Pasta With Red Sauce Recipe

Boil water

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Cook pasta

Add 12 oz dried pasta to the boiling water and cook according to package instructions until al dente (usually 8–12 minutes depending on shape). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the pasta cooking water then drain the pasta in a colander. Do not rinse.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add 1 cup finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds—do not let brown.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly.

Finish and adjust

Stir in 1/2 cup reserved pasta water (or plain water) a little at a time to reach desired consistency. Taste and adjust seasoning with additional salt, pepper, or sugar as needed. Stir in 1/4 cup torn fresh basil leaves, if using, just before combining with pasta.

Combine pasta and sauce

Add the drained pasta directly to the pan with the sauce. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce and everything is well coated. If sauce seems too thick, add a splash of reserved pasta water until the sauce clings to the pasta.

Serve immediately topped with 1/2 cup grated Parmesan cheese, extra basil, and a drizzle of olive oil if desired.