Name: Red Sauce Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: American
Ingredients: 3 tbsp olive oil; 10 garlic cloves, finely chopped; 3 tbsp tomato paste; 500 grams ripe tomatoes; 2 tsp sugar; 2 tsp salt (adjust to taste); ½ tsp ground black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red chili flakes; 2½ cups dried pasta (about 250 grams); 2 tsp salt; 6 cups water

Red sauce pasta is a flavorful Italian-inspired dish featuring tomatoes, garlic, herbs, and spices. It’s quick to prepare, making it ideal for weeknight dinners—similar to creamy white sauce pasta. This version is incredibly flexible; you can make it using fresh, canned, or even tomato paste. In this post, I’ll walk you through the base recipe along with several variations like creamy, cheesy, and baked versions. Pair it with garlic bread, grilled chicken, or a crisp Caesar salad for a complete meal.

Why We Love This Red Sauce Pasta

This pasta is on regular rotation in my kitchen—at least once a week. It’s a reliable 30-minute dinner, perfect for busy evenings. It’s one of my children’s most requested meals alongside white sauce and Alfredo pasta. Plus, it keeps well in lunch boxes with a side of fruit and veggies.

What is Red Sauce?

Red sauce pasta, also known as marinara or tomato pasta, is a simple combination of cooked pasta tossed in a tomato-based sauce. It originates from Italy and traditionally features only a few core ingredients: tomatoes, olive oil, garlic, and herbs.

While the original Italian recipe is meat-free, modern adaptations—especially those from the U.S.—often include proteins like chicken or meatballs and dairy for added richness.

About the Sauce

The magic of red sauce lies in its simplicity. A good tomato sauce starts with high-quality olive oil and freshly minced garlic. Tomato paste is then sautéed for depth before adding tomato puree, which is slowly simmered until thick and flavorful. Finish it with dried herbs and seasoning for a restaurant-worthy taste.

This sauce can be made in advance and stored in the refrigerator for up to a month. It’s perfect for pasta, pizza, and even fusion dishes like chicken or seafood pasta. You can easily customize it by adding veggies, grilled chicken, or shrimp for a wholesome one-bowl meal.

Red Sauce Pasta Variations

Here are some delicious spins on the classic red sauce pasta:

Creamy Red Sauce Pasta: Add cream and parmesan for a velvety texture.
Cheesy Pasta: Mix in cream cheese and mozzarella for a kid-friendly version.
Baked Pasta: Top with cheese and bake until golden and bubbly.
Chicken Pasta: Add cooked chicken cubes for a protein-rich meal.
Arrabbiata Style: Increase chili flakes and use red chilies for a spicy twist.
Garlic Prawn Pasta: Sauté prawns in garlic butter and mix with the red sauce.

Ingredients Needed

Pasta: Penne is my go-to, but macaroni, fusilli, or spaghetti work well too.
Tomatoes: Fresh tomatoes are best, but canned whole tomatoes are a great substitute.
Tomato Paste: Enhances flavor and adds richness to the sauce.
Garlic: Adjust based on personal preference.
Olive Oil: Use extra virgin for authentic flavor.
Dried Herbs: Basil and oregano are classic, but you can add fresh herbs if available.
Seasonings: Salt, sugar, black pepper, and red chili flakes round out the flavor.

Optional: Onions or shallots for extra flavor.

Best Pasta for Red Sauce

Tube-shaped or ridged pastas like penne or macaroni are ideal as they hold the sauce well. Choose varieties made from durum wheat for the best texture.

Cook pasta al dente (firm to the bite) by following the package directions. This ensures it doesn’t become mushy when combined with the sauce.

Enhancing the Sauce

Tomatoes: Choose sweet, tangy varieties like plum, Bangalore, or cherry tomatoes for depth.
Slow Cooking: Simmer the sauce gently to concentrate the flavor.
Pasta Water: Always reserve some starchy pasta water to blend into the sauce for a creamy, clingy texture.
Add-ins: Sautéed vegetables, grilled chicken, or seafood can make it a heartier meal.
Balance: Taste and adjust sugar, salt, and chili to suit your palate.

Step-by-Step: How to Make Red Sauce Pasta

Step 1: Prepare Tomato Puree

Blend chopped tomatoes without water into a smooth puree. Set aside.

Step 2: Cook the Red Sauce

Heat olive oil in a heavy pan. Sauté garlic until fragrant. Add tomato paste and cook for 2–3 minutes until the raw smell disappears. Stir in tomato puree and cook covered on medium heat for 8–10 minutes. Season with salt, sugar, herbs, pepper, and chili flakes. Simmer for 5 more minutes. Let it cool and store in glass jars if prepping ahead.

Step 3: Cook the Pasta

Boil salted water and cook your choice of pasta until al dente. Save ½ cup of pasta water before draining.

Step 4: Combine Pasta & Sauce

Add cooked pasta to the red sauce. Pour in the reserved pasta water and toss until well coated. Serve hot, topped with parmesan if desired.

Creamy Red Sauce Pasta

Heat 2 cups of red sauce in a sauté pan.
Stir in fresh cream and grated parmesan cheese.
Heat through until smooth and creamy.
Add cooked pasta and combine well.

Cheesy Red Sauce Pasta (Baked & No-Bake)

Heat 2 cups of red sauce with butter in a pan.
Add cream cheese and mozzarella, stirring until melted.
Mix with cooked pasta and a splash of pasta water.

To Bake:

Transfer to a baking dish.
Top with more mozzarella and parmesan.
Bake at 200°C for 10 minutes until bubbly and golden.

Expert Tips

Use canned whole tomatoes if fresh aren’t available.
Adjust garlic and chili to your taste.
Add chopped onions for extra depth.
Cheese can be added directly to pasta for a gooey texture.
Use pasta cooking water — it’s the key to creamy sauce.
Add sautéed vegetables, chicken, or prawns for a fuller meal.

Storage & Serving Suggestions

Red sauce stores well in the fridge for up to a week. Use it to quickly toss with freshly boiled pasta, or spread it on pizza dough for a homemade pizza base.

FAQs

What is red sauce pasta also called?
It’s commonly referred to as marinara or tomato pasta.

Is red sauce different from marinara?
Yes — red sauce tends to be richer and thicker, while marinara is lighter and slightly thinner.

What makes red sauce taste better?
Slow cooking, using tomato paste, and balancing the flavors with seasoning make all the difference.

When was tomato sauce first used with pasta?
It was documented in 1790 by Francesco Leonardi in L’Apicio Moderno.

Did Italians originally use tomato sauce?
Yes, the first mention appeared in 1692 in Lo Scalco alla Moderna by Antonio Latini.

Yield: 5

Red Sauce Pasta

This flavorful red sauce pasta is made with ripe tomatoes, garlic, and aromatic herbs for a classic Italian-inspired dish.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

For the Red Sauce

3 tbsp olive oil
10 garlic cloves, finely chopped
3 tbsp tomato paste
500 grams ripe tomatoes
2 tsp sugar
2 tsp salt (adjust to taste)
½ tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp red chili flakes

For Cooking the Pasta

2½ cups dried pasta (about 250 grams)
2 tsp salt
6 cups water

Instructions

Start by finely chopping the garlic. Set aside.
To make tomato puree, chop tomatoes and blend into a smooth puree without adding water.
In a large pot, heat olive oil. Add chopped garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for 2–3 minutes until the raw smell disappears and the paste starts to caramelize.
Add the tomato puree and mix well. Cover with a lid and simmer on medium heat for 8–10 minutes.
Open the lid, stir, and season with salt and sugar. Adjust to taste. Simmer on low for another 5 minutes.
Add oregano, basil, black pepper, and chili flakes. Stir to combine.
Turn off the heat and let the sauce cool. Transfer to jars and refrigerate for up to a week.
Bring a large pot of water to a rolling boil. Add salt.
Add pasta and cook until al dente, according to package instructions.
Reserve ½ cup pasta water before draining. Drain and set pasta aside.
In a pan, reheat the red sauce if made ahead.
Add cooked pasta and a splash of reserved pasta water. Toss until evenly coated.
Serve hot. Top with cheese if desired.

Notes

If using canned tomatoes, opt for whole peeled over crushed for better flavor. Two cans should work.
Adjust garlic and chili to suit your spice level.
For extra flavor, sauté some chopped onion or shallots with the garlic.
Add cheese directly into the sauce for extra richness.
Sweet tomato varieties yield the best-tasting sauce.
Don't skip the pasta water — it helps emulsify and thicken the sauce.
Toss in cooked vegetables (like corn, peas, or broccoli) or proteins (like chicken or shrimp) to make it heartier.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 212Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 1885mgCarbohydrates 29gFiber 3gSugar 6gProtein 5g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.