Chefs agree: This is hands-down the best store-bought pasta sauce

Most of the chefs we surveyed recommended Rao's, and especially Rao's Homemade Marinara Sauce, for its straightforward, clean ingredients and elevated flavor profile.

"Their sauces are made in small batches with quality ingredients, and they have a huge selection, which makes it easy to pair with any dish," says Steve Hamilton, executive chef at Alma San Diego. "I find that Rao’s also needs the least amount of doctoring, which makes it great for a quick meal.”

Chef George Guzman of Carta Wine Bar also reaches for Rao's when he doesn't have time to make sauce from scratch: "It’s got a great balance of flavors and simple ingredients, and it works well for pasta or as a base for other dishes."

Renato Poliafito, James Beard-nominated restaurateur, pastry chef, cookbook author and co-owner of Pasta Night, loves the brand's Sensitive Marinara sauce, which is made without garlic or onions. "It's pure in tomato flavor, made with celery and carrot and lightly seasoned," he says. "It makes a great base to add additional flavorings to, or just to have on its own."

Yumna Jawad, recipe developer and founder of Feel Good Foodie, appreciates Rao's for its healthfulness, pointing out that the sauces are made with olive oil (versus seed oil) and without any added sugar or preservatives. "In a pinch, I use Rao’s with ground beef and onions and serve it with any flat ribbon-like pasta like fettuccini or pappardelle, or Rao's Marinara in my Creamy Tomato Cottage Cheese Pasta."

If you're still not convinced these chefs are on to something, Rao's marinara also happens to be a favorite of the Barefoot Contessa. And for a little kick, former pro baker and Yahoo commerce writer Britt Ross loves Rao's Arrabbiata. 

Peter Som, recipe developer, lifestyle expert and author of the new cookbook Family Style, says his go-to is Carbone Marinara.

"The ingredients are exactly what one would use if making it at home — nothing else added," he explains. "And there's a great balance of acidity, depth of flavor and that touch of herbaceousness from the basil and oregano. You can definitely taste that fresh tomato-forward, acidic-yet-sweet flavor above all. It's rich but also bright — perfect for pasta, fish and so many other dishes.”

Pashman seconds Carbone (though he also likes Rao's): "Traditionally, jarred tomato sauces have been more similar to an Italian Sunday gravy — slow simmered so they're thick. Those are generally marketed as 'tomato and basil,'" Pashman adds. "But this sauce has a ton of fresh tomato flavor, which is what I love in a good marinara." 

Cooking for a crowd? Carbone Marinara is also sold on Amazon in two-packs and four-packs.

When you want to stray from the traditional, Michael Johnson, chef and co-owner of Moreish says Sauz is where it's at.

"Their flavors are anything but ordinary — think Hot Honey Marinara and Summer Lemon. The best part? They’re not as acidic as most store-bought sauces, which is a game-changer for me."

Johnson notes that a little goes a long way, with one jar stretching across two to three meals. "It’s my go-to when I want something quick but flavorful. Perfect for tossing with pasta on lazy nights or spreading on homemade pizza when I’m skipping the from-scratch sauce routine. Seriously, so good!"

You can scoop up the Sauz Hot Honey Marinara in two-packs and four-packs, as well as variety packs.

If you're going to be tossing or removing longer noodles from a pot, you're going to need utensils with a good grip, which is where these top-rated tongs from Gorilla Grip come in.

"I really like that this is a matching set, both sizes the same color," wrote one five-star reviewer. "The price was good, the quality is excellent and I never knew how badly we needed small tongs! They work very well."

A spider strainer helps you remove shorter, smaller noodles from traditional pots and woks without having to drain excess water with every scoop (and potentially losing noodles in the process).

"The wide head makes it easy to get food out or lay it gently into the wok," shared one reviewer. "It's sturdy, so I never worry about what it's carrying making an unexpected exit."

For a more traditional option, a slotted spoon is another cooking standby.

Making spaghetti? There's a dedicated spoon for that, and this one from GIR comes top-rated for its heat resistance (safe up to 550°F) and durable silicone design.

"I knew this utensil existed, but wow!" exclaimed one satisfied customer. "It's sturdy, dishwasher-safe, not plastic and designed to function beautifully with slippery cooked pasta. I love kitchen tools that make life easier. Great price too."

We also love the brand's serving ladle for soupier delicacies: Like the spaghetti spoon, it comes in several colors, including a bright red that will fit right at home during Sunday Sauce.

After a rigorous stirring, a pasta spoon needs a good place to rest (at least, if you want to avoid a mess).

This budget-friendly ceramic version comes in a cornucopia of hues and is oven-, microwave- and dishwasher-safe. (There's also this ravioli-themed spoon rest for those looking to add a playful touch to their kitchen space.)

A strainer is another pasta-making essential, and this clip-in version from Kitchen Gizmo couldn't be more convenient: There's no need to transfer the pasta to another bowl, and its compact size makes it easy to store.

"Where has this been all my life?" questioned one reviewer. "Such a simple little thing that works so well and makes my life a lot easier. I love this strainer. It fits all my pots perfectly, holds tight, no lost pasta."

For a fancier pasta pot and strainer, this 4-piece set from Cuisinart is also worth a look.

Venturing into pasta-making? This manual pasta machine from Marcato could be just what you need to get the party started — and it's under $100.

The No. 1 bestseller is backed by more than 21,000 five-star ratings for enabling users to roll and cut pasta dough easily and consistently, with the ability to make three shapes and purchase additional cutting accessories for more variety.

"I love my Marcato!" exclaimed one enthusiast. "This is a solid piece of equipment that works smoothly and efficiently. I make fettuccine, tagliolini and capellini as well as sheets for lasagna with the attachments. I have learned to make ravioli, agnolotti, cavatelli and pappardelle. All easy and delicious."

Last but not least, serve your pasta to perfection with these wide pasta bowls from Le Tauci. They make room for longer noodles, plus heartier helpings, and the shallow depth means your full pasta creations — and any garnishes — will be on display.

"These bowls are perfect for pasta and many other items," confirmed one reviewer. "The size and depth couldn’t be better (so nicely manufactured). They're a little heavier than expected but beautiful. Would totally recommend this high-quality product."

Last time we checked, you could purchase the dishwasher-safe set in one of five colors (I also like these slightly shallower bowls, which remind me of the what I use at home.)