Easy Pasta Sauce Recipe

This easy pasta sauce recipe is rich, flavorful, and ready in just 15 minutes! Made with San Marzano tomatoes, lots of tomato paste, and a generous pour of olive oil, it tastes like it simmered all day. Try it on pasta, chicken parmesan, or in a from-scratch zucchini lasagna!

My pasta sauce obsession is well documented. I keep a constant supply of frozen, homemade sauce in my freezer right next to my pre-sliced sourdough bread. My red wine pasta sauce made with fresh basil is one of my go-to favorites. But even I, the self-proclaimed Queen of Sauce, run out every now and again.

This is no cause for panic because I have a quick fix. Think of it like your own personal cooking show where you’re racing against the clock to make dinner while people pepper you with questions. But unlike a competition show, this sauce is way less stressful and no one loses. 

Ingredients & Substitutions

• San Marzano Tomatoes: These are the Champagne of tomatoes—DOP certified and grown in the volcanic soil near Mount Vesuvius. They taste like Italian sunshine. Use whole tomatoes for the best flavor and hand-crush them yourself. I know it sounds fussy, but several chefs I trust swear they can taste the difference.
• Tomato Paste: This is your secret weapon for creating deep, concentrated flavor without hours of simmering. I use a lot of it to cheat the flavor of a slow-cooked red sauce. Tomato paste is essentially tomatoes cooked down to remove almost all moisture. Traditionally, it was spread on wooden boards and dried in the sun. I’d probably eat that right off the board with a spoon.
• Olive Oil: Use a good quality extra virgin olive oil. You need 2-3 tablespoons to properly sauté the aromatics and to add richness to the sauce.
• Onion: One medium yellow or white onion, diced. The onion adds sweetness and depth. 
• Garlic: Fresh is best, but if there’s ever a time to use jarred minced garlic, this would be it. For maximum speed, you can slice garlic cloves on a mandolin right into the pan. 

See the recipe card for full information on ingredients and quantities.

Professional Tips for Easy Pasta Sauce

• Sweat the onions, don’t brown them. Keep the heat on low so the onions release their moisture and turn translucent without caramelizing. This gives you a sweeter, more balanced sauce.
• Hand-crush the tomatoes. If using whole San Marzano tomatoes, crush them right in the pot with your hands. It’s messy but satisfying, and the texture is better than pre-crushed. You can also use kitchen scissors if you prefer less mess.
• Don’t skip the tomato paste bloom. Let the tomato paste cook with the onions and garlic for a minute or two before adding the tomatoes. This removes any metallic taste and intensifies the tomato flavor.
• Time it with your pasta. Start this sauce when you put your pasta water on to boil. By the time your noodles are done, your sauce will be ready. It’s that fast.

How to Make Quick & Easy Pasta Sauce

Use these instructions to make perfect pasta sauce every time! Further details and measurements can be found in the recipe card below.

Step 1: In a medium sauce pot, add the olive oil over low heat. If you’re a fast chopper, you can start heating the oil while you dice the onion.

Step 2: Add the diced onions to the oil and begin to sweat them. Sweating means cooking them on low heat so the moisture slowly releases and evaporates without browning. This should take about 2-3 minutes.

Step 3: Mince the garlic and add it to the onions. Let them cook together for a couple of minutes, or until the onions are translucent.

Step 4: Add the tomato paste and stir it into the onions and garlic. Let it cook for 1-2 minutes to bloom the paste and remove any metallic flavor.

Step 5: If using whole tomatoes, crush them in a bowl with your hands. You can do this directly in the pot to save cleaning a bowl, but be careful of the hot bottom of the pot.

Step 6: Add the crushed tomatoes to the pot along with the salt. Stir everything together and bring to a gentle simmer.

Step 7: Cook for about 8 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasoning (salt and black pepper). That’s it—you’re a kitchen badass!

Recipe FAQs

Before You Go

I hope you enjoyed this quick and easy red sauce recipe. Check out our other delicious, chef-tested dinner recipes and sauce & condiment recipes! You could also carry on with the Italian theme and make pignoli cookies for dessert.