Sweet and Spicy Tomato Pasta Sauce

    (76)
    25 min

    This is a deliciously different pasta sauce that combines a little bit of heat and a little bit of sweetness for loads of flavour. You can toss it with any pasta, and freeze in portions for quick midweek meals.


    76 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/2 tablespoon red chilli flakes
    • 800g passata
    • 170g tomato puree
    • 1/4 teaspoon celery salt
    • 175g dark brown soft sugar, divided

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a saucepan, combine olive oil, garlic, salt, pepper and red chilli and lightly saute over high heat.
    2. Reduce heat to low and mix in passata and tomato puree. Stir in celery salt, salt and pepper. Start with 100g of the dark brown soft sugar and mix into the sauce. Gradually add dark brown soft sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (61)

    by
    25

    I have been making this sauce for over 1 year. This is a GREAT recipe for sauce - My kids, ages 15, 9 & 7, LOVE it!! Everytime I make it they all say "Mom, you make the BEST sauce!!" When we go out to eat they say "Mom you should give this restaurant your sauce recipe!!" THANK YOU BRYAN this is the Absolute BEST SAUCE!!! It's DELICIOUS!!! I have used chunky tomatoes as well as puree and crushed. Sometimes I add celery salt and sometimes I don't. You don't necessarily need that ingredient, so if you don't have any don't go buy it just for this, it's PERFECT without it!! And as far as chile pepper, I just use regular crushed red pepper and it works just fine. You will LOVE it!!  -  30 Jan 2007  (Review from Allrecipes US | Canada)

    by
    18

    FANTASTIC! It was the perfect blend of sweet and hot. The longer it simmered on the stove the hotter it got. Next time we won't let it simmer quite so long.  -  03 Apr 2001  (Review from Allrecipes US | Canada)

    by
    17

    Haven't yet gone food shopping I didn't have much on hand this afternoon but an abundance of pasta and no ready-made sauce in a jar. I looked at the can of crushed tomatoes I had in the cupboard for months with the intent of making my own sauce and was finally forced to take the challenge...so glad I did. This was the absolute best sauce I've ever tasted!! I won't go back to jarred. I only required 1/2 cup of brown sugar. Suggestion: only use 1 TBS oilve oil - 2 made a film of oil around the end that just wouldn't encorporate into the sauce. Quick and Delicious!! Thanks Bryan!!!  -  08 Feb 2003  (Review from Allrecipes US | Canada)

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