Quick Tomato Paste Pasta Sauce
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This Quick Tomato Paste Pasta Sauce turns concentrated tomato paste into a rich, flavorful sauce for spaghetti using olive oil, garlic, Calabrian chili peppers, pasta water, and Parmigiano Reggiano. The key is to caramelize the tomato paste before adding the pasta water, which deepens its flavor and creates a smooth sauce that clings to the pasta. Ready in 20 minutes, this is an easy Italian-style pasta sauce made with pantry staples.
Serve on top of my Homemade Ravioli or Homemade Pappardelle.
This post is sponsored by DeLallo – I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own and these tomato products are some of my favorites!
Quick Look: Quick Tomato Paste Pasta Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary Info: Vegan, Dairy-Free, Gluten-Free (use GF pasta)
- Method: Stovetop
- Technique: Sauté garlic and Calabrian chili peppers in olive oil, caramelize the tomato paste until darker red, whisk in reserved pasta water, then toss the al dente pasta in the sauce before finishing with Parmigiano Reggiano.
- Flavor/Texture: Rich, savory, lightly spicy, glossy, and silky
A Quick Italian Pasta Favorite
I love this tomato paste pasta sauce because a handful of ingredients can create so much flavor in a short amount of time. Cooking the tomato paste in olive oil until it darkens gives the sauce a deeper tomato flavor, while reserved pasta water turns the concentrated paste into a silky sauce that coats every strand of spaghetti. Calabrian chili peppers add a gentle heat, and Parmigiano Reggiano brings everything together with a savory finish.
You will also love my Amatriciana Sauce, Spaghetti Aglio e Olio, Pasta with Pink Sauce, and Pasta Carbonara.
Made With Amore,
“Loved how simple this was and have always wanted to try Calabrian chiles. Just enough kick for me, but the rest of the fam would like me to bump it up even more. Great recipe!
– Katrina
Table of Contents
Simple Ingredients
A few pantry staples turn concentrated tomato paste into a flavorful pasta sauce, with caramelized tomato paste and starchy pasta water doing much of the work.
- Tomato Paste: The base of the sauce, providing rich, concentrated tomato flavor.
- Olive Oil: Adds depth and richness while helping caramelize the tomato paste. Choose extra virgin olive oil for optimal flavor.
- Garlic: Brings aromatic warmth to the sauce. Fresh garlic cloves are best.
- Calabrian Chili Peppers: Adds a subtle heat and complexity. Adjust the amount to your preferred spice level.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Extra Spicy Tomato Paste Sauce: Add some red pepper flakes, cayenne pepper, or black pepper to the sauce to give it some heat.
- Creamy Tomato Sauce: Stir in some heavy cream, cream cheese, or half-and-half to the sauce to make it creamy and rich. You’ll love my Pink Sauce.
- Meaty Tomato Paste Sauce: Brown some ground beef or Italian sausage in the skillet before adding the garlic and tomato paste. Let it simmer with the sauce for added flavor and protein. Try my Italian Ragu Meat Sauce next.
- Calabrian Chili Peppers Substitute: Omit them for a mild sauce or substitute crushed red pepper flakes for a different type of heat.
How To Make Tomato Paste Pasta Sauce
This tomato paste pasta sauce comes together quickly, but the order of the steps matters. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bring a large pot of heavily salted water to a boil over medium-high heat. Heat olive oil in a large skillet over medium heat until shimmering. Add the garlic and Calabrian Chili Peppers and cook, stirring occasionally, until the garlic is softened and slightly golden brown, about 2 minutes.
- Add the tomato paste and salt. Cook, stirring often, until the tomato paste is caramelized and dark red in color, about 5 minutes. Remove the pan from the heat.
- Meanwhile, add pasta to the boiling water and cook according to package directions until al dente—reserve 2 cups of pasta cooking water and set aside. Drain the pasta. Add the pasta water to the skillet and stir to combine with the tomato paste mixture. Use a whisk to combine the mixture until smooth. Let the sauce simmer over medium-high heat, for about 1 minute. Reduce to low heat.
- Add the pasta and toss until the sauce thickens and coats the pasta completely, about 1-2 minutes. Remove the pan from the heat. Add the parmigiano cheese and toss to combine. Serve with extra grated parmigiano, fresh basil leaves, and more Calabrian chili pepper paste if desired.
Spaghetti Sauce with Tomato Paste FAQs
Yes, you can use tomato sauce, or canned tomatoes, instead of tomato paste, but the resulting sauce will be thinner and less concentrated in flavor. You may need to adjust the amount of liquid in the recipe to compensate for the thinner consistency.
Cooking tomato paste before adding liquid deepens its tomato flavor and gives the sauce a richer, more savory taste. Stir it frequently as it cooks so it darkens without scorching.
Make sure to stir the sauce frequently while it’s cooking to prevent it from burning or sticking to the skillet. You can also add a splash of water or broth if the sauce is too thick or dry. Once you add the hot pasta water it will turn into a thicker sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the sauce has already been tossed with pasta, store the leftovers in the refrigerator for up to 3–4 days, although the texture is best when the sauce and pasta are stored separately. Reheat gently on the stovetop and add a splash of water to loosen the sauce before serving. For longer storage, place the pasta in an airtight container or labeled resealable freezer bag. Store in the freezer for up to 2-3 months.
Serving Suggestions
I love serving quick tomato paste pasta sauce tossed with your favorite pasta, like my Homemade Pappardelle Pasta Recipe, for a simple weeknight dinner or a cozy family meal. It pairs beautifully with Italian Turkey Meatballs and The Best Meatballs Ever! (Italian Polpette Recipe). For a complete Italian-inspired dinner, try adding Roasted Vegetables, Garlic Bread, or finish with Authentic Tiramisu Recipe or Easy Italian Almond Cake (One Bowl) for dessert.
My Pro Tips
Expert Tips
- Caramelize the tomato paste: Cook it until darker red and fragrant, stirring frequently so it develops flavor without scorching.
- Reserve plenty of pasta water: Start with about ½ cup and add more as needed to loosen the sauce.
- Cook the pasta al dente: The pasta will finish cooking in the skillet and absorb some of the sauce.
- Toss the pasta in the skillet: Finishing the pasta directly in the sauce helps it absorb flavor and gives the sauce a glossy coating.
- Taste before serving: Tomato paste and Parmigiano Reggiano both contain salt, so adjust the seasoning after the sauce comes together.
More Sauce Recipes You’ll Love
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Tomato Paste Pasta Sauce
Ingredients
- 3 large cloves garlic, thinly sliced
- ⅓ cup DeLallo Extra Virgin Olive Oil
- ½- 1 teaspoon depends how spicy you like it DeLallo Calabrain Chili Pepper Paste, plus more for serving
- 1 4.6-ounce tube DeLallo Tomato Paste
- ½ teaspoon kosher salt
- 1 pound dried pasta, such as DeLallo Spaghetti or Rigatoni
- ½ cup freshly grated parmigiano reggiano cheese, parmesan
- Chopped fresh basil leaves, for garnish (optional)
- Reserved pasta water
Instructions
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- Heat olive oil in a large skillet over medium heat until shimmering. Add the garlic and Calabrian Chili Peppers and cook, stirring occasionally, until the garlic is softened and slightly golden brown, about 2 minutes.
- Add the tomato paste and salt. Cook, stirring often, until the tomato paste is caramelized and dark red in color, about 5 minutes. Remove the pan from the heat.
- Meanwhile, add pasta to the boiling water and cook according to package directions until al dente—reserve 2 cups of pasta cooking water and set aside. Drain the pasta.
- Add the pasta water to the skillet and stir to combine with the tomato paste mixture. Use a whisk to combine the mixture until smooth. Let the sauce simmer over medium-high heat for about 1-2 minutes. Reduce to low heat. Add the pasta and toss until the sauce thickens and coats the pasta completely, about 1 minute.
- Remove the pan from the heat. Add the parmigiano cheese and toss to combine. Serve with extra grated parmigiano, fresh basil leaves, and more Calabrian chili pepper paste if desired. Serve hot. Buon appetito!
Notes
- Caramelize the tomato paste: Cook it until darker red and fragrant, stirring frequently so it develops flavor without scorching.
- Reserve plenty of pasta water: Start with about ½ cup and add more as needed to loosen the sauce.
- Cook the pasta al dente: The pasta will finish cooking in the skillet and absorb some of the sauce.
- Toss the pasta in the skillet: Finishing the pasta directly in the sauce helps it absorb flavor and gives the sauce a glossy coating.
- Taste before serving: Tomato paste and Parmigiano Reggiano both contain salt, so adjust the seasoning after the sauce comes together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe sounds good so I’ll add it to the routine! I thought however, that some measurement of the ‘heavily salted’ pasta water should be included and the amount of salt in the water so sodium can be a little controlled. Overall, it’s a good blueprint! Thanks!
Mike V
Hi Mike,
Thank you so much, I really appreciate this thoughtful feedback!
You’re absolutely right, “heavily salted” can feel a bit vague. A good guideline is about 1–2 tablespoons of salt per 4 quarts of water, depending on your preference. And when it comes to pasta water, I usually start with about ½ cup, then add more as needed to reach that perfect consistency.
I love that you called it a blueprint, that’s exactly how I hope these recipes feel, something you can adapt and make your own.
If you enjoyed this one, you might also like my lemon butter pasta next time, it uses that same pasta water technique to create a beautiful, silky sauce.
💛 Mangia!
This recipe is actually excellent!! Quick and Excellent!!!
Yes! So happy you love it. Here’s to many more delicious recipes to try!
I appreciate the tips on seasoning and customizing the sauce to personal taste
https://vida-food.com/creative-ways-to-use-tomato-paste-in-your-recipes/
You are most welocome!
this turned out so good! thanks for the recipe!
absolutely! Here’s to many more!
Love this sauce! So quick and easy! My husband loves ‘additional sauce on the side’ so I have also just made this sauce and he has put it over the Delallo calabrian parmesan butter shellbows. https://www.delallo.com/recipe/calabrian-parmesan-butter-with-shellbows/. I love your recipes and my husband loves Italian food so you are a win for me!! Adding this to the other recipes of yours that we love!!
Yay! So happy you love this one and others. I love DeLallo products.
Loved how simple this was and have always wanted to try Calabrian chiles. Just enough kick for me, but the rest of the fam would like me to bump it up even more. Great recipe! Thanks, Elena!
Love the extra spice it brings with a certain depth in flavor!
I was pretty skeptical about trying this recipe, with it having so much water in it, BUT it was really delicious and very easy to make. This will be on the menu from now on.
Happy you loved it! Yes, the pasta water makes that delicious sauce. Letting it cook a bit in the pan thickens it and really adds flavor. Yum!
This recipe is so easy and full of flavor!