Terlato Kitchen Pomodoro Sauce Recipes

Three Lightning-Fast Ways to Use Terlato Pomodoro

This is the quintessential Italian dish. With a sauce this good, you don't need much else!

You'll Need:
- 1 jar Terlato Kitchen Pomodoro Sauce
- 1 lb. of spaghetti, linguine, or bucatini (cooked to al dente)
- 2 Tbsp. of your finest Extra Virgin Olive Oil
- 1/2 cup finely grated Parmigiano-Reggiano (the real stuff!)
- A handful of fresh basil leaves (torn, not chopped)
- Optional: 1-2 cloves garlic, thinly sliced
The Genius Move:
1. While your pasta is cooking, pour the Terlato Pomodoro Sauce into a large skillet and gently warm it over medium-low heat.
2. If using, sauté the sliced garlic in a separate small pan with 1 Tbsp. of the olive oil until fragrant (about 1 minute), then pour the oil and garlic right into the simmering sauce.
3. When the pasta is al dente (still has a little bite), use tongs to transfer it directly from the pot into the sauce. Don't drain it fully—the clinging pasta water is liquid gold!
4. Add a ladle of the pasta water (about 1/4 cup) to the sauce-and-pasta mix. Toss vigorously for 1-2 minutes until the sauce clings glossily to every strand. This technique, called mantecare, emulsifies the sauce!
5. Remove from heat, stir in the fresh torn basil and the remaining 1 Tbsp. of olive oil, and serve immediately with a generous snowdrift of Parmigiano-Reggiano.

A hearty meal that's perfect for a weeknight and requires minimal cleanup.

You'll Need:
- 1 jar Terlato Kitchen Pomodoro Sauce
- 1 lb. of Italian Sausage (sweet or hot), sliced into bite-sized pieces
- 1 small onion, chopped
- 1 cup mozzarella pearls (or shredded mozzarella)
- 1/2 cup ricotta cheese
- Cooked ziti or penne pasta (about 1/2 lb.)
The Genius Move:
1. Brown the sausage pieces in an oven-safe skillet (like cast iron or a Dutch oven). Once cooked, remove the sausage but leave a tablespoon of the flavorful fat in the pan.
2. Add the chopped onion to the pan and cook until soft (about 5 minutes).
3. Return the sausage to the pan and stir in the Terlato Pomodoro Sauce. Let it simmer gently for 5 minutes.
4. Stir in the cooked pasta until everything is coated.
5. Dollop spoonfuls of ricotta over the top and scatter with mozzarella.
6. Place the skillet under the broiler for 3-5 minutes, until the mozzarella is melted, bubbly, and slightly browned. Serve straight from the pan.

When you need a quick appetizer or a "snack dinner" that feels gourmet.

You'll Need:
- 1 jar Terlato Kitchen Pomodoro Sauce
- 8 oz. fresh mozzarella (sliced into 1/2-inch thick rounds)
- Crusty bread, breadsticks, or leftover grilled polenta for dipping
- A pinch of dried oregano and a sprinkle of red pepper flakes
- Fresh parsley, chopped (for garnish)
The Genius Move:
1. Pour the Terlato Pomodoro Sauce into a small saucepan and heat until it's simmering lightly.
2. Transfer the hot sauce into a shallow, oven-safe serving dish (like a small gratin dish or pie plate).
3. Arrange the slices of fresh mozzarella on top of the sauce.
4. Sprinkle the cheese lightly with oregano and red pepper flakes.
5. Bake for 5-7 minutes at $400^\circ$ degrees or until the cheese is beautifully melted and gooey.
6. Garnish with fresh parsley and serve immediately with your dipping instrument of choice. Prepare for total silence as everyone devours it.