Chunky Pasta Sauce

I used to buy pasta sauce from the supermarket. That was a long, long time ago. Now I don’t get why I did that 🤔 No matter what brand I bought, I always had to make additions to suit our palate. What was the point then in spending so much money when I could have easily made one at home that would taste exactly how we wanted?! Anyway, I stopped doing that. Since we’re mostly Arabiatta/Aglio Oilo fans at home, I now make the red sauce myself. It’s bold, flavourful, chunky & it sticks so well to the pasta 😃 Result? Happy us!
It’s not really difficult to make your own sauce. I make a big batch & store it in the refrigerator. We use the same sauce for pizzas, some sandwiches & sometimes even as a dip! Needless to say, tomatoes are the hero here. I amp them up with some red bell pepper, lots of garlic, some onions & basil. Nothing too fancy schmancy. Of course when you make the pasta, you can add a whole lot of other goodies like olives, shredded chicken, zucchini, mushrooms…the works 🤩. So get started, shall we?

Chunky Pasta Sauce

Course: CondimentsCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



A chunky red pasta sauce with flavour bursts of garlic, basil & red pepper.


  • Tomatoes: 6; roasted

  • Red bell pepper: 1; roasted

  • Garlic: 6 cloves; minced

  • Onion: 1; finely chopped

  • Basil leaves: A handful

  • Chilli flakes: 1tsp

  • Black pepper powder: 1/2tsp

  • Mixed herbs: 1tsp

  • Sugar: 1/4tsp

  • Olive oil

  • Salt to taste


  • Roast the tomatoes & bell pepper either in the oven or on the gas stove. Let them cool down & peel off the burnt skin. Blitz in a mixer jar.
  • Add olive oil in a pan. Sauté garlic over medium heat till it turns fragrant. Now add the chopped onions & cook them for 5 minutes.
  • Now add the tomato-bell pepper puree & stir. At this point add salt as well. Sweat out the sauce for 5-7 minutes. Next add the basil, chilli flakes, mixed herbs & black pepper powder. Mix everything to combine well.
  • Add sugar to balance the flavours. Check for seasoning.
  • Let the sauce simmer for 10-15 minutes. Once it cools down, you can store it in the refrigerator in an airtight jar.


  • You can add grated fresh red chillies to add a kick to the sauce.
  • If your tomatoes are tart, the sugar really helps in balancing out the flavours. You can omit it if the tomatoes are on the sweeter side.

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