Classic Red Sauce Recipe

Classic Red Sauce

Recipe courtesy of Debi Mazar and Gabriele Corcos

Watch how to make this recipe.

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 348 | Total Fat: 6 g | Saturated Fat: 1 g
  Carbohydrates: 63 g | Dietary Fiber: 5 g | Sugar: 6 g
  Protein: 11 g | Cholesterol: 0 mg | Sodium: 517 mg
• Total: 55 min
• Prep: 15 min
• Cook: 40 min

• 1 28-ounce can whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1/3 red onion, medium-diced
• 3 cloves garlic, cut into chunks
• Pinch of red pepper flakes (optional)
• Kosher salt and freshly ground pepper
• 2 tablespoons torn fresh basil
• 1 pound penne or spaghetti, cooked until al dente

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Directions

1. Blend the tomatoes until smooth and creamy using a food processor or immersion blender. (For a chunkier texture, skip this and break them up in the pan later with a wooden spoon.)
2. Warm the olive oil in a large saucepan over medium-high heat. Once hot, add the onion and saut for 5 to 6 minutes, or until softened. Stir in the garlic and cook for 2 to 3 minutes, until it begins to change color. If you want a little heat, toss in the red pepper flakes.
3. Add the tomatoes and season with salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer for about 30 minutes. (If you didn't blend the tomatoes, use a wooden spoon to break them apart as they cook.) Aim for a sauce that's fluid but not watery. Stir in the basil and remove from the heat. Toss with freshly cooked pasta.

Photograph by Con Poulos

Courtesy of Recipe Iseasy Magazine