Spaghetti Sauce

Isa Chandra Moskowitz’s Spicy Slurpy Spaghetti Sauce from the “Isa Does It” cookbook

This photo was taken from the "Isa Does It" cookbook
This photo was taken from the “Isa Does It” cookbook

This recipe is absolutely the best red pasta sauce I’ve ever had, vegan or not.  I didn’t have any tempeh on hand, so I didn’t make the meatballs that go along with her recipe, but I can assure you that this sauce is so delicious that you won’t miss the meatballs.  This sauce is great, because unlike the other homemade pasta sauces I’ve tried, it wasn’t watery and it really stuck to the spaghetti, and it’s super easy to make and doesn’t require any non-standard ingredients.  I made a half-batch and it fed my husband and I, but we didn’t have any leftovers.  This sauce is spicy, savory, and absolutely delicious. (If you aren’t a big fan of spice, I would reduce the amount of crushed red pepper, this sauce has a bit of kick.)  Pair it with some garlic bread and a nice cabernet sauvignon to complete the dish.  (Meatball review coming soon!)

Note:  I’ve also tried this recipe with a can of diced tomatoes and ran an immersion blender through it after cooking.  The texture wasn’t quite as good as the crushed tomatoes but it will work if you need a quick dinner and don’t have time to run to the store.


1 tbsp olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 tbsp light brown sugar

1 tsp dried thyme

1 tsp dried oregano

1 tsp crushed red pepper flakes

Freshly ground black pepper

1 (24 oz) can of crushed tomatoes with basil

1 tsp salt

Makes:  4 cups

Total time:  30 minutes

Preheat a 2-quart pot over medium-low heat and add the oil.  Saute the onion in the oil for about 5 minutes, until slightly browned.  Add the garlic and saute until fragrant, about 30 seconds.  Add the brown sugar and cook for about 1 minute until the sugar is dissolved and coats all the onions.  Mix in the thyme, oregano, red pepper flakes, and black pepper.  Add the tomatoes and salt and stir everything together.  Cover the pot, leaving a little gap for steam to escape, and cook for 15 minutes.  Taste for seasoning and serve.