I’m excited to partner with RAGÚ to spread the word about the NEW RAGÚ Homestyle pasta sauce line because a great pasta sauce is a must-have in my family’s pantry. All opinions are my own.
Last week, I was invited to New York City for lunch on the rooftop of a hotel to taste the new RAGÚ® Homestyle pasta sauce. You know, you’re typical Tuesday afternoon. Growing up Italian jar sauces were rarely ever found. And while my husband makes the better from scratch sauce, the momma needs to grab a jar every now and then.
I’d be lying to you if I didn’t admit that I was a little skeptical about this new sauce. But I went into the event with an open mind. RAGÚ® has never let me down before. I knew it was the real deal when I saw the awesome pasta bar with fresh pasta, zoodles, fresh veggies, and, of course, cheese.
So what makes this sauce different than other jar sauce?
RAGÚ Homestyle Pasta Sauce is thicker and heartier so it hugs pasta perfectly. Thanks to a bold combination of vine-ripened tomatoes, onions and fragrant herbs, you won’t need to doctor these delicious sauces – just heat and serve straight from the jar.
The RAGÚ Homestyle Pasta sauces use peeled, chopped and simmered ingredients to create a thick, hearty texture. You can also feel good about serving your friends and family the new RAGÚ Homestyle Pasta sauces because they contain no artificial colors, no artificial flavors and no high-fructose corn syrup.
Rustic Italian Bowls
After learning more about the brand and the new sauce, it was time for the taste test. For lunch we would be creating Rustic Italian Bowls made to our liking. The base is simple and you can pretty much make these anyway you want!
- 12 oz whole-grain rotini pasta OR zoodles OR spaghetti squash
- 1 tsp olive oil
- ¼ tsp crushed red pepper
- 1 small onion, halved, sliced
- 1 small red or yellow bell pepper, cut into thin 1-inch strips
- 1 small zucchini, cut in half legnth-wise then into ½ inch pieces
- 1 jar (23 oz) RAGÚ Homestyle Thick & Hearty Traditional Pasta Sauce
- 3 cups lightly packed baby kale & spinach mix
- 3-1/2 cups cooked diced chicken (optional)
- 8 oz grape tomatoes halved
- 6 oz mini-fresh mozzarella or grated cheese
- Cook pasta as directed on package. If using zoodles or spaghetti squash, prepare ahead of time.
- Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions, cook 3-4 minutes or until softened, stirring frequently. Add peppers and zucchini. Cook 3 minutes or until vegetables are crisp tender.
- Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among serving bowls.
- Top with vegetable mixture and remaining ingredients.
And you know what I loved just as much as the sauce? The family story behind the brand! Although this line of mouth-watering sauces is new, the RAGÚ brand has a long, rich Italian history.
After emigrating from Naples Italy, RAGÚ’s founder, Assunta Cantisano, started selling pasta sauce made from her family’s recipe from her front porch in Rochester, NY, during the Great Depression. The sauce’s ingredients were grown in her own backyard garden and prepared right in her kitchen. The RAGÚ brand continues to be inspired by Assunta’s simple and time-tested approaches to cooking and her commitment to quality, which is why they’re paying tribute to Assunta’s garden today with their location selection.
This is a sponsored post written by me on behalf of RAGÚ® Homestyle pasta sauce.