How To Make The Best Pasta Sauce _ Delish Insanely Easy

There is nothing more delicious than a good pasta sauce .

I'm gonna show you a super easy recipe .

It is insanely delicious .

All right , let's get started .

This is based on a really famous recipe by an Italian chef named Marcella Hazan .

And her famous recipe has three ingredients and tomatoes and onion and butter .

So obviously could not be any easier .

We're gonna spice it up with a couple of extra ingredients , but that's our foundation .

So there are two main reasons I prefer canned tomatoes over fresh tomatoes .

The first is that they're already peeled .

The second reason I love canned tomatoes is because they're always canned at their prime , which is huge because tomato season is short .

If they're in the can , you know , they're getting .

So as you can see , they're all peeled and I'm just gonna rinse this guy out .

You recycle recycling is great and everyone should do it .

You wouldn't wanna be peeling all those tomatoes on your lonesome .

Would you ingredient number two onion ?

I may cut the top off first and then cutting it in half pro tip .

You wanna keep the root intact that way while the sauce is cooking your onion doesn't fall apart and it's easy to take it out at the end .

So I'm just gonna remove the skin and this goes in whole .

I like me .

And the last ingredient of course is butter and this recipe calls for five tablespoons , which I know sounds like a lot .

But in a whole pot of pasta sauce , it's actually not that much .

And it gives the sauce so much body a delicious velvety texture .

First things first , we're just gonna crush a couple of garlic cloves .

So this is why you'd wanna smash your cloves instead of chop or mince them , the smaller the pieces of garlic , the more they're gonna infuse into the flavor of the sauce .

And for this one , we just want a hint of garlic .

So I'm just gonna smash it like so , and then I'm just gonna peel off the skin .

Smashing garlic is also a great way to get that skin loose and makes it much easier to peel .

That was kind of a wimpy smush that I just hit it again .

Get some of that flavor going .

Yeah , I see .

It's sort of starting to get juicy .

Now , all that's left is basil which is going in whole a pinch of red pepper flakes and a good big pinch of salt .

So we're gonna turn this on to medium heat and just allow everything to start to get to know each other as it continues to cook .

I'm gonna keep stir stirring and breaking up these whole tomatoes .

But we'll have these tomatoes much smaller by the end of its cooking time .

This is already smelling really good .

So for the next 45 minutes , I'm gonna keep stirring and breaking down the tomatoes .

You don't have to be on it the whole time .

You can chill out , read a book , drink a glass of wine ponder your existence .

You can do whatever you want .

And in approximately 45 minutes you'll have the most luxurious delicious pasta sauce of your life .

We have some water boiling .

Our sauce is just finishing up cooking .

So it's time to cook the pasta .

We got a rolling boil here and I'm gonna salt the water .

The general rule is about two tablespoons per pound of pasta , which I know sounds like a lot .

But when you season the pasta water , you're seasoning the pasta from the inside out , which is really important pasta going in .

There we go .

So this is looking great .

It's pretty much done .

So I can start taking out the things that we don't want in our beautiful pasta sauce like that basil we put in in the beginning .

Not too cute anymore .

The onions as well .

And I know it might sound sad to get rid of these beautiful onions and you shouldn't , you can chop them up if you want , you can put them in the pasta , you can eat them on bread , mix it into an omelet .

They're so delicious and I really don't think you should get rid of them , but we want this nice smooth sauce .

So I'm gonna take it out at this point .

The texture is perfect .

The color is really beautiful .

If you wanna put the onion back in the sauce , a good way to do it is to actually put it in a food processor and blend it .

So it's smooth that way you don't lose the creaminess of your sauce .

I'm gonna save a little of the pasta water just in case in this measuring cup .

Oh , yeah .

So we're putting it right into the sauce .

So this is our basic sauce .

I hope you give it a shot .

It's so good .

Let us know in the comments what you like to put in your pasta sauce .

I'm always looking for suggestions .

It's so good .

It's so velvety super tomato .

Y super classic .