5 from 28 votes
How can you not love such a simple Italian Classic such as Audrey Hepburn's Spaghetti al Pomodoro? Hands down it's one of my favorite go-to simple pasta sauces. The flavor is outstanding and always gets rave reviews every time I make a batch of it.
Audrey Hepburn’s Spaghetti al Pomodoro
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Audrey Hepburn's Spaghetti al Pomodoro is simple to make yet a classic Italian pasta sauce that combines only the best organic ingredients with organic pasta.

Course: Sauce
Cuisine: Italian
Keyword: Audrey Hepburn Pomodoro Sauce, Italian Pasta Sauce, Pomodoro Sauce
Servings: 6 People
Calories: 766 kcal
Author: hmccallum
  • 3 pounds Organic Vine-ripened tomatoes Or 2-28-ounces Organic San Marzano tomatoes DOP Stamped tomatoes
  • 1 Organic Onion, peeled
  • 1 Organic Stalk of celery
  • 1 large Organic Carrot, peeled
  • 6 Organic fresh basil leaves chopped, plus more to garnish
  • Organic Extra-virgin olive oil
  • 1 pinch Sugar optional
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 pound Organic Spaghetti Noodles cooked al dente
  • Parmigiano-Reggiano Cheese, grated
  1. In a large covered metal pan over high heat, cook the tomatoes, onion, celery, and carrot for about 10-12 minutes to soften the vegetables. 

  2. Remove the lid from the metal pan and continue simmering for another 10 to 15 minutes, stirring off and on with a wooden spoon.

  3. Lower the heat to low and add the chopped fresh basil and drizzle some of extra virgin olive oil. Continue to cook until there are no water bubbles remaining, just small craters of actual sauce.

  4. A stainless-steel food mill or immersion tool is necessary to puree the sauce. If you do not have one a food processor or blender can be substituted.

  5. Add a drizzle of extra-virgin olive oil and adjust the bitterness with a pinch of sugar. Season with Kosher salt and Freshly ground black pepper to your own taste.

  6. Cook the spaghetti noodles according to package directions for al dente method. Drain the pasta add to the Pomodoro Sauce, then sprinkle Parmigiano-Reggiano Cheese over the pasta. Toss the pasta and sauce well and garnish with a few torn leaves of fresh basil.