Easy Pantry Pasta Sauce Recipes

Steps:

• 1. Blend tomato sauce, tomato paste, Italian seasoning, sugar and garlic in a bowl until smooth. Set aside.
• 2. Saute onions with olive oil until halfway cooked, add diced tomatoes.
• 3. If adding meat to the sauce, fry in pan with onions until brown then add diced tomatoes.
• 4. Let simmer for about 5 minutes, then add mushrooms.
• 5. Simmer until the sauce is at the consistency you desire.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
• Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Transfer the sauce to a large bowl. Add the pasta and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the pasta among individual bowls, and sprinkle with the chopped almonds.

Steps:

• Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
• Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.