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How to use Store-bought Pasta Sauce at Its Best [Cooking Class Series]
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How to use Store-bought Pasta Sauce at Its Best [Cooking Class Series]

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In this video we show you how to choose the pasta sauce and how to use it for a result that is as close as possible to an Italian home made pasta sauce.
Apply the tips in this video and you can prepare pasta dishes that your family and friends will love!

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36 Comments

  1. Toni's home

    I made this video for my friend Jeff, who was wondering how to use a jar of pesto sauce I gave him 😀 And you, what tips do you have to get the best out of store-bought pasta sauces?

  2. Brown Ly

    thanks for sharing these tips! can we know why we cant add fish based dishes(4.04) ? thanks

  8. Nikhil H

    no offense but the moment she broke the spaghetti in the beginning, many might have closed this video without knowing that it was a joke

  16. ReallyUnexplainable

    I always found it was more difficult to try and finish cooking the pasta once it was in the pan.. Just get it out a minute before and drop it in the sauce with a little bit of starchy water..it will still finish cooking, and the starchy water will still make the sauce creamier, but the sauce won't get watery.. which is something might happen if you add too much water. After all, it takes longer for the water to evaporate than it takes for the pasta to finish cooking..

  17. Jeanette Brunet

    I always break my spaghetti. It doesn't affect the taste, so why not? I have been cooking for 52 years so I guess it's OK. And I am not Italian, I am Cajun/French and we cook different. I cook spaghetti at least 2 – 4 times a month. Usually from scratch, sometimes I doctor up a good store bought sauce. I usually make my own meatballs. Anyway! Go make you some spaghetti!!! Enjoy

  19. Theguyunderyourbed

    It's wishful thinking, but it would be nice if it was that easy to just get all the available kinds of sauce and them being good.
    In my experience the Barilla tomato sauces are good enough, but only the ones which are just tomato or some extra vegetables. Those with added cheese or meat ate not good at all. The pesto sauces are ok but not great and completely avoid any cream/mushroom store bought sauce.
    But if you just have a tomato sauce, it can very easily and quickly be made into a great dish with just some spices and easy extra ingredients

  25. Smashface McBourbondick

    I know it's not Italian, but what's your opinion on Classico sauce? It's what my family always used, and I'm only three generations removed from actual Italians so I've just kind of assumed that it was high quality, but now I'm not so sure.

  29. Khoa Le

    When you put the sauce in the pan, you don't add water then cook it on high until it becomes thick? If I didn't add the water it won't be enough sauce.

  30. trublgrl

    I have somehow gleaned a lot of this knowledge over the years, but watching you make it made me smile, because it showed me I'm doing something right.
    The biggest game changer for me has to be using DeCecco or other bronze-cut pasta. Fancy, Double O pastas can be very pricey, but DeCecco is relatively inexpensive. Maybe $2-3 a pound? The flavor and the way it mixes with the sauce are unparalleled. Also, I check my fridge to see if I have anything good to add to the sauce, like fresh garlic, onion, herbs, spices, vegetables, etc. (Cook them in a little olive oil then add the jarred sauce to them.)
    Next I have to make a massive pot of Mama's sauce, and quit store-bought sauce altogether.

  35. W. Dearth

    I like to saute onions, garlic, green peppers, green olives, mushrooms before adding to my cheap jarred sauce along with some basil and crushed red pepper flakes. This is a once or twice-a-year occasion.

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