Recipe courtesy of Chuck Hughes and Chuck Hughes
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Olive oil
  • 1 large diced onion
  • 2 cloves garlic, chopped
  • Chile flakes
  • 1 (28 ounce) tin whole tomatoes
  • 1/2 cup water
  • 1 pinch sugar
  • Salt and freshly ground black pepper
  • 1 large handful fresh basil leaves

Directions

Watch how to make this recipe.

Coat a pot on medium heat with olive oil. When the olive oil is hot add the diced onion.

Let the onions heat for about 3 minutes, you want your onions translucent and not caramelized or browned. After 1 minute add the chopped garlic and let heat for 2 minutes more. Stir in a pinch of chili flakes and the tin of tomatoes. With a fork, break down the tomatoes into smaller chunks. Add the sugar, water and salt and pepper to taste. Add the fresh basil leaves. Let the sauce simmer on medium-low heat for 20 to 30 minutes, stirring occasionally.

Serve on pasta as is, or take it up a level with sausage, mushrooms, olives, etc. The sauce will keep in the fridge for a week, or in an airtight container in your freezer for a month.

IDEAS YOU'LL LOVE

Gnocchi with Blush Sauce

Churros with Chocolate Sauce

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Buffalo Wings with Blue Cheese Dipping Sauce

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV