Spicy Pasta Sauce

    20 minutes

    This is a super easy pasta sauce that we use on all types of pasta. Occasionally we add capsicum, fresh chillies or similar.

    49 people made this

    Serves: 6 

    • 2 tablespoons extra-virgin olive oil
    • 1 cup diced onion
    • 4 cloves garlic, diced
    • 1 (800g) tin crushed tomatoes
    • 2 teaspoons chilli flakes
    • 2 teaspoons Italian mixed herbs
    • 1 pinch salt, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the olive oil in a large frypan over medium-high heat. Cook the onion in the oil until translucent.
    2. Add the garlic then cook and stir another 2 to 3 minutes.
    3. Stir in the tomatoes, chilli flakes and Italian mixed herbs. Season with salt.
    4. Cook until completely heated; another 2 to 3 minutes.

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    Reviews in English (44)


    This was my first attempt at homemade marinara. I used a 10oz. can crushed tomatoes and 1 can rotel, I pureed the rotel. I did tweak the seasonings a bit! My bf thought it was too runny so I will add tomato paste next time.  -  10 Aug 2008  (Review from Allrecipes USA and Canada)


    I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!  -  15 May 2009  (Review from Allrecipes USA and Canada)


    So GOOD! Make more, and freeze it!!  -  02 Feb 2011  (Review from Allrecipes USA and Canada)