Go Back
+ servings
Restaurant style Veg Red Sauce Pasta in homemade cheesy gooey tomato sauce, dinner on the table in 30 Minutes.

Red Sauce Pasta Restaurant style, Vegetarian, 30 Minutes

No ratings yet
Print Pin
Course: entree, Main Course, tiffin
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 4
Calories: 381kcal
Author: Rekha Kakkar


  • 300 grams pasta macaroni or rigatoni
  • 2 tablespoon Olive Oil
  • 1 tablespoon Mixed herbs
  • 1 tablespoon Red chilli flakes
  • ½ teaspoon Salt to taste
  • 70 grams cheddar cheese grated
  • 1 tablespoon parmesan cheese grated
  • 1 tablespoon dried Parsley
  • 70 grams tomatoes baby tomatoes
  • 100 grams onion chopped
  • 200 grams Tomatoes
  • 3 tablespoon Tomato Ketchup
  • 6 basil leaves fresh
  • 2 tablespoon pine nuts


  • Heat oil in a pan and add chopped onion and garlic to it.
  • Cook for 2-3 minutes on slow heat, so onion turn slightly pink.
  • Add tomatoes cut into the big chunks and salt to it.
  • Also, add in cherry tomatoes and cook till tomatoes are soft and pulpy.
  • Now before mashing the tomatoes pick out the tomato skins from the bigger chunks of tomatoes and discard the skin.
  • Blend this mixture to make a smooth sauce.
  • Now take the same pan and add blended sauce in the pan.
  • Add the tomato ketchup and mix well.
  • Adjust the seasoning, and basil leaves and add boiled pasta along with pasta water.
  • Add cheddar cheese and stir it well. Your red sauce pasta is ready to serve.
  • Serve it in a bowl and garnish with some parsley, pine nuts and grated parmesan cheese.



  • Never boil pasta until too mushy, Cook it exactly as per given on your package instructions, and immediately drain the water. Otherwise, the pasta keeps cooking in hot water and you may end up with overcooked clumpy pasta.
  • Underdone is always better than overdone pasta because you can always cook it little more in pasta sauce.
  • Always take out few tablespoons of pasta water before draining out pasta and add it later when you are cooking pasta in red pasta sauce.
  • Adding fresh herbs add a lot of taste and flavor in pasta, as it absorbs flavors like a sponge.
  • If you are using fresh herbs in making the sauce, try to add a bit more quantity than dried herbs which are more intense in flavors.


Calories: 381kcal | Carbohydrates: 62g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 130mg | Potassium: 378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 14mg | Calcium: 156mg | Iron: 1mg