Red Sauce ~ Sugo di Pomodoro

This red sauce, or sugo di pomodoro, is an easy, authentic Italian tomato sauce made with tomatoes, onion, garlic, olive oil, and basil. Ideal for busy weeknights as well as easy entertaining.

People gathered around a cast-iron skillet on a wooden board with some spaghetti and red sauce.

A red sauce that comes together with ease and makes you grateful to exist is something we all require. This is it. Simple enough for weeknights. Sufficiently impressive for entertaining.–Renee Schettler Rossi

LC What Folks Are Saying About This Recipe Note

“Simple, quick, and delicious.” “Elegant in its simplicity.” “This is not Sunday gravy but it sure as heck is good.” “I’m filing this recipe away to make again…repeatedly.” That’s what folks are saying about this red sauce recipe.

Red Sauce | Sugo di Pomodoro

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4
Print RecipeBuy the Extra Virgin cookbook

Want it? Click it.



If you prefer a smooth red sauce, dump the tomatoes and their juices in a food processor or stick an immersion blender in the opened can and purée the tomatoes until smooth. If you prefer a red sauce with a chunky consistency, don’t do anything to the tomatoes just yet. Instead, wait and break the tomatoes up in the pan with a wooden spoon.

In a large saucepan, warm the oil over medium heat until hot. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic and cook for 2 to 3 minutes, until it begins to brown. If your prefer your red sauce with a little kick, add the red pepper flakes.

Dump in the tomatoes and season with salt and black pepper. Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes, until the sauce is reduced slightly. (If you did not purée the tomatoes, use a wooden spoon to break them into pieces while they cook.)

If the sauce is still a little runnier than you prefer, uncover and simmer until reduced to the desired consistency.

Stir in the basil and remove the pan from the heat. You’ll have sufficient red sauce to toss with a pound of pasta. Originally published September 20, 2015.

Print RecipeBuy the Extra Virgin cookbook

Want it? Click it.

Recipe Testers' Reviews

I’m filing this red sauce recipe away to make again...repeatedly. I’d be selling the recipe short if I emphasized only how easy it is to make and how quickly it gets dinner on the table. This is a high-quality sauce from simple ingredients that's elegant in its simplicity.

I had all the ingredients on hand except for basil, which I didn’t grow this year but was easy enough to procure. In a pinch, I’d add dried basil to the puréed tomatoes if I knew I didn’t have access to fresh leaves.

Using an immersion blender to purée tomatoes for sauce at the outset was not something that had occurred to me before. It worked great. Usually when I start with whole tomatoes, I have trouble getting them broken down to my satisfaction as they cook. This way they were mostly smooth but with a few chunks—custom puréed.

The first two plates of pasta were sauced well enough, but once seconds had been dished up, the leftovers packaged for the refrigerator were shortchanged sauce-wise. In the future, I think I would only make 10 or 12 ounces of pasta for the amount of sauce. It probably should be diluted with some water to sauce an entire pound of spaghetti adequately. I used the hot pepper flakes and San Marzano tomatoes.

I must say, as an Italian, that this red sauce is pretty good. It's quick and easy enough for a weeknight supper. It's not the Sunday "gravy" that cooks for hours with all the meats. (Sorry, I hate to bring up the sauce or gravy thing. I'm just this Italian guy who loves food and cooking. I'm not an eloquent writer but I call something what it is.) This is not Sunday gravy, but it sure as heck is good.

This is a great sauce to make for a quick pasta dinner or to use for something else, like a Parmesan of eggplant or chicken. I placed the tomatoes in batches in the food processor and just pulsed until it was still kind of chunky, as I wanted to keep some texture. I'd suggest removing the tomatoes from the canned juices and setting aside the liquid. Then you can add the liquid as needed to get the consistency you like while you're cooking. Prepare them as you wish and add the puree as needed to get the consistency you like.

I prefer San Marzano tomatoes because of the taste, and the purée they're packed in results in a less runny sauce. But any quality product will work.

The nice thing about this recipe is it does not require a lot of time—from start to finish, dinner can be on the table in just a little over an hour. I made a double recipe to allow for leftovers. I made a batch of meatballs to add to leftovers and lunches.

I've made this recipe several times now, and the last time, I quadrupled it and froze it for quick dinners. This is a versatile sauce that lends itself to many adaptations, and I highly recommend it.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Bobbie, we haven’t tried it this way, so we can’t say for certain, but I don’t see any reason why it couldn’t. If you do try it, please let us know how it turns out!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish