This is a tomato pasta sauce recipe. It is quick to make and the taste of sauce is so much better than any jarred pasta sauce I’ve had. I had dinner on the table in less than 30 minutes. I would encourage you to take the extra 20 minutes and make this sauce! One thing I liked about this recipe is the addition of a little sugar. I am big on adding a little bit of sweetener to all the tomato based sauce I make, even if the recipe doesn’t call for it. It will reduce the acidity if the sauce tastes too sharp.
A few pointers I have if you plan to make this. Consider blending the sauce if you are feeding a picky eater, the onion chunks are pretty prominent in the dish. Add ground beef to this dish if you are looking for more of a main dish. Serve with garlic bread and a salad, and you have a fast dinner!
The cost of the ingredients came to $5.77, so the price is per serving is about $0.72 per serving.
This is an old Italian recipe. Boil half a pound of macaroni for half an hour; rinse in cold water and drain. Put in two tablespoonfuls of olive oil or other preferred shortening into a pan; when hot, add two mixed canned pimentos and one small onion finely chopped. Shake over a moderate heat until the onion is soft; then add one pint of solid canned tomatoes, one teaspoonful of salt, one saltspoonful of paprika and the same of sugar. Cover the pan and simmer gently for twenty minutes. Add the macaroni, turn all into a dish suitable for serving; let it get very hot and serve, thickly dusted with grated cheese. About one-quarter of a pound of cheese is the right proportion to use.
Printed in the New York Tribune on November 25, 1917
Macaroni Milanese - Tomato Pasta Sauce
- 1 pound elbow macaroni
- 2 tbsp olive oil
- 1 large onion chopped
- 4 oz pimentos
- 4 cups tomato sauce 29 oz can
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp paprika
- 2 cups Parmesan cheese
Cook pasta according to package directions.
Heat olive oil over medium heat and add chopped onions and pimentos. Cook several minutes until soft.
Add tomato sauce, salt, sugar and paprika. Cover and simmer for 20 minutes.
Remove from heat. Combine pasta and sauce. Stir in Parmesan cheese until melted.