Top Pick Of The Week

February 19, 2008

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Pasta Puttanesca

Serve pasta that’s as impressive as your favorite restaurant’s. It’s all in the sauce (O.K., you’ll need a better brand of pasta, too—see our favorites). Shown: Puttanesca Sauce. Photo by Floortje | IST.

WHAT IT IS: Homemade-quality pasta sauces in favorite flavors: Arrabbiata, Barely Bolognese, Marinara, Puttanesca, Pesto, Pink Pesto and Tuscan Vodka.
WHY IT’S DIFFERENT: All natural and organic ingredients, no sugar, no preservatives. The line is vegan and low carb, low fat and low cholesterol.
WHY WE LOVE IT: It tastes as good as what we could spend hours preparing for ourselves, and better than what you’ll get in most Italian restaurants.
WHERE TO BUY IT: The Scarpetta line is sold on There’s a retail store locator on website, The four-packs make great gifts.

Sauces ‘n Love:
Tomato Sauces You’ll Love

Oh, for the days when we could make our own tomato sauce. We miss waiting for the fresh tomatoes of summer, making pots full of sauce to give as gifts and wallowing in the praise from family and friends. Today, time is the enemy—not to mention the seasonality of finding good tomatoes. Instead, we’ve found Sauces ‘n Love.

The company got its name because it exists due to love. The owners (American girl, Milanese boy) met, married and made great tomato sauces. Their friends wanted to buy it from them in quantity. But since you can’t sell your cooking to friends, they started a sauce company to make their authentic Italian recipes available to all of us.

In a sea of tomato sauces, Sauces ‘n Love stands out for the quality of its ingredients. The tomatoes in the Puttanesca sauce are so sweet, for example, you’ll swear that sugar is added. But it’s just the finest, ripe tomatoes, the sweetness of which provides a lovely counterpoint to the salty olives and capers. The company makes two lines, a refrigerated product under the Sauces ‘n Love label, and a shelf-stable line called Scarpetta. They are equally delicious over pasta, fish, poultry or meat dishes. A bonus is that the sauces can be microwaved in their heavy, reusable, plastic containers. Then, screw the top back onto the jar to keep the sauce hot while you bring the pasta to the table. Piping hot sauce, great flavor, no pot to clean. What’s not to love? Read the full review below.

THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.


Five-Star Pasta Books

Everyday Pasta - Giada de Laurentiis Wolfgang Puck's Pizza, Pasta and More Food Made Fast - Pasta
Everyday Pasta, by Giada De Laurentiis. More than 100 new recipes for pasta dishes (plus sauces, salads, and sides) that are easy to prepare and delicious. From light and delicate, to rich and hearty, it’s all easy to prepare with basic ingredients. Perfect for people who love to cook but don’t have much time. Click here for more information or to purchase. Wolfgang Puck’s Pizza, Pasta, and More, by Wolfgang Puck. Puck shares his famous pizza and pasta recipes. The recipes are easy enough for a novice to follow, and the food photos are inspiring. All can be made with simple, inexpensive ingredients, yet the outcome tastes like it came from one of Puck’s restaurants. Click here for more information or to purchase. Williams-Sonoma Food Made Fast: Pasta, by Julia Della Croce. This all-occasion book of pasta recipes offers an array of classic dishes and new concepts, whether you’re looking for a weekday meal or a party dish. Each recipe reflects Williams-Sonoma’s classic good taste: delicious food, simply prepared. Click here for more information or to purchase.


Sauces ‘n Love: Tomato Sauces You’ll Love



Have you ever stood in front of a row of tomato sauces at a specialty food store, wondering how to select one over the other...or if any of them is that much better than the larger, less expensive brands in the supermarket? Have you purchased a jar or three of “gourmet sauce,” only to think that you should have saved the money and bought Emeril’s?

We’ve been there, and that’s why we’re so happy we picked Sauces ‘n Love off of the shelf at Zabar’s several years ago. You can pretty much guess that a tomato sauce will be good when there’s no sugar listed on the ingredients list. It means that the company bought the tomatoes at the height of ripeness, when the natural sugar content was high. It’s a more expensive sauce; but we steer clear of products that add sugar instead of better ingredients to provide flavor.

Not every specialty brand is made this way. In addition to the tasty tomatoes:

  • Each recipe is made with extra virgin olive oil and fresh, organic herbs.
  • The sauces are hand-prepped and hand-chopped; each ingredient is hand-selected and visually inspected.
  • The sauces are then sautéed to achieve homemade flavor.

The result is a superior line of sauces, for family dinners or entertaining.

There actually are two lines of sauce. Sauces ‘n Love, the refrigerated line of fresh pasta sauces, debuted first. The Scarpetta line followed, using the same premium quality ingredients as the Sauces ‘n Love brand. The difference is that the Scarpetta sauces are shelf-stable: No refrigeration is required until after the jar is opened. Indeed, keeping one of every flavor on your pantry shelf will be a godsend whenever you want to make pasta, baked dishes, or sauces for fish, poultry and meat—or need a delicious dip for snacks or an ingredient for hors d’oeuvres.

Tomatoes And Garlic
Start with the freshest, best ingredients to end up with the best sauce. Photo by Joseph Pulitano | IST.

All of the sauces are gluten-free and vegetarian; most are vegan (Mint Pesto, Pesto, Pink Pesto, Sugo Rosa and Tuscan Vodka sauces contain cream and/or cheese). All enable you to open the jar, cook up pasta (or broil/sear chicken, fish or other protein) and have a quick, healthy meal in minutes.

The sauces are packaged in convenient heat-and-serve polypropylene plastic jars that are microwaveable, freezable and reusable. We love that we can microwave the sauce in the jar, then screw the top back on to keep in the heat as we finish plating the food and bringing it to the table. We reuse the containers to heat other sauces, and similarly maintain the temperature prior to serving—from savory sauces to chocolate and butterscotch sauces.

The “love” in Sauces ‘n Love comes not just from a love of fine food, or lovingly prepared sauces. There’s a real love story here: Paolo Volpati-Kedra, born in Milan, had a heritage of recipes and loved to cook. He made the sauces for his girlfriend, now his wife and company co-founder, Tessa Edick, born in Massachusetts. The adage says that the way to a man’s heart is through his stomach; great cooking impresses women, too.

Sauces ‘n Love & Scarpetta Sauces

With these thick, flavorful sauces, anyone can create an easy, delicious dish that tastes homemade. They can be used as pasta sauces, cooking and baking sauces, dipping sauces, sandwich sauces and side sauces for eggs, rice and vegetables. They are all natural, no- or low-cholesterol (most have only heart-healthy olive oil as their fat, although some include cream and/or cheese), low carb, sugar-free and preservative free.

Sauces ‘n Love Varieties Scarpetta Varieties
Arrabbiata Sauce Arrabbiata Sauce
Barely Bolognese Sauce Barely Bolognese Sauce
Marinara & Pizza Sauce Marinara Sauce
Mint Pesto Sauce N/A
Pesto Sauce Pesto Sauce
Pink Pesto Sauce Pink Pesto Sauce
Pomodoro & Basilico Sauce N/A
Puttanesca Sauce Puttanesca Sauce
N/A Tomato & Arugula Sauce
Sugo Rosa Tuscan Vodka Sauce

Both the Pink Pesto and regular Pesto were named among the best in our pesto review.

The Sauces ‘n Love varieties last five months in the refrigerator, unopened; the Scarpetta varieties last nine months in the pantry, no refrigeration required. After the sauce is opened, it should be consumed within a week, or frozen.

Arrabbiata Sauce

A recipe with hot chiles that originated in central Italy, many Arrabbiata sauces are very spicy—you have to like hot food to enjoy them. Here, the habañero is used in moderation: If you like mild salsa, you’ll enjoy this Arrabbiata. It’s not an “angry” sauce (arrabbiata means angry in Italian, the “anger” supplied by the chile), just a bit hot under the collar. An example of how fine these sauces are is that fresh habañero chiles are used for the “anger” instead of the cheaper and less flavorful chili flakes specified by most recipes. The other ingredients include tomatoes, garlic, extra virgin olive oil, fresh marjoram and parsley; the marjoram and parsley mitigate the heat of the habañero.

Use this sauce:

  • On any pasta.
  • With shrimp cocktail, instead of seafood sauce.
  • With tacos, quesadillas and other Mexican dishes.
  • Baked over chicken cutlets or poached fish, grilled vegetables au gratin or sautéed portabella mushrooms.
  • On a grilled sausage, pepper and onion sandwich.
  • See recipe ideas below.

Barely Bolognese

Bolognese, or Bologna-style sauce, is the traditional “meat sauce” for pasta. A meat-based sauce is called a ragù, after the French ragoût, a noun derived from the verb ragoûter, “to revive the taste.” Throughout Italy, this sauce is known as ragù alla bolognese, but in Bologna, simply ask for ragù. Bologna is is the capital city of Emilia-Romagna in northern Italy, and its cuisine is considered to be the finest in Italy. Emilia-Romagna is the region that produces Parmigiano-Reggiano cheese, prosciutto and balsamic vinegar. The Bolognese invented tagliatelle, ribbons of egg pasta, and are known for lasagna, tortellini in brodo (tortellini in broth, the Italian version of wonton soup) and bucatini all’amatriciana, hollow spaghetti-style pasta with a sauce of unsmoked bacon or pork, tomatoes, olive oil and onion. Since the Sauces ‘n Love and Scarpetta lines are vegetarian or vegan, Barely Bolognese approximates the meat sauce with chunky tomatoes, onions, carrots, celery and marjoram.

You can easily turn this vegan sauce into a meat sauce by adding ground meat (beef, pork or turkey) to the sauce and cooking over a medium/low heat for 10 to 15 minutes.

Use this sauce:

  • On any pasta, lasagna or pizza.
  • As a dipping sauce for warm, crusty bread.
  • See recipe ideas below.

Spaghetti Bolognese
Spaghetti Bolognese. Chunky sauces work equally well with penne and other shapes. Photo by Floortje | IST.


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Gourmet Pizza

Use Marinara Sauce or Marinara & Pizza Sauces to whip up a delicious homemade pizza (shown here with ciliegine [chee-lee-eh-GEE-nay, small balls of
mozzarella], sundried tomatoes, black olives,
prosciutto, artichokes and fresh basil).
Photo by
Kelly Cline | IST.

Marinara & Pizza Sauce

The classic red sauce that many people first experience, this garlic-infused tomato sauce is universally popular. The recipe of tomatoes, garlic, extra virgin olive oil and oregano distinguishes itself by the quality of the ingredients. Marinara sauce originated in the seaport of Naples; the Italian word for sailor is marinaro, so marinara means sauce, sailor-style.

Use this sauce:

  • On pasta, lasagna, baked chicken or fish.
  • The ultimate pizza sauce to pair with fresh mozzarella, mushrooms, onions, prosciutto, Italian sausage, fresh basil and/or arugula.
  • To make chicken, eggplant or veal Parmigiano (bake the ingredient in the sauce, adding mozzarella at the end to melt).
  • As a dipping sauce for mozzarella, empanadas, calzones or grilled sandwiches.
  • To cook meatballs.
  • See recipe ideas below.


†The sauce is called Marinara & Pizza Sauce in the Sauces ‘n Love line, and Marinara Sauce in the Scarpetta line.

Pesto Sauce & Mint Pesto Sauce

Pesto comes from Genoa, an area known for its fragrant basil and ancient cooking tradition. Fresh basil is combined with extra virgin olive oil, Parmigiano Reggiano and Pecorino Romano cheeses, garlic and pine nuts. The pestos from the two product lines are almost identical, but Scarpetta contains a bit more Parmesan than Pecorino while Sauces ‘n Love has more Pecorino than Parmesan flavor. The word “pesto” derives from pestare, the Italian word for pounding. Pesto sauce was traditionally made by pounding the ingredients in mortar and pestle (and, we find in our homemade pesto, that it tastes better this way than when made in a food processor).

Use this sauce:

  • On any pasta, pizza or pizzette.
  • As a marinade or side sauce for fish or meat or poultry.
  • As a dipping sauce for warm, crusty bread.
  • As a dip for small mozzarella balls (ciliegine) wrapped in prosciutto, tofu cubes or for fresh vegetables.
  • As a sandwich condiment (condiment on grilled panini).
  • On a Caprese salad when you don’t have fresh basil (sliced tomatoes, mozzarella and pesto instead of the fresh basil).

Spaghetti With Pesto Sauce
Pasta with pesto. This light sauce works better on the finer cuts of pasta, including angel hair, linguine and spaghetti. Photo by Shyman | IST.


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Pesto can also be made with spinach or arugula instead of basil, or with a mixture, such as basil-arugula. Read our separate review of pesto and the best pestos.

Seafood Pasta

The pink sauces are universally good, but especially good with seafood. Photo by Irina Belousa | IST.


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Pink Pesto Creamy Pesto Sauce

The creamy tomato sauces are so seductive, you’ll find yourself eating them out of the jar with a spoon. The Pink Pesto Sauce is made of tomatoes, onions, extra virgin olive oil, basil, cream, Parmigiano Reggiano, Pecorino Romano, garlic and pine nuts. The cream and tomatoes overwhelm the classic basil pesto flavor, but when you taste Pink Pesto compared to Sugo Rosa or Tuscan Vodka Sauces—which have the cream and the cheese, but not the basil—you’ll notice and appreciate the extra texture and flavor provided by all that pesto (pesto is the Italian word for basil) and the pine nuts. While we liked both Pink Pesto and Sugo Rosa/Tuscan Vodka Sauce, we’d go for the Pink Pesto Sauce. Unless, of course, you want a shot of vodka in your sauce.

Use this sauce:

  • On pasta, but it’s especially festive with ravioli or tortellini
  • Seared chicken, fish or vegetables
  • See recipe ideas below

Puttanesca Sauce

This classic sauce from southern Italy is traditionally made with olives and anchovies. To make it vegetarian, habañero chile has been substituted for the anchovy...but the sauce is absolutely delicious, in the spirit of the original, and not hot. In this recipe of tomatoes, garlic, black olives, capers, extra virgin olive oil, habañero chiles, parsley and marjoram, the parsley and marjoram serve to tone down the habañero heat. “Puttanesca” is is derived from the word “puttana,” or prostitute. Various explanations say that puttanas cooked it to lure customers with the aroma, that they wanted something quick to cook for the customers, etc. However, food historian and writer Jeremy Parzen took some time to research the origin. The traditional explanation seems to be baseless. See the footnote below for the origin. Fortunately for us, “puttanesca” means nothing in English, so we can enjoy the great flavor without focusing on the name.

Use this sauce:

  • On any pasta, or in lasagna.
  • With grilled (or poached) chicken or swordfish (cook with olive oil, fresh parsley, salt and pepper, and top with Puttanesca Sauce).

Stuffed Peppers
A creative recipe: stuffed peppers with elbows and broccoli, topped with Puttanesca Sauce. Photo by Jack Puccio | IST.


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  • Use it as a sauce for scrambled eggs rolled in pita bread—the Italian version of a breakfast burrito.
  • Use as a bruschetta topping: Toast bread, rub the surface with a garlic clove, drizzle with extra virgin olive oil and top with Puttanesca Sauce.
  • See recipe ideas below.

†The Origin of Puttanesca Sauce, According To Jeremy Parzen
Contrary to the widespread legend, pasta alla puttanesca is not named after prostitutes who made it, a story generated by the fact that puttana means “prostitute” in Italian). The noun puttana and the adjective puttanesco are derived from the Italian putto (Latin, putus), “boy.” By the sixteenth-century, long before tomatoes were eaten in Italy (which didn’t happen until the early 1800s), the term puttanesco was used to denote “lesser station in life.” A related word, puttanata, means “rubbish” or “crap” in Italian. According to a study commissioned by the Italian pasta-makers union, pasta “alla puttanesca” first became popular in Italy during the 1960s. A story published in the newspaper of Ischia, Italy, Il golfo, says that sugo alla puttanesca was invented in the 1950s by Sandro Petti, a restaurateur and club owner. When asked by his friends to cook one evening, Petti said that he had nothing in the house. They responded that he could cook up “puttanata qualsiasi,” or, “any old crap.” In Petti’s larder were four tomatoes, some capers and olives, from which he made a sauce for spaghetti. Apparently a success, he then decided to put it on the menu of his restaurant, but “spaghetti alla puttanata” didn’t sound appealing, so he called it “spaghetti alla puttanesca.” Read more about the origin of Puttanesca Sauce in Jeremy Parzen’s blog.

Seafood Pasta

The pink sauces, which add cream and cheese, are universally good, but especially good with seafood. Photo by Roberto A Sanchez | IST.

Tuscan Vodka Sauce /Sugo Rosa

This style of “pink sauce” originated with Penne alla Vodka, a dish that originated in Tuscany, a farm region with lots of fresh, heavy cream. Since the cream was thick, vodka was used to thin it during the cooking process. It’s a style of sauce (i.e., adding cream to make the sauce more lush, and turning it pink, or rosa, in the process—sugo rosa means “pink sauce”). Some sauces have vodka flavor from the addition of alcohol at the end of cooking. In others, the vodka is largely cooked out and undetectable.

Sugo Rosa, in the Sauces ‘n Love line, is almost identical to the Scarpetta Tuscan Vodka Sauce. Sugo Rosa is a bit sweeter, Tuscan Vodka Sauce a bit creamier, but it would be hard to tell them apart if you weren’t tasting them together. The Tuscan Vodka Sauce is made with a small amount of vodka that evaporates during the cooking process. There’s no noticeable alcohol flavor, so you can serve the sauce to the kids. (If you want vodka flavor, you can easily add it prior to serving.) Sugo Rosa is the same flavor profile, but without the vodka: tomatoes, fresh onions, extra virgin olive oil, fresh organic basil, cream and seasonings.

Use this sauce:

  • In a seafood pasta dish.
  • Baked with poultry or seafood.
  • Mixed with lean ground beef as a sauce for lasagna or pasta.
  • On a decidedly different pizza, with Parmesan cheese and a topping of pine nuts and fresh basil.
  • As a soup, either heated as is or thinned with milk, cream or broth.
  • See recipe ideas below.

And More

The Scarpetta line also includes new products we haven’t tasted, but look forward to: Tomato & Arugula Sauce, Pomodoro and Basilico Sauce (classic tomato basil) and two bruschetta toppings, Tomato & Capers and Tomato & Artichoke. The bruschettas are a bit thicker than the sauces.

Shelf-Stable Scarpetta Sauce vs. Refrigerated Sauces ‘n Love Sauce

Scarpetta Sauce
These sauces require no refrigeration until the jar is opened.

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In Italy, “scarpetta” is the way to show appreciation for a homemade meal. It is the practice of using a piece of bread to soak up the remaining sauce or gravy, savoring the last bites. (Note that Scarpetta is also a very crisp white wine from the Friuli region of Italy.)  In Italy, when you dine at someone’s  home, you politely ask, “Posso fare la scarpetta per favore” (roughly translated as “May I please clean my plate with the bread”)? This lets the host know how much you enjoyed the  meal, and indicates good manners. Otherwise, you appear to be the less refined as you wipe the plate clean.

Why choose Scarpetta over Sauces ‘n Love, or vice versa? People traditionally think a fresh sauce in the refrigerator case is better than a shelf-stable sauce. Shelf-stable means that the sauce is cooked at a higher temperature, which eliminates bacteria that can make the food deteriorate faster.

In the case of some products, like fresh salsa versus cooked salsa, the difference is profound. Fresh salsa comprises raw vegetables; in shelf-stable versions the vegetables are cooked by the heat, and have a very different flavor and texture. With Scarpetta versus Sauces ‘n Love, the differences are not detectable


The sauces have many applications, including in your favorite recipes. Here are some ideas for each variety. No matter what you choose, top your creation with fresh organic oregano and/or basil—they really bring a dish to life. All can be eaten, temptingly, from the jar (in fact, the jars have a warning notice: If urgency persists, eat directly with spoon from jar after eating”).

Arrabbiata Sauce

  • Spice up ground beef with arrabbiata and mix with rigatoni.
  • Paired with penne and grilled shrimp.
  • Serve with Mexican food: with quesadillas, mixed with mashed avocado for guacamole.
  • Serve with meat balls (shown here on a bed of couscous).
  • Serve with shrimp cocktail.

Barely Bolognese Sauce

  • Sauté ground beef and hot Italian sausage in the sauce to make a meat sauce.

Marinara Sauce

  • Make eggplant Parmigiano.
  • Make pizzette appetizers. Cut pizza dough with a cookie cutter or a small juice glass, into bite-size rounds. Top with sauce and fresh herbs plus your favorite toppings. Bake for 10 minutes until brown.

Meat Balls
Spice up meat balls with Arrabbiata Sauce. Photo by M Studio | IST.

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Lamb Chops
Serve savory Mint Pesto Sauce with lamb shops instead of mint jelly, and trade jelly’s sugar calories for heart-healthy olive oil. Photo by Shyman | IST.


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Mint Pesto Sauce

  • Serve with fusilli pasta, smoked salmon strips and cherry tomatoes.
  • Serve as a condiment with lamb or smoked salmon.
  • Stir into rice as a Cuban-style side dish.
  • Dab on bagels and smoked salmon.
  • Dress a cold pasta salad with smoked salmon and cherry tomatoes

Pesto Sauce

  • Use as a garnish or mix-in to make any dish savory: panini, dips, BBQ meats.
  • Use as an alternative to chimichurri sauce† over a grilled steak.
  • Create Italian tartines (small bread rounds) topped with pesto, any soft cheese, fresh herbs and tomatoes.
  • Mix a jar of pesto with fresh, warm goat cheese for a dip or appetizer spread.

†Chimichurri is a spicy vinegar-parsley sauce that is the leading condiment in Argentina and Uruguay, as salsa is to Mexico, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar. See our Salsa Glossary for more Latin American sauce varieties.

  • Make linguine al pesto, a popular Genovese dish (the city of Genoa is Genova in Italian): Peel and dice a potato into 1/2-inch cubes, cook and toss with the pasta. If you are using dry pasta, you can boil both at the same time; if using fresh pasta, boil the potato in four minutes ahead. While the pasta is cooking, mix 1/3 of the pesto sauce with 4 tablespoons of the pasta cooking water. Don't completely drain the pasta—leave it somewhat wet). Place in a bowl, add the sauce and mix well. You can adjust the consistency with small amounts of water and add butter for enhanced flavor, if desired.

Pink Pesto Sauce

  • Match with penne, ravioli and tortellini.
  • Sear sea scallops, 3 minutes each side (fewer if you like them rare), and pour on the pink pesto. Simmer. Try with tagliatelle or fettuccini, wide, flat strands of pasta (or your favorite cut).
  • Or, put the seared scallops on top of pappardelle and top with Pink Pesto.
  • Make a Pink Pesto Pizza with pine nuts, fresh basil and Parmesan cheese.
  • Create an easy seafood pasta dish: Pan-sear scallops, 3 minutes each side, and pour on the pink pesto. Simmer. Ladle onto long pasta cuts.

  • Serve Pink Pesto Sauce over any chicken or fish. One idea: Top your favorite main course: Pan sear fish, chicken, tofu or vegetables in extra virgin olive oil and a 1/2 teaspoon of butter on medium heat. When browned, flip and pour on Pink Pesto. Simmer. Serve on a bed of pasta (or without pasta), plus greens of your choice.
Brinjal Rolls
Chicken cutlets wrapped in eggplant slices. In India, the dish is known as brinjal rolls. Brinjal is the word used in Indian and African English for the eggplant. THe word derives from the Persian/Arabic al-badhinjan, which gave rise to the Catalan albergínia, the French aubergine, the Portuguese berinjela and the Spanish berenjena. The Portuguese berinjela became brinjal. Why do we call it eggplant? The name was bestowed by Europeans in the middle of the eighteenth century, who were familiar with the round eggplants at are the size and shape of goose eggs. Photo by John Peacock | IST.

Cherry Tomatoes

Make hors d’oeuvres with cherry tomatoes, Pesto
Sauce or Mint Pesto Sauce and grated Parmigiano-Reggiano cheese. Photo by Joan Vincent Cantó.

Pomodoro & Basilico Sauce

  • Serve with cheese ravioli.

  • Use as a cooking sauce for pan-seared chicken or fish (cook protein in a skillet with extra virgin olive oil, flip and simmer with sauce for 10 minutes).

  • Garnish with fresh basil leaves, or sprinkle shredded fresh basil on top.

Puttanesca Sauce

  • Make a more exciting lasagna with Puttanesca’s olive and caper flavors, instead of a regular Marina or Pomodoro & Basilico Sauce.
  • Make “tortillas” from rolled omelets, or add scrambled eggs to a tortilla, and serve with Puttanesca Sauce.
  • Love olives? Serve your dish with olive bread. Or, make olive butter by adding minced olives to regular butter.


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Tuscan Vodka Sauce

  • There’s no vodka in the sauce, so add your own: Stir in a tablespoon (or more to taste) after heating, since heat evaporates the alcohol.
  • Pair with cheese ravioli or tortellini.
  • A yummy sauce for vegetables.

Try this recipe:

  • Mix a jar of Tuscan Vodka Sauce with half a jar of Pesto Sauce.
  • In the remaining Pesto Sauce, sear scallops in for 3 minutes each side until cooked (less time if you prefer the scallops rare).
  • Enjoy as is, or over flat pasta like fettuccine.




Photo: Make bruschetta or hors d’oeuvres with any of the sauces. Photo by Eva Hellmann | IST.

Roasted Potatoes
Try any of the sauces on roasted potatoes or gnocchi. Photo by Floortje | IST.

Any Sauce

  • On pasta—since the sauces are thick, avoid angel hair pasta or other cuts that are meant to go with lighter sauces (learn more about pairing pasta cuts with sauces).
  • Pan-sear chicken or fish in a skillet with olive oil; flip and simmer with your favorite sauce for 10 minutes.
  • Top barbecued meats.
  • On vegetables—like the roasted potatoes at right.
  • Bruschetta topping (rub fresh garlic clove over grilled bread and top).
  • A sandwich melt, with ¼” thick sliced tomatoes and Asiago cheese.

Portion Sizes

In Italy, pasta is served as a first course, not the main course. Sauce is meant to accent great pasta, not to smother it: Italians enjoy the flavor of the plain, cooked pasta as much as the sauce that dresses it. A half cup (four ounces) is the typical portion size.

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Give jars of shelf-stable Scarpetta as gifts: stocking stuffers, Valentine’s Day, Independence Day or party favors for foodies.

FORWARD THIS NIBBLE to pasta lovers (most everyone you know) and people who like healthy foods.

Refrigerated and Shelf-Stable Tomato Sauces

  • Sauces ‘n Love Brand
    Refrigerated Sauces
    15.8-Ounce Jar
    $5.99 Suggested Retail Price
    Pesto Sauce
    4.5-Ounce Container
  • Scarpetta Brand
    Shelf-Stable Sauces
    20-Ounce Jar
    $6.99 Suggested Retail Price
    6-Ounce Pesto Jar
    $5.99 Suggested Retail Price

Purchase online* at or
telephone 1.866.7.SAUCES or email

Sauces n Love
Some of the Sauced ‘n Love family.

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. THE NIBBLE does not sell products; these items are offered by a third party with whom we have no relationship. This link to purchase is provided as a reader convenience.

Read more about our favorite
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