Italian Tomato Sauce with Pasta
A Betty Crocker betty-crocker-basics recipe for Italian Tomato Sauce with Pasta.
Ingredients
- 1 medium onion
- 1 large clove garlic
- 1 small green bell pepper
- 1 tablespoon olive or vegetable oil
- 1 (14 1/2 ounce) can whole tomatoes -- undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chopped fresh basil
- OR 1 teaspoon dried basil leaves
- 1 1/2 teaspoons chopped fresh oregano
- OR 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon fennel seed
- 1/8 teaspoon pepper
- 7 ounces uncooked spaghetti, fettuccine or linguine
Instructions
- 1
Peel and chop the onion.
- 2
Peel and finely chop the garlic.
- 3
Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
- 4
Heat the oil in the saucepan over medium heat 1 to 2 minutes.
- 5
Cook the onion, garlic and bell pepper in the oil 2 minutes, stirring occasionally.
- 6
Stir in the tomatoes with their liquid, and break them up with a fork.
- 7
Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper.
- 8
Heat to boiling over high heat.
- 9
Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
- 10
Cover and cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
- 11
After the tomato sauce has been cooking about 20 minutes, fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired.
- 12
Cover and heat over high heat until the water is boiling rapidly.
- 13
Add the spaghetti.
- 14
Heat to boiling again.
- 15
Boil uncovered 8 to 10 minutes, stirring frequently, until tender