Macaroni & Sauce

No canned sauce, no jar from the shelf. This pasta sauce starts with two cans of tomato paste thinned with water, which gives you a concentrated, deeply tomatoey base that coats pasta better than a watery crushed-tomato sauce ever could.

Garlic and onions sauteed in olive oil build the aromatic foundation. Oregano and basil go in generous amounts, more than a tablespoon each, so the herb flavor actually comes through in every bite rather than hiding in the background. Canned mushrooms add an earthy, savory note without the extra prep of cleaning and slicing fresh ones.

The sauce cooks down to whatever thickness you prefer. Thicker coats the macaroni better. Thinner works as more of a soup-style serving. You’re in control.

Parmesan stirred in during the last 10 minutes melts into the sauce and adds a salty, nutty richness that rounds out the tomato’s acidity. It’s what takes this from a basic red sauce to something you’ll actually crave.

Pro Tips

• Use tomato paste, not tomato sauce. Paste has concentrated flavor and creates a thicker, more robust sauce with less liquid.
• Saute the garlic and onion until truly tender before adding the tomato. Raw aromatics taste harsh in the finished sauce.
• Simmer the sauce uncovered if you want it thicker. The water evaporates and the flavors concentrate.
• Stir the Parmesan in off the heat or over very low heat to prevent it from clumping.

Variations

• Add red pepper flakes with the garlic for a spicy arrabbiata-style version.
• Use fresh mushrooms instead of canned, sliced and sauteed with the onions for a meatier texture.
• Stir in a handful of fresh spinach during the last few minutes for added color and nutrition.