easy tomato sauce

Marin Mama dinner, Pastas, sauces 9 Comments

These past few weeks have not felt like summer at all.  I know the rest of the country is going through a heat wave, but here in Northern CA we are having some fall-like weather.  It’s foggy, cool and windy.  When the weather turns cool, I start looking for warm comforting meals.  I asked the kids what they wanted for dinner the other night, as they were huddled under the blanket, (we’re wimps here in Cali) and they both said pasta.  Pasta is our comfort food and we eat a lot of it in the fall and winter.

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:

recipe from Chez us
serves 4-6

printer friendly version

  • 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.

Once the pancetta is cooked, add the minced carrot, onion and garlic mixture along with 1 teaspoon or more of the red chili flakes.  Cook over low heat, until fragrant, about 3-5 minutes.  

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.  

It’s definitely a recipe that I will be making come fall because of its ease, simplicity and taste.    We served this up with a side salad and some crunchy garlic bread.
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Comments 9

  1. Caroline

    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.

  2. Becca @ The Dabblist

    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!

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