9 cheapest pasta sauces I build from cans

Transforming canned ingredients into delicious pasta sauces is a practical and budget-friendly approach to home cooking. With a few creative touches, it’s easy to elevate simple cans into mouthwatering sauces that rival any store-bought brand. Here are nine pasta sauce recipes that I love to create from basic canned goods.

Classic Tomato and Basil Sauce

There’s nothing quite like a classic tomato and basil sauce. By using canned tomatoes as a base, I can whip up a flavorful sauce in no time. I start by sautéing garlic in olive oil, then add the canned tomatoes, a pinch of sugar, salt, and pepper. Letting it simmer allows the flavors to meld beautifully. To finish, I toss in fresh basil leaves just before serving for that signature aromatic boost.

This sauce pairs perfectly with any pasta, from spaghetti to penne, and can be customized with other herbs like oregano or thyme for added depth.

Creamy Alfredo with a Twist

For a creamy Alfredo sauce, I start with canned evaporated milk as a convenient and shelf-stable substitute for cream. To enhance it, I add Parmesan cheese, butter, and garlic. To give it a twist, I sometimes incorporate a pinch of nutmeg or a dash of white pepper. The result is a rich, creamy sauce perfect for fettuccine or as a base for a chicken and broccoli pasta dish.

This version of Alfredo is not only cost-effective but also allows for easy modifications, like adding cooked mushrooms or spinach for a nutrient boost.

Spicy Arrabbiata

If you’re craving a bit of heat, a spicy Arrabbiata sauce is the way to go. Using canned crushed tomatoes as the foundation, I add garlic, red pepper flakes, and a touch of olive oil. The key here is to find the perfect balance of spice, so I recommend starting with a small amount of red pepper flakes and adjusting to taste.

This sauce is fantastic for anyone who loves a kick in their pasta. I often serve it over penne, garnished with fresh parsley and grated Parmesan for a complete and satisfying meal.

Rich Mushroom Marsala

Canned mushrooms can be transformed into a luxurious Marsala sauce with minimal effort. I begin by sautéing canned mushrooms in butter, then add a splash of Marsala wine and a can of mushroom soup for creaminess. This combination creates a deep, earthy flavor that’s perfect for pairing with wide pasta like pappardelle.

For a touch of elegance, I sometimes add a sprinkle of fresh thyme or a drizzle of truffle oil just before serving. This sauce is also a great accompaniment to chicken or beef dishes.

Puttanesca Perfection

Puttanesca sauce is a bold and briny option that’s easy to make with pantry staples. Using canned tomatoes as a base, I add olives, capers, and anchovies for a burst of umami. The sauce comes together with garlic, onion, and a hint of chili flakes for a robust flavor profile.

This sauce is ideal for spaghetti and is a wonderful way to use up any leftover ingredients in the fridge. A sprinkle of fresh parsley adds a pop of color and freshness to the dish.

Tangy Lemon Garlic Sauce

A tangy lemon garlic sauce is a refreshing change from traditional tomato-based options. I start with canned artichoke hearts, blending them with lemon juice, garlic, and olive oil to create a smooth and zesty sauce. This sauce is perfect for angel hair pasta and is incredibly light and fresh.

For added texture, I sometimes include toasted pine nuts or a handful of arugula. This sauce is versatile and can also be used as a dip or spread for sandwiches.

Herb-Infused Primavera

Using canned mixed vegetables, I can quickly create a vibrant primavera sauce. I sauté the veggies with garlic and olive oil, then add canned diced tomatoes and Italian herbs like basil, oregano, and rosemary. The result is a colorful and herbaceous sauce that celebrates the essence of spring.

This sauce works beautifully over pasta or as a topping for grilled chicken. It’s a great way to incorporate more vegetables into meals without much effort.

Roasted Red Pepper Delight

Canned roasted red peppers are the star of this sweet and smoky sauce. I blend them with garlic, olive oil, and a touch of cream to create a smooth and luxurious texture. This sauce pairs well with grilled meats or drizzled over pasta for a vibrant and flavorful dish.

For added depth, I sometimes include a tablespoon of balsamic vinegar or a pinch of smoked paprika. This sauce is not only delicious but also adds a pop of color to any meal.

Hearty Bolognese Blend

A hearty Bolognese can be easily made using canned ground beef or a meat substitute. I start by browning the meat with onions and garlic, then add canned tomatoes, tomato paste, and a splash of red wine. Letting it simmer allows the flavors to deepen into a rich and satisfying sauce.

This Bolognese is perfect over wide noodles like tagliatelle, and I often finish it with a generous sprinkle of Parmesan cheese. It’s a comforting and filling option for any pasta lover.