Feel bad for using canned pasta sauce in the
kitchen? Don't worry — even the pros like to cheat every now and again. And a can of sauce
might even be more effective than you think… Making a meal from scratch
can be a fulfilling endeavor, but it's also usually a big time commitment,
and if there's one thing we're all short of, it's time. So, on busier days, sometimes you
just have to rely on a pre-made meal for dinner. And there's absolutely no shame in it — in fact,
according to the Institute of Food Technologists, 46% of Americans buy frozen dinners. Even
professional chefs like to take a shortcut every now and again. Take successful
celebrity chef Bobby Flay, for example. Flay has been working as a chef for over three
decades, learning how to cook everything from Southwestern-inspired dishes to traditional French
cuisine. Still, that doesn't mean he's not human. That's right, sometimes even Bobby Flay relies on
things all of us do in our own kitchens — canned ingredients. There is even one pre-made
tomato sauce Flay just can't get enough of. "Woah. Wow. That's so good." According to an interview with People magazine,
Flay's canned pasta sauce of choice is Simply Sugo by Mutti Pomodoro These pasta sauces work great
as a base for original recipes, which is exactly how Flay uses it, adding his own ingredients to
heighten the flavor. He told the publication: "It's already made for you and
then you can embellish upon it." One of the best parts about Flay's method is
that it cuts your total cooking time in half. Since the base of the sauce is already
done, the rest takes mere minutes. You only need to boil some salted water,
throw some of your pasta of choice in, and turn on your burner for the sauce. From
there, the rest is up to you, but Flay says: "I'll take out some Calabrian chilies or
some crushed red peppers, fresh basil, or some oregano — or whatever kind of herbs
I have — some Parmigiano Reggiano cheese, and you have pasta and it's perfect." And that's not the only way you can make
a canned pasta sauce even better. The best thing to do before adding anything to a pre-made
sauce is to taste it. Does it need more salt, cayenne pepper, or maybe some
chiles? Whatever the sauce needs, you are the judge, so get creative — and
if you're looking for a place to start, fresh garlic, dried herbs, or red pepper
flakes are always worth considering. A dash of olive oil is also a helpful addition
to any sauce. Olive oil works so well because it brings all the other flavors in the sauce
together while also adding a special kind of richness. Whatever you decide to throw into that
pot, and however that sauce tastes as a result, it'll be all the more satisfying since it
only took you a few minutes to concoct. Of course, if you're still a little reluctant
to stray from your tried and true sauce recipe, here are a few more simple flavor-heightening
ingredients you can add to your pot of sauce. A little bit of butter goes a long way, for
example: Some canned sauces pack in the acidity, and butter can bring a balance to
those flavors. If you're dairy-free, there are plenty of butter alternatives on the
market that will keep your sauce vegan, too. Throwing in sausage or anchovies can bring new
textures to the sauce and enhance salty flavors, as well. And no matter which extra ingredients
you opt for, simmering your sauce on low heat for 25 minutes can help bring all the flavors
together and make for a well-rounded taste. In addition to using a jarred sauce as a base,
the Iron Chef likes to top his tomato sauce off with meatballs and parmesan cheese, and serves
garlic bread on the side. So, if cooking isn't your forte, fear not — Bobby Flay's tips will have
you whipping up a killer sauce in no time at all.
