Happy Thursday! Yesterday I posted instructions on how to bake spaghetti squash. Hopefully some of you found that helpful. And if you try it this weekend, you should skip the pre-made jar sauce and try this recipe. It’s super easy. And fast. And awesome.
Why triple red?
- 1 red onion, chopped
- 2 tablespoons of butter
- 1 roasted red pepper, chopped (ps I buy the pre-roasted kind in a jar)
- 2 cloves of garlic, diced
- 1 can diced tomatoes
- Few dashes of red pepper flakes
- Few dashes of Italian Seasonings
Red onion, roasted red pepper, red pepper flakes….get it? Alright I’m terrible at coming up with names. Anyway, on to the instructions:
Add chopped red onion to a pot with about 1 tablespoon of butter. Cook on medium heat for about two minutes. Stir a bit so the onions don’t burn. You’ll notice the onions start to turn white and transparent. Add the second tablespoon of butter.
Add the diced garlic and roasted red pepper. Mix and cook for about 30 seconds to one minute.
Add the can of diced tomatoes, including liquid. Add a few generous shakes of red pepper flakes and Italian Seasonings. Give it a stir and cook for about 5 to 8 minutes. The liquid will cook off a bit but stop before it all disappears. You still want some liquid left otherwise it will start burning.
By the way, if you’re curious what red pepper flakes I’m using, here is a picture from an older blog post. I got these in a paleo pen pal food exchange last year. Those Aleppo Red Pepper Flakes are seriously amazing. When I run out, I am tempted to order more.
Turn off the heat. This part is optional, but I used my handstick blender to make the sauce a bit more sauce like.
If you’re curious, I have the Hamilton Beach 2 speed hand blender. Got it on sale last year and love it. No it’s not the best quality but for $25 it’s well worth the money. I’ve used it for making pesto, sauces, homemade mayo, salad dressing, soups, etc.
And that’s it. See? Super easy. And so much better than store-bought pasta sauce.