Save The first time I made this sauce, I was halfway through making pasta when I realized I was out of fresh garlic and olive oil. I ended up melting butter into tomato sauce on a desperate whim, and the result shocked me—it was silky, rich, and somehow more comforting than anything I had planned. Now this is my 10 minute solution for weeknights when takeout sounds easier than cooking.
I once served this at a dinner party alongside spaghetti and garlic bread. My friend Sarah actually stopped mid conversation, asked what restaurant it came from, and refused to believe I threw it together in ten minutes. Sometimes the simplest tricks are the most impressive.
Ingredients
- Tomato Sauce: Plain unsalted tomato sauce works best here because you control the seasoning. Fire roasted or San Marzano varieties add incredible depth.
- Unsalted Butter: This is the secret weapon. Three tablespoons might seem generous, but the butter is what creates that velvety restaurant style texture.
- Garlic Powder: I know garlic purists will balk, but garlic powder actually distributes flavor more evenly than fresh garlic in quick sauces.
- Salt and Black Pepper: Start with half a teaspoon of salt and adjust from there. Different tomato sauce brands have wildly different sodium levels.
- Heavy Cream: This is optional but worth it if you want an especially luxurious finish. Just one tablespoon makes the sauce coating everything beautifully.
- Dried Italian Herbs: A teaspoon of dried basil and oregano blend adds that familiar Italian American flavor profile everyone recognizes.
Instructions
- Combine everything in the pan:
- Pour the tomato sauce into your medium saucepan and add the butter and garlic powder. Turn the heat to medium.
- Melt and simmer:
- Stir gently until the butter completely disappears into the sauce. Let it come to a gentle simmer, about 5 minutes.
- Season the sauce:
- Add your salt and pepper. Give it a good stir and taste it now. This is your chance to adjust before finishing.
- Add the richness:
- If you are using cream and herbs, stir them in now. Watch the sauce transform from bright orange to a deeper reddish orange.
- Final simmer:
- Let everything cook together for 2 to 3 more minutes. The sauce will thicken slightly and coat the back of your spoon.
- Final taste check:
- Taste one more time. Add another pinch of salt if needed. Serve it immediately while it is hot and velvety.
Save This became my go to when my daughter started requesting red sauce on everything. She calls it the pink sauce because of how the butter tints it slightly, and honestly, it is the only way I can get her to eat spaghetti without complaint.
Making It Your Own
The beauty of this sauce is how easily it adapts. I have added everything from a pinch of red pepper flakes for heat to a spoonful of pesto for basil richness. One time I stirred in some grated parmesan at the end and it became this incredible cheesy fondue situation.
Serving Ideas
Beyond pasta, this sauce works on pizza, as a dipping sauce for mozzarella sticks, or even over roasted vegetables. I have even used it as a base for chicken parmesan when I was short on time. It is versatile enough to become whatever you need it to be.
Storage And Make Ahead
The sauce actually tastes better the next day as the flavors meld together. I often make a double batch and keep it in the refrigerator for quick lunches. It reheats beautifully in the microwave or back on the stove.
- Cool completely before transferring to an airtight container
- It will keep refrigerated for up to 4 days
- Freeze for up to 3 months if you want to meal prep
Save Good food does not need to be complicated. Sometimes butter and tomatoes are all you need.
Cooking Questions
- → How can I make this sauce vegan?
Replace the butter with a plant-based alternative like vegan margarine or olive oil to keep it dairy-free without sacrificing richness.
- → What type of tomato sauce works best?
Use plain, unsalted tomato sauce; fire-roasted or San Marzano varieties add extra depth and flavor.
- → Can I adjust the seasoning?
Yes, salt and pepper can be adjusted to taste, and adding red pepper flakes can introduce a spicy kick.
- → How long does the sauce keep?
Store leftovers refrigerated for up to 4 days, ensuring freshness and flavor retention.
- → Is heavy cream necessary for creaminess?
Heavy cream is optional; it adds richness, but the sauce is creamy and flavorful even without it.