Comments on: Quick Pasta with Tomato Sausage Sauce

By: Denise

Denise — Wed, 28 Mar 2007 21:57:41 +0000

Barilla is number one in our house. But after reading some of these recommendations on other brands, I’ll definitely venture out.

By: patrick

patrick — Sat, 17 Mar 2007 13:33:08 +0000

The absolute best jarred sauces are:
(1) Rao’s Marinara - a bit expensive but worth it; and
(2) Cento Imported Marinara - reasonably priced and made from San Marzano tomatoes.

I always add about a teaspoon of chopped fresh mint. It’s common in Sicily but not elsewhere in Italy.

American made sauces are tinny,bitter and watery and require substantial fine tuning. Why bother.

Always buy imported San Marzano tomatoes when possible, even canned.

By: Michael Jobes

Michael Jobes — Fri, 05 Jan 2007 20:46:51 +0000

I start out with the Classico Basil & Tomato sauce (2 jars) 1 lb. Ground Beef, 1 lb. Ground Italian Sausage, 2 cans mushrooms and my own secret blend of spices (McCormick Greek Seasoning… a mixture of Garlic, Sea Salt, Oregano and Spearmint that will keep people guessing). Brown the meat, add the sauce and extras, a little wine and simmer. I toss it over ravioli, it’s dinner and leftovers for work the next day plus a leftover jar of doctored sauce back into the fridge!

By: Diana

Diana — Thu, 02 Nov 2006 22:11:20 +0000

For many years I have only used Catelli 6 Vegetable pasta sauce. I’m not sure if it is available in the States. It has a very low-acid fresh taste and comes in many varieties. I like them all.

By: Bobzero

Bobzero — Tue, 24 Oct 2006 18:13:14 +0000

When i am in a hurry Barilla Marinara works great for me, not as good as my own w/crushed tomatoes, and garlic, onion, celery&carrots,sauteed’ salt and pepper to taste…mmm, mmm, good.