271 pasta tomato sauce recipes

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Pasta with Roasted Eggplant and Tomato Sauce recipe

Favourite Pasta with Eggplant and Tomato Sauce recipe

Pasta with sun-dried tomato cream sauce, butter, nutmeg and a Parmesan-egg-yolk finish. Rich, restaurant-style pasta in 30 minutes for any noodle shape.

Portabello Mushrooms, Angel Hair Pasta, & Fresh Tomato Sauce recipe

Whole wheat penne in a creamy tomato-vodka sauce with crispy pancetta, garlic, a kick of cayenne, and fresh basil. Your new favorite weeknight penne alla vodka.

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.