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15-Minute Pizza Sauce Pasta

A quick one-pan pasta where the noodles cook directly in a savory pizza sauce, creating a rich, cheesy dinner in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 15-ounce can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • 6 ounces dried short pasta such as penne, fusilli, or rigatoni
  • 1/2 cup shredded mozzarella cheese about 2 ounces
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves for garnish optional

Equipment

  • large skillet or sauté pan (12-inch)
  • wooden spoon or spatula
  • measuring cups and spoons
  • grater
  • colander (if needed)

Method
 

  1. Heat a 12-inch skillet over medium heat. Add the olive oil and swirl to coat the bottom.
  2. Add the minced garlic and cook, stirring constantly, until fragrant (about 30 seconds). Do not let it brown.
  3. Pour in the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine.
  4. Add the water and stir again. Bring the sauce to a gentle simmer.
  5. Add the dry pasta to the skillet, spreading it evenly in the sauce. Do not stir yet. Let it sit for 1 minute so the pasta begins to soften.
  6. Stir the pasta into the sauce, ensuring every piece is coated. Cover the skillet with a lid or foil, reduce the heat to low, and let simmer for 8-10 minutes, stirring once halfway through. The pasta should be al dente and most of the liquid absorbed.
  7. Remove the lid. Sprinkle the mozzarella and Parmesan over the top. Cover again and let sit off the heat for 2 minutes until the cheese melts.
  8. Garnish with fresh basil leaves if desired. Serve immediately.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce. The pasta will absorb more liquid as it sits, so it thickens overnight. This recipe contains dairy and gluten. For a dairy-free version, omit the cheeses or use plant-based alternatives. For gluten-free, use certified gluten-free pasta and adjust the water if needed (some gluten-free pastas absorb more liquid). Always handle hot pans with oven mitts.