This easy to prepare pink pasta sauce is perfect tossed through spaghetti for a silky, delicious Italian-style dinner. It can also double as an indulgent parmigiana sauce - buon appetito!
Ingredients
- 2 tbs olive oil
- 1 brown onion chopped
- 4 garlic clove crushed
- 800 g Italian-style canned diced tomato
- 500 ml water
- 1 tsp sugar
- 200 ml light thickened cream
- 1 tsp salt
- 1 tsp ground black pepper fresh
- 375 g pasta
- 3/4 cup parmesan cheese grated
Method
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Step 1Heat the oil in a medium saucepan over medium heat.
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Step 2Add the onion and cook, uncovered, for 5 minutes or until soft.
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Step 3Add the garlic and sauté for 30 seconds.
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Step 4Stir in the tomatoes, cook, stirring often for 30 seconds. Add water and sugar.
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Step 5Simmer, covered, for 40-45 minutes or until the sauce reduces and thickens slightly.
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Step 6Remove from heat and blend in processor, or with hand held blender, until smooth. Stir in the thickened cream.
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Step 7Season with salt and pepper.
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Step 8Cook the pasta in a large saucepan of salted, boiling water until al dente. Drain and return to the pan.
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Step 9Add the sauce to the pasta and stir to combine.
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Step 10Serve immediately, sprinkled with Parmesan cheese.
Equipment
- 1 saucepan
- 1 food processor
Recipe Notes
What are some things I can add to pasta sauce to make it more interesting?
This pasta sauce is lovely, rich and well-balanced – perfect for an easy dinner. If you'd like to make it more hearty, try adding cooked chopped bacon or cooked shredded chicken; give it a little heat with chilli flakes; add depth with red wine; enhance the richness with butter, or brighten up the flavours with fresh or dried herbs.
Why do I need to add sugar to pasta sauce?
A little sugar in pasta sauce goes a long way to balancing the acidity of the tomatoes and helping to create a well-rounded result.
Recipe Reviews (5)
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