How to Use Sal's Cuisine Sauces Beyond Pasta Night

Sal's Cuisine Sicilian New Orleans Red Gravy

Imported Italian tomatoes, fresh onion, fresh garlic, pork fat, extra virgin olive oil, fresh basil, white pepper. All natural.

The Red Gravy is the one that started everything. The pork fat gives it a richness that most jarred sauces simply cannot replicate, which is exactly why it finished first in a blind tasting of 11 Louisiana-made pasta sauces judged by New Orleans area chefs.

Beyond spaghetti, it works beautifully as a braising liquid for chicken thighs or Italian sausage. Brown your protein in a pan, pour the Red Gravy over it, and let it cook low and slow for 45 minutes. The tomatoes deepen and the whole thing tastes like it has been going all day. It is also the natural base for baked dishes like lasagna or baked ziti, where a sauce with real body holds up to the oven far better than a thin marinara.

Sal's Cuisine Original Marinara

Imported Italian tomatoes, fresh onions, fresh garlic, cane sugar, extra virgin olive oil, salt, fresh basil, spices. All natural.

The everyday sauce. Clean, imported Italian tomatoes, fresh garlic, fresh basil, and extra virgin olive oil. Nothing extra, nothing missing.

Over pasta, it is exactly what you want. But it goes further than that. Spoon it over chicken cutlets before they go in the oven, and you have chicken parmesan without any extra work. Use it as a dipping sauce for fried calamari or fresh bread. Thin it with a splash of pasta water and finish it with a drizzle of extra virgin olive oil for a silky restaurant-style sauce in minutes. When the tomato is this good, the sauce goes wherever you need it to go.

Sal's Cuisine Hearty Original Marinara

Imported Italian tomatoes, fresh onions, fresh garlic, cane sugar, extra virgin olive oil, salt, fresh basil, spices. All natural.

This is the Original Marinara with more body. The same clean tomato base, but thicker and more robust. Built for dishes that need a sauce with some weight behind it.

It holds up beautifully in lasagna and baked ziti, where a thinner sauce would get lost between the layers. It also works well as a base for stuffed peppers or anywhere you want the sauce to carry the dish, rather than just finish it.

Sal's Cuisine Roasted Garlic Pasta Sauce

Imported Italian tomatoes, fresh onions, toasted garlic, cane sugar, extra virgin olive oil, salt, fresh basil, spices. All natural.

This sauce is built around one thing done right. Toasting the garlic pulls out its natural sweetness and softens its bite, which gives this sauce a depth that raw garlic simply cannot match.

It works particularly well as a base for chicken parmesan or baked pasta, where you want garlic to be the lead flavor rather than background noise. It also makes a strong case as a dipping sauce for fresh bread, complemented by a good olive oil.

Sal's Cuisine New Orleans Cajun Pasta Sauce

Fresh onions, green bell pepper, celery, extra virgin olive oil, hot sauce, spices. All natural.

This sauce carries the holy trinity of New Orleans cooking in every jar. That vegetable base makes it one of the most versatile sauces in the lineup.

It works exceptionally well paired with shrimp. Heat the sauce in a pan, add raw shrimp, and let them cook directly in the sauce for four to five minutes. Serve over rice or pasta. The bell pepper and celery hold their character in the heat, and the hot sauce adds exactly the kind of warmth you want with Gulf seafood.

It also works as a base for a quick New Orleans-style egg dish. Heat the sauce, crack eggs directly into it, cover the pan, and cook until the whites set. Serve with crusty French bread. Bold breakfast, ten minutes.

Sal's Cuisine New Orleans Creole A Lil' Spicy Sauce

Imported Italian tomatoes, cane sugar, fresh garlic, extra virgin olive oil, salt, fresh basil, spices. All natural.

This is the sauce to reach for when you want a little heat without losing the tomato character. The spice builds gradually rather than hitting all at once, which gives it more range than you might expect from something called Lil' Spicy.

It is a natural fit for mussels or clams. Steam your shellfish separately, then finish them in the sauce for a few minutes. The brine from the shellfish loosens the sauce and the spice cuts cleanly through the richness. Serve with crusty bread.

Sal's Cuisine Heart Smart Original Marinara

Imported Italian tomatoes, fresh onions, fresh garlic, fresh basil, extra virgin olive oil, salt, spices. No added sugar. All natural.

All the flavor of the Original Marinara with no added sugar and lower sodium. Made for people who want to eat well without giving anything up at the table.

It works the same way as the Original Marinara, over pasta, on chicken, as a dipping sauce, but it is the one to reach for when you are cooking for someone watching their sodium or sugar intake. The tomato still leads and the fresh basil still carries it. You will not miss what is not there.

Sal's Cuisine Heart Smart Chunky Pasta Sauce

Imported Italian tomatoes, fresh onions, fresh garlic, fresh basil, extra virgin olive oil, salt, spices. No added sugar. All natural.

The Heart Smart version with more texture. Larger pieces of tomato give it a heartier bite while keeping the same no-added-sugar, lower-sodium profile.

It is the right choice for pasta dishes where you want the sauce to have presence on the plate, not just coat it. It also works well in a slow-cooked vegetable ragu where the chunky tomato pieces hold their shape and add texture to the dish.

Sal's Cuisine Original Alfredo Sauce

Light cream, butter, Parmesan and Romano cheese, Parmigiano Reggiano, egg yolks, black pepper. All natural.

Three cheeses give it a layered richness that single-cheese versions cannot match.

Beyond fettuccine, it works as a finishing sauce for roasted vegetables. Cauliflower, broccoli, or asparagus finished in Alfredo becomes a side dish that holds its own at any table. It is also the base for a white lasagna layered with roasted vegetables, where the cream and cheese hold the layers together without the acidity of a tomato sauce.

For a quick weeknight dinner, toss it with shrimp and gnocchi. The gnocchi holds the sauce differently than pasta, and the whole thing comes together in under fifteen minutes.

Sal's Cuisine Truffle Alfredo Sauce

Light cream, Parmesan and Romano cheese, butter, white truffle oil, Parmigiano Reggiano, egg yolks, black pepper. All natural.

The same Alfredo base finished with white truffle oil. The truffle aroma is present but not overpowering, which makes this sauce more versatile than its reputation suggests.

It works best with pasta shapes that hold sauce well, like gnocchi or fresh fettuccine. It also serves well as a dipping sauce alongside a charcuterie board when you want something unexpected on the table.

For a simple elevated weeknight dish, toss it with sauteed mushrooms and your pasta of choice. The earthiness of the mushrooms amplifies the truffle, and the whole thing comes together in under twenty minutes.