This sauce is super, simple and can be whipped up in the time it takes the pasta to cook. Joss and I enjoy it so much! It’s actually multi-purpose because it can double as a pizza sauce, and works perfectly in any dish that calls for a red sauce. I used rotini for me and alphabet pasta for Joss. Leftovers reheat well and it’s meatless! Make a double batch and freeze. YUM!
It tastes so fresh and you can add or subtract ingredients to suit your family’s tastes! Enjoy!!!
No more pricey jars of marinara or pasta sauce, this delicious red sauce takes minutes and works perfectly for a Monday meal - with meat or without! Use whatever herbs you have on hand - dried or fresh.
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Yield : for a family
- fresh garlic - 2 cloves, minced
- butter - 1 Tbs
- organic crushed tomatoes with garlic and basil - 28 oz can - large
- tomato sauce - 14.5 oz can
- sugar - 6 Tbs
- salt - 1/2 tsp to taste
- pepper - 1/2 tsp to taste
- cayenne pepper - dash
- red pepper flakes - sprinkle
- assorted herbs - basil, oregano, thyme, rosemary optional
Melt the butter in a large skillet and saute the minced garlic til fragrant - about one minute. Pour in the tomatoes, add the sugar, salt, pepper and bring to a gentle boil, stirring occasionally. Dice the herbs, then add to the bubbly sauce and continue cooking for about 5 - 10 minutes. Taste and tweak. Serve over hot pasta or use as a pizza sauce. Also freezes very well! Enjoy!!!