Creamy Pomodoro Sauce

I feel like people are always intimidated by making their own pasta sauce, but making a good sauce isn't as hard as you think. This recipe is simple and straightforward. You add your ingredients to a pot and simmer until they cook down to a sauce. Then add in your pasta and you have yourself a delicious home cooked meal.

TOTAL TIME: 45 minutes



28 oz. canned tomatoes (preferably San Marzano tomatoes)

¼ cup extra virgin olive oil

1 white or red diced onion

1 Parmigiano Reggiano or parmesan rind (you can substitute this with about ¾ cup parmesan cheese)

Parmigiano Reggiano or parmesan (for serving)

About 1 tablespoon minced garlic

Handful basil leaves

A couple oregano leaves

Chili flakes (optional to taste)

Salt (to taste)

Pepper (to taste)

½ cup water


  1. Add olive oil to a pot on medium heat. Once the oil gets hot, add in your onions and sauté until they become translucent. Add in garlic and mix until it browns.

  2. Pour in tomatoes and all of their juices along with half a cup of water. Pour the water into the tomato can to make sure all the juices and small pieces come out and then pour into the pot. Add salt and chili flakes. Let the sauce simmer on medium heat for about 20 minutes. Stir occasionally.

  3. After the sauce has cooked down, remove the cheese rinds and puree with a hand immersion blender until there are no more large tomato chunks. Do not over puree. Leave some texture.

  4. Transfer back to the stove and cook for about 10 more minutes or until you reach your desired sauce consistency.

  5. Once you are done cooking down your sauce, add in your oregano, basil, and pepper.

  6. Mix your pasta into your sauce and add salt and pepper to taste. Add some more cheese or top with ricotta to make it creamier before serving.