A Chilli & Garlic Red Sauce For Ravioli


I love pasta and find that making your own pasta sauce is very comforting.  You can add extra vegetables or make it spicy and vary it each time depending upon the type of pasta you are using.

My recent pasta dish allowed me to explore the simplicity of the red sauce.  All I wanted was a strong garlic and chilli hit to accompany some spinach and ricotta ravioli I had.  Which we polished off with a nice crisp glass of white wine.  A perfect sauce for ravioli..not too much going on in the sauce, just enough to add and bring out the flavours of the ravioli

I think I’m going to go and make some more! Ummmm…Have a relaxing weekend friends!, Enjoy…Much love, D x


4 garlic cloves crushed
500g crushed tomato passata
Salt to taste
1 to 2 tbsp olive oil
1 large chilli chopped


Heat the olive oil along with the crushed garlic and chilli on a low heat for 5 to 7minutes, making sure the garlic doesn’t burn


Slowly pour in the tomato passata, season with the salt and leave to simmer on a low heat still


I cover the saucepan and leave the sauce to cook through for at least 20 to 30 minutes.  If it gets to thick then add a little water to thin in down

Serve the sauce drizzled over a ravioli of your choice


Taking some over to the weekly party over @ The Novice Gardener