Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 3 cups crushed tomatoes
- Fresh basil leaves
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- Red pepper flakes (optional, for heat)
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and chopped onion, sauté until fragrant and translucent.
- Stir in crushed tomatoes, basil, salt, and pepper. Let simmer for 20-30 minutes.
- Add a teaspoon of sugar if needed to balance acidity.
- For Alfredo, combine heavy cream, butter, Parmesan, and cooked garlic, then mix until smooth.
- Prepare Pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
- Add red pepper flakes to basic tomato sauce for Arrabbiata.
- Sauté sliced mushrooms, then add garlic and cream to create Mushroom Cream Sauce.
- Sauté garlic and cherry tomatoes, then add white wine and seafood for Seafood Sauce.
Notes
- Adjust salt and spice levels to taste.
- Use fresh herbs for enhanced flavor.
- Leftover sauces can be stored in airtight containers for up to 3 days.
- For longer storage, freeze in portions and label with date.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Method: Stove top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg