One of the many things I love about my Italian upbringing is of course, the food. Pasta was always a regular dish at home. When I shared my vegan mac and cheese recipe not long ago, some of you were surprised to hear that growing up, I would eat pasta about 3-4 times a week. I wasn’t kidding!
My grandmother would make the absolute BEST sauce, and at least once a week, usually on Sundays, my cousins, aunts and uncles would all gather together for a big family lunch.
The best part about my grandmother’s cooking, was her pasta sauce recipe!
Never mind the fact that we were all regularly eating copious amounts of carbs, our collective weakness was my grandmother’s sauce. Every Sunday morning, she and my mom would rise early to get started on a fresh batch. The smell would fill up the house, and by noon I could barely wait to eat a fresh bowl (or two)!
What I’ve come to learn in making my own sauce, is that quality of ingredients matters most.
How often would you say you buy ready-made pasta sauce when you do your groceries? No worries, I’m guilty of it too. The convenience is what it’s all about. But, how many times do you read the ingredients label for preservatives? And what if you wanted a sauce that had FRESH ingredients? What then?
I can’t even begin to tell you how much of a difference using fresh ingredients makes in the quality of your sauce.
I also can’t even begin to tell you how easy it is to make a pasta sauce recipe when you’ve got a good base!
For my base, I’m using Mutti’s Passata – Pure, Strained Tomatoes, imported from Italy and made with fresh, GMO-free ingredients.
S couldn’t believe how good the sauce was when I made this dish for him. He fell instantly in love with it and together we committed to making more of our own sauces to jar for the winter.
Here’s how to get started on making this delicious roasted garlic, authentic Italian pasta sauce recipe!
- 250ml of Mutti’s Passata – Strained Tomatoes
- 1/2 package of Italpasta penne (or pasta of your choice)
- 1 clove of garlic, minced
- 1/4 red onion, diced
- 2 tablespoons of olive oil
- 2 sprigs of fresh rosemary
- 1 tablespoon of chilli flakes
I’ve got a great video for you here to SEE how to make it instead of having to read me go on and on and on and on and on 🙂
This is my FIRST time making a video for my blog though, so I hope you like it! And if you don’t that’s okay too – just don’t be too harsh with me in the comments section on YouTube! Yikes!