How to Make Pasta Sauce
Updated: Jul. 07, 2022
Want to learn how to make pasta sauce? This simple recipe is a great place to start. It's on the table in just 20 minutes!
Store-bought pasta sauce is undoubtedly convenient. As long as you have one jar in the pantry, you have the key component for many of our favorite weeknight dinners. But what if we told you that a good pasta sauce doesn’t have to simmer on the stovetop for hours. In fact, you can make some homemade pasta sauce recipes in the time it takes to boil the pasta! We’ll show you how to make pasta sauce with pantry staples you likely already have on hand, in less time than you think.
Key Ingredients for Pasta Sauce
- Tomatoes. You can’t make a traditional red sauce without tomatoes! Whether they’re fresh or canned tomatoes, this ingredient is an absolute must.
- Garlic and onions. You could technically leave these ingredients out. But without them, your pasta sauce would have little depth. Garlic and onions give your sauce a rich, fragrant quality that’s hard to replace.
- Flavor boosters. When you’re learning how to make pasta sauce, you’ll quickly see that it’s very receptive to herbs, seasonings and spices. Without these flavor boosters, you’d have a bland recipe.
How to Make a Simple Pasta Sauce
This easy pasta sauce recipe comes to us from Deborah Markwood of Chester, Virginia, who loves this sauce’s versatility. In addition to spaghetti, she serves it on pizza, as a dipping sauce or with toast.
The recipe yields 8 servings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 teaspoon packed brown sugar
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 1 bay leaf
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
Step 1: Cook the vegetables
Heating the olive oil over medium heat in a small saucepan. When the oil is hot and shimmering, add the onion. Cook, stirring, until the onion is tender, about 3 to 5 minutes.
Add the brown sugar, minced garlic, basil and oregano. Cook for an additional minute, until the garlic is fragrant and the spices have bloomed in the oil.
Step 2: Add the tomatoes and simmer
Add the can of crushed tomatoes along with the bay leaf, salt and pepper. Bring the sauce to a boil before reducing the heat to medium-low. Simmer, uncovered, for about 10 minutes, until the liquid is reduced and the flavors have come together. Remove the bay leaf before serving.
What Kind of Tomatoes Do You Use for Sauce?
We’re technically making a marinara here—a quick-cooking sauce that’s relatively thin and tastes strongly like tomatoes (here’s the difference between marinara and tomato sauce). There are all kinds of different types of tomatoes out there, but this recipe is designed around crushed canned tomatoes. Crushed tomatoes are perfect because they have the ideal consistency for pasta sauce, so you don’t have to drag out the food processor to get rid of the chunks.
If you have another type of canned tomato in the pantry, you could certainly use it for this recipe. Each type has a different consistency. Here’s how they differ:
- Diced tomatoes: Firm chunks of chopped tomatoes in tomato sauce. These tomatoes are treated with calcium chloride, so the pieces won’t fall apart as they simmer.
- Crushed tomatoes: Semi-pureed tomatoes in tomato sauce. Crushed tomatoes have a thicker texture than tomato sauce, and they sometimes contain a little tomato paste.
- Tomato sauce: A thin, fully pureed sauce made from tomatoes. These jars often contain added seasonings, like basil or oregano, and are usually thinned out with water.
- Stewed tomatoes: Large chunks of soft tomatoes in tomato sauce, sometimes left whole or chopped into rings. Many stewed tomatoes also contain onions and celery.
What Pasta Should You Use with This Sauce?
When it comes to pasta and sauce pairings, spaghetti paired with a tomato-based pasta sauce is always a hit. The long, thin noodle holds up to an even coating of sauce that guarantees a flavorful experience in every bite. You can use dried or fresh pasta—just make sure it’s cooked to al dente for the best texture. Add on some quick meatballs and you’ve got a classic, delicious dinner.
Tips for Making Pasta Sauce
How to store pasta sauce
This recipe isn’t approved for canning, but it will last in the refrigerator for five to seven days. It’s best to store the sauce in glass jars or containers, because the tomatoes are very acidic and could stain your plastic containers. Keep the sauce covered with plastic wrap or close it tightly with a lid.
Can you freeze pasta sauce?
Yes, you can! To freeze this pasta sauce, let it cool completely in the refrigerator. Portion it into airtight containers and freeze it for up to three months. When you’re ready to use the sauce, thaw it in the refrigerator overnight before reheating it.
How do you make pasta sauce thicker?
The longer you cook this sauce, the thicker it will become. Feel free to simmer it for an additional 10 or 20 minutes for a really thick pasta sauce. You can also add a splash of pasta water—the starch from the noodles will help your sauce thicken.
Is pasta sauce healthy?
Each 1/2 cup serving of this simple pasta sauce contains about 69 calories, 4 grams of fat, 9 grams of carbohydrates (5 grams from sugars and 2 grams from fiber) and 2 grams of protein.
When it comes to sodium, the 3/4 teaspoon salt equates to roughly 1800mg sodium. That’s about 225mg per serving. If you’re concerned about sodium intake, look for no-salt-added crushed tomatoes. You can also reduce the amount of salt in the recipe. For more delicious ideas, consider these healthy pasta sauce recipes.
Discover more recipes, tips and tricks with our ultimate guide to pasta sauce.
Easy Dinners That Start with Pasta Sauce
Unstuffed Peppers
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
Supreme Pizza-Style Pasta
I guarantee that if this pizza mac is on the menu, everybody will be at the table come dinnertime! Use any of your favorite pizza toppings. I have used Canadian bacon and pinneapple, and my family really loved that. The combinations are only limited by your imagination. —Kelly Silvers, Edmond, Oklahoma For a lighter meal, turn to these healthy pasta sauce recipes.
Cheesy Meatball Sliders
These meatball sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. —Taste of Home Test Kitchen
Spicy Shrimp Fettuccine Alfredo
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia If you can't get enough sauce, learn more about all of your favorites with our ultimate guide to pasta sauce.
Ravioli Casserole
The whole family will love the fun, cheesy flavor of this ravioli casserole. It's like lasagna—without all the fuss! Timesaving ingredients such as prepared spaghetti sauce and frozen ravioli make it a cinch to fix. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas
Pasta Napolitana
This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania
Garlic Bread Pizza Sandwiches
I love inventing new ways to make grilled cheese sandwiches for my kids. This version tastes like pizza. Using frozen garlic bread is a timesaver. —Courtney Stultz, Weir, Kansas
Ground Beef Spinach Alfredo Lasagna
With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. —Deborah Bruno, Mira Loma, California
Pressure Cooker Creamy Pesto Chicken Stew
I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. —Kim Banick, Turner, Oregon
Cheesy Pepperoni Buns
A pizza version of the sloppy joe, this hot and melty open-faced sandwich is a surefire kid pleaser. Adults love them, too! —Tanya Belt, Newcomerstown, Ohio
Spaghetti Squash Meatball Casserole
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas
Spinach and Cheese Lasagna Rolls
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
Chicken Parmesan Burgers
A restaurant-quality burger that's topped with marinara and loaded with cheese—what's not to love? Fresh basil adds even more flavor. —Brooke Petras, Alpine, California
Favorite Lasagna Roll-Ups
This crowd-pleasing take on lasagna offers a new way to enjoy a classic dish in individual portions. And it requires only a few ingredients. —Susan Sabia, Windsor, California
Shrimp Pasta Alfredo
My son loves any recipe with Alfredo sauce. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. Now his children ask for it regularly. Gail Lucas, Olive Branch, Mississippi
Vegetarian Skillet Lasagna
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. —Taste of Home Test Kitchen
Decadent Spinach-Stuffed Shells
I created this comforting stuffed shells dish to serve on Christmas Eve, but it’s so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip, either cold or spooned into ramekins and baked until browned. If you don’t like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. —Crystal Schlueter, Northglenn, CO
Quick Sausage Tortellini Soup
I love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
Lasagna Cups
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! —Angelique Douglas, Maryville, Illinois
Tortellini with Sausage and Mascarpone
When I crave Italian comfort food on a busy night and don't have a lot of time to cook, this sausage tortellini skillet recipe is fast and yummy. You can have it on the table in less time than a takeout order. —Gerry Vance, Millbrae, California
Ham Ravioli Bake
I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, my one-year-old daughter does, too. She'll grab a whole ravioli and eat it! —Jennifer Berger, Eau Claire, Wisconsin
Five-Cheese Ziti al Forno
After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Sausage French Bread Pizza
I never seem to have pizza dough on hand, but that doesn't stop our family from enjoying pizza. We top crusty French bread with creamy Alfredo sauce, sausage and veggies. It's great to serve at a party for children or teens. —Cherie Sweet, Evansville, Indiana
Italian Mushroom Meat Loaf
Healthful oats and flaxseed amp up the nutrition in this tasty meat loaf. —Kylie Werning, Candler, North Carolina
Chicken Pesto Meatballs
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. —Ally Billhorn, Wilton, Iowa
Florentine Spaghetti Bake
Just because you start with a jar of pasta sauce doesn't mean you can't end up with an amazing homemade meal! Grab a jar of the good stuff and combine it with fresh ingredients like spinach, mushrooms and sausage to make a satisfying supper.
Baked Lasagna Roll-Ups
This baked lasagna is far better tasting than any store-bought version. Ham and spinach combine for fabulous flavor. —Delia Kennedy, Deer Park, Washington
Creamy Prosciutto Pasta
I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. —Christine Ward, Austin, Texas
Garlic Bread Pasta Torte
My kids love to stuff spiral pasta inside bread for a clever dinner torte. We save the bread crusts to make garlicky croutons for salad. —Melissa Birdsong, Waleska, Georgia
Spaghetti & Meatball Soup
A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal. —Susan Stetzel, Gainesville, New York
Chicken-Pepper Alfredo
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas
Muffin-Tin Lasagnas
This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Easy Pesto Pizza
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Mozzarella Baked Spaghetti
This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. —Betty Rabe, Mahtomedi, Minnesota
Chicken Parmesan Slider Bake
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado
Three-Cheese Meatball Mostaccioli
When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
Slow-Simmered Meat Ragu
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. —Laurie LaClair, North Richland Hills, Texas
Italian Pasta Bake
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana
Italian Sausage Hoagies
In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we often substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, Wisconsin
Chunky Chicken Cacciatore
This healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you're a vegetarian, go ahead and leave out the chicken. —Stephanie Loaiza, Layton, Utah
Homemade Manicotti
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
Lasagna Casserole
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
Spinach-Beef Spaghetti Pie
With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks Pensacola, Florida
Slow-Cooker Chicken Parmesan
I love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders. —Bonnie Hawkins, Elkhorn, Wisconsin
One-Skillet Lasagna
This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. And with classic flavors and cheesy layers, it’s definitely kid-friendly. —Taste of Home Test Kitchen
Power Lasagna
When my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian food, this tasty lasagna is one of the nutritious results.—Jennifer Yaden, Richmond, Kentucky
Spicy Veggie Pasta Bake
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Spicy Shrimp & Penne Pasta
I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. —Lorri Stout, Gaithersburg, Maryland
Ravioli Lasagna
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina
Slow-Cooker Turkey Pesto Lasagna
My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. —Blair Lonergan, Rochelle, VA
Fire-Roasted Ziti with Sausage
We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan
Easy Stuffed Shells
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
Weeknight Ravioli Lasagna
My husband and I love lasagna, but it's time-consuming to make and we always end up with too much. Using frozen ravioli solves everything. —Pamela Nicholson, Festus, Missouri
Sausage Manicotti
This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
Spinach Lasagna Roll-Ups
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. —Julia Trachsel Victoria, British Columbia
Chicken Gnocchi Pesto Soup
After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t
Cheesy Spinach-Stuffed Shells
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. —Laci Hooten, McKinney, Texas
Argentine Lasagna
My family is from Argentina, which has a strong Italian heritage and large cattle ranches. One of our favorite Argentinian recipes is this all-in-one lasagna packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska
Three-Cheese Turkey Manicotti
This is my husband’s favorite dish. He always requests it, even for holidays! You’ll love the variety of cheeses and spices that jazz it up. It’s restaurant-quality, but at a quarter of the price! —LuAnne Wallace Bennett, Powder Springs, Georgia
Favorite Skillet Lasagna
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one’s lighter. —Lorie Miner, Kamas, Utah
Pirate Pasta Shells
Grandfather loved pirate stories and good pasta. When we make his stuffed shells, it reminds us of his favorite tropical places and adventures. —Kathy Noll, Laureldale, Pennsylvania
Penne Beef Bake
I had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It's a good way to sneak in some extra veggies for the kids. —Jennifer Wise, Selinsgrove, Pennsylvania
Sausage Spaghetti Spirals
My family loves this flavorful casserole with hearty chunks of sausage and green pepper. The recipe makes a big pan, so it's nicely sized for a potluck. —Carol Carolton, Wheaton, Illinois
Lasagna Rolls
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
Hearty Vegetable Beef Ragu
This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes, and it's something that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. —Kim Van Dunk, Caldwell, New Jersey
Slow-Cooker Sausage Lasagna
On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. —Cindi DeClue, Anchorage, Alaska
Chicken Manicotti
When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. —Jamie Valocchi, Mesa, Arizona
Rich Baked Spaghetti
It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota
Saucy Chicken & Tortellini
This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. —Mary Morgan, Dallas, Texas
Originally Published: April 17, 2020
