Tag: parmesan

Chicken Alfredo
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This homemade chicken Alfredo recipe is ready in 30 minutes!

Tender chicken breasts are combined with pasta in a rich and creamy parmesan alfredo sauce!

Chicken Fettuccine Alfredo is Easy!
- Homemade alfredo sauce is easy enough for every day.
- It needs just a handful of ingredients that you likely already have.
- This chicken alfredo recipe comes together fast and the whole family will love it.
- Feel free to add in veggies like asparagus or steamed broccoli.
Ingredients for Chicken Alfredo
- Chicken – Use boneless skinless chicken breasts or thighs. You can also substitute leftover chicken, Italian sausage, or shrimp!
- Butter – I use salted butter when cooking (and unsalted for baking).
- Cream – Use heavy whipping cream for this recipe for the best consistency. Lighter varieties produce a thinner sauce with less rich flavor.
- Parmesan – Grate the parmesan for the smoothest sauce. Pre-shredded parm will work and has great flavor but the texture isn’t as smooth.
- Pasta – Fettuccine noodles are sturdy enough to stay intact with the chicken and thick sauce. Other pastas to use are penne, farfalle, rotini, or bucatini.
How to Make Chicken Alfredo

Homemade chicken Alfredo with fettuccine is rich and creamy and ready in 30 minutes!
1. Cook pasta al dente, reserving ½ cup pasta water according to the recipe below.
2. Cut chicken into chunks or slices, season, and cook. Set aside.
3. Cook the garlic in a skillet and then add cream and simmer until slightly thickened.
4. Remove from the heat and whisk in the parmesan cheese.
Toss the sauce with the chicken and cooked pasta and garnish with additional parmesan cheese.

Tips for the Best Creamy Chicken Alfredo
- Cook the pasta al dente (firm) and save some pasta water to improve the consistency of the sauce if needed. The starches in the pasta water will also help the sauce cling better to the fettuccine.
- Use heavy whipping cream in place of lighter creams.
- Remove the sauce from the heat in Step 6 to prevent the sauce from overheating.
- Chicken alfredo has the best consistency when it is fresh. It can be stored in an airtight container for up to 4 days. To reheat, add a bit of milk or cream and heat over medium-low heat while stirring.
More Perfect Pasta Recipes

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Homemade Chicken Alfredo

Chicken Alfredo is a rich and creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.

Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.

Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the garlic and cook just until fragrant, about 1 minute.

Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).

Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.

Garnish with additional parmesan cheese and parsley if desired.

Use full-fat cream, lighter versions don’t thicken well in this recipe.

Shred your own Parmesan. Pre-shredded cheese works but doesn’t melt as smoothly.

Ensure butter and garlic don’t brown, just cook it enough to become fragrant.

Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.

Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.

A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar.

Calories: 1067 | Carbohydrates: 65g | Protein: 52g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 887mg | Potassium: 778mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 548mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 30, 2024
Chicken Meatballs
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Chicken meatballs are delicious and juicy, perfect as an appetizer or served with pasta.

Ground chicken is mixed with bread crumbs and seasonings rolled into meatballs and baked until tender.

Prep ahead and freeze them in batches for quick weeknight meals.

Easy Baked Chicken Meatballs

Serve these meatballs with marinara sauce over pasta or on game day with grape jelly sauce!
- They’re so versatile! Use these chicken meatballs in any recipe calling for meatballs.
- Prep a double batch – they can be frozen either before or after baking.
- Add chicken meatballs to soups, pasta, or over rice.
- Chicken meatballs have fewer calories and less fat than beef/pork meatballs.
Ingredients in Chicken Meatballs

Chicken – I use lean ground chicken to make juicy meatballs. Extra-lean is made with chicken breast, and while it will work, ensure that you don’t overcook them. You can replace the meat with ground turkey.

Breadcrumbs – Seasoned breadcrumbs have a finer texture and add extra flavor, but Panko breadcrumbs work as well. They’re added to bind the ingredients together and make them juicy as they soak up some of the juices while they bake.

Flavor – Parmesan cheese gives these chicken meatballs some extra flavor. Feel free to add a little Italian seasoning or red pepper flakes if you’d like.

How to Make Chicken Meatballs
1. Mix all ingredients in a large bowl according to the recipe below.
2. Roll mixture into meatballs and place on a prepared baking sheet.
3. Bake until they are just cooked through.
KITCHEN TIP: Ensure meatballs are the same size so they cook evenly. A cookie scoop makes this quick and easy!

How to Freeze Chicken Meatballs

Prepare the meatballs as directed and freeze on a parchment paper lined baking sheet. Once frozen, transfer the meatballs to an airtight container or freezer bag and freeze for up to 4 months.
- To bake raw meatballs from frozen: Cook for 25 to 28 minutes
- To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.
- Leftover meatballs can be stored in a covered container in the fridge for up to 4 days.
More Meatball Recipes We Love

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Chicken Meatballs

These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat oven to 400°F.
In a large bowl, combine all of the ingredients together. Mix until just combined.
Line a baking pan with parchment paper. Roll the meat mixture into 1-inch meatballs (you should have 24 total) and place them on the baking sheet.
Bake for 20-22 minutes or until the meatballs are just cooked through. Do not overbake.

Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F. To Freeze: Freeze meatballs either before or after cooking and bake from frozen.

To bake raw meatballs from frozen: Cook for 25 to 28 minutes

To bake cooked meatballs from frozen: Cook for 18 to 20 minutes.

Calories: 44 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Main Course, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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January 27, 2024
Pizza Burgers
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Why choose between burgers and pizza when you can have both!

These pizza burgers start with generously seasoned ground beef & pepperoni patties topped with a cheesy pepperoni pizza topping.

What is a Pizza Burger?

This pizza burger is just like it sounds – a juicy pizza-inspired ground beef patty topped with our favorite pizza toppings.
- Customizable! Just like a pizza, you can add in or switch out the ingredients at will!
- Kids love pizza burgers! Make a custom topping for each of your little “customers!”
- Perfect for making ahead, just form the ground beef with pepperoni mixture into patties and freeze with a layer of wax paper in between.
Ingredients for Pizza Burgers

Ground beef – Lean ground beef is a classic for burgers, but any ground meat will do. Go ahead and substitute ground chicken or turkey for less fat and fewer calories. Use your favorite veggie burger as the foundation for the pizza toppings if preferred!

Mix-ins & Toppings – Try variations with different meats or grated cheeses. Instead of pepperoni, make the patty mix with cooked sausage, onions, mushrooms, bacon crumbles, or diced ham. Grate in some smoked provolone, Gruyere, or feta. For the best homemade flavor, try this amazing pizza sauce recipe!

Bun – Feeling ambitious? Make homemade hamburger buns or try this crusty homemade pizza dough recipe. Or, serve your pizza burgers on your favorite packaged sesame seed buns.

How to Make Pizza Burgers
1. In a skillet, fry bell peppers with diced pepperoni, then cool (per recipe below).
2. Mix ground beef with cheese, seasonings, and pepperoni mixture. Form into patties.
3. Cook patties in a skillet until almost done.
4. Spread buns with garlic butter and toast under the broiler.
5. Top patties with pizza sauce, mozzarella, and pepperoni slices, and place patties on a rack under the broiler to melt.
6. Place burgers on buns and serve with extra heated pizza sauce for dipping if desired.
Tips for the Best Pizza Burgers
- Make them extra cheesy! After toasting the buns, spread them with sauce and extra cheese and pop them under the broiler to melt.
- For tender burgers, avoid overcooking or over-mixing. Use a meat thermometer to check for doneness at 160° F.
- This is a juicy sandwich! If your homemade buns have an extra chewy crust, spread some melted butter on the top to soften them for easier bites!
- Let the flavors meld. After making the ground beef mixture, allow it to rest in the refrigerator for 4 hours or overnight for the seasonings to fully penetrate and intensify.
Storing Pizza Burgers

Leftover pizza burgers will keep in the refrigerator for 3-4 days. To freeze, cool completely without the cheese or sauce, and layer between sheets of parchment or wax paper for up to 4 months. Reheat in the oven in a foil pack, then broil with the sauce and toppings added.

Pizza-Inspired Perfection

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Pizza Burger

Pizza Burgers are a fun combination of juicy burgers and cheesy pizza, all in one bite!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Holly Nilsson

In a medium skillet, cook the pepperoni and green pepper over medium heat until the green pepper is tender, about 4 minutes. Cool completely.

In a medium bowl, combine ground beef, parmesan cheese, Italian seasoning, garlic powder, and the pepperoni mixture. Form into 4 ½-inch thick patties.

Heat the olive oil in an oven-proof skillet over medium heat and add the patties. Cook 4-6 minutes per side or until they reach 150°F. (see notes for other cooking methods)

Meanwhile, heat the pizza sauce on the stovetop or in the microwave.

Turn the broiler on to high. Spoon 1 tablespoon of pizza sauce over each patty and top with mozzarella cheese and pepperoni slices. Broil 1-2 minutes or until cheese melts and begins to brown. Rest for 3 minutes or until the beef patties reach 160°F.

Meanwhile, spread garlic butter on the buns and broil 1-2 minutes or until lightly toasted.

Place a beef patty on each bun to serve. Warm additional pizza sauce for dipping if desired.

To Prepare on the Grill:
Preheat grill to medium-high heat.
Prepare the beef patties as directed and grill for 6-8 minutes per side or until cooked through.
Turn the grill off and top with the warmed sauce, cheese, and pepperoni. Close the lid of the grill and let the patties rest until the cheese has melted.
Chill leftover pizza burgers for 3-4 days in the fridge. Freeze them without cheese or sauce between parchment for up to 4 months. Reheat in the oven, then broil with sauce and toppings.

Calories: 770 | Carbohydrates: 41g | Protein: 46g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 1090mg | Potassium: 531mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 6, 2024
Stuffed Mushrooms
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Stuffed Mushrooms are a favorite appetizer that can be made ahead of time!

Juicy mushrooms are filled with a rich cream cheese filling, topped with bread crumbs and baked until golden.

A Versatile Stuffed Mushroom Recipe
- Stuffed mushrooms are delicious and easy to make.
- Prepare these stuffed mushrooms ahead of time and bake just before serving.
- They’re the perfect one or two-bite snack for any party.
Ingredients for Stuffed Mushrooms

Mushrooms – Small brown, white, or cremini mushrooms, also known as baby bella mushrooms, are all great for stuffing. For a one-bite snack, choose white button mushrooms.

Filling – Cream cheese, parmesan cheese, garlic, and spices make the filling both easy and flavorful.

Topping – Seasoned breadcrumbs, parmesan cheese, and butter add a little crunch. Feel free to use seasoned Panko bread crumbs.

Variations

This stuffed mushroom recipe is delicious and the filling is really versatile.
- Stir in cheddar cheese or mozzarella.
- Add diced artichokes & chopped spinach (or even use leftover spinach artichoke dip).
- Mix in your favorite seasonings or fresh herbs to add extra flavor.
- For added flavor, try some shredded crab meat, Italian sausage, or bacon.
How to Make Stuffed Mushrooms
1. Clean the mushrooms and remove the stems.
2. Stir together the filling ingredients per the recipe below. Then, spoon the cream cheese mixture into the mushroom cavities.
3. Place on a baking sheet and sprinkle with the buttery topping. Bake until cooked and the topping is browned.
Holly’s Tips
- Cleaning mushrooms: Gently wipe the mushrooms with a clean damp paper towel. Be careful not to soak them as they are like sponges and will soak up water.
- Save the stems: The stems aren’t needed for this recipe but they can be chopped and added to rice, casseroles, or soups.
- Use a small spoon or a tomato corer to remove some of the insides of the mushroom, making room for more filling.
- Filling the Mushrooms: Use a spoon to fill the mushrooms or place the filling into a piping bag or a zip-top bag with the corner snipped off.
Make Ahead

The mushrooms can be prepared up to 48 hours ahead of time and stored covered in the fridge. Remove them from the refrigerator while the oven preheats and bake as directed.

You can freeze stuffed mushrooms before baking them. They will release a little bit more water, but still taste great. Bake them from frozen and add 5-8 minutes to the cooking time (depending on the size of the mushrooms).

More Appetizers We Love

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Stuffed Mushrooms

These mushrooms are such an easy appetizer; stuffed with a cheesy filling & topped with a crunchy breadcrumb topping!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.

Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).

Place the mushroom caps on the prepared pan.

In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.

Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.

In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.

Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.

Cool 5 minutes before serving.

For smaller mushrooms reduce the baking time.

Mushrooms can be cooked in the air fryer at 350°F for 6-8 minutes.

Use a small spoon or a tomato corer (which you can get at the dollar store) to scoop out the inside of the mushroom and fit more filling if the mushrooms are small.

The mushroom stems can be added to the filling or pan fried with garlic and stirred into into rice, casseroles, or soups.

Nutrition information estimates 16 mushrooms per pound and accounts for 2 mushrooms per serving. Information will vary based on the size of the mushrooms.

Calories: 161 | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 9, 2023
Instant Pot Mac and Cheese
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This Instant Pot mac and cheese is extra creamy, super cheesy, really easy, and is ready in minutes.

It all cooks in just one pot; including the pasta with no draining or straining.

Easy Cheesy Instant Pot Mac and Cheese
- Creamy, cheesy, and delicious it’s made in just one pot, making fewer dishes to wash.
- Super easy to prepare – no roux, no strainer, and no baking required.
- A pressure cooker makes this so fast, this may even be quicker and easier than boxed.
Ingredients for Instant Pot Mac & Cheese

Pasta – Elbow macaroni noodles are my first choice but you can use other small varieties of pasta.

Water and Seasonings – Season the cooking water in this recipe as it is absorbed by the pasta, adding great flavor. Do not drain the water; the starches from the pasta help thicken it and make a creamy sauce.

Cheese – Sharp cheddar and Parmesan cheese make a rich cheese sauce. You can replace some or all of the cheddar with gruyere, gouda, fontina, or even Monterey jack. Skip the mozzarella cheese in this recipe, as it isn’t bold enough.

Variations
- Replace half of the cooking water with reduced sodium chicken broth & skip the salt.
- Add seasonings like garlic powder, cayenne pepper or a dash of hot sauce.
- For some extra nutrition, stir in vegetables like spinach or steamed broccoli.
- Replace the milk with half and half or evaporated milk if desired.
- Add rotisserie chicken, diced ham, or even ground beef or sprinkle with crisp bacon.
How to Make Instant Pot Mac and Cheese

The leftover pasta water from cooking adds starch to thicken it and help it stick to the pasta.
1. Add elbows, water, & seasonings to the Instant Pot and cook on high.
2. Quick-release the pressure (per the recipe below) do not drain.
3. Stir in cream cheese, cheddar and parmesan.
Storing & Reheating Leftovers
- Store leftovers in an airtight container for up to 4 days.
- When reheating, add a splash of milk or heavy cream (about 1 tbsp per cup of mac and cheese) to keep it creamy.
More Mac and Cheese Favorites

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4.90 from 255 votes↑ Click stars to rate now!
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Instant Pot Mac and Cheese

Instant pot mac and cheese takes all of the creamy goodness of homemade mac and cheese and turns it into an easy one pot meal.

Prep Time 10 minutes

Cook Time 6 minutes

Pressure Preheat 10 minutes

Total Time 26 minutes

In a 6qt Instant Pot, add uncooked elbow noodles, water, butter, dry mustard, onion powder, seasoned salt, and pepper.

Add the lid and turn to seal. Select MANUAL – HIGH PRESSURE for 6 minutes.

Once completed, turn or press the valve to release any pressure (quick release). There will be cooking liquid in the Instant Pot – do not drain it.

Stir in the cream cheese until melted. Add ¼ cup milk slowly until blended.

Add the cheddar and parmesan cheeses and stir until melted, adding additional milk if needed to reach the desired consistency. You may not need all of the milk.

Serve immediately.

This recipe can be made with other types of cheese, ensure you use a bold or sharp cheese for the best flavor.
Shred the cheese yourself for the best results, pre-shredded cheeses have additives and they don’t always melt well.
Other shapes of pasta can be used, but depending on the shape, cooking time may need to be adjusted slightly.
You may not use all of the milk; add just a little bit at a time.
6 minutes on high should be just right for most brands of pasta, if you use another small shape and find it isn’t cooked through, put the lid back on and let it rest for a few minutes.

Calories: 327 | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 375mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Calcium: 317mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Pasta, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 8, 2023
Homemade Roasted Tomato Sauce
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Nothing graces pasta better than the fresh flavor of a homemade roasted tomato sauce!

This easy sauce is made with fresh garden tomatoes, garlic, and herbs roasted in the oven for an extra layer of flavor.

Ingredients for Roasted Tomato Sauce
- Roasting tomatoes for sauce brings out their sweet flavor.
- This is a basic recipe that can be used with any kind of pasta.
Tomatoes: The best tomato sauce starts with fresh ripe tomatoes. If the tomatoes aren’t ripe, the flavor of the sauce won’t be as vibrant and fresh and it may be a bit tart. You can use any variety of tomatoes including grape or cherry tomatoes.

Sweetness: If your tomatoes are quite tart, add ½ of a small red bell pepper to the pan for a little bit of sweetness and some extra flavor. Another option would be to add sugar, ¼ teaspoon at a time while simmering.

Spices & Herbs: This roasted tomato sauce starts with oil, garlic, and dried herbs. If adding fresh herbs, they should be stirred in just before serving.

If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.

Peeling tomatoes for this sauce is not required, once roasted, you can peel off any large pieces of skins if you’d like. If you do prefer to peel before roasting you can use this peeling method. Skip peeling if using cherry or grape tomatoes, the skins are very thin.

How to Make Roasted Tomato Sauce
1. Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
2. While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.
3. Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).
Tomato Sauce Tips
- Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and sweet bell peppers are great choices).
- Thicken homemade tomato sauce by simmering it longer.
- The sauce can be left chunky or blended with a hand blender until smooth.
- Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
- If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
Storing Tomato Sauce

Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.

Or, freeze in freezer bags for up to 6 months. I like to lay the bags flat until they’re frozen then store them upright to save freezer space.

More Tomato Favorites

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Homemade Roasted Tomato Sauce

This made-from-scratch roasted tomato sauce is fresh & flavorful. Easy enough for a weekday meal, but elegant enough to serve at a dinner party!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Preheat the oven to 425°F.

Cut the tomatoes into large chunks.

Place the tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper and toss well to coat.

Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color. If desired, remove the tomato skins after roasting.

Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes.

Add the roasted tomatoes to the pan with any juices, broth, wine, and chili flakes. Simmer 35 for 45 minutes or until sauce reaches desired thickness.

Toss with pasta and serve topping with parmesan cheese and fresh basil.

This recipe will lightly dress 1 lb of pasta.
The flavor of this sauce is dependent on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh. Grape or cherry tomatoes work in this recipe too.
Red bell peppers can be added to the pan when roasting the tomatoes for flavor and sweetness. If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering.
If adding fresh herbs, they should be stirred in just before serving.
Thicken homemade tomato sauce by simmering it longer. The sauce can be left chunky or blended with a hand blender until smooth.
Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.

Calories: 390 | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 788mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1966IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pasta, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 21, 2023