5-Ingredient Easy Weeknight Red Sauce

Internet, meet my go-to pasta sauce. It comes together in 30-ish minutes, uses 5 simple ingredients and packs a lot of flavour. But it also holds a ton of nostalgia for me. I grew up watching my Nonna make pasta, red sauce and meatballs. And while her recipes were always perfect, the truth is I never got to learn them from her. She started losing her memory around the same time my passion for cooking really began. And although I tried to soak up as much as I could before the memories fully faded, it was already too late. And the truth is that no matter how hard I try, my versions will probably never be the same as how my family remembers them.

Oh no, this is becoming one of those long, annoying blog posts! Sorry! Jump to the recipe if you want, but just know that I poured a lot of love into this one because it's my spin on a childhood classic. And even though it's not Nonna's recipe exactly, it's still very yummy.

Equipment

Here's everything you need to make my 5-ingredient easy weeknight red sauce at home:

• think-bottomed pot or dutch oven
• chef's knife
• cutting board
• large bowl
• immersion blender (optional)

Get the full ingredients list and instructions below!

Cooking Tips

1. This sauce is great on its own, but also 100% better with the help of my parmesan-packed meatballs. No pan-frying or baking required, just toss them right in with the sauce and simmer on low until tender and fully cooked.
2. I like to use an immersion blender at the end to lightly blend the sauce and eliminate any large chunks of tomato that didn't get properly smooshed at the hand crushing stage. If this sounds like too much work, but you still want a smooth texture, feel free to sub whole canned tomatoes for passata at a 1-to-1 ratio.
3. Not a fan of spice? Skip the crushed Calabrian peppers and opt for a chopped muffuleta mixture. Adding a tablespoon, or two, of something slightly spicy and brine-y brings a depth of flavour that would otherwise be missed!

Easy Weeknight Red Sauce

A 5-ingredient pasta sauce that's bursting with flavour.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 2 cans 796 mL whole peeled San Marzano tomatoes
• 10 cloves garlic
• ¼ cup tomato paste
• 1 heaping tbsp crushed Calabrian chili peppers
• 1 tablespoon fennel seeds
• ½ cup extra virgin olive oil
• salt (I'm using Diamond Crystal Kosher)

Method

 

1. Using your hands, remove peeled whole tomatoes from 2 796 mL cans and crush each one into a large bowl. Take a moment to remove any skins or tough tomato bits that might be floating around in the remaining liquid. Once removed transfer the tomato liquid to the bowl, then add ¼ cup water to each can and swirl it around before dumping it to the same bowl. Set aside.
2. Peel and thinly slice 10 cloves of garlic. In a thick-bottom pan or dutch oven heat ½ cup olive oil on medium. Once hot, add sliced garlic and cook until soft and fragrant, but not browned.
3. Add ¼ cup tomato paste and cook, stirring frequently until well-incorporated into the oil. Let cook on medium until slightly caramelized but not burnt, the tomato paste should take on a deeper red colour and start to stick to the bottom of the pan.
4. Add in 1 heaping tablespoon crushed Calabrian peppers and 1 tablespoon whole fennel seeds. Give it a mix then let the flavours simmer for another 1-2 minutes. Finally, add in your crushed tomatoes and their juices. Season with a generous pinch of salt and bring to a rapid simmer, turn the heat to low and let it continue to simmer (a little gentler now) for 25-30 minutes.
5. Using an immersion blender, pulse the sauce to help smooth it out while still retaining it's rustic texture. The sauce will turn a lighter red colour and still have a few remaining chunks but should be mostly smooth. Taste and adjust seasoning.

Notes

If you're making the sauce with my parmesan-packed meatballs, add the uncooked, shaped meatballs to the sauce after pouring in the crushed tomatoes and seasoning with salt. Make sure the meatballs are fully submerged in sauce, adding more water as needed. Once the meatballs are fully cooked and tender, remove and blend the sauce as instructed. You'll know the meatballs are fully cooked when an instant-read thermometer inserted into the centre reads 165°F.