I decided to check out my friend, Denise’s site for a recipe. Denise is the one who taught my photography workshop. Her site is of course, GORGEOUS, and I’m trying hard not to compare my photos to her photo of this dish. She is of course, a professional, and I must keep that in mind. She is also an amazing cook, and I can’t wait to try more of her recipes.
This pasta sauce was a hit with the kids, (kid rated 10) and such an easy and simple recipe to make that it’s now going to be bookmarked as a family favorite. It’s also a two-nighter meal, and what mom doesn’t love that. I see this recipe being made a lot come fall when were back to crazy schedules (I’m so not ready for summer to end in that sense). This sauce is also a great make-ahead sauce. You can make it up one day or on the weekend and refrigerate or freeze it, and then just re-heat it with some fresh pasta.
I would recommend using a different type of pasta rather than the one I used. You will want to use a pasta with some texture or ridges to it. We used Ziti, and it was a bit glossy so the sauce fell off of it.
easy tomato sauce:
- 1 tablespoon olive oil
- 4oz package (1/ 4 pound) pancetta, cut into small pieces
- 3 garlic cloves, peeled
- 1 yellow onion, peeled and cut into small chunks
- 1 carrot, peeled and cut into small chunks
- 28oz can peeled tomatoes, very good quality, do not drain
- 1-2 teaspoons crushed red chili (red pepper) flakes, or more or less depending on how spicy you like it – I used 1 teaspoon plus a small pinch
- kosher salt to taste
- box of your favorite pasta
First things first, chop up the pancetta, and peel and chop up the vegetables.
Heat 1-tablespoon olive oil in large saucepan or dutch oven over medium heat.
Add the pancetta and cook until lightly browned, about 8-10 minutes.
While the pancetta is cooking, get out your food processor. Throw in the chopped onion, garlic and carrot and mince away.
Note: If you don’t have a food processor, then you will want to mince the garlic and cut the onion and carrot up into very small pieces.
Add in the tomatoes, stirring occasionally, to break up the tomato pieces.
Cook over low heat until thick, about 30 minutes. Season with salt.
While the sauce is simmering, bring a large pot of salted water to a boil. Add your pasta and cook according to package directions. Drain your pasta and put it back in the pan that you cooked it in. Add the tomato sauce to the pasta and toss to coat.
Serve the pasta up in individual bowls and top with some fresh Parmesan cheese.
How easy was that recipe?
Like I said before, this pasta was a hit with the whole family and was a two-nighter meal.
Denise July 30, 2012 at 11:02 pm
So happy you made this recipe. We love this one, a great standby for a quick, delicious and comforting meal!! ~ Denise
Jacquelyn Grandy July 31, 2012 at 1:58 pm
Thanks for the great recipe Denise.
Becca @ The Dabblist July 31, 2012 at 4:05 am
Well if this doesn’t make me get off my lazy butt and start making my own pasta sauce, I don’t know what will. I bought pancetta at the store tonight in preparation and everything! Thanks Jackie!
Jacquelyn Grandy July 31, 2012 at 1:59 pm
Hi Becca. Pasta sauce is like making soup, once you make it, you realize how easy it is and you never go back to the pre-made stuff anymore:)
Hope you enjoy it.
Kitchen Belleicious August 1, 2012 at 1:25 am
well now that is easy and beautiful and rich and delicious:)
Larry August 3, 2012 at 9:19 pm
Really like your photos. The dish looks wonderful!
Jacquelyn Grandy August 3, 2012 at 10:26 pm
Thanks Larry! I’m trying to switch from using the camera on automatic to manual, and it’s been a challenge
Joe August 4, 2012 at 7:39 am
I would also add variety of roasted local fresh vegetables in olive oil and top with some fresh local goat cheese. Delicious.
Caroline August 4, 2012 at 10:07 am
I love red sauce pasta rather than white sauce. This recipe is really quick, easy and look delicious. I think a little bit of coriander on top will taste even better.