Red Sauce for Pasta

Preparation info
  • Makes


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

There’s always some of this sauce in the deep freeze and when supplies start to dwindle, the only work involved is chopping a few onions and cloves of garlic. As for the basil, I bought a plant in Tesco a year back, re-potted it and it sits at the kitchen window, flourishing.


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 clove


Heat the oil in a big saucepan over a low–medium heat and soften the onion and garlic for 10 minutes.

Add the tomato purée and cook for a minute, then add the tomatoes and sugar and stir. Add a generous grinding of black pepper, then simmer gently for 40 minutes, stirring from time to time, until thickened.

Boil the pasta following the packet instructions.

Remove the sau