Quick & Easy Pasta Sauce

I am a busy gal, as you might imagine. So there are times when I need to throw something together, and sometimes that something is pasta sauce. It is a rare life moment when I will buy a can of sauce. I am Italian American, I just can't. So this is the quickest, most yummy version of quick red sauce this side of the Mississippi.

Also, isn't it just fun to say "This side of the Mississippi?" What would I do if I ever lived right on the Mississippi River? I would probably still say it, but instead, I would walk out of my house and shout it to the other side of the river. You know, for dramatic effect. But I digress...

Do you have 20 minutes? Then you, my friend, can have pasta sauce! This is a super-simple, absolutely delicious, FAST sauce that everyone will love. Yes, you can complicate your life by making any number of other sauces, but WHY? I'm talking 8 ingredients you probably have in your pantry right now...and, like, under $7 dollars.  You're welcome.

And you know what else? I'm not even going to kill you with a bunch of story leading up to the recipe because I know you are busy... so here it is!

(Additional recipe notes at the bottom, if you want 'em!)

Quick & Easy Pasta Sauce 

Time: 20 minutes, plus 1 hr cook time | Serves 6 | Difficulty: Can you open a can? Ok, we good. 

You will need:

1 large onion
9-10 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
6-ounce can tomato paste
28-ounce can crushed tomatoes
28-ounce can diced tomatoes
Olive oil
1 teaspoon salt
1/2 teaspoon of sugar
Pepper to taste


Give a good glug of olive oil twice around pan. Dice your onion and mince the garlic. Add them to pan, and cook on medium high heat for 5 minutes or until onions are translucent. And if you're wondering about the garlic... YAS: 9-10 cloves of garlic. I love garlic.  If you must reduce the amount of garlic to suit your tastes, fine, but honestly, just don't tell me. It will break my garlic-loving heart.

When the onions are becoming translucent, add in all the remaining ingredients. Stir and bring to a boil. Your sauce will probably start popping off, and when it does, reduce heat to low, and cover. When I say "cover" it's more like "duck and cover" because the sauce is jumping out of the pot and it's obnoxious. But you know...

Then simmer for at least an hour, but longer if ya got it. I like to let mine go all day, and sometimes (if I think of it) make it a day ahead and let it sit in the fridge overnight. But I KNOW, it's supposed to fast... so if you only have 30 minutes, there are no sauce police that are lurking to see if you are following these directions. Just make sure you taste it and adjust seasonings. Add a little pepper, or a little more salt if you like.

The sauce will be chunky. For a smoother sauce, you can use all crushed tomatoes or use an immersion blender at the end. The immersion blender will make your sauce more silky, which is nice!! If you don't have an immersion blender, you can also use a traditional blender, but isn't that kind of a pain in the ass? Just eat the chunky sauce at that point, honestly.

Additional notes:
This is a vegan recipe, and it's SUPER versatile. I serve mine a million different ways. My daughter's favorite is with meatballs and a Caesar salad. My husband likes ground meat in the sauce itself. I like sweet Italian sausage. My grandma used to add hard boiled eggs to her sauce! This would also be amazing with veggies added to it!

We do gluten free pasta in my home, but this is a great sauce to go on just about anything you can cook up. So Mangia with your familia however you like best!

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