In 2024, the market for jarred pasta sauce was valued at approximately $2.5 billion, a figure experts project will grow to just over $3 billion by 2033. This convenient product has become a staple in households nationwide, as evidenced by its widespread availability. Even in the smallest grocery store, you will almost certainly find glass jars of ready-to-eat tomato sauce on the shelves.
For many of us, myself included, keeping a jar of pasta sauce in the pantry is a constant; it’s always there in case you need an emergency weeknight dinner and don’t want to splurge on takeout, an occasion that comes up often.
This is great for your wallet, but it can also lead to many meals that feel a little lackluster. I find that many jarred tomato sauces taste the same, and few can fully replicate the flavor of something slowly simmered from scratch. But with a few simple tricks courtesy of Ina Garten, you can come pretty close.
Any fan of the Barefoot Contessa is likely familiar with her famous catchphrase: “Store-bought is fine.” This perspective is one of many qualities that make Garten feel more relatable, and over the years, she’s proven her expertise in upgrading store-bought ingredients to make them look and taste like something special.
Learn how she amps up the flavor in store-bought pasta sauce, and your weeknight dinners will never be the same.
Build a base of aromatics
In one of her many episodes of Barefoot Contessa, Garten shared her technique for developing greater depth of flavor in a dish that relies on a jar of pasta sauce. Instead of simply heating and serving her marinara, she adds a few extra steps that require turning on the stove. Don’t worry; this method won’t take you much time.
Garten begins by sautéing sliced red onions and minced garlic in a large pot with olive oil and butter until they start to soften. She sautés the onions first — they’ll take a little longer to cook — and then tosses in the garlic once the onions have begun to turn translucent. She also sprinkles in some red pepper flakes at this stage, which will maximize their flavor by blooming them in the fat.
Add a protein
If you’ve paired a protein with jarred pasta sauce before, the odds are high it was ground beef, which is an excellent option, especially when seasoned with Italian spices. However, with ground beef prices soaring at supermarkets right now, it’s an excellent time to branch out.
The Barefoot Contessa sears the shrimp tail-on, peeled, in the pot with her onions and garlic, cooking each side until they start to turn pink. The shellfish will add more flavor to the base you’re building for the sauce and give the finished dish some heft. But if seafood isn’t your thing, try crumbled Italian sausage or cannellini beans. The latter would be the most budget-friendly. (If you’re using either shrimp or beans, season them with salt and pepper. Italian sausage will already be seasoned.)
Once your protein has cooked through, Garten pours about two-thirds of a cup of white wine into the mixture. This will help deglaze any browned bits stuck to the bottom of the pan and contribute some bright, aromatic flavor to the sauce. Just stir the wine in, then let it simmer for a few minutes so the alcohol can cook off.
Make a crunchy breadcrumb topping
Cooking pros are adept at assembling dishes with contrasting textures, and Garten is no exception. You can skip this step if you prefer, but if you have breadcrumbs on hand, it’s worth making a crunchy topping to serve over the pasta and sauce.
Garten melts butter in a small pan, then tosses in some panko breadcrumbs. She stirs frequently until the breadcrumbs turn brown and crispy, then turns off the heat and mixes in chopped fresh parsley, salt, and pepper.
Toss everything together with the sauce
After the wine has started to reduce, it’s time to incorporate the star of the dish: the sauce. The Barefoot Contessa notes that she’s using a jar of arrabiata sauce — a spicy tomato sauce that usually includes dried red chile pepper — but you could use a standard marinara and sprinkle in some extra red pepper flakes instead. Or if spice isn’t your thing, skip the chile entirely.
The pasta sauce goes directly into the pot with the shrimp and alliums, plus a little more chopped fresh parsley. Next, Garten adds her al dente pasta to the mix — she’s using linguine, but any shape would work — and she makes sure to include some of the starchy pasta water it cooked in. She starts tossing everything together with tongs, ensuring the tomato sauce, pasta water, protein, and aromatics are evenly distributed and that a glossy sauce coats the noodles.
Plate up your pasta, topped with a generous layer of crispy breadcrumbs, and dinner is served. You might even forget that this sauce is store-bought.
Dining and Cooking