Red sauce pasta recipe with step by step photos – delicious red sauce pasta in a red tangy tomato sauce with mix veggies. This red sauce pasta can also be made without veggies. I usually add vegetables to pasta as they give a good taste and also increase the nutrition factor. Especially good for kids who like pasta but refuse to eat vegetables.
Pasta is a favorite of kids as well as grown ups. so I do get recipe requests for various types of pasta. Pasta in red sauce was also one of the recipe requests. Usually I make pasta on occasions, but due to the recipe requests I will be adding more versions of pasta recipes.
This red sauce pasta recipe is too good and you will keep on having it. The sauce is made with fresh tomatoes, garlic and herbs. Since tomato is one of the main ingredient, please use tomatoes which are ripe, red and less tangy.
I have used fresh basil leaves as the main herb. Though you can add any herb or add your choice of herbs. The recipe is not an indian style pasta. The veggies also can be of your choice. If you want you can skip veggies also. Just the tomato sauce and the pasta also tastes good.
Preparing pasta takes time and it is not a quick fix recipe. If you want, you can make the sauce a day before and refrigerate it. Since I was preparing the recipe for the blog, I made the sauce as well as the pasta together. For the pasta, you can use semolina or whole wheat pasta. Also, you can use spaghetti, penne, fusilli, farfalle or shell pasta.
If you are making the red sauce pasta only for yourself or grown-ups, then you can add white or red wine in it. Otherwise, skip if making for kids. Both mushrooms and capsicum are added in the recipe and I have sauteed them in the pasta sauce. If you do not use mushrooms or capsicum, then just prepare the tomato sauce. Alternatively, you can even steam or saute mushrooms and capsicum separately.


For cooking pasta

  • 1 cup Pasta macaroni OR 100 grams pasta
  • 2.5 cups Water
  • ¼ teaspoon Salt
  • ¼ teaspoon Oil

Veggies for red sauce pasta

  • 1 cup Mixed veggies
  •  cup Boiled steamed corn kernels
  • 1.25 cups Chopped white button mushrooms
  •  cup Chopped capsicum (green bell pepper)

Other ingredients

  • 2 tablespoons Olive oil (can use butter or any other oil instead of olive oil)
  • 1 Small to medium tej patta (indian bay leaf)
  • 4 Small to medium garlic cloves - finely chopped
  • 60 grams Onions OR 1 medium onion OR ⅓ cup finely chopped onion
  • 220 grams Tomatoes OR 2 large tomatoes OR 1 cup tomato puree
  • ½ teaspoon Sugar Or add as required
  •  teaspoon Nutmeg powder
  • ¼ to ½ teaspoon Black pepper powder Or add as required
  • Salt as required
  • 1 tablespoon Red wine Or white wine (optional)
  • 2 to 3 Basil leaves - chopped
  • ¼ cup Grated cheese for garnish (optional)


cooking veggies

  • Firstly steam or cook 1 cup mix chopped veggies till they are cooked and tender. They should not be over cooked. You can steam or cook them in a pressure cooker for 1 whistle or steam in a steamer pan. 
  • For the veggies I have used a mix of cauliflower florets, carrots and potatoes. I have also added some sweet corn (⅓ cup). You can also add some green peas instead of sweet corn or a mix of both.


Tips for making pasta in red sauce
  • For the pasta, you can use semolina or whole wheat pasta.
  • Also you can use spaghetti, penne, fusilli, farfalle or shell pasta.
  • Add veggies of your choice or skip them if you want.
  • Fresh or dried herbs of your choice can be added.
  • Use dried basil, if you do not have fresh basil leaves.
  • Please use tomatoes which are ripe, red and less tangy.

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