This Italian-American tomato sauce is cooked with lots of garlic dried oregano red pepper flakes and basil. It's quick to make but still retains its flavor after a long cooking time.
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Pasta Pomodoro | easy dinner in 15 minutes
I use every burner available plus a portable burner plus my oven is full" Kenji messaged me while he was testing his multi-hour red sauce recipe – a sauce that is absolutely worth the wait. But sometimes we just don't have time to wait. Sometimes we're craving a delicious sauce and we need it in an hour.
Serious Mealtimes / Vicky Wasik
While he was slowly patiently stirring and painstakingly perfecting his “when-you-have-time-to-make-the-best-red-sauce” I was working on a companion piece: an easy version that you can whip up during the week and still get dinner on the table before it’s time to put the kids (or just your old tired self) to bed. Even with its relatively short cook time this sauce attempts to hit all those classic Italian-American red sauce notes. The main flavor difference between a long-cooked tomato sauce (like Italian-American red sauce) and a quicker sauce (like an Italian pomodoro sauce) is that long cooking develops sweeter caramelized notes along with a more concentrated tomato flavor.
