I’m sure this isn’t the first time you’ve seen a recipe advertised as the “best pasta sauce ever,” and of course it is always going to be subjective. But in my humble opinion, THIS is the best pasta sauce EVER! It tastes so fresh — like a garden in a bowl — and is a MAJOR crowd-pleaser!
One of my husband’s favorite things to make is pasta/spaghetti (we used gluten free quinoa noodles for this one), and I’ve always loved his sauce. However, a couple weeks ago he decided to kick things up a notch with a completely unexpected “secret ingredient” which took his usual recipe to a new level. I took one bite and declared it the best pasta sauce ever — and I meant it!
So what is the “secret ingredient?”
In addition to his usual ingredient (listed below), he added two jars of hearts of palm. Eaten alone, they bear an uncanny resemblance in taste to mozzarella cheese, so they give this dish a touch of cheesy flavor, even though it’s completely dairy-free (which is awesome for those that are lactose-intolerant like me!)
Here’s what you need to make The Best Pasta Sauce EVER:
- 2 24oz jars/cans of pasta sauce of your choosing (for the base)
- 2 14oz jars hearts of palm
- 1 can diced tomatoes
- 1 large or 2 small colored bell peppers, diced
- 1 large or 2 small yellow onion, diced
- 2 TB mirin (Japanese cooking wine)
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch fresh basil, chopped (optional)
Note: My husband always cooks enough to have plenty of leftovers — this recipe could probably serve 8 people at one meal. If you don’t want to make quite as much, you could half the amounts.
STEP ONE: In a large sauté pan, cook diced onions and peppers until soft. Add canned tomatoes. If you’re adding meat to your sauce, this would be the time. (We’ve used both Italian sausage and chicken breast and both are fantastic in this dish
STEP TWO: While veggies are browning, combine pasta sauce, hearts of palm, Italian seasoning, onion powder, and garlic powder in food processor. (We love the Big Mouth Food Processor—ours has lasted us years!) Blend until evenly chopped.
STEP THREE: Add sauce mixture from food processor to the sauté pan. For maximum flavor, allow to reduce on low heat for about an hour. (If you’re in a bit of a time crunch, you can cook on medium-low heat for 30 minutes instead.) Garnish with fresh basil or parsley.
Here’s a printable version of the Best Pasta Sauce EVER Recipe:
The Best Pasta Sauce EVER
Ingredients
- 2 24 oz jars/cans of pasta sauce of your choosing for the base
- 2 14 oz jars hearts of palm
- 1 can diced tomatoes
- 1 large or 2 small colored bell peppers diced
- 1 large or 2 small yellow onion diced
- 2 TB mirin Japanese cooking wine
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch fresh basil chopped (optional)
Instructions
- In a large sauté pan, cook diced onions and peppers until soft. Add canned tomatoes. If you're adding meat to your sauce, this would be the time. (We've used both Italian sausage and chicken breast and both are fantastic in this dish.)
- While veggies are browning, combine pasta sauce, hearts of palm, Italian seasoning, onion powder, and garlic powder in food processor. Blend until evenly chopped.
- Add sauce mixture from food processor to the sauté pan. For maximum flavor, allow to reduce on low heat for about an hour. (If you're in a bit of a time crunch, you can cook on medium-low heat for 30 minutes instead.) Garnish with fresh basil or parsley.
Nutrition
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