Pasta + jarred sauce is a 12-minute dinner. But with a few additions, it can taste like you spent an hour cooking.
Brown ground beef, turkey, or Italian sausage. Drain fat, add jarred sauce, simmer 10 minutes. Meat sauce is a massive upgrade.
Saute onions, garlic, mushrooms, zucchini, or spinach before adding sauce. Frozen vegetables work too. More vegetables = more nutrition and flavor.
Stir in 1/4 cup heavy cream or cream cheese at the end. This turns red sauce into a creamy rosé sauce.
Fresh basil, parsley, or oregano added at the end transforms the flavor. Dried herbs work too; add them while the sauce simmers.
After browning meat, deglaze the pan with 1/4 cup red wine. Let it reduce, then add sauce. Adds depth and richness.
Saute 2-3 minced garlic cloves in olive oil before adding sauce. This one addition makes a huge difference.
Cook pasta, mix with sauce, top with mozzarella and parmesan. Bake at 375°F for 20 minutes until bubbly and golden.
Leftover chicken, canned tuna, white beans, or shrimp. Any protein turns pasta from a side dish into a complete meal.
Red pepper flakes, hot sauce, or a diced jalapeño. A little spice makes the sauce more interesting.
Upgrade from regular spaghetti to rigatoni, penne, or orecchiette. The sauce clings better to shapes with ridges and hollows.
Get more dinner ideas with our free Random Food Generator.
Rao's Homemade is widely considered the best (but expensive). Classico and Newman's Own are good budget options. Check the ingredients: fewer ingredients = better sauce.
About 2 cups (one standard jar) per pound of pasta. If you like it saucier, use more. If you prefer it drier, use less.