Easy Italian Pasta Sauce Recipe

easy italian pasta sauce recipe
  • Yield: 1
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    1.2 g
  • Cholesterol

    0 mg
  • Sodium

    369 mg
  • Potassium

    269 mg
  • Carbohydrate

    10 g
  • Fiber

    2.3 g
  • Sugars

    8 g
  • Protein

    1.5 g

Easy Italian pasta sauce recipe. This is excellent sauce for all kinds of Italian pasta such as spaghetti, rigatoni, macaroni, vermicelli, etc. This sauce consists of mushrooms, tomatoes, Espagnole sauce, Marsala wine, and ham.

Mushrooms add to sauce deep and meaty taste.

Espagnole sauce is a rich and deeply flavorful sauce, which usually served with red meats. To prepare this sauce, use the following ingredients:1/2 cup yellow onions, diced 1/4 cup carrots, diced 1/4 cup celery diced, 1 oz (30 g) unsalted butter 1 oz (30 g) all-purpose flour 3 cups (750 ml) beef stock, 2 tablespoons tomato purée, 1 bay leaf, 1/2 teaspoon dried thyme, 3-4 fresh parsley stems7-8 whole black peppercorns.

If you don’t like Marsala wine, you can use this non-alcoholic substitute:1/4 cup (60 ml) of white grape juice 1 tablespoon vanilla extract and 2 tablespoons of cherry vinegar. Just mix them well and that’s all!

To cook pasta, bring salted water to a boil. Add small amounts of pasta at a time. Hold a small amount of long spaghetti near the end and gently lower it into the boiling water. Boil, uncovered, stirring occasionally, until pasta just tender.

Do not overcook! Drain, using a colander. Do not rinse. Always serve hot.

For delayed serving, undercook pasta and remove it from the heat. Drain and add 1-2 cups of cold water. Set aside until ready to use. Reheat if necessary and drain.

When using in salads, cook, drain and chill pasta, then rinse under cold water and drain thoroughly.

Easy Italian Pasta Sauce Recipe


  • 1/2 cup finelly chopped mushrooms
  • 1 tablespoon unsalted butter
  • 2 tomatoes, skinned and seeds removed,chopped
  • 1 teaspoon chopped yellow onion
  • 3/4 cup (180 ml) dry Marsala wine
  • 1¼ cups (310 ml) Espagnole Sauce
  • 1/4 cup cooked ham, finely chopped
  • salt and freshly ground black pepper,to taste
  • few drops freshly squeezed lemon juice
  • 1 teaspoon chopped fresh parsley


Step 1

In a large nonstick skillet, melt butter over medium heat. Add mushrooms and cook until soft. Transfer cooked mushrooms to a plate.

Step 2

Add chopped tomatoes to the same skillet and cook with onions in wine until soft. Allow mixture to reduce by half.

Step 3

Add Espagnole Sauce together with cooked mushrooms, ham, and lemon juice. Stir well.

Step 4

Reduce heat to low. Simmer tomato mixture for 5 minutes. Sprinkle with chopped parsley. Serve hot.

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