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Product Endorsement: Mario Batali Pasta Sauce in a Jar

post #1 of 21
Thread Starter 
So.. I traveled for 22 hours yesterday, had no groceries, and no energy tonight to cook dinner after shopping, so I picked up a jar of Mario Batali sauce for a quick dinner. Got the Arrabiata. By far, this is the best sauce in a jar I have ever had.
post #2 of 21
Rao's is pretty good too.
post #3 of 21
Quote:
Originally Posted by username79 View Post
Rao's is pretty good too.

+1 on Rao's. I will try Batali's special sauce.
post #4 of 21
Thread Starter 
This stuff is a whole new world compared to Rao's IMHO. And I think it's less expensive. No preservatives at all... san marzano tomatoes, fresh onion, fresh carrot, fresh caper, fresh pepper, crushed red pepper. Amazing.
post #5 of 21
Sounds great
post #6 of 21
This sounds really good. I'm generally not happy with jarred sauces; maybe this will be the one that defies the norm. I'll have to give it a try next time I buy sauce in a jar.
post #7 of 21
I tasted it the other day and thought 'finally a halfway decent celebrity chef product!'. It's expensive and I won't buy it (I like to think I'm capable of making pasta sauces), but it is good for sauce in a jar.
post #8 of 21
Thread Starter 
Quote:
Originally Posted by why View Post
I tasted it the other day and thought 'finally a halfway decent celebrity chef product!'. It's expensive and I won't buy it (I like to think I'm capable of making pasta sauces), but it is good for sauce in a jar.
I'm capable too, but dry pasta and sauce in a jar is one of the few truly "last forever" things I can keep in a pantry for an emergency, since i travel too much to keep groceries all the time.
post #9 of 21
My grandmother would have a heart attack if I ever purchased sauce in a jar.
post #10 of 21
Quote:
Originally Posted by ChicagoRon View Post
I'm capable too, but dry pasta and sauce in a jar is one of the few truly "last forever" things I can keep in a pantry for an emergency, since i travel too much to keep groceries all the time.

When you make sauce, don't you make a big pot? Throw some in the freezer.
post #11 of 21
Quote:
Originally Posted by JohnGalt View Post
When you make sauce, don't you make a big pot? Throw some in the freezer.

I do this, and I still run out from time-to-time. Like Ron, I don't always have the time to make another batch of sauce, so jar sauce comes in handy.
post #12 of 21
Quote:
Originally Posted by JohnGalt View Post
When you make sauce, don't you make a big pot? Throw some in the freezer.

+1. Sauce is super easy to make, even Mario Batali's recipe from one of his books.
post #13 of 21
Arrabiata is wicked easy and super fast to make. Really I would suggest doing yourself.

You put some extra virgin in the pan, then red pepper flake (peccorino) and then ground tomatoes (you would buy a can of this instead of a jar) and then cook medium high to high

it's done at the same time as the pasta itself. it's meant to be a fresh, fast, spicy sauce and very much comfort food (no doubt because there's a fair amount of olive oil)

You serve with whole parsely leaves never cheese (if you care about authenticity)

It is by far one of my favorite go to dishes when there's nothing in the fridge because you can always have good tomatoes on hand (canned are perfect) and the other stuff is always a staple.

So while Mario's sounds great I would really urge to try and make this yourself. It's wicked easy and you don't make big pots of it (the big pot stuff is a convention red sauce where you cook for hours to mellow out the acidity of the tomatoes -- eg by cooking with bay leaves); this sauce is meant to be acidic but masked by the spice)
post #14 of 21
Quote:
Originally Posted by horton View Post
Arrabiata is wicked easy and super fast to make. Really I would suggest doing yourself.

You put some extra virgin in the pan, then red pepper flake (peccorino) and then ground tomatoes (you would buy a can of this instead of a jar) and then cook medium high to high

it's done at the same time as the pasta itself. it's meant to be a fresh, fast, spicy sauce and very much comfort food (no doubt because there's a fair amount of olive oil)

You serve with whole parsely leaves never cheese

lolwut
post #15 of 21
Poast of the year.
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