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Best Homemade Pasta Sauces

Updated on July 29, 2018

Delicious Pasta Sauces Tonight

True Comfort Food. I want to share many of the great pasta sauce recipes that I have collected, refined, and cooked through the years. You may find one that you love. You can refine and tweak it for your family, and make a recipe that becomes a family tradition. One that your family, children, and grandchildren will pass down through the generations.

I have always enjoyed cooking! Even if you do not like to cook as much as I do, you no doubt probably truly enjoy eating a really delicious pasta meal. I really enjoy making pasta sauces, but I especially love eating them! If you love pasta sauces as much as I do, you will definitely want to try these sauces. They will not disappoint you.


Recipe Collection of Great Pasta Sauces


Try these different sauces, then maybe even tweak them, to make them your family favorites

1. Fresh Tomato Pasta Uncooked - This is a yummy, summer time treat

2. Colorful Fresh Tomato and Veggie Pasta

3. Spaghetti Sauce- A family recipe

4. Marinara Sauce - A Classic Sauce

5. Meatballs with Marinara Sauce

6. Marinara with Italian Sausage and Peppers

7. Basic Alfredo Sauce

8. Alfredo Sauce with Shrimp

9. Alfredo sauce with Chicken and Broccoli

10. White Clam Sauce

11. Pesto Sauce

12. Easy Delicious Spaghetti

Uncooked - Fresh Summer Tomato Sauce

Use the freshest, sweetest, summer tomatoes that you can find for this sauce.

Also, use fresh basil, parsley, and a good quality extra virgin olive oil.

This will assure that you end up with a great tasting sauce.


It is always a good idea to try a recipe, before serving it to company.

But, when you do serve this one to "company" expect to get requests for this easy delicious recipe !

Photo: Paul
Photo: Paul



  • 8 - 10 medium size ripe Tomatoes-chopped - as small as possible
  • 2 - 4 fresh garlic cloves (minced)
  • 2 Tablespoons fresh parsley (chopped)
  • 2 -3 Tablespoons fresh basil (chopped)
  • 1/4 - 1/2 cup of extra virgin olive oil
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon red or black pepper (to taste)


  1. Prepare pasta according to package directions. Save 1/2 cup pasta cooking water
  2. Drain pasta. Immediately pour pasta back into pasta cooking pot. Add the saved pasta water, 1/2 tsp. salt, and 1/4 tsp garlic powder, and 1 Tbs.olive oil. Blend together.
  3. Add tomato mixture to pasta, blend all together.
  4. Taste, add more salt and pepper, if needed.
  5. Serve in a beautiful pasta bowl,
  6. along with a loaf of crusty warm bread, for dipping in the juices !
  7. TIPS:
  8. You can also allow the tomato mixture to marinate up to 2 or 3 hours, before eating, giving time for flavors to blend, if time allows
  9. I always cook my pasta al dente.
  10. I find this recipe is best with either regular or thin spaghetti noodles, or angel hair pasta. But, try whatever you like best
  11. Depending on the appetite, using approximately 2 medium tomatoes per person, usually works well.
  12. If the tomatoes you are using are not as sweet as they could be, and you feel that something is missing,
  13. try, blending in 1 teaspoon to 1 Tablespoon of red wine vinegar, apple cider vinegar,or a little fresh lemon juice, to give it some "oomph".
  14. You can drizzle a little more olive oil over finished tomato pasta mixture, to add a little more flavor.
  15. I usually prefer "no" grated cheese, or a "very small" amount, because It can sometimes over power the other great flavors.
  16. But, If you do use any cheese, I recommend using Freshly Grated Parmesan Cheese.
Cast your vote for INGREDIENTS: 4-6 Servings for main course

Large Pasta Serving Bowl - Perfect For Company or Special Dinner

When serving your pasta for company, a pasta serving bowl will definitely make a memorable presentation.

After straining, pour pasta into bowl, Spoon approximately 1/2 cup sauce onto center top of pasta.

Add a few meatballs,or sausage on top of sauce (if you have some made).

Get ready for a few oohs and ahs!

Great Pasta Sauces Need Great Ingredients - PHOTO: JILL CLARDY

This text and image are centered
This text and image are centered | Source

Best Quality Pasta Sauces

Foe the best tasting sauces use fresh good quality ingredients

1. Extra Virgin Olive Oil

2. Fresh Garlic

3. Freshly Grated cheese

4. Fresh herbs when recipe calls for them (if possible)

5. Use the pasta your accustomed

to using with these recipes.

Homemade, store bought, regular or whole grain.

If you have not tried whole grain pasta, but would like to try to eat healthier.

I Suggest to you....

Begin by using half white, and half whole grain.

Or, begin with smaller amounts, and work your way up to the perfect

balance for you and your family.

It has been proven that whole grains help to stabilize blood sugar,

and increase better digestion.

Colorful Fresh Tomatoes and Veggies - Serve With Pasta......So Delicous



  • 5 Ripe Red Tomatoes - Chopped
  • 3 Yellow Tomatoes - (Can replace with Red)
  • 1 Small Orange pepper - Chopped
  • 1/2 cup Raw Onion - chopped (Red or White or Yellow)
  • 10 Green or Black Olives or 5 of each - sliced,or chopped
  • 1/2 cup Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Apple Cider or Red Wine Vinegar
  • 1/2 teaspoon Salt - to taste
  • 1/4 teaspoon black or red pepper


  1. Mix all ingredients together.
  2. Allow vegetables to marinate from a few minutes, to a few hours.
  3. During the last few minutes of marinating.
  4. Boil water for pasta.
  5. Cook pasta according to directions. Drain pasta.
  6. Immediately put pasta back into cooking pot.
  7. Add tomato mixture. Blend together.
  8. Let sit a few minutes and blend again.
  9. Serve with warm French or Italian bread.
  10. Tips:
  11. Angel hair pasta is a great choice for this one,
  12. but you may prefer:
  13. Vermicelli, Spaghetti, small shells, etc.
  14. I don't prefer the "chunky" pasta noodles with this sauce.
  15. But, use what you enjoy!
  16. Also, may add small cubes of mozzerella cheese.
'Completely Red'
'Completely Red'

Test Kitchen Voted As "Favorite Brand" - TUTTOROSSO

"Photo: Joe Cascio"

When making cooked tomato sauces, I normally use store bought canned tomato products. I have used "Tuttorosso" brand for years without knowing the American's TEST KITCHEN'S opinion. But, don't use this brand exclusively. I'm a bargain shopper.

So, if another brand, that I have used and like, is a better price, I will use that one.

You can also combine the brands. Or, just use the brands your family likes best:)

Another popular brand that is more expensive, but highly recommended is San Marzano.

Tools For Making Great Pasta Sauce - Helpful Tools

If you are not using gadgets that making cooking easier, then make sure that you try to add some of these to make the job more enjoyable.

Spaghetti Sauce - A Family Recipe - - - A sixty plus year recipe

christmas | Source

This is a recipe that our whole family makes

But, just like all recipes, each person makes it slightly different.

I tweaked this recipe, by sometimes adding Italian Sausage,
and adding a bit of cinnamon (my Dad would occasionally add cinnamon or ground cloves when he made spaghetti sauce).

Then one time I added a small amount of cumin, and got compliments.
So, I usually add cumin to my sauce.

It is always a good idea though, when trying new ingredients that seem a little strange to you, to remove a small amount of the sauce,
add a very small sprinkle, then taste.

But remember, only after cooking and allowing the ingredients to blend together, will you get the true delicious flavor.

I hope that you will try this sauce, and you may love it as much as we do!

Yummy Spaghetti - "PHOTO: Chu Chee Chin"

Spaghetti Sauce - Ingredients

4 - 6 Italian Sausage (optional)

Fry sausage in frying pan according to package directions until browned, set aside.

You can leave sausage whole, or when using

only 2 or 3 sausages, cut each sausage into

three or four chunks. (before or after cooking)

In 4 -6 quart saucepan, over medium heat:


¼ cup olive oil


1 small green pepper (chopped)

1 medium onion (chopped)

2 - 4 cloves garlic (chopped or minced)

Wilt vegetables, stirring for a few minutes


½ -1 lb. Ground round hamburger meat

Brown meat, breaking it up as much as



1 Tablespoon dried oregano

1 teaspoon dried basil (or 1TBL. fresh basil)

½ teaspoon cumin powder

¼ teaspoon cinnamon or cloves (optional)

½ each salt and pepper(or red pepper) to taste

Stir all ingredients.


1 - 28 oz. can petite tomatoes (or can- whole tomatoes - chopped)

1 - 28 oz. can crushed tomatoes

1 - 28 oz. can tomato sauce

1 - 6 oz can tomato paste (optional) for a thicker sauce

1/2 cup red or white wine (optional, but makes a good sauce)

1 - Tablespoon Butter

Blend all of the ingredients together.

Cook on medium to medium high for 3 -5 minutes.

Once it begins to simmer, stir again, turn down the heat to medium low.

I put the lid on my sauce pan to retain vitamins. Always keep a close eye on

your sauce, and stir occasionally to keep sauce from sticking to bottom of pan.

Cook this sauce from 1-3 hours, for best flavor.

Flavor does improve as it cooks.

Add 1 tablespoon of butter when sauce is finished cooking, right before serving.

Serve sauce over your favorite hot cooked pasta, or

Serve it over homemade or frozen store bought ravioli.

If you prefer rice, it is great on rice, also.


Tomato paste is only necessary, if you don't have time to cook your sauce

for a couple of hours, also, paste can be added if you prefer a thicker sauce,

or if you just like tomato paste in your sauce.

Three "secret" ingredients : "Butter, cinnamon, and cumin."

When the sauce is finished, right before serving,

Add: 2 Tablespoons Butter

Using cinnamon or cumin may sound unusual to you, but the amounts are very

small amounts, so they don't over power the sauce. You "may" be pleasantly


If you like mushrooms as I do, they work well in this sauce. Just add them

after browning the meat, or sauté` them in butter, and add them in after the

the meat and tomato products are combined.

If sauce begins to stick to the bottom of the pan, take pot off heat immediately.

With a spoon scoop down and scrape just a small bit off the bottom, if it is not

burned, just stir, scraping the bits off the bottom. Figure out the best heat setting,

for your stove. On my stove, it does best on the very lowest setting.

If you think it may have started to burn, pour it into a clean pot, and continue.

If you have caught it soon enough, you should be just fine.

MARINARA SAUCE - Vegetarian - Perfect For Pasta, Ravioli, or Meatballs - "PHOTO: wEnDaLicious"

Pasta With Homemade Marinara Sauce
Pasta With Homemade Marinara Sauce

Marina Sauce - Ingredients List :


1/4 cup grated onion

2 Tablespoons Butter

2-4 cloves garlic

1 28 oz. can crushed tomatoes

1/2 cup favorite white or red wine (optional)

1-2 Tablespoons fresh basil

1/4 cup virgin olive oil

salt, pepper, or red pepper - to taste

Directions For Sauce:

1. 1/4 cup grated onion

2. 2 Tablespoons butter

3. 2-4 cloves garlic-minced

Put onion and butter into a 4 quart sauce pan over medium heat .

Wilt onion for a few minutes with cover on pan


Add: minced garlic and cook only one or two minutes longer.

The vegetables should be only slightly golden.

4. Add: 1- 28oz. can crushed tomatoes.

Add: 1/2 cup of your favorite white or red wine

(optional, but makes a delightful difference)

The alcohol will burn out within the cooking time

5. Add: 1/2 teaspoon salt and 1/8 teaspoon pepper, or red pepper (to taste). Stir.

Simmer for approximately 5 minutes

6. Add: 1-2 Tablespoons of fresh basil

Simmer another 5 minutes

7. Add: 1/4 cup virgin olive oil. Sir to blend

( Adding the oil at the end helps to retain it's flavor)

Serve over your favorite size spaghetti, or pasta shape.

This is a great sauce for Ravioli.

Serve with fresh grated parmesan cheese ( optional)


When making your marinara sauce, double the recipe.

and freeze in portions that suit your family. When you

have little time, or need a break, you will have a great

sauce for dinner very quickly.

The Marinara Sauce is Vegetarian, and perfectly

delicious as is, but for those of you who like to

try different things....

Try adding fresh sliced mushrooms, 1 minute

after adding the garlic, or

Try adding 2-4 chopped anchovies, a minute

after adding the garlic. This makes an amazing sauce!

Meatballs with Marinara or Spaghetti Sauce - "PHOTO: Cameron Cassan"

marinara with meatballs
marinara with meatballs

Ingredients for 40-50 meatballs - Serves 6-12

"Traditional Meatballs" can be made with any combination of ground meat that you prefer. The ones that work well are ground beef, veal, pork, and turkey. When using pork, combine it half and half with beef,or veal for the best flavor.

I use ground turkey quite often to make meatballs, and find them to be great tasting meatballs. When using turkey or, very lowat ground beef, I add 1 or 2 tablespoons olive oil to add flavor.

Experiment with different meat combinations to find your favorite.


1 small onion (¼ cup) grated

Heat 1 tablespoon butter or olive oil

in skillet over medium heat, cook onion

until wilted, not browned. Let cool while

combining rest of ingredients.

In mixing bowl combine:

2-3 garlic cloves (minced)

2 Tablespoons fresh parsley (chopped), or

1 Tablespoon dried parsley

¼ cup milk or marinara sauce

1 egg (Break egg into one side of bowl

and beat in with fork)

1/2 - 1 cup of dry bread crumbs

Begin with ½ cup , add more if mixture

is to loose


onion that is already cooked

1 teaspoon salt

¼ teaspoon pepper

½ to 3/4 cup either fresh or canned grated parmesan cheese

Mix these ingredients all together


½ pound ground beef

½ pound ground pork

Mix together with fork or hands until

mixture is blended. Shape mixture into

Approximately 1 ½ inch balls.

Heat ½ cup olive oil over medium high

heat. ( You can also use half olive oil and

half vegetable oil.)

Carefully put meatballs into hot oil, do not

overcrowd them. You may need to do a

couple of batches. Fry, turning after about

3 minutes. Cook another couple of minutes.

It is not necessary to over brown them. As

they will finish cooking in the sauce.

These meatballs are perfect for the above

Marinara Sauce.

They can also be added to the Spaghetti Sauce.


To make your task of making meatballs for dinner

much easier, it will help if you have some meatballs

already made, and in the freezer. I will sometimes

even make the meatballs earlier in the day,

or even the day before if time permits. And, of

course if you have frozen Marinara Sauce, you

can have a really great pasta meal in 30 minutes,

or less.

To bake meatballs in oven - Preheat oven

to 375 degrees. Arrange meatballs close

together on baking sheet. Bake 8 - 10

minutes. Don't over bake. (Honestly,

meatballs taste best when fried, but

this can be quicker, and less fattening.

If you're in a rush, you can omit the onions.

A tool that makes easy work of forming your

meatballs, is a meatball/cookie scoop.

BAKED MEATBALLS IN Sauce - "PHOTO: tracy out west"

Heat Oven to 375 degrees

Make Meatballs.

Place on cookie sheet. (Place meatballs close together if necessary)

Bake approximately 10-12 minutes, until slightly brown.

Add to your favorite sauce, simmer together 5 minutes, or up to 1 hour


Making Pasta Sauces Easier - And Faster

Norpro Stainless Steel Scoop, 39MM (1.5 Tablespoon)
Norpro Stainless Steel Scoop, 39MM (1.5 Tablespoon)
This is the type of scoop that I use. I find that it is much faster than forming them by hand.

COOKING PASTA - No More Sticky Pasta - "PHOTO: Antonio IIardo"

Cook pasta according to directions.

Check the pasta at the "least required" amount of time.

If the directions say 9 to 11 minutes, then check

pasta at "9 minutes".

Just take out one piece, put it in a colander

quickly run cold water over it and taste.

Using the above example, when pasta

has cooked for 9 to 10 minutes, it should

be cooked to the al dente stage.

Pasta is best when cooked al dente.

When pasta is "firm", yet cooked ,it

is ready. Turn off heat.

Always remove 1½ cups "pasta water".

Set the pasta water aside.

Drain pasta.

Add 1/2 cup pasta water back into pasta cooking pot,

Add: 2 tablespoons olive oil,or butter

1/4 teaspoon salt,

A few shakes of garlic powder.

("NOT" Fresh Garlic for this). This needs to be very subtle.


Immediately pour cooked pasta back

into the seasoned water. Toss the pasta.

This will flavor the pasta, and, also prevents

the pasta from drying and sticking together.

If there is a delay in serving, you can add more

pasta water, reheating the water, before adding.


Kids love pasta this way. Just add a little extra butter,

and or cheese to their serving.

"Also,this is an easy to make pasta "side dish".

The Right Tools Save Time - And make The Job More Enjoyable

Often just having the correct utensils, can make the job much easier and faster.

Italian Sausage, Green Peppers, in Tomato Sauce - "PHOTO: Jim Brickett"

Italian Sausage
Italian Sausage

Italian Sausage - INGREDIENTS :

1 pound Italian Sausage

Lightly brown sausage in frying pan

with 1 tablespoon olive oil. Place on

paper towel to drain off some of oil.

For Sauce:

¼ cup olive oil + 1 TBS.

2-6 garlic cloves - minced

1-3 green pepper (cut into strips or ½ to 1 inch squares)

1/2 cup red or white wine (optional)

1 28 oz. can crushed tomatoes

1 28 oz. can tomato sauce

2-4 fresh whole basil leaves (optional)

1 teaspoon salt

1/8 teaspoon red or black pepper (to taste)


Place 4-6 quart sauce pot over medium heat


¼ olive oil

garlic cloves

green peppers

Stir until wilted, 3 or 4 minutes (do not brown)


Crushed Tomatoes and Tomato Sauce

Basil, salt, and pepper

Stir to blend.

Simmer on very low heat for 1-3 hours

Serve over pasta


I don't usually add mushrooms to this sauce. I love the

combination of just green peppers, sausage, and the

tomato sauce. But,if desired sauté some small whole

or sliced mushrooms when wilting the green peppers.

Sausage with Rotini Pasta - YUM - "PHOTO: The Marmot"

Basic Alfredo Sauce - "photo: Darktek 13"

Basic Alfredo Sauce ---serves 4-6 - Ingredients :

1/2 cup (1 stick) butter (cut into pieces)

1 clove minced garlic (optional)

1 cup heavy cream (whipping cream)

1 1/4 cup light cream (half and half)

½ teaspoon salt

1 ¼ cups fresh- finely grated Parmesan


In medium saucepan, over medium heat, melt

butter in pan


minced garlic, sauté 2 minutes

(do not brown butter or garlic)

Slowly add, and whisk in heavy cream, and then light cream


½ teaspoon salt

Increase heat slightly, using a whisk, stir constantly

as sauce comes to a simmer (keeping temperature under 180 degrees).

Lower heat if necessary, allowing sauce to slightly thicken.

Continue to simmer 3 - 5 minutes.

Remove from heat.


Room temperature, grated parmesan cheese

Stir until cheese melts ( another 1-2 minutes)

Immediately add sauce to hot pasta in pan, mix gently,

or pour sauce over individual plated pasta.

Serve with fresh grated parmesan and

freshly ground black pepper


Alfredo sauces will have less chance of separating or curdling if you,

Do not allow sauce to boil-

remove from heat if temperature goes above 180 degrees-

Higher fat content will help sauce to bind together better

So lower fat versions will need extra care-

This is a quick sauce so it is best to stay with it and the

Use of a whisk will greatly improve chances of a smooth sauce.

SHRIMP ALFREDO.......For Seafood Lovers ! - "PHOTO: PILLOWHEAD"

Shrimp Alfredo - Ingredients :

1 pound medium size shrimp (peeled, rinsed and patted dry)

2 Tablespoons butter

1 clove garlic (gently smashed with flat side of knife)

¼ teaspoon salt

1 recipe for Basic Alfredo Sauce (above)


Begin by boiling water for pasta.

Cook 1 pound pasta to al dente. Drain

and pour pasta immediately back

into cooking pot, place lid on pot

to keep pasta warm.

Place frying pan over medium high heat with

1 Tablespoon butter, and 1 Tablespoon of light olive oil,

along with smashed garlic and salt.

Stir garlic around to flavor butter and oil.


shrimp to hot pan.

Keep shrimp from touching.

Cook approximately 2 minutes per side, depending on size of shrimp.

Cook until pink and opaque.

(You may need to do a couple of batches).

Don't overcook, or shrimp will be dry!

Remove shrimp from pan,(discard garlic, or save for another use),

and add shrimp to pasta pot along with already drained pasta.

Now make the "Basic Alfredo Sauce."(above recipe)

Pour sauce over cooked shrimp and

pasta. Gently combine altogether.

Serve with freshly grated black pepper.


Always save out a little pasta water, when

cooking any pasta.

Adding ¼ -½ cup of the cooking water can easily un-stick, any stuck together pasta.

It will also thin out a sauce that is to thick.

Pasta water works very well at thinning Alfredo sauce. If for some reason, your sauce

had to sit a few minutes before serving,

just add a little pasta water to thin it back

to normal consistency.

ALFREDO with Chicken and Broccoli - "Photo: mroach"


1 pound pasta

½ pound broccoli florets

½ pound- or 2 chicken breast- each breast cut in half

¼ teaspoon salt - dash of pepper

2 Tablespoons olive oil and

1 Tablespoon butter

1 recipe of "Basic Alfredo Sauce"

(recipe above)


Season chicken with salt and pepper.

Melt butter with oil over medium heat.

Add chicken to pan and cook 2 minutes.

Turn and cook 2-3 minutes longer, or until

cooked through, but juicy.

Cube chicken - set aside.

Cook pasta according to directions. Adding

broccoli during last 4 - 5 minutes of cooking.



"Basic Alfredo Sauce" (recipe above)


Chicken. Stir.


pasta and broccoli.

Blend sauce, chicken, pasta and broccoli.

Serve with freshly grated cheese, and black pepper.


Check for enough salt.

Take a quick taste before serving the first time,

as it does depend on how salty you make the

pasta cooking water, and also how salty the

grated cheese is.

Adding the broccoli to the pasta while it is cooking,

(during the last 4 to 5 minutes) can save time, but

this will not work when using angel hair pasta,

which usually only cooks for 3 minutes.

Some recipes call for serving with freshly grated lemon peel,

instead of "grated parmesan".

But, I suggest, when ever you are trying something new, always try

new or unfamiliar ingredients, on a small portion, before possibly

ruining your recipe.


White Clam Sauce - Ingredients :

¼ cup olive oil

4 garlic cloves

1/4 cup grated onion (optional)

1 Tablespoon fresh basil - chopped

or, 1 teaspoon dried basil

1/3 cup fresh parsley - chopped

or, 2 Tablespoons dried parsley

1/2 cup dry white wine or,

chicken broth

2 - 6.5 ounce cans chopped

or minced clams

¼ teaspoon salt

¼ teaspoon black or red pepper

1 pound hot cooked pasta,

such as Linguine, spaghetti,

angel hair pasta, etc.


This is one of the easiest sauces

to put together if all prep work

is done before you start to cook.

(Have all ingredients prepared,

and ready to add to pan. Have

cans opened, before you begin).

1. Heat oil in large skillet over

medium heat.

2. Add:

Onion, cook and stir a few


3. Add:

Garlic, basil, and parsley. Cook

And stir another few minutes.

As soon as it looks just right,

(Try to not brown the garlic)


1/2 cup wine or chicken broth

2 cans clams with liquid

¼ teaspoon salt

¼ teaspoon black or red pepper

Simmer 3 to 5 minutes


1-2 Tablespoons butter, and/or

1-2 Tablespoon olive oil. Stir


1 pound Hot Pasta.

Linguine, Spaghetti, or Angel Hair

Blend together.

Serve immediately with fresh

grated Parmesan cheese


When using can clams, I prefer minced clams

Always test for salt, add more

if needed.

After adding pasta, if it seems that there is to

much liquid. Just place lid on pan a few minutes.

Stir again and serve.

Pasta absorbs liquid quickly.

Now, if the opposite happens-

Just add a little reserved pasta


If you prefer, use 2 dozen Hard

Shell clams (such as littlenecks).

Clean, open, chop them into

pieces, reserving clam liquid.

Strain clam liquid before adding.


pesto sauce
pesto sauce

PESTO and PASTA - "PHOTO: Katrin Morenz"

PESTO and PASTA - "PHOTO": Katrin Morenz

  • 2 Cups Packed Fresh Basil
  • 1 ¼ Cups Olive Oil - + 1 TBS..
  • 2 Cloves Garlic
  • 3 Tablespoons - Pine Nuts or Walnuts - lightly toasted
  • 3/4 Cup Grated Parmesan
  • ½ teaspoon Salt
  • 1 Pound Hot Cooked Pasta -Such as Fettuccine
  • Vermicelli
  • Linguine
  • etc.


  1. To toast nuts, heat 1 Tablespoon oil over medium heat.
  2. .Add nuts to pan, shaking or stir continuously until golden brown. This will take 1 - 5 minutes, (depending on the stove).
  3. Place in a food processor or blender: Basil Garlic Toasted nuts Salt
  4. Add the cheeses and final ¼ cup of olive, creating a creamy paste. If not creamy Add a little more olive oil. Taste, add more salt if needed Blend I cup Pesto Sauce with Hot cooked pasta.
  5. ¼ cup of olive, creating a creamy paste. If not creamy Add a little more olive oil. Taste, add more salt if needed Blend I cup Pesto Sauce with Hot cooked pasta.
  6. TIPS:
  7. When blended, If Pesto and Pasta don't seem creamy enough, add small amounts of pasta cooking water, until Pesto lightly covers pasta.
  8. Freeze any leftover Pesto for up to a few months.

Chunky Pesto Pasta

NO COOK Vegetarian SPAGHETTI - SO EASY - "Surprisingly Delicious"

INGREDIENTS: Serves: 2-3

1/3 fresh parsley - chopped

1/2 cup black olives - chopped

1/2 cup pimentos - chopped

2/3 cups walnuts - chopped

1 teaspoon dried basil, or

1 Tablespoon fresh - chopped

2-3 Tablespoons olive oil

2 cloves garlic - minced or thinly sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 pound hot cooked pasta


Cook and drain pasta.

Pour pasta back into pot, along

with ¼ cup pasta cooking water.

Cover pot to keep pasta warm.

Chop parsley, black olives,

Pimentos, and walnuts.


1 teaspoon dried, or

1 tablespoon fresh basil


salt and pepper

Blend ingredients. Set aside.

Cook garlic 1-2 minutes, or

Until just slightly golden.

Remove from heat.

Pour pasta into skillet.

Mixing garlic, oil, and

pasta together.

Pour above mixture

over pasta. Toss again.

Serve as a side dish, or

serve with bread and

salad for a fabulous meatless meal.

Please Share Your Comments About My Collection of Pasta Sauces - Thank You for Visiting

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    • Trudy Hanley profile imageAUTHOR


      5 years ago

      Thank You Diana ! Please let me know how they turn out for you:)

    • profile image

      Diana Abrahamson 

      5 years ago

      Amazing array of sauces and delicious recipes. Must try some of these, thanks!

    • ecogranny profile image

      Kathryn Grace 

      5 years ago from San Francisco

      You're welcome, Trudy, and thank YOU for showing me how to get an Alfredo that doesn't curdle. I do usually make mine mostly with whole milk and only about a cup of cream, so that is very likely why it fractures. You're absolutely right about it's being only an occasional treat. I love the stuff!

    • Trudy Hanley profile imageAUTHOR


      5 years ago

      Thank you ecogranny for checking out my pasta sauces. Also thank you for bringing to my attention, one of the common problem with Alfredo Sauces.

      I slightly revised the Alfredo recipe, to help with the problem of curdling or separating.

      I do agree with you about all of the chemicals in everything now!

      And I have had problems with the sauce when I try to make it with a lot less fat, by using lower fat milk, and with less butter.

      I hope the few adjustments will help to make that very creamy sauce we all love and crave.

      This sauce is high in fat, but is obviously for an occasional treat!

    • Trudy Hanley profile imageAUTHOR


      6 years ago

      Thank you to everyone who has visited, and hopefully enjoyed reading and viewing my pasta collection. Enjoy:)

    • SavioC profile image


      7 years ago

      Wow ! what a gem of a lens. We love eating pasta and always try out new different sauces . Your lens has tons of them. Thank You for sharing this wonderful lens with us . god Bless.

    • KimGiancaterino profile image


      7 years ago

      Yummy! I'm so lucky to be married to someone who cooks like this. My husband just bought two boxes of tomatoes, so we've been enjoying some wonderful sauces lately. Thanks for the recipes and ideas!

    • TreasuresBrenda profile image

      Treasures By Brenda 

      7 years ago from Canada

      I love pasta & pasta sauce, LOL.

      P.S. There were a couple of images not working on your page when I visited.

    • takkhisa profile image


      7 years ago

      I love SPAGHETTI sauce !!! :)

    • profile image


      8 years ago

      Absolutely wonderful pasta sauce recipes and I want every one of them right now! We do have a great recipe module you can use that even allows for a printable version for your recipes. Browse all module, click All Modules and the "R".

    • profile image


      9 years ago

      Love pasta, any kind, any way.

    • profile image


      9 years ago

      So many choices so little time. I love any marinara sauce and pesto too.... geez.. I will have to try all of these. Bookmarked to come back again. Thank you for sharing these.

    • profile image


      9 years ago

      Since a while I make my pasta sauce without any store bought products, no ready-made sauces or anything and it tastes pretty good. But thanks to this lens I have a whole lot of new ideas to try. Great idea for a lens and wonderfully done. Will add it to my favorites because I love to cook.


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