DoomsdaysCWI didn't have Aleppo pepper, so I substituted some of my homegrown Paprika flakes! Edit after making it: I would use way less olive oil. The sauce seemed a bit on the oily side (I skimmed it off). Also, it definitely needed some grated carrots or sugar for sweetness.
Homemade Pasta Sauce
By: Joanne Gallagher Updated: Jan 5, 2026
This classic #ItalianAmerican #RedPastaSauce recipe is perfect for #spaghetti, #EggplantParmesan, and #lasagna. You can make this sauce with canned or fresh tomatoes.
Ingredients:
¼ cup extra-virgin olive oil (60ml)
½ cup finely chopped shallot or onion (75g) [I used shallot]
4 to 6 cloves garlic, minced
¼ teaspoon Aleppo pepper or crushed red pepper flakes [I used paprika flakes]
1 tablespoon Italian seasoning
2 tablespoons tomato paste (35g)
2 (28 ounce) cans whole peeled tomatoes [or fresh -- see full recipe]
1 teaspoon fine sea salt, plus more to taste
¼ teaspoon fresh ground black pepper
½ cup chopped fresh basil leaves or 1 to 2 tablespoons dried basil (15g)
Dash of sugar [optional]
Directions:
1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft, 3 to 4 minutes.
2. Stir in the garlic, pepper flakes, Italian seasoning, and tomato paste. Cook for another minute to let the flavor develop.
3. Pour in your canned tomatoes with their juices. Use a spoon or potato masher to gently break them up for a chunky sauce. Don’t worry about perfect consistency just yet! Lower the heat so the sauce gently simmers. Stir in the salt and pepper (you can add more later if needed). Let it cook at a low simmer for 20 to 30 minutes or until it reduces by about a third. Taste and adjust the seasoning as it cooks.
4. Turn off the heat and stir in the fresh basil. We leave our sauce chunky, but you can blend it with a stand or immersion blender for a smoother sauce.
Source:
https://www.inspiredtaste.net/53632/red-pasta-sauce/
#SolarPunkSunday #VeganRecipes #Vegan #Recipes #PastaSauce #TomatoSauce #ComfortFood
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