Spicy Butter-Roasted Tomato Sauce


Quick, easy, and budget-friendly sauce is taken to the next level by roasting the ingredients.



  • 1 28-ounce can fire roasted tomatoes (crushed or diced)
  • 10 garlic cloves, peeled, crushed
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1 teaspoon crusted red pepper flakes
  • 1 teaspoon oregano
  • Kosher salt
  • Freshly ground pepper
  • 12 oz. spaghetti, bucatini, or linguini
  • Basil, for garnishing


  1. Preheat the oven to 425°F.
  2. Combine tomatoes, garlic, butter, red pepper flakes, and oregano in a 13×9″ baking dish; season with kosher salt and black pepper.
  3. Roast in oven for 35-45 minutes, tossing half way through. Garlic should be very soft and the mixture jam-like.
  4. Once removed from oven, use a potato masher or fork to break up garlic and tomatoes.
  5. As sauce is roasting, cook pasta in large pot of boiling salted water, until al dente.
  6. Drain pasta, reserving 1/2 cup pasta cooking water.
  7. Return pasta to pot, adding tomato sauce and pasta water, tossing until sauce coats pasta.
  8. Serve with Parmesan cheese and basil garnish.

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