red sauce macaroni recipe
The Best red sauce macaroni recipe
It’s the kind of recipe that’s easy to scale—double the ingredients if you’re feeding a crowd, or halve it if you’re just making enough for two. The health benefits aren’t hard to spot either. It’s got a good dose of fiber from the whole wheat pasta (if you use it), and the tomatoes bring in vitamins that keep things feeling light but nourishing. Plus, it’s got a little something for everyone—veggies hidden in the sauce, protein from the cheese, and carbs from the pasta—so it’s not just a meal, it’s a balanced bite. And honestly? There’s nothing like the smell of simmering sauce filling the kitchen, especially when you’re whipping up something that’s always a hit. It’s that kind of recipe that makes cooking feel like a little victory, no matter how many times you’ve made it.
Classic Red Sauce Macaroni with Garlic
A simple, comforting pasta dish featuring rich tomato sauce and a touch of garlic for bold flavor. Perfect for a quick weeknight meal.
🥘Ingredients
- 12 oz (340g) elbow macaroni
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup heavy cream (or half-and-half)
👨🍳Directions
-
1
Cook macaroni in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing until fragrant (about 1 minute). -
3
Add crushed tomatoes, oregano, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally. -
4
Off heat, stir in heavy cream. Taste and adjust seasoning if needed. -
5
Toss drained macaroni into the sauce, adding reserved pasta water as needed to create a smooth, creamy consistency. -
6
Serve immediately, garnished with extra black pepper or a sprinkle of grated Parmesan if desired.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Sauce Macaroni with Garlic Works
❓ Frequently Asked Questions About Red Sauce Macaroni with Garlic
How do I adjust the sauce thickness for a creamier texture?
Simmer the sauce longer than usual to reduce it slightly, then stir in a splash of heavy cream or whole milk at the end. If you prefer a thinner sauce, add a little water or broth while it cooks—stirring in small amounts to avoid breaking the sauce.
Can I use canned tomato paste instead of fresh tomatoes?
Yes, you can substitute canned tomato paste for fresh tomatoes. Use 1/2 cup of paste instead of 1 ½ cups of diced tomatoes, and add a pinch of sugar to balance the flavor if needed.
What if I don’t have garlic or onion?
Skip the fresh garlic and onion entirely. If you have garlic powder or onion powder, add ½ teaspoon of each to the sauce. For extra depth, a pinch of smoked paprika or a dash of Worcestershire sauce can mimic their flavors.
How do I ensure the macaroni stays al dente?
Cook the pasta according to package instructions until it’s just al dente (slightly firm to the bite). Reserve ½ cup of pasta water before draining, then add it to the sauce when mixing—this helps the sauce cling better and keeps the noodles tender.
Can I make this sauce ahead of time?
Yes, the sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. Reheat gently over low heat, stirring occasionally, and adjust seasoning if needed. The pasta should be cooked fresh when assembling.
