Marinara Sauce with ingredients next to it

Marinara Pasta Sauce

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Let’s make something unforgettable

Indulge in the rich and authentic taste of our Marinara Pasta Sauce - a household favorite beloved all across the United States. Our simple yet versatile sauce is perfect not only for cooked dishes but also as a dip. Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Marinara Pasta Sauce - the taste of Italy in every bite! 

COOKING INSTRUCTIONS: 

Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta. 

RECIPE OF THE SEASON:

Roasted Red Pepper & Tomato Soup with Crispy Grilled Cheese Bites

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS

For the Grilled Cheeses:

  • 4 slices of sourdough bread, or your preferred bread.
  • 4 slices of fontina cheese
  • 4 slices of gouda cheese
  • Butter, room temperature for spreading

PREPARATION

  1. Heat a soup pot over medium-high heat. Add the 2 tbsp of Cooking Extra Virgin Olive Oil to the bottom and add the garlic cloves; sauté for approx. 1-2 minutes.
  2. In a blender, add the Marinara Pasta Sauce, Roasted Red Peppers, sautéed garlic, and chicken stock. Blend until silky smooth.
  3. Pour the mixture back into the pot and bring to a simmer for 20-30 minutes, stirring occasionally. If preferred, add extra stock or water to thin out the soup.
  4. Remove the soup from the heat and pour the heavy cream in. Stir to gently combine. Let the pot gradually cool while you make the grilled cheeses.
  5. To make the grilled cheeses, heat a pan over medium-low heat. Butter one side of each slice of bread and set aside.
  6. Place one slice of bread, butter side down, into the pan. Next, layer a slice of fontina cheese and a slice of gouda cheese. Top with another slice of bread, butter side up. Cover the pan with a lid and let it cook slowly to ensure a crispy crust. Cook for about 1-2 minutes or until the bottom slice has turned golden brown.
  7. Carefully flip the grilled cheese, cover again, and let cook for an additional 1-2 minutes or until the bread has toasted enough and the cheese has melted through. Repeat with the second grilled cheese. Keep in mind, the pan is hotter this time around; cook time may vary. Once done, let cool while you prepare the soup bowls.
  8. Once the second grilled cheese is almost done, ladle out your soup portions into your bowls. Top each bowl with a drizzle of Chef Select Finishing Extra Virgin Olive Oil and a few fresh basil leaves.
  9. Slice your grilled cheeses into small bite sizes and top your soup with them before serving!
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USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables