilli, or spaghetti)
2 tbsp extra-virgin olive oil
4 cloves garlic, minced
Red pepper flakes, to taste (1/8 to 1/2 tsp optional)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes (or whole tomatoes, crushed by hand)
1 tsp kosher salt, plus more to taste
1/2 to 1 tsp sugar or 1 to 2 tsp honey (start small, add to taste)
1/2 tsp dried oregano
1/4 cup pasta water, plus more as needed (reserve 1 cup)
2 tbsp unsalted butter
1/2 cup finely grated Parmesan, plus more for serving (freshly grated if possible)
1/2 cup torn fresh basil (or 1 to 2 tbsp chopped parsley)

Optional crispy garlic breadcrumbs (highly encouraged)

1 tbsp olive oil (or butter)
3/4 cup panko breadcrumbs
1 small garlic clove, finely grated
Pinch of salt
2 tbsp grated Parmesan (optional)

Instructions

Get your water going. Bring a large pot of water to a boil. Salt it well. A good guideline is 1 to 2 tablespoons kosher salt per gallon, then adjust from there.
Make the garlic breadcrumbs (optional). Heat oil (or butter) in a large skillet over medium heat. Add panko and toast, stirring often, until golden, 3 to 5 minutes. Turn off the heat, then stir in grated garlic, salt, and Parmesan if using. Dump into a bowl right away so they do not keep browning in the pan. Quick note: If you are using the same skillet for the sauce (you are), give it a fast wipe so stray crumbs do not burn.
Start the sauce. In the same skillet, warm olive oil over medium heat. Add minced garlic and red pepper flakes. Cook 30 to 60 seconds, just until fragrant. Do not let the garlic go dark.
Toast the tomato paste. Stir in tomato paste and cook for 1 to 2 minutes until it turns a deeper brick red. This is how you build fast flavor.
Simmer. Add crushed tomatoes, salt, sugar (or honey), and oregano. Bring to a gentle simmer and cook 10 to 12 minutes, stirring occasionally. Taste and adjust sweetness and salt. You want balanced, not sugary.
Cook the pasta. While the sauce simmers, cook pasta until just shy of al dente. Reserve at least 1 cup pasta water, then drain.
Marry the pasta and sauce. Add pasta to the skillet with the sauce. Pour in 1/4 cup pasta water and toss for 1 to 2 minutes until the sauce clings and looks glossy. Add more pasta water a splash at a time if needed.
Finish like you mean it. Turn off the heat. Add butter and Parmesan, tossing until melted and silky. Fold in basil.
Serve. Top with extra Parmesan and a shower of garlic breadcrumbs. Taste one more bite. Add a pinch of salt if it needs it, because it often does.

A skillet of pasta being tossed with tomato sauce and Parmesan until glossy

Nutrition information is estimated.

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