Recipe From My Boyfriend

Perciatelli with Fresh Tomato Sauce

As you all know, I don’t cook. And before I had my boyfriend, if I wanted to make pasta, I definitely bought a jar of sauce from the grocery store. The problem is, those sauces are terrible. They are filled with chemicals and preservatives to keep it “fresh”, only they are anything but. My problem was I always thought I had to buy them because I was under the impression that making sauces took hours of slaving over a stove. Not true! Contrary to popular belief, making homemade sauces with fresh ingredients is probably a thousand times easier than you thought it was.

Perciatelli with Fresh Tomato Sauce

“This recipe allows you to try out some interesting noodle selections all while learning why human beings should never ever purchase premade, processed tomato sauce.” – Chef Ben

• 6-10 cloves garlic (loose chop)
• ½ large/jumbo red onion (loose chop)
• Olive Oil
• 4 tomatoes (on the vine)
• ½ cup red wine
• Water
• 15-20 basil leaves (diced)
• Salt
• Pepper
• 1 pack De Cecco Perciatelli
(of course, feel free to use any noodle you darn well please)


1. Drizzle a few tablespoons of olive oil in a sauté pan and set heat to medium high. When oil is to temp, add onion and galic. Sauté until onions begin to caramelize. Remove from heat.

2. Add tomatoes to blender//food processor with a few tablespoons water. Blend until smooth.

3. Add onion//garlic mixture to blender and blend until smooth.

4. Add mixture to saucepan. Bring to boil and simmer with the lid on for about 20 minutes.

5. Add basil.

6. Add salt and pepper to taste.

7. Continue simmering for 10 – 15 minutes with the lid off or until sauce is of “sauce-worthy” consistency. Turn off heat and cover. (*if sauce is still loose and watery, try adding a little tomato paste)

8. Add Perciatelli to large pot of boiling water. Continue cooking until tender. Drain and lightly rinse with mild temperature water. Return to pot. Drizzle with a little bit of olive oil.

9. Then simply plate noodles, drizzle sauce on top and feel free to garnish with some fresh grated Parmesan.

And last but not least, chow down! 😀

What’s your go-to sauce? Tell us about it in the comments!

Big thanks to my amazing boyfriend & the best cook I know, Ben.

  • Karen Lada

    LOOKS A-MA-ZEE-ING!!! Vegetarian to boot… sounds like your BF is a keeper!!

  • Brittany Woodell

    Sounds delicious.

    One of my favorite sauce “recipies” (it’s so easy, I feel bad calling it that), is just a large can of tomatoes, one onion cut in half and thrown in like that, and 2 tbsp butter. Squash up the tomatoes, let it simmer from awhile, and then take the onion out (save it for something yummy later), and there you have it! Easy peasey sauce.

  • Melissa Chin

    looks DELISH! can’t wait to try it out :)

  • Carey-Cole Capek

    I love home made anything (especially sauces!) and this looks amazing! I’ll have to try it this weekend for dinner.

  • Gabrielle Dolceamore

    looks great. i (and my italian grandmothers) usually add a little sugar. yumm.

  • Jodi Styner

    And if you’re feelin’ a little spicy, you can just take a hot chili pepper and poke holes in it with a fork, then throw it in with the sauce while it heats up, and remove before eating. Voila, you’ve got an arrabiata sauce! Your boyfriend’s recipes are a Hello Giggles highlight for me btw. Keep ’em coming.

  • Soledad Godina

    where does the wine come in? am i blind?

    • Marissa A. Ross

      Oh no! Sorry, it goes in right after the you dump the blender mixture in the saucepan.

  • Crystal Norris

    Rachael Ray’s Spicy Sicilian Spaghetti is the best sauce I’ve ever made. Yes, it uses canned tomatoes, but you still feel better about eating this than sauce from a jar. And she’s totally right about anchovies. “If you think you don’t like them, you’re wrong!” My 5 year old asked for thirds. That’s right THIRDS. AND she said she wants anchovies on her next pizza. Whaaa? Rachael Ray has magical powers. :)

  • Crystal Norris

    I forgot to mention how awesome I think this recipe is…so awesome that I secretly printed it at work to try at home tonight. Okay, I’ll quit hogging the comment board now

  • Ashley Bevilacqua Lampton

    I tried this out last night even though I’m horrible in the kitchen, and it turned out amazing! I was very proud of myself. Thanks for the inspiration. I missed out on the wine, so I’ll have to add that it next time!

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