it’s not Gourmet…It’s DELICIOUS!
Red Sauce Macaroni #pasta
Unless your feeding a family or meal prepping, One regular sized (store bought) Tomato sauce makes way too much pasta. Make your own, quick and easy sauce, portion to your desire.
With out without Veggie Grounds or Vegan meat
Bulk Vegetables?: One Zucchini sliced (and then quartered for more hearty sauce) sautéed with the main vegetables. Add carrots <long cook time
Dicing and sautéeing the vegetables first creates a thicker more hearty sauce (add water or broth if you prefer light sauce pastas.)
Ingredients: garlic, onion, bell pepper, tomatoes (scallions optional I add it to many dishes that don’t require it)
Seasonings:
salt and pepper (to desired taste)
(these are optional, tastes great without them especially if you go heavy on the fresh garlic) -> Onion powder/ garlic powder, Adobo, Italian herbs
please add these 🙂 tsp Paprika, Cumin (verrrrrry little bit), Green seasoning is optional it’s also called Sazon Completa green), half a packet of Red Sazon con azafran (add while sautéeing to bring out flavor, add while adding preferred “meat”) we are literally sprinkling all these on like dusting them across the pot/pan
Dice Veggies, minced garlic/or fine sliced
1-2 tbsp preferred oil
Into the pan
“Start your noodles” #30minutemeals
continue stirring veggies
(If adding veggie meat, do this after cooking veggies for no less than 5 minutes and throughly cook meat before adding store bought sauce, or adding liquids 🙏🏼)
sautéed vegetables: stirring often until tender, covered, the steam helps create the sauce, adding small amounts of water or broth to desired consistency.
The tomatoes are the star of the sauce for personal meal use no less than two 🍅
Were at about 20-25 mins here, you may have drained your noodle already, add them to the pot/pan. Get your REGIANO and VWALLA serve it up 👌🏼 #cooking #yum
Making your own red sauce at home can transform a simple pasta dish into a flavorful and satisfying meal without the need for gourmet skills. From my own experience, using fresh vegetables like zucchini, bell peppers, and carrots not only adds nutrition but also enriches the sauce's texture and taste. I usually dice and sauté these veggies first which creates a thick, hearty base. Adding a bit of water or broth can adjust the sauce's consistency depending on whether you prefer it light or dense. For seasoning, I find that a combination of garlic, onion, salt, pepper, and a sprinkle of paprika and cumin really wakes up the flavors without overwhelming the dish. The addition of Sazon Completa green and Red Sazon con azafran adds a subtle depth and aroma, making the sauce uniquely delicious. You don’t have to limit yourself to traditional meat — veggie grounds or vegan meat alternatives blend beautifully into this sauce for a plant-forward twist. Timing is key: I start the pasta noodles while cooking the sauce so everything comes together around 20-25 minutes. When the noodles are drained, adding them directly to the pan and tossing with grated Regiano cheese seals the deal. This process creates an easy, wholesome meal that’s perfect for weeknights or meal prepping. Using fresh tomatoes as the star ingredient brings natural sweetness and brightness to the dish, making it light yet satisfying. This recipe’s flexibility means you can adjust vegetable types, oil amounts, and seasonings to your liking. From personal use, I highly recommend trying this method for a quick, delicious, and customizable red sauce macaroni that proves you don’t need to be gourmet to enjoy fantastic flavors.