Anything Italian may be made with this sauce, including spaghetti, ravioli, chicken Parmesan, and more! It’s incredibly quick and simple! Without changing the sauce’s fundamental flavor, seasoning and spices can be changed. Green chiles are occasionally combined with tomatoes or bell peppers. Add whatever you want.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 4 cloves garlic, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons Italian seasoning
- salt to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Reviews
It’s has a great taste. I think two teaspoons of red pepper flakes is way to much. I use just around a teaspoon. You can always add more to your taste. I made it and put it in to my slow cooker. To cook on low for 4-5 hours.
My kids wanted Spaghetti and I didn’t have a bottle of the jar stuff, enough fresh tomatoes to make my own or tomato sauce. After searching I discovered this recipe. Since I was making it for my kids I only used 1tsp of the red pepper. I also put it through my blender to get rid of the chunks. I tasted it after and wow it was spicy! I love spicy food but this was too much for spaghetti. I added about a cup of homemade alfredo sauce and it made the sauce perfect for my kids yet, still a bit spicy.
Pretty tasty and easy. I used immersion blender to make a smoother sauce then added fresh mushrooms.
Quick and easy. I used fresh red bell pepper instead of the dried. I also added hamburger because I had some that needed used. After I had every t
Very good but very spicy, even with the reduced red pepper. I needed to add additional tomato sauce, but it was delicious. I added some sliced chicken sausage to the sauce, and the meal was a hit.
Great sauce but too spicy for us and we love spicy. I think the pepper flakes need to be cut in half.
Good, spicy. Will make again.
I had 5 hungry guys sitting in my living room; I decided to make pasta and realized I didn’t have any sauce! So I had to find a quick pasta sauce recipe… Luckily I had a can of crushed tomatoes handy, as one does, and since this was the quickest, simplest recipe I found, I went for it. Turned out great! If I’d had the time I probably would have let it simmer a bit longer to let the flavors blend a bit more, but you don’t refuse food to hungry dudes. Let’s just say the pan was completely empty & I caught a few of them eyeing it up like they were tempted to lick it. Definite success! Also, the only can of tomatoes I had was one that had basil already in it… I think it added a little extra flavor. I also didn’t use the red pepper flakes, because I didn’t have any [but even if I had, I’m a wuss with spicy stuff]. Definitely going to be making this again!
Added alittle sugar to cut the acidity. Will make again
I am physically disabled, use a wheelchair, so when simple recipe comes my way I usually try it, this sauce was so freakin yummy! I addeed sausage to spaghetti as well!
Way too spicy for my kids. Probably won’t try again.
I liked this recipe and, more to the point, my family did, too. It’s a good basic recipe that can be a springboard for more experimentation. Even in its most basic form, I think it needed some added sugar to cut the acidity of the tomatoes. I used this sauce for my eggplant parmigiana and it was delicious. Also, because I prefer a sauce with ground meat and mushrooms for my pasta dishes, I have added them to the mix and the results were excellent. Next time, I think I’ll add some chopped fennel and Italian sausage. As people’s definition of “spicy” varies widely, let me say that for my family (all of whom love spicy foods) the 2 tsp. of red pepper flakes are not too much, but if you’re not a fan of heat, you might want to go easy on the red pepper initially.
Add grated carrots for sweetness.Counters acid tomatoes.Add grated cheese instead of salt,can just grate over when served at table.Oh and make doubled and cook longer.Peppers and mushrooms don’t hurt either.
Very nice, tasty and easy recipe. Add a pinch of sugar or even better a tablespoon of ketchup. The kids don’t like the Red pepper flakes.
Used San Marzano plum tomatoes. Simmered quite a bit longer, while crushing tomatoes with a potato masher (some red wine while simmering is good for both the cook and the gravy). Added some diced red peppers to the onions & garlic. Browned gound beef and ground pork added make a good meat sauce. Top with fresh chopped basil when serving.
Surprised to see my go to recipe here that I have been making for years. I use the highest quality crushed tomatoes with added purée that is available, and half the red pepper. A little fresh parsley, a bay leaf and Lowrey’s season salt in place of regular salt added is also good. To curb the acidity, try adding 1/8 tsp. baking soda at end of cooking, or a carrot to add a little sweetness.
Great starter recipe! I also use green and yellow peppers for both flavor and color. For the acidic taste I use Basil, not sugar.I do use double the amounts and keep portions in freezer.
I make a very similar sauce that I keep on hand in the freezer all the time. The only difference is, I use fresh basil in place of the Italian seasoning, add a tablespoon of tomato paste, and always San Marzano tomatoes. I also sauté the red pepper flakes along with the onion and garlic. I have a freezer full of fresh basil chopped and mixed with EVOO and that is what I add at the end. I always only cook it till everything is combined and piping hot, but I never let it get so hot it comes to a boil—we love the fresher taste. I will try some in a crockpot one day, though. I’m sure it will give a completely different, long-cooked flavor! We LOVE this sauce on any kind of pasta dish, with cheese sticks, on sandwiches, eggplant or chicken Parmigiana, etc. Can’t go wrong with this one—thanks for posting!
A good way to cut acidity, and somewhat thicken your sauce at the same time, is to add a spoon-tip of baking soda.
The recipe was under cooked. You have to simmer the sauce until the oil turns red. This will tell you when the sauce is done….about 20 minutes should do it. If the sauce dries out with the extra cooking just add some water.
Good as far as it goes. If you can get away with it, use tomato sauce and simmer it longer, the longer the better, adding water if you need to. As others have said, a bit of tomato paste will thicken the sauce, but make it even more acidic and bitter. So . . . Add a pinch of baking soda. IMO, sugar is not a good idea because it doesn’t solve the acidity. It only masks it (and does so badly). Instead, do what my sainted grandmother used to do. Add a pinch of baking soda just as the sauce begins to simmer and stir the foam back in. Bases counteract acids. Cook awhile and add a little more baking soda if necessary. (Taste first.) That step will allow the natural sweetness of the tomato to assert itself. Don’t overdo the baking soda, though. It will make the sauce unacceptably salty. Oh, and leave out the salt if you use bs.