Pasta is a favorite weeknight main course because it’s super quick and easy to throw together after a long day at the office. Plus it’s always a crowd pleaser (cue the carb lovers). Store-bought pasta sauce speeds things up a bit when you’re in a hurry but let’s be honest it’s a little boring. That’s where Giada De Laurentiis’ protip for improving store-bought pasta sauce comes in.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 LifebyMikeG | 2023-02-14 14:21:57 |  5,944,768 Views |
Ditch the store-bought pasta sauce…
It's all about the Parmesan the "Everyday Italian" TV chef told Refinery 29. "For a store-bought sauce you can just take a piece of Parmesan or Parmesan rind and throw it into the sauce as you're heating it — it gives it a velvety cheesy texture. I use Parmesan rinds in pretty much all of my sauces."
While you can technically eat the Parmesan rind because it doesn’t contain wax like other hard cheeses you’ll still want to remove it before diving in. It can get quite tough and chewy especially when heated.
It’s no secret that the flavor of Parmesan cheese pairs so well with pasta and sauce but why is it such a classic pairing? It’s Parmesan’s unique flavor profile that enhances and complements the various elements of pasta dishes. Often called the “king of cheeses” Parmesan-Reggiano is high in glutamate the amino acid that imparts a strong earthy umami flavor. The cheese’s salty nutty and slightly tangy flavors add a warm depth to the relatively mild flavors of pasta. Its richness also nicely balances the acidity of the marinara sauce it’s often served with.
