If you’re looking to reduce your sodium intake but still craving a flavorful pasta dish, then we have the perfect recipe for you! Low sodium spaghetti sauce is a great alternative to traditional store-bought sauces, as it allows you to control the amount of salt and other seasonings that go into your dish. Plus, it’s incredibly easy to make and just as tasty as the regular version.

Here’s a simple and flavorful recipe for low sodium spaghetti sauce that you can whip up in no time. The best part? You probably have most of the ingredients in your pantry already!

Ingredients:

– 1 can (28 oz) crushed tomatoes
– 1 can (6 oz) tomato paste
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2-3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– 1/4 cup red wine (optional)
– 1 tsp sugar (optional)
– Salt to taste (start with 1/2 tsp and adjust as needed)

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.

2. Stir in the crushed tomatoes and tomato paste, and mix well. Add the oregano, basil, thyme, black pepper, and red pepper flakes if using. If you’re using red wine, this is the time to add it as well. The sugar is also added at this point if you prefer a slightly sweeter sauce.

3. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the saucepan with a lid and let the sauce cook for at least 30 minutes, stirring occasionally. The longer you cook the sauce, the better the flavors will meld together, so feel free to let it simmer for up to 2 hours if you have the time.

4. Taste the sauce and season with salt as needed. Remember that the longer the sauce cooks, the more the flavors will concentrate, so go easy on the salt at first.

5. Once the sauce is done, you can use it immediately or let it cool and store it in the refrigerator for up to a week, or freeze it for later use.

This low sodium spaghetti sauce is perfect for tossing with your favorite pasta, or using as a base for a hearty meatball or eggplant parmesan dish. It’s versatile, easy to make, and packed with all the bold flavors you crave, without the added sodium.

So next time you’re in the mood for a delicious pasta dish, give this low sodium spaghetti sauce a try. You won’t miss the extra salt, we promise!