This is a robust roasted tomato sauce you can make almost entirely hands-free. Cherry tomatoes, crushed red pepper, and extra-virgin olive oil roast together on a sheet pan until they collapse into a thick, saucy tangle — no stirring, no babysitting a pot. Toss it with any shape of pasta, dress the plate with fresh basil and a scoop of ricotta, and dinner’s done.

Thick spaghetti pasta twirls on a serving plate, sauced with chunky tomatoes, chopped basil and a sccop of ricotta cheese.

Me and pasta. It’s one love, one heart. This sheet pan pasta sauce is my lazy version of a classic all’amatriciana sauce recipe. It’s easily made on a rimmed baking sheet with a handful of ingredients — because pasta dinner on a sheet pan makes life so much easier.

If you want the other end of the spectrum — no oven, no stove, but five minutes flat — try my no-cook fresh tomato sauce instead.

Key ingredient notes

Prepped ingredients on a surface, including fresh vine tomatoes, garlic, red chili pepper, parmesan cheese and dried bucatini pasta.
  • Cherry tomatoes: I’ve experimented with different types of tomatoes, and I’ve found that cherry tomatoes or small, greenhouse-grown vine tomatoes give up the most juice for that ultimate saucy texture.
  • Garlic: I recommend using fresh garlic that has been grated or very finely chopped because the fine texture is the best way to infuse the sauce with flavor quickly. Adding it toward the end of roasting the tomatoes ensures the garlic doesn’t burn.
  • Ricotta: Don’t skip it — a cold spoonful of fresh, creamy ricotta with the hot, spicy sauce is what makes this taste like a restaurant plate instead of a weeknight bowl of pasta. Whole milk ricotta has the richness to stand up to the chili. I use full fat, because I find low-fat is watery and bland.

Steps for success: Making roasted tomato sauce

  • Cherry tomatoes, sliced red chili, and crushed red pepper in a spoon on a rimmed baking sheet.
    1. Toss extra-virgin olive oil, fresh tomatoes on a sheet pan with chili pepper.
  • Roasted tomatoes on a sheet pan, crushed with a wood spoon.
    2. Roast 20-25 minutes until the tomatoes are very soft.
  • A baking sheet filled with roasted cherry tomatoes, destined for a rich roasted tomato sauce, topped with chopped fresh basil and mixed with a wooden spatula.
    3. Top with garlic and fresh basil, and gently mash into a sauce. Add some of the starchy pasta water to the tomatoes to loosen the sauce
A baking sheet filled with roasted cherry tomatoes, destined for a rich roasted tomato sauce, topped with chopped fresh basil and mixed with a wooden spatula.
4.63 from 32 ratings

Sheet-Pan Roasted Tomato Pasta Sauce

Karen Tedesco
A robust roasted tomato sauce that you can make almost hands-free! This spicy sauce is made on a sheet pan with cherry tomatoes, red pepper and extra virgin olive oil. It pairs with any type of pasta. Dress up the finished plate with fresh basil and ricotta cheese for an elevated pasta dinner.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 1½ pounds (680 g) cherry tomatoes, or small vine tomatoes such as Campari
  • ¼ cup (65 ml) extra-virgin olive oil
  • ½ – 1 teaspoon crushed red pepper, to taste
  • 1 fresh red chili pepper, halved lengthwise, optional
  • Kosher salt
  • 12 ounces (340 g) dried bucatini or spaghetti
  • 2 grated or finely chopped garlic cloves
  • 1 cup fresh basil leaves, roughly chopped
  • ½ cup (125 g) whole milk ricotta cheese
  • Freshly grated Parmesan or Romano cheese, for serving

Instructions
 

  1. Preheat oven to 425 (220C) degrees.
  2. Put half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
  3. Toss the tomatoes with ¼ cup extra-virgin olive oil, ½ – 1 teaspoon crushed red pepper, 1 fresh red chili pepper, halved lengthwise, and ¾ teaspoon salt.
  4. Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
  5. While the tomatoes are roasting, bring 6 quarts of water to a boil with 2 tablespoons salt. Add 12 ounces dried bucatini or spaghetti and cook according to package directions, about 7 – 10 minutes for perfect al dente texture.
  6. Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
  7. Pour ¼ cup of the pasta water onto the sheet pan. Add 2 grated or finely chopped garlic cloves and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in 1 cup fresh basil leaves
  8. Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and spoon 2 tablespoons ricotta alongside each one. Add more sauce to taste and sprinkle with grated cheese.

Notes

  • Keep the sauce refrigerated up to a week, and frozen 1-2 months.

Nutrition per serving

Calories: 528kcal Carbohydrates: 73g Protein: 17g Fat: 19g Sodium: 56mg Fiber: 4g Sugar: 7g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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