Red Recipe

Prep

Finely dice the onion, mince the garlic, and grate the carrot. Reserve measured ingredients so everything is ready before heating the pan.

Warm a large skillet or medium saucepan over medium heat. Add the olive oil and swirl to coat the bottom.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown; reduce heat slightly if it starts to color.

Add the minced garlic and grated carrot to the pan. Cook, stirring, for 1–2 minutes until fragrant and the carrot softens. The carrot adds natural sweetness and bright red color to the sauce.

Stir in the tomato paste and cook for 1 minute to caramelize slightly; this deepens flavor and removes the raw paste taste.

Pour in the crushed tomatoes and the broth. Stir to combine and bring to a gentle simmer.

Add the dried oregano, dried basil, crushed red pepper flakes, sugar, salt, and black pepper. Stir well and reduce heat to maintain a low simmer.

Simmer uncovered, stirring occasionally, for 18–25 minutes until the sauce thickens and concentrates. Taste after 15 minutes and adjust seasoning if needed (more salt, a pinch more sugar if tomatoes are too acidic, or more red pepper flakes for heat).

Remove from heat and stir in the torn fresh basil leaves. If you want a very smooth, glossy sauce, use an immersion blender to puree briefly (10–15 seconds) to your desired texture. Alternatively, leave it slightly chunky.

Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until just shy of al dente (usually 1–2 minutes less than package time). Reserve 1 cup of the pasta cooking water before draining.

Return the drained pasta to the pot or to the skillet with the sauce over low heat. Add 1/4–1/2 cup of the reserved pasta water and toss with about half the sauce to begin marrying the pasta and sauce. Add more sauce and water as needed until the pasta is evenly coated and finishes cooking in the sauce for 1–2 minutes.

Stir in the butter and grated cheese until melted and incorporated. This adds silkiness and depth; omit butter for a lighter finish or for dairy-free.

Taste and adjust seasoning — add a pinch of salt, pepper, or a few torn basil leaves if desired. If the sauce tastes flat, a squeeze of lemon (1/2 tsp) can brighten it.

Serve immediately, spooning extra sauce on top and sprinkling additional grated cheese and fresh basil if desired.