16 Classic Italian Pasta Sauces You Should Try
This pressure cooker-style Italian pasta sauce brings together garlic, tomatoes, and herbs for a rich, quick-to-make sauce full of classic flavor.
Equipment
- 1 Pressure cooker or heavy pot
Ingredients
Sauce Ingredients
- 2 tablespoon Olive oil to start your sauce off rich and smooth
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 28 oz Crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes for a little kick
- 0.5 cup Fresh basil leaves chopped
- 0.5 cup Parmesan cheese grated, for serving
- to taste Salt
- to taste Black pepper freshly ground
Instructions
Cooking Instructions
- Heat olive oil in a pressure cooker or heavy pot insert until shimmering but not smoking. Add the chopped onion and stir gently.
- Soften onions for about 5 minutes, stirring occasionally to avoid browning.
- Add minced garlic and sauté for 1-2 minutes until fragrant. Do not burn.
- Pour in crushed tomatoes, add oregano, red pepper flakes, salt, and pepper. Stir to combine, then seal the pressure cooker.
- Heat on medium-high until the valve hisses steadily. Reduce heat to medium-low and cook under pressure for 20–25 minutes.
- Use the quick release method to release pressure. Carefully remove the lid and stir the sauce well.
- Fold in chopped basil and cooked pasta of choice. Toss to coat and serve hot with grated Parmesan on top.
Notes
You can prep pasta ahead of time and freeze for easy weeknight meals. Store sauce in airtight container in fridge or freezer for longevity.