Ever since I became a Mama, I have learned to appreciate jarred pasta sauces. They just make pasta night so convenient. However, sometimes some pasta sauces lack flavor or some are even too sour and you can’t just use it as is.
Today’s recipe is all about elevating that jarred pasta sauce that just didn’t make it to your favorites list but still has some redeeming elements. With just a few simple tweaks, I was able to make a delicious pasta dish within less than 30 minutes! That already includes chopping the vegetables and cooking the pasta. It would have been shorter if I chop fast like a professional chef, but I digress.
MAKING THE PASTA SAUCE BETTER
Much to my disappointment, the pasta sauce I used in this recipe was too sour. To lower the acidity, I added herbs and vegetables like onion, bell peppers and mushroom. Simmered it for a few minutes then taste-tested it. It turned out much better but there was still some sourness left. So I added sugar, my second to the last trick. And voila!
It was a whole new sauce. Better flavor and tastier! If that didn’t work, the last trick up my sleeve was milk. But I did not find it necessary in this case.
I do hope you give this recipe a try the next time you end up with a lousy (excuse the word) jarred sauce and get closer to a fresher and homemade taste pasta sauce.
Watch the video on how to make Beef Pasta with Bell Pepper and Mushroom
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