Quick Red Pasta Sauce Premium PD Recipe

This sauce is way better than any store bought jarred sauce. It is loaded with classic Italian flavors, free of sugar and oil and simple to make. Use it to layer up a Spinach Lasagna, toss together your Baked Ziti or simply toss with hot whole grain pasta. Keep all the ingredients in your pantry for a quick and easy week night meal.


  1. I think this was my first time making this – no idea WHY I’ve waited this long. This will be my GO TO red Pasta Sauce. I almost always have the ingredients on hand and since it comes together so quickly it will be a great “WTH are we having for dinner” answer. Hubby loves to have Pasta so this is perfect!

  2. Awesome!!! I probably spent more time looking at labels at grocery stores trying to find a sauce that didn’t contain oil than I did making this. So easy and I loved it and so did the family! The only thing I would say is double the batch because it will get eaten up quickly!!! Thank you!!

  3. This is so simple and so YUMMY! Sometimes I make it as written, sometimes I add mushrooms, or sweet peppers, or LOTS of spinach, just to change it up a bit. How ever I do it, it’s quick, it’s easy, and it’s SO DELICIOUS!!!! Julie, your recipes make me feel like I CAN ACTUALLY COOK!!! Love it!

  4. I had my own recipe for a tomato based red sauce, the problem with it, I used red wire and sugar. After following PD, I decided to give up my red sauce and opted for a packaged TJ’s brand that was PD complaint, but not great. Now I have a quick and simple recipe that is bursting with flavor in this quick red pasta sauce.

    The best part of this sauce is how quick it really is. It took the water longer to heat up and cook the pasta. I opted for the tomato puree hoping it would add a bit of body to the sauce, while trying to minimize that watery sauce that always seems ring around the pasta. I also doubled the recipe as I was feeding 3 for dinner and hoping to have some leftover. My wife also LOVES sauce and I didn’t want to leave her pasta dry.

    What really the dish come alive was the fresh, sweet basil I found at the market. Chopped it up and added it to the dish, even though it was optional. Better yet the flavor was much more enhanced the next day when I ate it as leftovers. I didn’t add the red pepper flakes out of courtesy of my wife and son, but did add some to my plate after the fact. I am hoping to get my MIL to give me some jars of her tomatoes to see how the flavor is.

    Julie, you did it again! Another excellent recipe and the bonus that my son and wife like it. Thanks!!!

  5. Made this for dinner tonight but added mushrooms. So good! Tastes very authentic and not sweet at all. (We hate sweet tomato sauce.) I made sure to use San Marzano tomatoes, they are the best. Another great, easy recipe!

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