Recipes › Bread & Pizza › Pastapizza Sauce Recipe

Pastapizza Sauce Recipe

Recipe by Pedro M. A. Neves

This hybrid Italian sauce combines the robust tomato base of pizza with fresh pasta sauce principles, creating a versatile condiment that works beautifully over both pasta and as a pizza topping. The slow-simmered blend of San Marzano tomatoes, garlic, and oregano develops deep umami flavors while remaining light enough not to overwhelm delicate pasta shapes. Perfect for home cooks seeking a single sauce that bridges two beloved Italian dishes.

Ingredients

• 800g canned San Marzano tomatoes (28 oz)
• 60ml extra-virgin olive oil (¼ cup)
• 6 cloves garlic, minced
• 10g dried oregano (2 tsp)
• 5g dried basil (1 tsp)
• 2g red pepper flakes (½ tsp)
• 5ml balsamic vinegar (1 tsp)
• 2g sea salt (½ tsp)
• 1g black pepper (¼ tsp)
• 400g fresh or dried pasta (for serving)
• 30g fresh basil leaves (optional garnish)
• 25g Parmigiano-Reggiano, grated (optional)

Instructions

1. Heat olive oil in a heavy-bottomed saucepan over medium heat until just shimmering, about 2 minutes.

2. Add minced garlic to the hot oil and stir constantly for 1-2 minutes until fragrant but not browned.

3. Pour in the canned San Marzano tomatoes with their juice, breaking up whole tomatoes with a wooden spoon.

4. Add dried oregano, basil, red pepper flakes, and salt. Stir well to combine all seasonings.

5. Reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally, until sauce thickens and oil begins to separate slightly at the edges.

6. Taste and adjust seasoning. Stir in balsamic vinegar and black pepper in the final minute.

7. While sauce simmers, bring salted water to a boil in a separate pot and cook pasta according to package directions until al dente.

8. Reserve 120ml (½ cup) pasta cooking water, then drain pasta.

9. Toss hot pasta with sauce, adding reserved pasta water 30ml (2 tbsp) at a time to achieve desired consistency.

10. Serve immediately, garnished with fresh basil and grated Parmigiano-Reggiano if desired.

Substitutions

• Use 400g crushed fire-roasted tomatoes instead of San Marzano for a deeper, smokier flavor
• Replace dried oregano with 15g fresh oregano leaves, added in final 5 minutes of cooking
• Substitute red pepper flakes with 1 pinch cayenne pepper for milder heat
• Use 30ml tomato paste thinned with 100ml water in place of 200g of canned tomatoes for concentrated depth

Tips

• Do not rush the simmering phase; low heat allows flavors to meld and prevents acidic harshness in the finished sauce
• If sauce becomes too thick, thin with pasta cooking water rather than regular water to maintain starch-based consistency that clings to pasta
• This sauce freezes exceptionally well for up to 3 months; divide into 250ml portions in freezer containers for convenient future use
• For pizza use, strain sauce through a fine mesh to remove seeds and skin, creating a smoother topping

While Italy traditionally treats pasta sauce and pizza sauce as separate preparations, this hybrid reflects modern Italian home cooking that values practical efficiency without sacrificing authentic flavor. The technique of finishing with reserved starchy pasta water is a core principle in traditional Roman pasta cookery, ensuring the sauce coats rather than pools.

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