Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep Time
20 Mins
Cook Time
1 Hour
Yield
Makes 6 servings (serving size: 1 bowl pasta with sauce)

Want a creamier sauce? After cooking this basic recipe, remove the pan from heat, and stir in 1/3 cup of low-fat sour cream. Serve over hot pasta.

How to Make It

Step 1

If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.

Step 2

Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 1/2 cups (40 minutes for canned and 50 minutes to 1 hour for fresh).

Step 3

While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.

Step 4

Transfer pasta to 6 bowls. Garnish with basil and cheese, if desired.

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