Traditional Pasta Sauce

When first going vegan, it can be more tough on your social and family life than you would have ever expected.

“But…but mom, how can you just eat an innocent animal?”

However, becoming vegan in a ChristianItalian family, well, that’s another story.

My moms parents grew up in a very little town on the coast of Italy. My mom and her eight siblings grew up with a heavily influenced, traditional Italian culture and cuisine.

Prosciutto, Salami, Mozzarella…Mamma mia.

I firmly believe that the feeling of being a social outcast will always be the most challenging aspect of veganism. We are so conditioned to go with the status quo that stepping out of our boundaries in any aspect of our lifestyle such as diet and style seems like instant social suicide.

My friends, I have good news for you! I am here today to tell you that I am a vegan in an Italian family, and the Mafia has not come for me yet.

Kidding…sort of.

Growing up a vegetarian I dreaded going to family dinners. I was constantly judged for my eating habits and my stick figure, but I stood by my choice that meat was not something I wanted in my body.

Fast forward to going vegan, family dinners got even more heated. They were completely perplexed as to why I would not want to eat such “delicacies”. I exhaustedly explained how my body would not be a tomb for dead beings.

Funnily enough, I wasn’t invited to Thanksgiving this past month, and I was absolutely not offended, I was relieved. 

Despite my rough edged family, I still love me a bowl of Pasta.


Unfortunately, it is very difficult to find a pasta sauce that has no added oil, salt or preservatives.

So, being the maestro I am, I have conjured up my own little sauce. È perfetto!

It can easily be made in under 10 minutes and adjusted to please your palate.


Traditional Pasta Sauce

v, gf, oil-free, salt-free

Serves 1


  • 1  cup pureed, strained tomatoes
  • 1 tbsp dried basil
  • 1 tsp. dried oregano
  • Black pepper to taste


Heat a pan on high, add all ingredients and stir. Leave heat on high until the sauce begins to bubble and leave to simmer for a minute or two. Turn the heat down to low, and stir every few minutes.

You can always add extra spices if you wish, or some sea salt if you prefer. I serve mine on top of corn fusilli, add some nooch and a side of fresh sourdough bread. Yes puh-lease.







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