How To Make Homemade Pasta Sauce Like An Italian Chef

ORIGINALLY PUBLISHED IN DE MODE

Article Published on: 17TH JAN 2026 | www.demodemagazine.com

Making homemade pasta sauce like an Italian chef is about simplicity, patience, and respect for quality ingredients. Authentic Italian cooking focuses on allowing flavors to develop naturally rather than overpowering them. Start with the basics: ripe tomatoes, extra-virgin olive oil, garlic, fresh basil, and a pinch of salt. San Marzano tomatoes are often preferred for their natural sweetness and low acidity, but any fresh, well-ripened tomatoes will work.

Begin by gently heating olive oil in a pan over low to medium heat. Add crushed garlic and let it soften without browning, releasing its aroma. Stir in the tomatoes, breaking them down slowly, and season lightly with salt. Avoid adding sugar—Italian chefs rely on slow cooking to balance acidity naturally. Let the sauce simmer uncovered for at least 30 to 45 minutes, stirring occasionally, until it thickens and deepens in flavor.

Fresh herbs are added toward the end to preserve their fragrance. A few basil leaves torn by hand are enough to elevate the sauce. Some chefs finish with a knob of butter or a drizzle of olive oil for richness and shine. Taste and adjust seasoning gently, keeping flavors clean and balanced.

The final secret is restraint. Avoid overcrowding the sauce with ingredients. A true Italian pasta sauce complements the pasta rather than competing with it. When tossed together, the sauce should coat each strand beautifully, creating a harmonious dish that celebrates tradition, freshness, and the joy of slow, mindful cooking.