I usually buy pasta sauce, rather than make it—especially in the Winter when tomatoes are cardboard mush. It’s edible poured straight from the jar, but much, much better when doctored.
Here are my tips for the tastiest sauce ever:
Assemble a jar of sauce (I used Tomato, Basil & Onion), oil, salt/pepper, chopped garlic, some Smart Balance, & dried Italian Seasoning. Again, this is what I like. You can add or subtract according to your own personal taste.
It should make 4 average-sized servings, 2 for big eaters, and 1 enormous mixing bowl full for the Hungry Bears amoung us (Yes, I’m talking about my fella). Seriously, some men can eat an entire box of pasta—don’t let them.
Do you make pasta sauce or buy it? What do you add to it?
Pasta… Yummm!! I personally struggle with portion control on all pasta dishes!!
Haha… “hungry bears”. That’s witty. I have one of those at home too but he is in the process of becoming (partially) vegan!! Now, my Pomeranian on the other hand… He would jump through your kitchen window and swallow that mixing bowl whole in seconds! 🙂
Abby, this recipe can be made Vegan simply by removing the chicken.
Ps. At my place olive oil is a MUST for pasta dishes….truthfully for all dishes, though in 2014 I am going to shoot for more water and less OO.
In this recipe, I used Veggie instead of Olive oil (all I had on hand). It’s actually good made with either!