Fast and Easy Tomato Sauce –

Fast and Easy Tomato Sauce -

Here’s my recipe for a basic tomato sauce — one of the “mother sauces”, and a perfect spaghetti sauce. There’s as many different ways to modify a tomato sau…
Video Rating: 4 / 5

Question by the one: ANY ideas for this pasta for dinner.?
i want somthing different than just pasta with meat sauce. i have : bow tie noodles, velveeta, a couple fresh tomatoe, a can of diced tomatoes, can spinach, sour cream , milk, a lil ground beef, a roll of mild sasuage, frozen broccolliand cauliflower, a can of mild cheddar sauce. any ideas???

Best answer:

Answer by Amber
Cut up the tomatoes and drain/chop the spinach, chop and cook the broccoli to your liking (don’t overcook it). Cook the pasta. Mix it all together with the mild cheddar sauce.

You can add meat if you want, but you’ll be okay without it (this sounds similar to a pasta dish I make, but I put chicken in mine).

Know better? Leave your own answer in the comments!

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  1. disease and nastiness

  2. As I type this I am making some sauce.I sweated diced onions,carrots and
    celery in olive oil and then pureed it in processor.Par boiled my tomatoes
    and deskinned them.Chopped them in quarters or small pieces and pureed them
    also.Added all ingredients back to pot brought to boil and turned down to
    simmer.It has been simmering for ove an hour now and I am now starting to
    add my seasonings.Fresh basil leaves from my deck and ground basil from
    last years leaves I dried.Don’t have oregano…contin

  3. After I sweat out the onions and mix in the paste, can I transfer it to a
    crock pot and let it slow cook over night?

  4. Great recipe! Thanks!

  5. your so right

  6. Lately, I’ve been starting the sauce on the stove like you did, get the
    tomatoes up to temperature, and then cover the pan and toss it in the oven
    at 250 degrees for 3-4 hours The oven does a better job of regulating

  7. @dagda825 Totally…that would be great.

  8. The first shot I started adding the tomatoes, showing you how to crush them
    by hand. As the screen slips to the next shot, I’ve added 2 – 3 large cans
    of tomatoes…everything that’s in the can goes into the sauce 😉

  9. Thanks! Spread the word!

  10. It sounds great…generally when I use fresh tomatoes for pasta sauce, I’m
    only cooking them for 5 – 10 minutes…to keep the fresh feel and taste;
    but there’s a lot of ways to skin a cat!

  11. good video but lose the salt

  12. ahhh…what’s a little dirt and grime amongst friends….

  13. Love long cooked sauces…all day! But if I only have a couple hours, I can
    get get a good sauce made!

  14. just to add, personally i love a hearty sauce with some italian sausage and
    bell pepper in mine to beef it up a little bit.. I’d cook the sausage in a
    skillet and throw it in with the sauce but the bell pepper let it sit and
    possibly add some mushrooms with it.. I usually doctor up my prego sauce
    but I can’t wait to try a sauce from scratch. Loved your video !!

  15. Hi, can I use fresh tomatoes instead of canned and how many would I need?

  16. I think it was just the tomatoes. I wouldn’t use the water in the can…
    I’d drain it

  17. A fast tomato sauce.. 3 hours?

  18. Thank You! I have been searching everywhere to find someone who (on video)
    uses ingredients from scratch. You showed every step, and it was very
    helpful. Thank You!!!

  19. I used canned tomatoes. Two 15 – 16 oz cans…

  20. It’s a three hour cooking process condensed into 7 minutes, do you really
    think you are going to see every process? *facepalm*

  21. Lol. He’s just a troll. That was funny though.

  22. ok

  23. So I will substitute parsley for it.Oh and I sweated 4 garlic cloves with
    onions earlier too.Might add more minced garlic to taste.Still need to add
    salt and a little sugar to calm down the acidic taste in tomatoes.When
    taste is achieved I will cook ground beef drain it and add it to sauce.Even
    after tasting it before my seasonings are in,it is really good.I used romas
    and 3-5 better boys all together.Hope someone can glean from my

  24. Easy, yes; but fast? 4 hours cooking a tomatoe sauce is not fast…

  25. So…to be honest, I would not make this recipe with Fresh Tomatoes. Search
    my channel for Spaghetti Pomodoro – I would do something closer to that.
    Very fast/light cooking. Or even Spaghetti with Tomato and Artichoke. If
    you insist…then I’d probably say 15 – 20 large tomatoes are about
    equivalent…but you want to remove the skins.

  26. Cheese and broccoli pasta with cubed ham or chicken (if you’re trying to do a one dish meal)

  27. If you brown the sausage then put the can of crush tomatoes in with it. Stew it for about 15-20mins, meanwhile start cooking the bow tie pasta till it’s al dente. In another pan take the spinach, season with salt and pepper with butter and cook it until it’s heated through. Combine everything together. You got yourself a good pasta dish.

  28. Cheddar-Broccoli-Pasta Salad:

    •2 cups mayonnaise
    •1 cup sugar (or to taste)
    •1 box tri-colored spiral pasta
    •1 medium red onion, finely chopped
    •2 cups shredded cheddar cheese
    •1 medium head broccoli, chopped into small florets


    Mix sugar and mayonnaise; set aside. Boil noodles until done; drain in colander. Run cold water over pasta to chill. In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.


    The sauce or dressing mixture is usually a 2:1 ratio of mayonnaise and sugar. Add as much as you desire to the pasta salad to moisten

  29. Well you are gonna have to buy a couple of items from the grocery store but this recipe is worth it!

    Shrimp and Chicken pasta
    1 pound linguini pasta (or bowtie)
    1/4 teaspoon ground nutmeg
    1 pinch cayenne pepper
    1/2 teaspoon onion powder
    1/2 teaspoon ground black pepper
    4 tablespoons butter
    1/2 cup milk
    1 cup heavy cream
    2 tablespoons olive oil
    2 cloves garlic, chopped
    4 skinless, boneless chicken breast halves – cut into cubes
    3/4 cup white wine
    1 pound medium shrimp – peeled and deveined
    Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.
    In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
    In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
    In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
    Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.

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