I love a homemade, authentic marinara, but sometimes I just want to get dinner on the table fast without sacrificing an ounce of flavor. My version of an elevated store-bought pasta sauce is a fabulous (and quick!) way to add an extra kick to a jar of marinara. The best part is that you probably already have most of what you need in your pantry!
Make sure you start with a good bottle of red wine – you can drink the rest with dinner. Tossing in some fresh basil at the end gives the sauce a burst of flavor (the heat hitting the basil opens up a whole new world of aromas) and adds a special touch that makes it look and taste like it has been slowly simmering away on the stove all afternoon.
Store-Bought Marinara Sauce, Revamped!
Ingredients
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Olive Oil – 3 tablespoons
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Garlic – 2 cloves, finely minced
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Red Pepper Flakes – ½ teaspoon
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Sea Salt – ½ teaspoon
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Black Pepper – ½ teaspoon, freshly cracked
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Red Wine – ⅓ cup, favorite Italian variety like Tenuta di Nozzole Chianti Classico
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Marinara Sauce – (1) eighteen-ounce jar, favorite store-bought brand
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Butter – 1 tablespoon, unsalted
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Basil – ⅓ cup, roughly chopped, fresh
Directions
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In a large sauté pan set over medium-low heat, add the olive oil. Once hot, add the garlic, red pepper flakes, salt and pepper. Cook for 30 seconds, making sure not to burn the garlic.
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Add the red wine and allow it to reduce by half, about 1-3 minutes, stirring occasionally.
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Next, add the marinara sauce and heat until just under the simmering point.
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Right before serving, stir in the butter and basil. Serve over your favorite pasta.
Tip: If you want to be extra “naughty”, add a splash of heavy cream at the end to give this revamped sauce a slightly creamier texture. I’ve never known cream to make anything taste worse!
