Chicago Pizzeria Style Oregano Tomato Sauce

This Chicago Pizzeria Style Sweet Oregano Tomato Sauce starts with olive oil, onion, garlic, and tomato paste that is then simmered with crushed tomatoes, oregano, and a touch of brown sugar for that nostalgic neighborhood red-sauce flavor. It’s perfect tossed with spaghetti, baked into Mostaccioli, spooned over meatballs, or used anywhere you want that classic pizzeria pasta sauce taste.

I grew up on the Southwest Side of Chicago near Midway Airport, and at the time my neighborhood was very Polish and Italian. My cousin Kim and I used to go at least once a week to a little spot on Archer Avenue. 

It wasn’t fancy, just small tables with red and white tablecloths and the feeling that someone’s grandma was back in the kitchen cooking. One of the things we loved most was their baked Mostaccioli. 

The pasta was layered with a red sauce that had a little sweetness and a strong oregano flavor. They then topped it with a melted sheet of mozzarella.

We would eat it with a simple iceberg salad with zesty Italian dressing and some bread and butter for the table plus a shaker of parmesan cheese. It was simple, cozy, and to this day it’s one of those meals I still think about.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 tablespoons finely grated carrot
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (28 ounce) can crushed tomatoes
• ½ cup water or pasta water
• 1 ½ teaspoons dried oregano * I like a lot more, use this as a starting point, taste and add to your preference
• ½ teaspoon dried basil
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 to 2 teaspoons brown sugar, to taste * I like a little more
• 1 tablespoon butter
• 2 tablespoons grated parmesan cheese (optional)

Instructions

1. Heat the olive oil in a saucepan over medium heat.
2. Add the diced onion and grated carrot with a small pinch of salt. Cook for about 6 to 8 minutes, stirring occasionally, until the onion is soft and the carrot has mostly melted into the mixture. Do not let the vegetables brown.
3. Stir in the tomato paste and cook for about 1 to 2 minutes, stirring constantly so it slightly caramelizes and deepens in flavor.
4. Add the minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the crushed tomatoes and the water or pasta water and stir well to combine.
6. Add the dried oregano, dried basil, onion powder, kosher salt, black pepper, Worcestershire sauce, and 1 teaspoon brown sugar and stir well.
7. Bring the sauce to a gentle simmer and cook uncovered for about 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors develop.
8. Taste the sauce and add another teaspoon of brown sugar if you want a slightly sweeter pizzeria style sauce.
9. Turn off the heat and stir in the butter until melted. If using, stir in the grated parmesan cheese for extra depth of flavor.

Other Ways To Eat This

This sauce is my favorite served over Mostaccioli or penne pasta. It would be just as good with ravioli or spaghetti. 

If you want to make it a little heartier, you can add some frozen meatballs. You may want to make a batch of my Best Ever Meatballs ahead of time. 

Keep them in the freezer so you can quickly turn this into a full meal or even make some easy meatball subs.

Personally I like to keep it simple. A bowl of penne tossed with this sauce, a generous sprinkle of parmesan cheese, and a slice of white bread with butter is just about the perfect meal to me.

Make It Your Own

I personally like to add a little extra sugar and oregano beyond what the recipe calls for. That’s the beauty of a simple sauce like this. 

You can easily adjust the flavors to suit your own taste, whether you prefer it a little sweeter or with a stronger oregano flavor. Recipes like this are meant to be flexible, so don’t be afraid to tweak it until it tastes just right to you.