Ingredients
- 2 tablespoons olive oil
- 1 cups medium yellow onion, finely chopped
- 1 1/2 teaspoons McCormick® Sea Salt Grinder
- 2 tablespoons tomato paste
- 1 tablespoon Gourmet Garden™ Minced Garlic Stir-In Paste
- 1/4 teaspoon McCormick® Crushed Red Pepper, plus more to serve
- 1 can (28 ounces) tomato puree
- 2 tablespoons Gourmet Garden™ Lightly Dried Italian Herbs
- 1 package (16 ounces) long pasta, such as pappardelle, spaghetti, or linguine
- 1 tablespoon Gourmet Garden™ Lightly Dried Chopped Parsley
- Parmesan cheese, freshly grated (optional)
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat oil on medium-high heat in large saucepan. Add onion and salt; cook and stir until softened, about 3 to 4 minutes. Stir in tomato paste, Garlic Paste and crushed red pepper; cook 1 to 2 minutes until tomato paste begins to brown and caramelize, stirring frequently.
- 2 Reduce heat to low. Carefully stir in tomato puree and Chopped Italian Herbs, scraping up any browned bits from bottom of pan. (Sauce may splatter as you pour it into the pan; remove from heat temporarily if needed.) Cover and simmer 20 minutes, stirring occasionally.
- 3 Meanwhile, bring large pot of salted water to a boil. Cook pasta according to package directions. Drain well, reserving 1/2 cup of the pasta cooking water.
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4
Add pasta to pan with sauce. Sprinkle with Parsley. Toss to coat pasta in sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached. Serve sprinkled with freshly grated Parmesan cheese, additional crushed red pepper and Parsley, if desired.
Test Kitchen Tips:
• Make it a meat sauce: After sauteing onions in step one, add 1 1/2 pounds ground beef, ground hot or sweet Italian sausage, ground pork or a combo. Cook and crumbled until browned, draining fat as needed before adding tomato paste.
• For extra savory flavor, add 4 slices bacon (chopped) or 1/4 cup chopped pancetta along with the meat.
• For some extra veggies, stir in 2 cups sliced or chopped veggies, such as zucchini, squash, mushrooms and carrots.
• For a chunkier pasta sauce, try using crushed tomatoes in place of the puree.
