Instant Creamy Marinara Hack (Printable)

Velvety tomato sauce with butter and herbs, ready quickly for pasta or pizza.

# Components:

→ Sauce Base

01 - 2 cups tomato sauce (plain, unsalted if possible)

→ Dairy

02 - 3 tablespoons unsalted butter

→ Seasoning

03 - 1 teaspoon garlic powder
04 - ½ teaspoon salt (adjust to taste)
05 - ¼ teaspoon black pepper

→ Optional Additions

06 - 1 tablespoon heavy cream (for extra creaminess)
07 - 1 teaspoon dried Italian herbs (basil, oregano)

# Directions:

01 - In a medium saucepan over medium heat, combine tomato sauce, butter, and garlic powder.
02 - Stir until butter fully melts and sauce begins to simmer, approximately 5 minutes.
03 - Add salt and black pepper, then stir to incorporate evenly.
04 - For a richer flavor, stir in heavy cream and dried Italian herbs, if desired.
05 - Simmer sauce for an additional 2 to 3 minutes, stirring occasionally.
06 - Taste and adjust seasoning if necessary. Serve hot over pasta, as a dipping sauce, or on pizza.

# Expert Advice:

01 -
  • It tastes like you've been simmering sauce all day when it takes less time than boiling pasta.
  • Your pantry staples suddenly feel like fine dining ingredients, no special shopping required.
  • It works as a base for so many things—pasta, pizza, dipping, even soup—so you'll actually make it again and again.
02 -
  • Don't let the sauce boil aggressively or the butter can separate—medium heat and a gentle bubble are your friends here.
  • The quality of your tomato sauce matters more than you'd think; San Marzano or fire-roasted versions will make this taste even better with zero extra effort.
03 -
  • Make a double batch and freeze half in ice cube trays—you'll have perfect portions ready whenever a pasta emergency happens.
  • Room-temperature butter melts faster and more smoothly than cold butter straight from the fridge, so pull it out while you're gathering your other ingredients.
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