Red Sauce Pasta Recipe

Ingredients:

For the Pasta:

• 200g pasta (penne, fusilli, or spaghetti)

• Water for boiling

• 1 tsp salt

• 1 tbsp olive oil

For the Red Sauce:

• 3-4 medium ripe tomatoes (blanched and pureed)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 4-5 garlic cloves, minced

• 1 small green chili (optional), chopped

• 1 tsp dried oregano

• 1 tsp dried basil (or 4-5 fresh basil leaves)

• ½ tsp red chili flakes

• ½ tsp black pepper

• Salt to taste

• 1 tsp sugar (to balance acidity)

• 2 tbsp tomato paste (optional, for extra richness)

• 1/4 cup fresh cream or grated Parmesan cheese (optional, for creaminess)

For Garnishing:

• Fresh basil leaves

• Grated Parmesan cheese

Instructions:

1. Boil the Pasta:

• Boil water: Bring a large pot of water to a boil, adding salt and olive oil to prevent the pasta from sticking.

• Cook pasta: Add the pasta to the boiling water and cook according to package instructions until al dente (firm to the bite).

• Drain and reserve: Drain the pasta, reserving about ½ cup of the pasta water. Set aside.

2. Prepare the Red Sauce:

• Blanch and puree tomatoes: Blanch the tomatoes by making small cross cuts on their skins, placing them in boiling water for 2 minutes, and then transferring them to ice-cold water. Peel the skins, blend the tomatoes into a smooth puree, and set aside.

• Sauté garlic and onion: In a pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the finely chopped onions and green chili, if using. Cook until the onions turn soft and golden.

• Add tomato puree: Pour in the tomato puree and tomato paste (if using), and stir well.

• Season the sauce: Add oregano, basil, chili flakes, black pepper, and salt. Mix thoroughly.

• Simmer: Allow the sauce to simmer on low heat for about 10-12 minutes until it thickens and the raw smell of tomatoes fades away.

• Balance flavor: Stir in sugar to balance the acidity of the tomatoes. Adjust seasoning if needed.

• Creamy twist (optional): For a creamier sauce, stir in fresh cream or grated Parmesan cheese at this stage and mix well.

3. Combine Pasta and Sauce:

• Mix pasta with sauce: Add the cooked pasta to the red sauce, along with a little reserved pasta water (if the sauce is too thick). Toss well until the pasta is fully coated with the sauce.

• Simmer: Let it cook for another 2-3 minutes so the flavors can meld together.

4. Serve:

• Garnish: Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkling of grated Parmesan cheese.

• Enjoy: Pair with garlic bread or a light salad for a complete meal.

Tips:

• Tomato paste: Adding tomato paste gives a deeper, richer flavor to the sauce, but it’s optional.

• Extra veggies: You can add sautéed bell peppers, mushrooms, or zucchini for more flavor and texture.

• Protein option: To make it heartier, you can add grilled chicken, shrimp, or meatballs to the pasta.

This Red Sauce Pasta is a classic, flavorful dish that’s easy to prepare and perfect for any meal. It’s rich, tangy, and versatile, making it an all-time favorite!