Every Time You Add This to Jarred Sauce, People Will Ask for the Recipe

While I love winding down after a stressful day with a counter full of ingredients waiting to be sliced, diced, and coaxed into something delicious, there are nights when the idea of cooking feels as unrealistic as climbing a mountain before bedtime. On those evenings, feeding myself something that doesn’t involve a cereal bowl or a questionable snack plate—pickle, chips, hummus, and the mysterious quarter-cup of leftover curry from the back of the fridge—is just as essential to my well-being as the elaborate meals I make on my days off.

That’s why I keep two pantry staples on hand at all times: a jar of marinara and a high-quality pasta (Costco is my secret weapon for snagging artisanal brands at a fraction of the price). They’ve rescued me on more desk-bound days than I can count, when dinner needs to be both fast and satisfying.

My 1-Ingredient Upgrade for Pasta Sauce

There are plenty of ways to jazz up a store-bought pasta sauce, from fresh herbs to grated Parmigiano Reggiano. However, when I haven’t been to the grocery in a week, I fall back on one easy trick: heavy cream.

I almost always have a pint of heavy cream in the fridge—which I keep there mainly for my morning coffee—but adding a couple of tablespoons to jarred marinara instantly balances the acidity, adds richness, and gives it that silky, restaurant-style texture with almost no effort.

How To Add Heavy Cream To Jarred Pasta Sauce

I start by warming my sauce in a small pot over medium heat until it’s hot (but not boiling). I then stir in the heavy cream while the sauce is still on the heat; this helps it incorporate smoothly.

If I am out of cream, whole milk will work in a pinch, but it won’t be quite as creamy. Once the cream is mixed in, taste and adjust seasoning—maybe add a pinch of salt, a few grinds of black pepper, or a sprinkle of Parmesan.

When my pasta is finished cooking, I reserve about half a cup of the starchy water before draining. I add the pasta to the sauce, tossing it to coat, and splash in a little of the pasta water if I need to loosen things up and help the sauce cling to each strand.

The result is a creamy tomato-y dream that tastes like it simmered for hours, even if it came together in under 10 minutes.