Best Ultimate Pasta Recipe Red Sauce Pasta Recipe

Ingredients

• 400 g Dry Pasta (any short pasta shape such as penne or fusilli)
• 1 tablespoon Salt (kosher or table salt)
• 4 liters Water (for boiling pasta)
• 2 tablespoons Olive Oil (for sautéing tomatoes)
• 4 medium Tomatoes (chopped)
• 4 cloves Garlic (minced)
• 0.5 teaspoon Red Chili Powder (adjust to heat preference)
• 1 tablespoon Fresh Basil (chopped)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 0.5 teaspoon Oregano (dried, optional)
• 0.25 teaspoon Chili Flakes (optional for extra heat)
• 200 ml Tomato Puree (canned)
• 1 tablespoon Tomato Ketchup (adds subtle sweetness)
• 100 ml Heavy Cream (for richness)
• 50 g Parmesan Cheese (freshly grated)
• 0.5 cup Pasta Water (reserved starchy water from boiling pasta)

Instructions

1. Cook Pasta

   Bring a large pot of water to a rolling boil, add 1 tablespoon salt, then add the dry pasta. Cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

   Time: PT12M

   Temperature: boiling

2. Sauté Tomatoes and Garlic

   In a separate pan, heat 2 tablespoons olive oil over medium heat. Add the chopped tomatoes, minced garlic, and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and begin to break down, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Season and Blend

   Add 1/4 cup water, 1/2 teaspoon red chili powder, and the chopped basil to the pan. Cook for 2 minutes, then transfer the mixture to a blender or use an immersion blender to puree until smooth.

   Time: PT4M

   Temperature: medium

4. Butter and Garlic Infusion

   In another skillet, melt 2 tablespoons butter with a splash of olive oil over medium heat. Add the remaining minced garlic, 1/2 teaspoon oregano, and 1/4 teaspoon chili flakes. Sauté for 1-2 minutes until fragrant.

   Time: PT3M

   Temperature: medium

5. Add Tomato Puree and Cream

   Stir in 200 ml tomato puree, 1 tablespoon ketchup, and salt to taste. Pour in 100 ml heavy cream, mix well, and let the sauce simmer gently for 3 minutes, allowing it to thicken slightly.

   Time: PT4M

   Temperature: low

6. Mix Pasta with Sauce

   Add the cooked pasta to the sauce, followed by the reserved pasta water and grated Parmesan cheese. Toss everything together over low heat until the pasta is evenly coated and the sauce becomes glossy, about 2-3 minutes.

   Time: PT3M

   Temperature: low

7. Plate and Garnish

   Transfer the creamy tomato pasta to serving plates. Garnish with extra grated Parmesan and a few fresh basil leaves if desired. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dry Pasta: spaghetti, any pasta shape you prefer
• Instead of Olive Oil: vegetable oil
• Instead of Tomatoes: canned diced tomatoes
• Instead of Garlic: garlic paste
• Instead of Red Chili Powder: cayenne pepper
• Instead of Fresh Basil: dried basil
• Instead of Unsalted Butter: margarine
• Instead of Oregano: Italian seasoning
• Instead of Tomato Puree: crushed tomatoes
• Instead of Tomato Ketchup: tomato sauce
• Instead of Heavy Cream: half-and-half, milk with a knob of butter
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Frying Pan
• Wooden Spoon
• Blender or Immersion Blender
• Grater
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Cook pasta al dente and reserve starchy water.
• Blend the tomato mixture to a smooth puree.
• Add cream and simmer gently to avoid scorching.
• Toss pasta with reserved pasta water and Parmesan for a silky coating.

Chef Tips from the Video

• Use the freshest tomatoes for the brightest flavor; if out of season, substitute with high‑quality canned tomatoes.
• A splash of good olive oil at the end adds extra richness and shine.
• Finely grate Parmesan directly into the pan; it melts quickly and binds the sauce.
• For a smoky twist, add a pinch of smoked paprika with the chili powder.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently with a splash of milk or water.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato‑cream sauce a day ahead and refrigerate; reheat gently before adding pasta.
• Grate Parmesan cheese in advance and store in a sealed container.
• Cook pasta al dente, rinse briefly with cold water, and toss with a little oil; reheat with sauce when ready.

Frequently Asked Questions