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How to Make Pasta Sauce

Pasta sauces have evolved through the years. Majority of people perceive pasta sauces as tomato sauces, as our first exposure to pasta sauce, at least for most of us is spaghetti and lasagna sauce. Actually, pasta sauces extend beyond the basic pomodoro, or tomato sauce. A lot of Italian pasta sauces are also cream based, as well as based on other ingredients other than tomato. Thus, there are alfredo sauces, cheese sauces, and pesto sauces that are white, yellow and green; far from the typical red everyone is used to. Even with tomato sauces, there are also a wide variety from the putanesca which has seafood accents to the bolognese, which is tomato sauce paired with meats. For a basic pasta sauce recipe, here is the easy to prepare pomodoro.


  • 1 tbsp finely chopped onion
  • 1/4 cup olive oil
  • 1 tbsp minced parsley, flat leaf variety
  • 2 minced cloves of garlic
  • 2 14 oz cans chopped tomatoes
  • Salt and black pepper to taste


  1. In a saucepan, heat the olive oil.
  2. Put in the onion, garlic, and parsley, and sauté until the onion is translucent and soft.
  3. Add the tomatoes and stir gently, not squashing the tomatoes, but rather letting it melt by itself. Let the mixture simmer until it boiled, reducing the mixture into half.
  4. Add salt and pepper to taste.
  5. Once ready, you may either mix it with the pasta to pour it over. The sauce’s shelf life is for 2 days when stored in a refrigerator.

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