Pasta Sauce - Homemade Recipe

October 6, 2020 |

  • Dishes
  • Sauces
  • Pastas

Today, I'm sharing my personal, Homemade Pasta Sauce that is not only deliciously easy but can be used in multiple dishes. I've used this pasta sauce with spaghetti, ravioli, cheese stuffed shells and even spooned it over chicken breasts before baking! So, SOOO Good!!! This Homemade Pasta Sauce can be made easily with just a few pantry ingredients that most of us might already have on hand or can be commonly found in the majority of local grocery stores. It requires little to no effort to make and with the exception of chopping up the onion, you won't shed a tear preparing it. Plus, it tastes 10x better than the store bought cans you're probably used to.

Pasta sauce in pot

Sauce Alterations

I was making this sauce a few weeks ago and, because I got distracted, accidently cooked it longer than I usually do. The result? An AMAZINGLY thick and hearty mistake, one that I will gladly make again! That being said, this Homemade Pasta Sauce can be thickened up, yielding a chunkier sauce just by allowing it to cook a little longer. To do this, continue to simmer for 15-20 minutes (approximately) over low heat. Be sure to check in and give it a good stir every couple minutes or so to prevent the sauce from burning. Then, once you have reached the desired consistency, remove from heat and serve over your favorite pasta. This thickened version does amazing over a thick slice of toast … something along the lines of bruschetta or my Delicious Garlic Butter Baguette Crisps - YUMMO!

Ravioli with Pasta Sauce

Another reason I love this recipe is it's versatility. For example, if you're a fan of mushrooms in your pasta sauce, then by all means add some! How? Have the mushrooms cleaned, chopped and ready. Then, add them along with the onions and sautee them together. Then progress with the directions accordingly. If you like other veggies in the sauce, experiment with adding them in. Like your pasta sauce a little on the spicy side? No problem, add cayenne pepper or chili flakes along with the spices in the beginning to give it some heat! Make this sauce to your liking, I won't mind one bit. As a matter of fact, let me know what extras you like to add in the mix, I'd love to try them out myself.

Ravioli with Pasta Sauce


  • 2 28oz Cans Diced Tomatoes - Divided
  • 4 tbsp Olive Oil - Divided
  • 2 tbsp Garlic, minced
  • 1 small Onion, chopped
  • 8-16 oz Mushrooms, cleaned and chopped ((optional))
  • 2 tsp Basil, dried
  • 2 tsp Oregano, dried
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup White Wine or Chicken Broth (I use wine)


  1. Measure out and prepare all ingredients. Open diced tomatoes, leaving one can as is and puree the contents of the other. Set aside.
  2. In a medium sauce pan over medium high heat, add 2 tbsp olive oil and onions (and mushrooms if using). Sautee for approximately 5 minutes or until onions are translucent. Stir in garlic, oregano, basil and paprika, cooking for another 3-5 minutes.
  3. Add all the tomatoes, wine, salt and pepper. Reduce to a medium low heat, cover and simmer for approximately 30-45 minutes, stirring occasionally. Sauce will thicken slightly and reduce during this process, which is normal.

Adding Mushrooms - Add the mushrooms at the same time the onions are added, then proceed with recipe as directed. Thickening sauce - Continue simmering over low heat for an additional 15 minutes more or less, depending on how thick your preference is. Continue to monitor the sauce and stir frequently to prevent it from burning. Note: Cooking time may vary between appliances, what I've listed is how long the process takes on my stovetop.

And that is it guys. Easy Peasy and super tasty! It took me a while to convert to making my own pasta sauce because for many years, using canned sauce was the easiest way to get dinner on the table when you've got hungry mouths to feed. If that's one of the reasons you still cling to canned sauce, I hear ya and completely understand the struggle. But here's a tip to consider … Make sauce the night before and reheat it when you're prepping dinner. This way, you get to feed your family something utterly delicious that's not from a can while at the same time, controlling what goes into the sauce itself. It's a win-win for everyone :)

Cori - xoxo