Dress up your pasta, chicken parmesan, lasagna, and more with this easy and classic Italian pomodoro sauce recipe! It's one of my favorite homemade pasta sauces ever. Watch the video below to see how I make it in my kitchen.
Heat the olive oil in a large non-stick pan over medium heat. Once hot, add the onions and garlic and cook until fragrant. Add the canned tomatoes and bring it to a boil. Once boiling, reduce the heat to low and let the sauce simmer for 30 minutes.
Add the salt, pepper, sugar, and Italian seasoning and stir for a further minute or two. Using a hand or stick mixer, blend the sauce until completely smooth.
Cook the pasta as per the package instructions. Drain and reserve 1/4 cup of pasta water.
Add the pasta to the sauce, along with the pasta water, and simmer for 5 minutes.
Video
Notes
TO STORE: The leftover cooked sauce can be stored in a sealed jar in the fridge for up to 1 week.TO FREEZE: It also freezes well for up to 3 months. I recommend freezing the sauce in ice cube trays or silicone molds for easy-to-thaw individual portions.TO REHEAT: Either thaw the frozen sauce ahead of time or reheat it from frozen in a saucepan over medium-low heat.