18 Easy Simple Pasta Sauce Recipes for Beginners

Craving a delicious pasta dinner but short on time? Whether you’re a kitchen newbie or just need a quick weeknight win, these 18 easy pasta sauce recipes are your ticket to flavor-packed meals with minimal fuss. From creamy Alfredo to zesty marinara, we’ve got simple, crowd-pleasing sauces that’ll turn your noodles into something special. Let’s get saucy—your perfect pasta night starts here!

Classic Marinara Sauce

This foolproof marinara is rich, garlicky, and just sweet enough—perfect for tossing with pasta or dunking garlic bread into.

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Heat 2 tbsp olive oil in a large saucepan over medium-low. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes; cook 1 minute until fragrant but not browned.
2. Pour in crushed tomatoes, then stir in 1 tsp sugar, 1 tsp oregano, and 1/2 tsp salt. Simmer uncovered for 20 minutes, stirring occasionally.
3. Remove from heat and fold in 1/4 cup fresh basil. Taste and adjust salt if needed.

The quick simmer deepens the tomato flavor without dulling the garlic’s punch—ideal for busy weeknights when you want maximum taste with minimal fuss.

Tip: For extra richness, stir in a tablespoon of butter at the end.

Creamy Alfredo Sauce

Creamy Alfredo Sauce

This rich, velvety Alfredo sauce comes together in minutes but tastes like something from your favorite Italian restaurant—no cream needed!

Ingredients

• ½ cup (1 stick) unsalted butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, for warmth)

Instructions

1. In a medium saucepan, melt the ½ cup (1 stick) unsalted butter over medium heat. Add the 4 garlic cloves, minced, and sauté for 1 minute until fragrant (don’t let it brown!).
2. Pour in the 2 cups heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
3. Reduce heat to low and gradually whisk in the 1 ½ cups freshly grated Parmesan cheese until completely melted and smooth.
4. Stir in the ½ tsp salt, ¼ tsp black pepper, and ¼ tsp nutmeg (if using). Taste and adjust seasoning. Remove from heat—the sauce will thicken further as it cools.

The magic here? The nutmeg adds a subtle depth that makes this Alfredo taste extra luxurious, while the real Parmesan (no pre-shredded stuff!) ensures a silky texture.

Tip: For a lighter version, swap half the heavy cream for whole milk—just simmer a few minutes longer to thicken.

Garlic and Olive Oil Sauce

This versatile sauce is a game-changer—rich with garlicky depth and just enough silkiness from good olive oil to elevate pasta, grilled veggies, or crusty bread.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1/2 cup olive oil in a small skillet over medium-low. Add 8 sliced garlic cloves and cook, stirring often, until golden and fragrant (about 5 minutes—don’t let it brown!).
2. Remove from heat and immediately stir in 1/2 tsp red pepper flakes and 1/2 tsp salt. Let sit 1 minute to bloom the spices.
3. Whisk in 1 tbsp lemon juice and 2 tbsp parsley. Taste and adjust salt if needed.

The magic here? The garlic infuses the oil without frying, keeping its sweetness intact while the lemon brightens every bite. Tip: Double the batch—it keeps in the fridge for a week and transforms roasted potatoes or scrambled eggs.

Pesto Sauce with Basil and Pine Nuts

This classic pesto is vibrant, nutty, and comes together in minutes—perfect for tossing with pasta, spreading on sandwiches, or dolloping over grilled meats.

Ingredients:

• 2 cups packed fresh basil leaves (stems removed)
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice (optional, for brightness)

Instructions:

1. In a food processor, pulse the pine nuts and garlic until finely chopped, about 10 seconds.
2. Add the basil, Parmesan, salt, and pepper. Pulse 5–6 times until the leaves are broken down but still textured.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but slightly chunky. Scrape down the sides as needed.
4. Stir in the lemon juice (if using) and taste, adjusting salt or pepper if needed.

The pine nuts add a buttery richness, while the lemon (if using) keeps the pesto from tasting too heavy—ideal for summer dishes!

Tip: For a creamier texture, blend in 2 tbsp of softened butter at the end.

Spicy Arrabbiata Sauce

This fiery Arrabbiata sauce is a pantry hero—quick, bold, and perfect for tossing with pasta or dunking crusty bread.

Ingredients:

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat 2 tbsp olive oil in a saucepan over medium-low. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes; sauté 1 minute until fragrant (don’t let garlic brown).
2. Pour in crushed tomatoes, stirring to scrape up any bits. Add 1 tsp sugar and 1 tsp salt; simmer uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and stir in 1/4 cup fresh basil. Taste and adjust salt if needed.

The magic here? The sugar tames the tomatoes’ acidity while the pepper flakes build slow heat—no bland bites!

Tip: For a smoother sauce, blend half of it after simmering, then stir it back in.

Tomato and Basil Sauce

This bright, herb-packed sauce is a weeknight hero—fresh basil and sweet tomatoes come together in just 20 minutes for a pasta topper that tastes like summer.

Ingredients:

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp kosher salt
• 1/2 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
2. Pour in crushed tomatoes, then stir in sugar and salt. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and fold in basil. Taste and adjust salt if needed.

The magic here? Simmering the tomatoes just long enough to concentrate their sweetness without losing that garden-fresh vibe. It clings to pasta like a dream.

Tip: For extra richness, swirl in a pat of butter at the end—it mellows the acidity beautifully.

Simple Butter and Parmesan Sauce

This rich, velvety sauce is a game-changer for pasta, veggies, or even crusty bread—ready in just 10 minutes with pantry staples!

Ingredients:

• ½ cup (1 stick) unsalted butter
• ¾ cup freshly grated Parmesan cheese
• ½ cup heavy cream
• 2 cloves garlic, minced
• ¼ tsp black pepper
• ¼ tsp salt

Instructions:

1. In a medium saucepan, melt the ½ cup (1 stick) unsalted butter over low heat. Add the 2 cloves garlic, minced and sauté for 1 minute until fragrant (don’t let it brown!).
2. Pour in the ½ cup heavy cream, stirring constantly for 2 minutes until slightly thickened.
3. Reduce heat to the lowest setting and whisk in the ¾ cup freshly grated Parmesan cheese, ¼ tsp black pepper, and ¼ tsp salt until smooth. Remove from heat immediately (overheating can make the sauce grainy).

The magic here? The Parmesan melts into a glossy, luxurious texture without clumping—perfect for drizzling or clinging to every noodle.

Tip: For extra depth, add a pinch of nutmeg with the black pepper.

Roasted Red Pepper Sauce

This vibrant, smoky-sweet sauce is a game-changer for pasta, sandwiches, or even as a dip—ready in just 30 minutes!

Ingredients:

• 2 large red bell peppers, halved and seeded
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 cup vegetable broth

Instructions:

1. Roast the peppers: Preheat oven to 425°F. Toss bell peppers with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 20 minutes until charred and tender. Let cool slightly, then peel off skins.
2. Sauté the aromatics: Heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
3. Blend: Transfer roasted peppers, garlic mixture, balsamic vinegar, salt, and vegetable broth to a blender. Purée until smooth, scraping down sides as needed.
4. Simmer (optional): For a thicker sauce, pour into the skillet and simmer for 3–5 minutes, stirring often.

The balsamic vinegar adds a tangy depth that balances the peppers’ natural sweetness—perfect for elevating weeknight meals without fuss.

Tip: Freeze leftovers in ice cube trays for instant flavor boosts in soups or grain bowls!

Quick Bolognese Sauce

This hearty, meaty Bolognese comes together in under 30 minutes but tastes like it simmered all day—perfect for busy weeknights when you crave comfort.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 lb ground beef (85% lean)
• 1/4 cup tomato paste
• 1/2 cup dry red wine (or beef broth)
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup whole milk

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and carrot; cook 5 minutes until softened. Stir in 2 cloves garlic and cook 30 seconds until fragrant.
2. Add ground beef, breaking it up with a spoon. Cook 6–7 minutes until no pink remains. Stir in 1/4 cup tomato paste and cook 1 minute.
3. Pour in 1/2 cup red wine, scraping up browned bits. Simmer 2 minutes until mostly evaporated. Add crushed tomatoes, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Reduce heat to low; simmer 15 minutes, stirring occasionally.
4. Stir in 1/4 cup milk and cook 2 more minutes. Taste and adjust salt if needed.

The splash of milk is the secret here—it mellows the acidity and gives the sauce a silky richness without heaviness.

Tip: Freeze leftovers in muffin tins for perfectly portioned single servings!

Lemon and Herb Sauce

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp minced fresh chives
• 1 tsp lemon zest
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a small bowl, whisk together 1/2 cup extra-virgin olive oil and 1/4 cup fresh lemon juice until slightly thickened.
2. Stir in 2 tbsp chopped parsley, 1 tbsp minced chives, 1 tsp lemon zest, and 1 minced garlic clove until well combined.
3. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt if needed.
4. Let the sauce sit for 10 minutes at room temperature to let the flavors meld before serving.

The punchy lemon and fresh herbs create a sauce that’s both vibrant and versatile—drizzle it over grilled fish, roasted veggies, or even a grain bowl for an instant lift.

Tip: For a smoother texture, blitz everything in a mini food processor for 10 seconds.

Tomato and Garlic Sauce

This rich, aromatic sauce is a weeknight hero—simmered with sweet garlic and fresh basil, it’s perfect for tossing with pasta or spooning over grilled chicken.

Ingredients:

• 3 tbsp olive oil
• 8 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp kosher salt
• 1/4 cup fresh basil, torn

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium-low. Add 8 garlic cloves and 1/4 tsp red pepper flakes; cook, stirring, until garlic is golden (about 3 minutes—don’t let it burn!).
2. Pour in 1 (28-oz) can crushed tomatoes, then stir in 1 tsp sugar and 1 tsp kosher salt. Simmer uncovered for 15 minutes, stirring occasionally, until thickened slightly.
3. Remove from heat and fold in 1/4 cup fresh basil.

The slow-cooked garlic melts into the sauce, giving it a mellow sweetness that balances the tomatoes’ brightness. Tip: For extra depth, add a splash of balsamic vinegar with the tomatoes.

Spinach and Ricotta Sauce

This creamy, dreamy spinach and ricotta sauce is like a hug in a bowl—perfect for draping over pasta or spooning onto crusty bread for a quick, comforting meal.

Ingredients:

• 2 cups fresh spinach, packed
• 1 cup whole-milk ricotta cheese
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup whole milk

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced and sauté for 1 minute until fragrant.
2. Add 2 cups fresh spinach and cook, stirring, until wilted (about 2 minutes).
3. Reduce heat to low, then stir in 1 cup ricotta, 1/4 cup Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Gradually pour in 1/2 cup whole milk, stirring until smooth and creamy (about 3 minutes).
4. Remove from heat and adjust seasoning if needed.

The magic here? The ricotta stays luxuriously light while the spinach adds just enough earthiness to balance the richness. It’s a sauce that feels fancy but comes together in minutes.

Tip: For extra silkiness, blend the sauce briefly with an immersion blender before serving.

Sun-Dried Tomato Sauce

This rich, tangy sauce packs a punch of umami flavor and comes together in just 20 minutes—perfect for tossing with pasta or spooning over grilled chicken.

Ingredients:

• 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 2 tbsp oil)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions:

1. Heat the reserved 2 tbsp sun-dried tomato oil in a skillet over medium heat. Add the garlic and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant.
2. Roughly chop the sun-dried tomatoes and add them to the skillet. Cook for 2 minutes to soften slightly.
3. Pour in 1/2 cup heavy cream and 1/2 cup broth, stirring to combine. Simmer for 5 minutes until slightly thickened.
4. Reduce heat to low and stir in 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes.
5. Remove from heat and fold in 2 tbsp fresh basil.

The magic here? Blending the chewy tomatoes with creamy Parmesan creates a luxe texture that clings to every noodle. Tip: For a smoother sauce, pulse it briefly in a blender before adding the basil.

Olive and Caper Sauce

This briny, zesty sauce is a game-changer for pasta, grilled fish, or crusty bread—bursting with Mediterranean flavors in just 15 minutes.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Heat 1/4 cup olive oil in a skillet over medium-low. Add 3 minced garlic cloves and cook for 1 minute until fragrant (don’t let it brown).
2. Stir in 1/2 cup chopped olives, 2 tbsp capers, and 1/2 tsp red pepper flakes. Sauté for 3 minutes to meld flavors.
3. Remove from heat and mix in 1/4 cup parsley, 1 tbsp lemon juice, and 1/4 tsp black pepper.

The salty olives and tangy capers create a punchy umami depth that’s balanced by the fresh parsley and lemon—no cooking skills required!

Tip: For a smoother texture, pulse the sauce briefly in a food processor before adding parsley.

Tomato and Mushroom Sauce

This rich and earthy tomato and mushroom sauce is a weeknight hero—simmered to perfection and ready to cling to your favorite pasta.

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 garlic cloves and cook for 30 seconds until fragrant.
2. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and turn golden.
3. Pour in the crushed tomatoes, then stir in 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp sugar, and 1 tsp salt. Bring to a gentle simmer.
4. Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
5. Remove from heat and fold in 1/4 cup fresh basil.

The mushrooms add a meaty depth to this sauce, while the touch of sugar balances the tomatoes’ acidity beautifully. Tip: For extra richness, stir in a splash of heavy cream just before serving.

Caramelized Onion Sauce

This rich, velvety caramelized onion sauce is a game-changer—perfect for elevating burgers, pasta, or even a humble grilled cheese. Slow-cooked onions melt into a sweet, savory depth that’s worth every minute.

Ingredients:

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine (or beef broth)
• 1 cup heavy cream
• 1 tsp fresh thyme leaves

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium-low heat. Add the onions and cook, stirring occasionally, for 20 minutes until softened.
2. Sprinkle in 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Continue cooking, stirring every 5 minutes, for another 25–30 minutes until the onions are deeply golden and jammy.
3. Pour in 1/4 cup dry white wine (or broth), scraping up any browned bits. Simmer for 2 minutes until the liquid reduces slightly.
4. Stir in 1 cup heavy cream and 1 tsp fresh thyme leaves. Simmer for 5 minutes until the sauce thickens slightly. Taste and adjust salt if needed.

The magic here? Those onions transform into a silky, umami-packed base that clings beautifully to everything it touches—no fancy techniques required.

Tip: For extra depth, add a splash of balsamic vinegar with the wine.

Garlic and Butter Sauce

This rich and aromatic garlic butter sauce is your secret weapon for elevating pasta, seafood, or crusty bread—ready in just 10 minutes!

• ½ cup (1 stick) unsalted butter
• 6 garlic cloves, minced (about 1½ tbsp)
• ¼ tsp red pepper flakes
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• ½ tsp kosher salt

1. Melt ½ cup (1 stick) unsalted butter in a skillet over medium-low heat. Add 6 minced garlic cloves and ¼ tsp red pepper flakes; cook for 2–3 minutes, stirring often, until fragrant but not browned.
2. Remove from heat and stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, and ½ tsp kosher salt. The sauce will bubble slightly—that’s the magic happening!

The trick? Letting the garlic mellow in melted butter creates a velvety base, while the lemon brightens every bite. Tip: For extra depth, add a splash of white wine with the garlic in step 1.

Tomato and Cream Sauce

This luscious tomato and cream sauce is the ultimate comfort food—silky, rich, and ready in under 30 minutes. Toss it with pasta, spoon it over chicken, or dunk crusty bread straight in!

Ingredients:

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium-low. Add 3 garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Pour in the crushed tomatoes, stirring in 1 tsp sugar, 1/2 tsp red pepper flakes, and 1 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Reduce heat to low, then stir in 1/2 cup heavy cream. Cook for 2 more minutes until velvety.
4. Off heat, fold in 1/4 cup fresh basil. Taste and adjust salt if needed.

The magic here? The cream tames the tomatoes’ acidity while letting their brightness shine—no bland, heavy sauces allowed!

Tip: For extra depth, add a splash of vodka with the tomatoes (it cooks off but leaves a subtle complexity).

Conclusion

With these 18 easy pasta sauce recipes, even beginners can whip up delicious meals in no time! Whether you’re craving creamy, tangy, or hearty flavors, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!