One of the most-beloved dishes for home cooks and restaurant chefs to make is pasta. There are many different varieties of pasta, and there are many different varieties of sauce. However, the traditional spaghetti sauce is one of the best loved in the world and is versatile enough to use on any kind of pasta.
Best Spaghetti Sauce Recipe
Spaghetti sauce is traditionally a tomato sauce. Whether you call it a marinara or simply spaghetti sauce, everyone knows what you're talking about. The best spaghetti recipe combines al dente spaghetti that has been cooked in salted water with a sweet, salty, velvety tomato sauce that has just the right amount of seasoning but lets the pasta be the star of the meal.
There are many variations on a classic tomato sauce. However, one of the tenets of a good pasta sauce recipe is that simple is better. Simple pasta sauce relies on the freshest-possible ingredients to deliver the ultimate in flavor and richness. Whether you love garlic or basil or just want a simple, seasoned tomato sauce, you can be assured that the simplest recipe is by far the best.
The best spaghetti sauce recipe is also an incredibly easy spaghetti sauce recipe. This pasta sauce recipe ensures that you will have a delicious, smooth, flavorful sauce with the minimum amount of effort. The sauce freezes beautifully so that you can make it in the summer when tomatoes are freshest and freeze it for the winter months when you want it the most.
Best Spaghetti Sauce Recipe
These simple ingredients are all you will use to make this sauce that is layered with flavor. Best of all, you add all the ingredients at the exact same time. There is no measuring, no waiting and no worrying about timing. Once you've begun the sauce, you've done all the work necessary.
Total Time: 45 minutes | Prep Time: 15 minutes | Serves: 6
- 1 (28-ounce) can peeled plum tomatoes, no herbs added
- 5 tablespoons unsalted butter
- 1 small white onion, peeled and cut in half
- Kosher salt
- Basil leaf
- Bay leaf
- Sprig of rosemary
- Put a medium-sized sauce pot on the burner and turn the heat to medium.
- Next, add all the ingredients at the exact same time.
- Allow the sauce to reach a simmer and then lower the heat.
- Using the back of a spoon, crush the tomatoes gently, breaking them further into the sauce and allowing the heat to separate them into a puree while still leaving hearty chunks.
- Leave it at a low simmer for 45 minutes.
Making the Spaghetti
Once you've finished simmering the sauce, and you see small droplets of fat appearing on the surface of the sauce, you can set it aside and discard the onion. Now, it's time to make the spaghetti. What a lot of people don't realize is that spaghetti is made good not only by the pasta and the sauce but by the addition of starchy water that helps bind everything together and adds richness.
Cook the pasta by heavily salting the water you've added to fill your largest stock pot. The water should taste briny, like the sea. When the water comes to a boil, drop in the spaghetti. Allow the spaghetti to cook for two minutes less than the minimum recommended time on the box.
When the pasta is finished cooking, reserve a mug full of the pasta water before draining. Add the drained pasta to the pan with the sauce. Bring it to a simmer again, slowly adding the pasta water until the sauce is thickened but is not too tight. Season with Parmesan, salt and pepper and serve immediately.