The essential Italian sauce has never tasted as good or been so easy to prepare. We recommend making extra without the pasta and freezing it for a rainy day!

½ Syn per serving

25 minutes

Serves 4

The sauce on its own is Free, suitable for freezing, gluten-free and vegan.


  • Low-calorie cooking spray
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 4 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 150ml hot vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp mixed chopped fresh herbs (such as rosemary, basil and parsley) or 1 tsp dried mixed herbs
  • 1 level tsp sweetener granules (optional)
  • 500g dried rigatoni or other pasta shapes
  • 2 level tbsp freshly grated Parmesan, or vegetarian alternative


  1. Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the garlic and onion and cook for 3-4 minutes or until softened, stirring occasionally and adding a splash of water if anything sticks.
  2. Add the tomato purée and cook for 1 minute, stirring, then add the chopped tomatoes, stock, vinegar, herbs, sweetener (if using) and a little salt and pepper. Bring to the boil, then reduce the heat to low and simmer for 15 minutes or until thickened, stirring occasionally.
  3. Meanwhile, cook the pasta according to the pack instructions and drain well.
  4. Stir the tomato sauce through the pasta and divide between bowls, then sprinkle over the Parmesan and serve hot with a salad.