Making Jarred Pasta Sauce Better
Amanda shows you how to immediately upgrade your pasta sauce from out of the jar to restaurant-quality with only a few extra ingredients!
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That’s exactly how my mom makes it and it’s DELICOUS
❤
I’m actually cooking chicken Parmesan with my girlfriend tonight and I’m gonna try this
Too much water dulls the flavor
First time I tried making this I used a whole jar of prego, and a whole bag of angel hair pasta…it was too much pasta/sauce ratio so the pasta was dry..I’m guessing I needed to use half of the pasta
That’s not ripping hot, I hate that you said that. I burned my sauce. Ripping hot.. cooks always say that but it’s not true
I like that 👌 I will try that out. Thanks 👍
No one has time for this. Seriously, that's why we buy jarred sauce, so we can skip the extra steps.
Feels like all of that could have been done with a can of crushed tomatoes.
I hope I find a woman that can make gravy like this.
step 1. throw sauce jar in the bin
step 2. fresh tomatoes, garlic, onion, olive oil
Extra 5 minutes of work/cooking = unbeatable taste
Bonus point: you control how much SALT your dish has
Fake Italian tomato sauce. Forget everything she said. Get a can of quality crushed tomatoes. Sauté half onion in extra virgin olive oil till cartelized, add clove of fresh garlic and brown. Add your can of crushed tomatoes. Add fresh basil salt to taste little pepper and small chunk of pecorino romano. Cook 20 minutes at least.
> thanks for posting this > so others can improve a fast😋sauce at home it work's ❤ I only use jarred red or white sauces if i'm up against the clock though 🤫😊
If you add too much pasta water, the sauce gets runny.
I always add Fish Sauce.
Cant go wrong with garlic. 😊
I’m dumb—I was thinking “who is Jared?”
looks yummy