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Keto Pasta Sauce

Keto Pasta Sauce

Keto pasta sauce is a low-carb, high-fat alternative to traditional sauces, made with wholesome ingredients like tomatoes, olive oil, and herbs. It's rich, flavorful, and perfect for pairing with keto-friendly noodles or dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 3 cloves Minced cloves garlic
  • ½ small small onion, finely chopped (optional for moderate keto)
  • 1 can crushed tomatoes (no added sugar)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp unsalted butter or heavy cream (for richness)
  • ¼ cup grated parmesan cheese (optional)

Equipment

  • 1 Saucepan
  • 1 Wooden spoon
  • 1 Blender
  • 1 Measuring cups and spoons

Method
 

  1. Heat oil: In a medium saucepan over medium heat, add olive oil.
  2. Sauté aromatics: Add minced garlic (and onion if using), and sauté for 2–3 minutes until fragrant.
  3. Add tomatoes: Pour in the crushed tomatoes and tomato paste. Stir well.
  4. Season the sauce: Mix in oregano, basil, salt, pepper, and red pepper flakes.
  5. Simmer: Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally.
  6. Enrich the flavor: Stir in butter or heavy cream to add richness and balance acidity.
  7. Optional: Blend the sauce for a smoother texture using an immersion blender.
  8. Add cheese: Mix in parmesan cheese for extra flavor and creaminess.
  9. Rest: Let the sauce rest for 5 minutes before serving to deepen the flavor.
  10. Serve: Pair with keto noodles or use as a topping for casseroles and pizzas.

Notes

  • Use canned tomatoes with no added sugar—always check the label.
  • Add fresh herbs at the end of cooking for extra brightness.
  • Adjust cream or butter depending on your fat macro needs.
  • Make a big batch and store in the fridge for up to 5 days or freeze for 2 months.
  • Blend the sauce if you prefer a smoother, restaurant-style consistency.