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Add olive oil to a large pot or Dutch oven over medium heat.

Add the chopped onion to the pot and sauté, stirring occasionally, until it becomes translucent, about 5-7 minutes.

Add the minced garlic to the pot and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes, then add the baking soda. The baking soda helps to neutralize the acidity of the tomatoes.

Stir the sauce well to combine all ingredients. Bring the sauce to a gentle simmer.

Reduce the heat to low, cover the pot, and allow the sauce to cook for 20-30 minutes, or until it reaches your desired consistency, stirring occasionally to prevent sticking.

Remove the pot from the heat and stir in the heavy cream.

Season the sauce with salt and black pepper to taste. Stir until all ingredients are well combined.

Serve the viral pasta sauce immediately with your favorite pasta.


Add olive oil to a large pot or Dutch oven over medium heat.

Add the chopped onion to the pot and sauté, stirring occasionally, until it becomes translucent, about 5-7 minutes.

Add the minced garlic to the pot and sauté for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes, then add the baking soda. The baking soda helps to neutralize the acidity of the tomatoes.

Stir the sauce well to combine all ingredients. Bring the sauce to a gentle simmer.

Reduce the heat to low, cover the pot, and allow the sauce to cook for 20-30 minutes, or until it reaches your desired consistency, stirring occasionally to prevent sticking.

Remove the pot from the heat and stir in the heavy cream.

Season the sauce with salt and black pepper to taste. Stir until all ingredients are well combined.

Serve the viral pasta sauce immediately with your favorite pasta.
