This red sauce is perfect for pasta, pizza or dipping. It is also incredibly simple. And comes together quickly.

When I was younger and trying to cook to impress, I would throw everything I had into my sauce. Peppers, onions, mixtures of other sauces, piles of herbs. But in the end, I always ended up with something watery, or not quite what I was looking for it to taste like. That’s the problem there. Pasta sauce should be simple. This is where we are going to start. Make this, double it, triple it, freeze some. Then you can add all the meat and veggies you want later, but get this part right first.

🍝 Ingredients for a Perfect Pasta Sauce

There really isn’t much that you need here.

• 1/2 cup olive oil
• 7 cloves of garlic, minced
• 1/8 tsp red pepper flakes (a pinch)
• 52 oz crushed tomatoes (2 large cans)
• 28 oz diced tomatoes (1 large can), drained
• 1/2 tsp sea salt

Directions

1. Heat a large heavy pot or Dutch Oven over med-high heat.
2. Add olive oil and garlic, sauté until just starting to brown
3. Add red pepper flakes, stir 3-5 seconds
4. Add tomatoes and salt.
5. Bring to a low boil, then reduce heat and simmer at least 30 minutes.

You can leave this on the stovetop all day simmering along, just mother it a little and put a lid on if you’re going to leave it on more than an hour. This batch is about perfect to go with 2 lbs of dried pasta, or one lasagna. It can easily be doubled or halved.

If you’re looking for a whole meal experience, try this sauce out with my skillet lasagna and bake a loaf of my easy artisan bread to serve alongside!

If you have tried my Easy Red Sauce for Pasta recipe, or any other recipe on  Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 1 recipe

Easy Red Sauce

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This red sauce is perfect for pasta, pizza or dipping. It is also incredibly simple. And comes together quickly. to get dinner on the table

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup olive oil
• 7 cloves of garlic, minced
• 1/8 tsp red pepper flakes (a pinch)
• 52 oz crushed tomatoes (2 large cans)
• 28 oz diced tomatoes (1 large can), drained
• 1/2 tsp sea salt

Instructions

1. Heat a large heavy pot or Dutch Oven over med-high heat.
2. Add olive oil and garlic, sauté until just starting to brown
3. Add red pepper flakes, stir 3-5 seconds
4. Add tomatoes and salt.
5. Bring to a low boil, then reduce heat and simmer at least 30 minutes.

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• 
  Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle

Nutrition Information:

Yield:

20

Serving Size:

1/2 cup
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 243mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g