Most of the chefs we surveyed recommended Rao’s, with emphasis on Rao’s Homemade Marinara Sauce, for its straightforward ingredients and elevated flavor profile. It comes in a large jar, increasing the odds that you’ll have leftover sauce for any bread-dipping.
“Their sauces are made in small batches with quality ingredients, and they have a huge selection, which makes it easy to pair with any dish,” says Steve Hamilton, executive chef at Alma San Diego. “I find that Rao’s also needs the least amount of doctoring, which makes it great for a quick meal.”
Chef George Guzman of Carta Wine Bar also reaches for Rao’s when he doesn’t have time to make sauce from scratch. “It’s got a great balance of flavors and simple ingredients,” he explains, “and it works well for pasta or as a base for other dishes.”
Renato Poliafito, James Beard-nominated restaurateur, pastry chef, cookbook author and co-owner of Pasta Night, loves the brand’s Sensitive Marinara sauce, which is made without garlic or onions. “It’s pure in tomato flavor, made with celery and carrot and lightly seasoned,” he says. “It makes a great base to add additional flavorings to, or just to have on its own.”
Yumna Jawad, recipe developer and founder of Feel Good Foodie, appreciates Rao’s for its healthfulness, pointing out that the sauces are made with olive oil (versus seed oil) and without any added sugar or preservatives. “In a pinch, I use Rao’s with ground beef and onions and serve it with any flat ribbon-like pasta like fettuccini or pappardelle, or Rao’s Marinara in my Creamy Tomato Cottage Cheese Pasta.”
If you’re still not convinced these chefs are on to something, Rao’s marinara also happens to be a favorite of the Barefoot Contessa. And for a little kick, former pro baker and Yahoo writer Britt Ross loves Rao’s Arrabbiata.
Dining and Cooking