Recipe - Chunky Herbalicious Blushed Pasta Sauce


February is Canned Food Month. Celebrate by making this pasta sauce that uses canned tomatoes. Thanks to NEP DPG member Pauline Williams for sharing!




1 tablespoon canola or olive oil

1/2 large onion, diced

1 large green or red sweet bell pepper, diced

1-2 teaspoons minced garlic

1 tablespoon tomato pasta

28 ounce can crushed or diced tomatoes

4-5 tablespoons fresh herbs, torn (suggestion: 1 tablespoon each of basil, thyme, sage, parsley, and oregano)

2 tablespoons heavy cream

Salt and pepper to taste



1. Heat oil in a large deep skillet. Saute onion and peppers until tender crisp.

2. Stir in tomato paste and garlic, cook for 1 minute. Add canned tomatoes.

3. Simmer until vegetables are soft and sauce is reduced.

4. Stir in torn herbs and just before serving, stir in heavy cream. Season with salt and pepper if needed.


Note: This sauce is very chunky and is best over a larger pasta like ravioli.


Have a recipe you want to share in our Celebrate Food section? E-mail Past-Chair Pauline Williams at with your recipe and photo. We love to share members' ideas.