141.6…Classic Red Sauce

It's easy to open a jar of red sauce and pour it over pasta. I do it all the time. 

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It's almost as easy but incredibly more satisfying to whip up your own. The flavors are richer and fresher and you just feel a great sense of satisfaction when you can say you made it from scratch. For me, at least. :)

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Classic Red Sauce (Serves 4)

Recipe adapted from Debi Mazar, Food Network


1 28 oz. can crushed tomatoes

2 Tbsp extra-virgin olive oil

1/3 red onion, diced

3-4 cloves garlic, minced

Pinch of red pepper flakes (optional) 

1 tsp. Italian seasoning

1/2 tsp. sugar

Kosher salt and freshly ground pepper

2 Tbsp torn fresh basil

1 pound penne or spaghetti, cooked until al dente


1. Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and sauté 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.

2. Add the tomatoes and season with salt and pepper to taste. Add the Italian seasoning and sugar. Reduce the heat to medium low and simmer about 30 minutes. Add the basil and remove from the heat. 

Printable Recipe

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I loved this sauce. My 9 year old son had two helpings. That says a lot. :) 

Breakfast this morning was a toasted English muffin with peanut butter.

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My husband and I dropped the kids off at  school and we are about to make our way to the airport for Louisville, Kentucky. Derby bound!

Do you make your own red sauce? Do you have a favorite recipe?

If you enjoy jarred sauce, do you have a favorite brand?

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  1. It is so much better, healthier and yes, much more satisfying. Delicious! Blessings, Catherine

    P.S. I love peanut butter on muffins!


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