I have used sauce from a jar so many times I couldn’t even tell you. There are plenty of decent ones out there…and plenty of crappy ones as well. But once you make this, you will see how ridiculously easy it is to make your own and have the pride of ownership that comes with homemade tomato sauce. Just imagine how pleased with yourself you will be if you make a double batch of this sauce and put half or more in the freezer for another couple of dinners (let it cool and put it in well-sealed pint or quart plastic containers). 

Even if you make one batch, you will have enough left for another pound of pasta later in the week, or you can just freeze that half for another time. Also, you can use the leftover sauce as a pizza sauce, in Chicken Parmesan, or turn it into Meat Sauce. And naturally, if you make meatballs to top off this spaghetti, you will be the toast of the town.

This is one of those dishes where how you finish it can transform it from a plain dish to one spiked with fresh herbs, hot pepper flakes, and a shower of fresh Parmesan. Serve the spaghetti and red sauce alongside Caesar Salad with Garlicky Croutons and Best Garlic Bread for a quick dinner.

Making your own sauce is easy, and there are few things as comforting as a bowl of pasta with classic sauce.

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Canned Tomatoes for Spaghetti Sauce

Crushed tomatoes in puree are thicker in consistency than crushed tomatoes in juice, and will simply yield a thicker sauce. If you can’t find them, you can certainly use crushed tomatoes in juice; if you cook the sauce longer, it will reduce and thicken up a bit more.

You can also use canned whole tomatoes and just smush them up with a spoon against the side of the pan as you cook. Or, pulse them until they are the desired consistency in a food processor before adding them to the pot.

Spaghetti with Tomato Sauce Ingredients

A few simple ingredients you may keep stocked in the kitchen regularly can lead to a quick classic spaghetti dinner!

• Onion and garlic – Provide the base of the sauce, adding depth and rich flavor.
• Canned crushed tomatoes – You could also crush your own whole canned tomatoes.
• Tomato paste – Adds another layer of depth.
• Oregano – I usually use dried oregano in spaghetti sauce, but you can triple the amount if you want to add fresh oregano.
• Basil – You’ll use dried basil in the sauce, and then finish the whole dish with fresh basil.
• Red pepper flakes – Add more or less as you prefer — I like a bit of a kick!
• Spaghetti – No spaghetti? This recipe works with any other pasta you might have, from long linguine or fettuccini to chunky shapes like penne and rotini.
• Parmesan cheese – For serving.

How to Make Spaghetti with Tomato Sauce

1. Make the sauce: Sauté the onion until softened. Add the garlic and sauté for 2 more minutes, then add the tomatoes, tomato paste, salt and pepper, oregano, basil, and red pepper flakes if using. Bring to a simmer, lower the heat to medium-low, and simmer gently for about 20 minutes.

2. Cook the pasta: Meanwhile, bring a large pot of water to a boil over high heat, add a couple of tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions. Drain the pasta, and return it to the pot.

3. Combine and serve: Pour about half the sauce over the spaghetti, more or less according to how saucy you like it, stirring to combine. Transfer to a serving bowl or serve into individual bowls, topping each portion with Parmesan, fresh basil, and red pepper flakes as desired (or pass the toppings in small bowls at the table).

Cooking Tips

• You can pass the red pepper flakes on the side if you don’t think everyone wants a bit of heat in their sauce.
• If you have fresh basil and oregano, you’ll be able to make a lovely, fresher-tasting sauce. Skip the dried herbs at the beginning and finely chop about 1 tablespoon of each herb (measuring after chopping and not worrying about precision; the herb thing is really to taste).
• Instead of adding them at the beginning of the long simmer, add fresh herbs during the last 5 or so minutes of simmering. And, as noted, you can also sliver up some extra fresh basil and sprinkle it on top of the plates of whoever wants, along with or instead of the optional Parmesan.
• The sauce can simmer for much longer than 20 minutes if you want; it will just get even richer, thicker, and more concentrated.

FAQs

Leftovers and Storage

This sauce will last well-sealed in the refrigerator for 5 days and can be frozen for up to 9 months. Make sure to leave about 1/2 inch of headroom in the container if you are freezing it, as the sauce will expand when frozen.

To reheat spaghetti with tomato sauce, heat it in a pot over low heat, stirring frequently until hot throughout. You can also warm the pasta in the microwave. Or, maybe you’re a person who likes cold pasta with sauce for breakfast or lunch — then no reheating required!

What to Serve With Spaghetti and Tomato Sauce

Green Beans with Tarragon Vinaigrette

Salsa Verde Garlic Bread

Kale Crunch Salad

More Pasta Recipes to Try

• Chicken Parmesan Baked Ziti
• Beef and Three Cheese Noodle Casserole
• Pasta with Fresh Heirloom Tomato Sauce
• Classic Italian Meat Sauce
• Penne alla Vodka