Top Pick Of The Week

May 18, 2010

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Tony Boffa’s fine sauces inspired us to make lasagne. Photo by Arthour | IST.

WHAT IT IS: “Homemade” pasta sauces from the recipes of a family-run Italian restaurant.
WHY IT’S DIFFERENT: These authentic recipes are made from the best ingredients, just like in the “Old Country.”
WHY WE LOVE IT: Great flavor with zero added sugar or salt. All sauces should be like this!

.Tony Boffa’s Homemade Tomato Sauce
Page 2: Uses For Pasta Sauce

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How To Use Tony Boffa’s Pasta Sauces

Pair Tony Boffa’s sauces with quality pasta and you’ll have as special an experience as at your favorite Italian restaurant.

But you can “think outside the jar” and use these fine pasta sauces to make other delicious dishes. Here are more than 30 different ideas.

The Marinara and Tomato Sauces work with most foods. Don’t overdo it by using Meat Sauce on meat dishes (or fish or seafood!). Vodka sauce, which is very rich and creamy, is best used on special dishes that are in need of a gourmet touch.


  • Eggs: Top with any sauce; poached eggs fare best with Vodka Sauce


  • Beef Or Pork Hero: Slice leftover meats, warm in sauce and serve on a hero roll with melted mozzarella cheese
  • Grilled Cheese: Make grilled cheese or panini with mozzarella and/or Taleggio and your favorite sauce
  • Italian Burger: Top a beef, turkey or veggie burger with shredded mozzarella and sauce
  • Meatball Hero
  • Pizza: Add your favorite spices (oregano, fennel, red pepper flakes) and fresh basil
  • Polenta: Broil or pan-fry slices; top with sauce and shredded mozzarella or grated cheese; broil until cheese melts

Dinner Appetizers

  • Dip: Serve warm with bread sticks, toasted bread fingers, garlic bread strips, chicken wings, fried zucchini, mozzarella sticks
  • Baked Baby Brie Or Camembert: Top with pasta sauce and optional seasoned breadcrumbs; bake at 400°F for 15 minutes; sprinkle with fresh oregano

Dinner Mains: Meat & Poultry

  • Baked Pasta: Lasagne, Manicotti, Ziti, etc.
  • Chicken Cacciatore
  • Eggplant Parmigiana
  • Grilled Vegetables Parmigiana
  • Ground Beef Casserole
  • Chicken Parmigiana
  • Leftover Meats: Simmer leftover beef, pork or poultry in sauce and serve over pappardelle or egg noodles, rice or mashed potatoes
  • Meat Loaf: Top with sauce
  • Steak Parmigiana
  • Veal Parmigiana
  • Sausage & Peppers
  • Stuffed Peppers
  • Zucchini Parmigiana

Dinner Mains: Fish & Seafood

  • Fish: Top with Marinara, Tomato or Vodka Sauce
  • Mussels Marinara
  • Seafood: Top cooked shrimp, scallops, fried clams and other hearty seafood
  • Tuna Marinara: Simmer drained Italian tuna in marinara sauce with Italian olives and capers olives; serve on pasta

Hero Sandwich
A pork hero sandwich with marinara sauce. Photo courtesy National Pork Board.


Dinner Sides

  • Soup: Cream Of Tomato Vodka Soup (dilute with chicken broth, garnish with fresh basil)
  • Pizza Potato: Bake, stuff with sauce and shredded mozzarella, optional pepperoni, return to 400°F oven until cheese melts
  • Rice: Top steamed white or brown rice with your favorite sauce and grated cheese.
  • Spanish Rice: Cook 1 cup rice according to the package directions, substituting 1 cup pasta sauce for 1 cup of the water; stir in capers, Spanish olives and chopped scallions.
  • Roasted Potatoes: Topper
  • Vegetable Medley: Top fresh and canned vegetables (like beans and chickpeas) with your favorite sauce

—Karen Hochman

Marinara Sauce, Meat Sauce, Tomato Sauce, Vodka Sauce

  • 24-Ounce Jar
    $6.95 Retail
  • 6-Jar Set On Website

Purchase online* at


*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them.


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