Weekday dinners don’t have to be complicated to be delicious! This week, I’m sharing three easy pasta sauce recipes that will bring big flavors to your table with minimal effort.
Whether you’re in the mood for a classic tomato-based sauce or a creamy, comforting twist, these recipes are perfect for busy nights. Each one uses simple ingredients you probably already have on hand, so you can whip up a satisfying meal in no time. Say goodbye to takeout and hello to homemade pasta perfection!
Spicy Tomato Sauce
Ingredients
15ml Olive oil
100g Shallots, finely chopped
10g Garlic, finely chopped
1-2 Red chilies, deseeded and finely chopped
5-10g Sugar
10g Salt
Black pepper to taste
800g Tinned tomatoes, chopped
10g Tomato paste
2-3 Basil sprigs
Method
Heat the olive oil in a large saucepan over medium heat. Once hot, add the finely chopped shallots and cook for 2-3 minutes, stirring occasionally, until they begin to soften and turn translucent.
Add the garlic and chili, and cook for another 1-2 minutes, stirring continuously to prevent burning. You should start to smell the fragrant garlic and chili as they soften.
Add the tomato paste, sugar, salt, and black pepper to taste. Stir everything together, allowing the sugar to dissolve and the spices to mix evenly.
Pour in the chopped tinned tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Add water if the sauce is a little thick.
Add the basil sprigs during the last 5 minutes of cooking for an extra layer of flavor. Once done, remove the basil sprigs before serving. You can also chop the basil and leave in the sauce.
Taste and adjust seasoning as needed, adding more salt or pepper if desired. Serve over your favorite pasta and enjoy!
Basil Pesto Sauce
Ingredients
100g Fresh basil leaves
50g Pine nuts, lightly toasted in a pan
1-2 Garlic cloves, peeled
100g Parmesan cheese, grated
200-250ml Extra-virgin olive oil or Vegetable oil
Salt and black pepper, to taste
10ml Lemon juice
250ml Cream - optional
Method
In a food processor, add the basil leaves, toasted pine nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped.
Add the grated Parmesan and pulse a few more times to combine.
While the food processor is running on low, slowly pour in the oil until the mixture is smooth and creamy. You can adjust the amount of oil based on your preferred consistency.
Taste and add salt, black pepper and lemon juice as desired.
Add your pasta to a saucepan and heat over a medium heat, add a splash of the cooking water from the pasta to make your sauce a bit runnier or you can add a cup of cream.
Creamy Lemon & Prawn Sauce
Ingredients
2 Garlic cloves, minced
30g Butter
50g Onion, finely diced
600g Large prawns, peeled and deveined
Salt and black pepper, to taste
150ml Dry white wine
400-500ml Cream
Zest and juice of 1 lemon
50g Parmesan cheese, grated
Salt and pepper
Fresh dill, chopped, for garnish
Method
Add the butter, onion and garlic to a large saucepan. Cook for a few minute, stirring continuously until the onion and garlic is fragrant but not browned.
Add the wine, and deglaze the pan, let it cook for a few minutes to slightly reduce.
Lower the heat to medium and pour in the heavy cream, stirring to combine. Add the lemon zest and juice, and let the sauce simmer for 2-3 minutes, until it begins to thicken slightly. Season with salt and pepper and taste, at this stage add more salt or lemon juice till you are happy with the taste.
Add the prawns and let it simmer for 4-5 minutes till the prawns turn pink, be careful to not overcook otherwise you prawns are going to be rubbery. For this reason I add them raw and do not cook beforehand.
Sprinkle in the Parmesan cheese and dill, stirring until it melts and the sauce becomes smooth and creamy.
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