World’s BEST Spaghetti RAO’s Homemade Marinara. This dish will transport you back to Italy with the most simple ingredients.
A plane ticket to Italy ~ $1000
Rao’s Homemade Pasta Sauce ~ $9
It’s apparent what’s more cost-efficient here, but I would totally justify spending $1000 to visit Italy again, but I can’t justify spending $9 on a bottle of Rao’s Homemade sauce. I know my logic’s a bit off, but let’s face it, there are no shortcuts in getting to Europe without flying, however there are many good alternatives to delicious pasta sauces besides Rao’s. Agreed?
How I heard about Rao’s Homemade Marinara?
When my friend, Marian, raved about how amazing Rao’s Homemade Pasta Sauce was almost a year ago, I was intrigued, but I did wonder was it really as good as she said, and more importantly, was it really worth 9 bucks?
Since then, every time I visited the grocery store and walked past the pasta section, I couldn’t help notice the ridiculous cost of Rao’s Pasta Sauce, but to my dismay, it was never on sale. And each time I’d settle for my other 2 favorite pasta sauces – Barilla and Classico – which worked (and still do) perfectly well.
The Best Jarred Spaghetti Sauce
When I returned home and opened the jar of Rao’s Pasta Sauce and finally gave it a try, I couldn’t believe how RIGHT my friend was!
It was amazing.
And so fresh.
And, yes indeed, it tasted homemade.
My only concern was the sauce was a bit oily, but with such fresh ingredients and only 1 gram of saturated fat per serving, I overlooked it.
That night I made the simplest form of pasta I knew with the most basic ingredients – olive oil, garlic, onions, Parmesan cheese, and lots and lots of basil drowning in Rao’s sauce. This dish comes together in just 30 minutes and makes a great weeknight meal.
When I took his first bite, I swear I felt I had been transported back to Italy. It was soooooooooo good. The moral is… if you can’t go to Italy, then bring Italy home with Rao’s Homemade Pasta Sauce which is priceless. And thank you, Rao’s! I am a convert for life.
Can I make this spaghetti vegan and gluten-free?
For a vegan option, simply omit the Parmesan cheese or use a vegan cheese.
For a gluten-free option, replace the whole-wheat spaghetti with gluten-free spaghetti.
Ingredients you’ll need for the World’s Best Spaghetti:
Rao’s Homemade Marinara: There is no debating, you must use Rao’s Homemade Marinara, or their Arriabiata sauce is amazing too if you like spice.
Olive Oil: Any good quality olive oil will work.
Crushed Red Pepper: I love spicy food, so I recommend lots of crushed red pepper for this one.
Onion: Chopped white onions are what you’ll need.
Garlic: There is nothing like fresh garlic in pasta, and make sure it’s chopped.
Spaghetti: I love using whole-wheat spaghetti for additional fiber. Feel free to use gluten-free or regular spaghetti.
Spices: Salt and black pepper.
Parmesan Cheese: Freshly grated parmesan cheese tastes amazing in this dish, however you can do without cheese because the sauce is just that good.
World’s best spaghetti Rao’s Homemade Marinara is:
How to make World’s Best Spaghetti RAO’s Homemade Marinara step by step?
1. Start by heating a pot of water for your pasta.
2. In the meantime, finely chop an onion and 4 cloves of garlic.
3. Heat a pot on medium heat and add extra virgin olive oil and crushed red pepper flakes. Use 1 tbsp of extra virgin olive oil, I used 2 tbsp and didn’t realize how oily Rao’s sauce is, you don’t need all the extra oil.
4. Once the pepper flakes sizzle for about 10 seconds, add the onion and garlic. Saute until golden, about 5 minutes.
5. Here’s the Rao’s sauce I used. YUM!
10. In the meantime, check on the water. Follow the directions on the package and add the spaghetti. Cook until al dente.
11. While the pasta and sauce cook, chop up lots and lots of basil. You truly can never have enough basil. Set aside.
15. Add the basil. Toss some more.
More Pasta Dishes!
- Penne alla Vodka
- Spaghetti Vegetarian Quinoa Meatballs
- Tikka Masala Pasta
- Sun-Dried Tomato Spinach Pasta
- Mushroom Spaghetti
World's BEST Spaghetti RAO’s Homemade Marinara
- pot of water
- 1 tbsp olive oil
- 1 tsp crushed red pepper flakes 1/2 tsp for less heat
- 4 cloves garlic finely chopped
- 1 medium onion finely chopped
- 24 ounces Rao's Homemade Marinara Sauce
- 1/2 tsp black pepper
- salt to taste
- 16 ounces whole-wheat spaghetti
- 2 handfuls fresh basil julienned
- 1/4 or less starchy pasta water
- 1/2 cup parmesan cheese, 2 tbsp per person
- Start by heating a pot of water for your pasta.
- In the meantime, finely chop an onion and 4 cloves of garlic.
- Heat a pot on medium heat and add extra virgin olive oil and crushed red pepper flakes. Use 1 tbsp of extra virgin olive oil, I used 2 tbsp and didn’t realize how oily Rao’s sauce is, you don’t need all the extra oil.
- Once the pepper flakes sizzle for about 10 seconds, add the onion and garlic. Saute until golden, about 5 minutes.
- Here’s the Rao’s sauce I used. YUM!
- Back to the onion – this is what you should have.
- Add the Rao’s sauce.
- Season with 1/2 tsp of black pepper and salt to taste. Stir.
- Cover with a lid for about 10 minutes.
- In the meantime, check on the water. Follow the directions on the package and add the spaghetti. Cook until al dente.
- While the pasta and sauce cook, chop up lots and lots of basil. You truly can never have enough basil. Set aside.
- Once the pasta is cooked, reserve a little pasta water, and then drain it.
- Add all the pasta to the sauce.
- Toss well. Turn off the stove.
- Add the basil. Toss some more.
- Add about 1/4 cup (or less) of the reserved starchy pasta water.
- Top with parmesan cheese, but the sauce is so amazing, you can really don't need parmesan.