AMAZING Red Sauce for Any Type of Pasta
As much as I enjoy cooking, I go through phases where I try a lot of new, complex recipes, and other times I try to simplify what I eat as much as possible. At first, making homemade red sauce seemed complicated, but it was very easy. This recipe is from Jeremy Scheck (with a few tweaks) and is seriously one of the best red sauces I have ever tasted (I also haven't visited Italy yet so that might be why) (1a). All jokes aside, you should definitely try it out. Shoutout to my sister for finding it on Tik Tok!
Tomatoes are known for their lycopene content. Lycopene is a carotenoid, which generates the red color in tomatoes (2a). This component is known to fight against free radicals and serve as a protective agent in the body. Did you know that tomatoes are oil-soluble? This means that adding some olive oil when eating this fruit will help you better absorb the lycopene (3a).
4 tbsp. olive oil
1 yellow onion (sliced)
1 tbsp. sugar
3 garlic cloves
Dried oregano + parsley
Salt, pepper, + red pepper flakes
1 tbsp. tomato paste
½ cup vegetable stock
28 oz. can of whole peeled tomatoes (San Marzano)
Pasta of your choice
Add olive oil to a large skillet on medium heat before adding the onion.
Season with salt, pepper, and sugar. Cook the onions for ~5-10 minutes or until they are soft.
Reduce the heat and add oregano, red pepper flakes, and garlic.
Stir the mix before adding in the tomato paste.
Add the vegetable broth after the mixture darkens.
Start cooking your pasta on the side (you'll mix this in the sauce).
Pour the canned tomatoes into the sauce (with the liquid) and begin to boil the mixture.
Crush the tomatoes to thicken and cook the sauce at a lower heat setting.
After the pasta is almost cooked pour it into the sauce.
Allow the mixture to simmer before adding fresh basil.