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:

Cauliflower Rice Bowl with Sautéed Vegetables

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

INGREDIENTS

For the Cauliflower Rice:

  • 1 medium head of cauliflower (or 1 package of store-bought cauliflower rice)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Vegetables:

  • 1 cup red bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup kale, chopped
  • 1/2 onion, diced (optional)
  • Botticelli Cooking Extra Virgin Olive Oil, for sautéing
  • 1 cup Botticelli Marinara Pasta Sauce
  • Fresh parsley for garnish (optional)
  • Grated Parmesan cheese (optional)

PREPARATION

  1. If using a whole cauliflower, remove the leaves and stem, and chop it into florets. Pulse in a food processor until it resembles rice.
  2. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for about 5-7 minutes until tender. Set aside.
  3. In the same skillet, add a bit more olive oil if needed. Sauté the onion for about 2-3 minutes until it becomes translucent.
  4. Add the bell pepper, zucchini, and cook for another 5-7 minutes until they soften.
  5. Stir in the kale, cooking for an additional 2 minutes until the greens wilt. Season with salt and pepper.
  6. Lower the heat and pour in the marinara pasta sauce. Stir to combine and let it simmer for a few minutes until heated through.
  7. Divide the cauliflower rice among serving bowls. Top with the sauteed vegetable and marinara mixture.
  8. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve and enjoy!
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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