Low-Carb Copycat Rao’s Marinara Sauce

This low-carb copycat Rao’s marinara sauce is sure to be a crowd-pleaser! Great on anything and everything Italian, this recipe is easy to make and packed with flavor!

A LITTLE BIT ABOUT RAO’S SAUCES…

First things first. I’ve you’ve never had Rao’s sauces, you’re truly missing out. Yes, they are more expensive than regular “big brand” sauces, but the difference in taste and quality is absolutely incredible.

Here is a little information about Rao’s from their website.

Delicious speaks for itself. From the moment the Rao family began creating authentic Italian pasta sauces served in Rao’s legendary New York restaurant, and later at Rao’s Las Vegas and Rao’s Los Angeles, creating a delicious sauce made from only the finest ingredients has been an obsession. Frank Pellegrino Sr.decided to take those magical sauces and put them into jars and launch the Rao’s Homemade premium pasta sauce brand.

Rao’s Homemade quickly became the world’s leading brand of premium pasta sauce and for good reason: Rao’s sauces are simmered slowly and made in small batches with only the best ingredients, like pure Italian olive oil and hand-picked, naturally ripened tomatoes from southern Italy. Our sauces have no tomato blends, no paste, no water, no starch, no filler, no colors, no added sugar.

LOW-CARB COPYCAT RAO’S MARINARA SAUCE INGREDIENTS

Before you try to make this recipe, you’ll want to make sure you have the following ingredients on hand first.

• 46 oz canned San Marzano tomatoes, whole
• 1/4 cup olive oil
• 3 tbsp garlic, minced
• 2 tbsp onions, minced
• 4 leaves fresh basil, chopped
• 1/8 tsp fresh oregano, finely chopped
• kosher salt, to taste
• fresh ground black pepper, to taste

After you have all of this, you’re set and ready to cook!

HOW TO MAKE RAO’S MARINARA SAUCE

1. Remove the tomatoes from the cans, reserving the juice
2. Using your hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces you may find
3. In a pot or saucepan, place the olive oil over medium heat
4. Gently saute the minced garlic and onion until fragrant (about 30 seconds)
5. Add the crushed tomatoes, juice included, and bring to a boil over high heat
6. As soon as the mixture boils, reduce the heat and simmer for two hours, stirring every little bit
7. Around the hour and a half mark, add the oregano and basil
8. If you prefer a smoother sauce (like we do) you can use an immersion blender to blend the sauce quickly and easily
9. Add salt and pepper to taste, regardless of blending
10. Serve and enjoy!

WHAT NOODLES CAN BE USED WITH THIS SAUCE?

SHIRATAKI NOODLES

We recommend using shirataki noodles. If you aren’t familiar with them, these noodles are made from the root of konjac yam. The word shirataki itself means white waterfall, which is a very accurate description of the appearance of the noodles.

In the United States, these noodles are normally found packaged in water. They are great for those on keto/low-carb diets because they are made up of water and glucomannan, which is a soluble fiber. They are very, very low in digestible carbohydrates.

As a note of caution, be wary of shirataki noodles that contain all kinds of added ingredients. Some of the newer brands contain several non-keto ingredients as fillers instead of just the main shirataki ingredients.

ZUCCHINI NOODLES (ZOODLES)

If you prefer to not use shirataki noodles, using zucchini noodles (also known as zoodles) is the next best option. These noodles can easily be made using a spiralizer with a zucchini.

There are, however, some other harder methods to make zoodles.

One piece of advice is to salt the zoodles lightly. Let sit for about three minutes, then pat dry. Depending on how much water content the zucchini has, this can help draw out some of the moisture and make the noodles hold up better, especially when cooked.

You can find lots of information over at Living Well Mom on some different methods of making zoodles.

“LOW-CARB” OR “KETO” PASTAS

This is the worst type of noodle you should consider using and should be used as a “last ditch” alternative. There is an increasing number of pasta brands that tout themselves as “keto” or “low-carb.”

While some can deliver on some of their promises, most use sketchy science to lower their carbohydrate content.

As a general rule, you should steer clear of these types of products as they are full of false promises. If nothing else, they are also full of questionable fillers and other ingredients.

Having said that, if there is a brand of this pasta that you use and it works for you on your keto/low-carb journey, then, by all means, use it. We are all different and our bodies can tolerate different things and still lose weight.

However, if you have never tried these kinds of pasta before, it is best to not start.

STORING LEFTOVER MARINARA SAUCE

Storing your leftover Rao’s marinara sauce is super easy and simple!

As we always suggest, use glass storage containers for containers that are not only versatile but can be used in the oven and microwave as well.

Obviously, you can use whatever storage containers you may have on hand.

Place the leftovers into the refrigerator where they can stay for 4 – 5 days. If you don’t eat them within that timeframe, it’s probably best to discard them.

REHEATING LOW-CARB RAO’S SAUCE

Reheating this sauce couldn’t be easier! There are a couple quick ways you can reheat your leftover marinara.

REHEATING IN THE MICROWAVE

The quickest and easiest way to reheat your leftover sauce is in the microwave. To do this, simply spoon out the amount you are wanting to reheat onto a plate or into a bowl and place it in the microwave.

Microwave on high for 1 minute, stirring at the 30-second mark. Remove from the microwave, check to ensure it is heated through, and eat.

If the sauce needs more time, heat in 15-second increments until it reaches your desired temperature.

REHEATING ON THE STOVE

The second method to reheat your Rao’s is on the stovetop. This way the sauce is heated more slowly and gives you the ability to stir as you go.

To reheat on the stove, put the leftover sauce into a skillet or saucepan and place it over medium heat.

Every few minutes, stir the sauce. Continue to stir and heat until it’s heated through and to your personal temperature preference.

Remove from the heat and serve!

WHAT TO EAT WITH RAO’S MARINARA SAUCE

This sauce is a definite go to for anything and everything Italian. It can be used as a pizza sauce, spaghetti sauce, base for a meat sauce; the list is endless.

Here are a few things you might like to pair with a meal that uses this delicious marinara!

• Low-Carb Air Fryer Chicken Parmesan
• Keto Garlic Butter Brussel Sprouts
• Keto Vanilla Ice Cream
• Keto-Friendly Gin and Tonic

For more ideas, you can check out our recipe index.

TOOLS USED TO MAKE LOW-CARB MARINARA SAUCE

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

• Immersion Blender – Immersion blenders (often referred to as stick blenders) are fantastic tools to have in any kitchen. Unlike regular blenders, these are small and usually used to blend liquids. A few seconds of blending can save lots of work and create a delicious recipe! If you don’t have one, they take up little room in your cabinets. No time like the present to get one for your kitchen!

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