Spaghetti Pomodoro (Tomato Sauce) with Real Almond Ricotta Vegan Cheese

This is a regular staple in our household – an easy to make, delicious pomodoro tomato sauce, which we serve on spaghetti or penne with generous helpings of my Almond Ricotta vegan cheese (see here for recipe), which partner perfectly with the sauce.  Feel free to spice your sauce up with a few chillies, or perhaps add in some chopped olives, which you can fry up at the beginning with the garlic before you add the tomatoes.



olive oil for frying

4 cloves garlic, finely chopped

2 Tbsp tomato puree / tomato paste

½ tsp dried oregano

1 14oz tin chopped tomatoes or passata

1 tsp vegan butter

1 tsp agave, or other sweetener of your choice

salt to taste

extra olive oil for drizzling

fresh parsley, or basil, for garnishing



  1. Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the  the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
  2. Next, add the remaining ingredients, except only half the tinned chopped tomatoes at this point. Lower the heat, and simmer gently for 10 minutes.
  3. Now add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish colour.
  4. Boil up your spaghetti or other pasta of your choice, cooked a little al dente.  Taste the sauce for salt before serving.
  5. Garnish with fresh herbs, and drizzle with more extra virgin olive oil.
  6. Serve with generous portions of my Almond Ricotta cheese (click here for recipe)

All recipes and content © Miriam Sorrell 2010




  1. janice stuhlmacher

    I didn’t have whole almonds but I had blanched almond flour so I gave it a try and it worked beautifully. Thick and creamy and so delicious. Great recipe??

  2. Hi Janice, blanched almond flour is directly derived from raw almonds, just very finely processed, so they would have behaved pretty much in the same way as my recipe. Am so glad you made and enjoyed it and hope you do so for many years to come !

  3. exactly a mouthwatering recipe

  4. I’ve got the ricotta resting in the fridge until tomorrow. The hardest part of the ricotta recipe is not eating it until tomorrow! It’s already so creamy and I’m really excited about it!

  5. Hi Sherry, so glad you made it and hope you enjoy this recipe for many years to come ! 🙂

  6. Hi Miriam!

    Your almond ricotta is the bomb! I’ve made it about four times now and its very hard to stop eating!

    I added a 1/4 nooch while heating it up, for some extra cheesy flavour!

    Also made your oreo cheesecake which was also delish!

  7. Hey Justin, am so happy you have made and enjoyed my ricotta. Hope you continue to do so for many years to come. Yes, you can add what you like to it once it’s done. Glad you enjoyed my Oreo Cheesecake too ! Cheers your way !

  8. Hi Miriam,
    Thanks for sharing your recipes.
    Do you know if I could use store bought unflavored almond milk to make the ricotta?

    Also, would you know the amounts of almond flour to water, to make the ricotta?

    I am out of almonds, but I do have store bought milk and flour.

    Thank you so much! ?

  9. Hi Susan, thanks for dropping by here. I have never made my ricotta with store bought almond milk, so I am unable to advise you whether it would work or not, in addition I have never tried making the almond ricotta with almond flour I’m afraid, and I’d hate to have you waste any ingredients by just guessing. I do however hope you manage to make my ricotta soon with all the ingredients on the video/recipe. Look forward to your future comments on my blog !