August 30, 2021

Macaroni in Red Sauce Recipe

INTRO

This macaroni in red sauce recipe keeps things simple: fresh roma tomatoes, garlic, olive oil, basil, and a little kick from red chillies. No canned sauce, no shortcuts with the base. The tomatoes simmer down into a thick, glossy sauce that coats every piece of macaroni.

It is the kind of red sauce macaroni recipe that works for lunch, dinner, and that in-between time when you just need something warm and filling fast.

AT A GLANCE

Detail

Info

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

~30 minutes

Serves

2

Pasta Used

WickedGud Multigrain Macaroni

Diet

Vegan

 

INGREDIENTS

Ingredient

Quantity

WickedGud Multigrain Macaroni

1 packet

Roma tomatoes

450g

Garlic cloves, minced

4

Red chillies, chopped

2

Chilli flakes

1/2 tsp

Basil

2 tsp

Parsley

1 tbsp

Extra virgin olive oil

1.5 tbsp

Pasta water

3 cups (save from boiling)

Salt and black pepper

To taste

 

HOW TO MAKE RED SAUCE MACARONI

  1. Heat olive oil in a pan over medium flame. Add minced garlic, chopped red chilli, and chilli flakes. Stir and saute for 2 minutes.
  2. In a separate pot, bring water to boil. Add macaroni with a pinch of salt and a splash of oil. Cook for no more than 7 minutes. Drain and save 3 cups of pasta water.
  3. In the first pan, add the peeled or pureed roma tomatoes along with basil and parsley. Mix well.
  4. Let the sauce simmer for 10 minutes on low heat until it starts to thicken. Add pasta water as needed to adjust consistency.
  5. Season with salt and black pepper. Turn off the flame.
  6. Add the cooked macaroni to the sauce and stir gently to coat.
  7. Cook together for 2 to 3 more minutes. Serve hot.

TIPS FOR BETTER RED SAUCE MACARONI

  • Roma tomatoes work best here because they are meatier and less watery than regular tomatoes.
  • Always save pasta water before draining. The starch in the water helps the sauce thicken and stick.
  • Simmer the sauce without a lid so moisture evaporates and the flavour concentrates.
  • Add the pasta to the sauce rather than the sauce to the pasta. It makes a difference to how well it coats.

 

RED SAUCE MACARONI VS OTHER PASTA SAUCES

Sauce Type

Base

Texture

Best Pasta Shape

Red sauce (this recipe)

Fresh tomatoes + olive oil

Light, tangy

Macaroni, penne

White sauce (bechamel)

Butter + milk + flour

Rich, creamy

Fusilli, penne

Arrabbiata

Tomatoes + lots of chilli

Spicy, thin

Penne

Truffle mac and cheese

Cheese + truffle oil

Thick, indulgent

Macaroni

 

FREQUENTLY ASKED QUESTIONS

What is the difference between red sauce macaroni and pasta in tomato sauce?

They are essentially the same dish. In the Indian context, macaroni in red sauce typically refers to this style of tomato-garlic sauce with macaroni pasta. Italian pasta al pomodoro uses a similar base but may use different pasta shapes.

Can I use canned tomatoes instead of fresh?

Yes. Use 400g of canned whole or crushed tomatoes. The sauce will be slightly smoother and slightly more acidic. Add a pinch of sugar to balance if needed.

How do I make macaroni red sauce thicker?

Let it simmer uncovered for longer, and use less pasta water. You can also add a tablespoon of tomato paste to deepen colour and thickness.

Is this macaroni in red sauce recipe vegan?

Yes. There is no dairy or animal product in the base recipe. Skip any cheese garnish to keep it fully vegan.