What's everyone's favourite pasta sauce (jar)?

Sambucus_Nigra

One of the best and quickest is to fry off an onion, and some parsley, add a tin of passata [or fresh chopped toms if in season], season and then throw over fresh pasta. I've not bought a pasta sauce in decades.

*Kat*

The Homepride creamy tomato and herb is looooverly, but I like Dolmio Mushroom too - now im hungry *wanders off*

DCFC79

Bertolli sauces are pretty nice, pecorino 1 is my fave,

farmers-marketeer

For me it has to be Carbonara Eggs bacon cheese garlic and parsley 20 minutes start to finish tasty nourishing and cheap.

Princess_Coupon

Lloyd Grossman tomato and Basil is the only jar I'll buy, delicious with home made meatballs and spaghetti /rice

ruthm_2

Rosarita Salsa or Rosarita Salsa Verde... just spread some on a burito or a taco. If you prefer a heavier snack add some cooked chicken chunks or ground beef, cheese... nomnomnom

kitschkitty

Another vote for Loyd Grossman sauces, they are the most "natural" tasting jars I've tried, not all thickeners and salty - my mum used Dolmio and Ragu for years and I can't stand them any more, and as for the Homepride sauces - ick all salt.

If I want a "creamy" sauce I'll use a tin of condensed mushroom or chicken soup, or for carbonara, Aldi's sauce is very rich!

I personally like the smokey bacon and also the "potato bake" with salami with smoked chili is just as good on pasta or alternatively I love these sauces on gnocchi.

Also the tomato and chili one is great too!

starryshell

The only jar sauce I like (and it is excellent) is Seeds of Change tomato and basil.

TravellingAbuela

For a creamy sauce I love M & S Tomato and Mascarpone, to which I add a big spoonful of fried chopped bacon and mushrooms (I keep a tub ready fried in the freezer) - a quick and tasty meal when time is limited. I make my own Bolognese sauce and freeze in individual portions - defrost and heat whilst the spaghetti is boiling. Nothing quicker!

Haffiana

Another vote for the Lloyd Grossman Puttanesca. I almost always make my own pasta sauces, and my own puttanesca is frankly sublime - everything necessary bar the garlic lives in my store cupboard, capers, anchovies and olives, and it takes the same time as cooking the pasta. But the Lloyd Grossman one is an excellent standby.