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    Got Some Leftover Pasta Sauce Lying Around? Use It Up One Of These 6 Ways

    Repurposed perfection.

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    6 Ways to Reuse Leftover Pasta Sauce

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    Chili

    Servings: 12

    INGREDIENTS

    1 pound ground beef

    1 medium onion, chopped

    1 green bell pepper, chopped

    3 cloves garlic, minced

    3 cups tomato sauce

    1 tablespoon chili powder

    2 teaspoons cumin

    2 teaspoons paprika

    ½ teaspoon cayenne pepper (optional)

    1 16-ounce can kidney beans

    1 12-ounce can black beans

    Sour cream, for serving

    Cheddar cheese, for serving

    PREPARATION

    1. In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.

    2. Add the sauce and spices and bring to a simmer.

    3. Add the beans and simmer, covered, for 30 to 45 minutes.

    4. Serve warm with sour cream and cheddar cheese.

    5. Enjoy

    Inspired by by the recipe here

    Tomato Basil Vinaigrette

    Makes 12 ounces

    INGREDIENTS

    1 cup tomato sauce

    1 tablespoon chopped basil

    ¾ cup olive oil

    ½ cup red wine vinegar

    2 teaspoons salt

    1 teaspoon pepper

    PREPARATION

    1. Combine all the ingredients in a medium-size bowl and whisk to combine.

    2. Spoon over salad, or keep covered in the refrigerator for 3-5 days.

    3. Enjoy!

    Inspired by the recipe here

    BBQ Pulled Pork

    Servings: 8-10

    INGREDIENTS

    1 pork shoulder, about 3 pounds

    1 onion, chopped

    3 cloves garlic, chopped

    2 teaspoons paprika

    1 tablespoon salt

    3 cups tomato sauce

    1 cup light brown sugar

    ¾ cup vinegar, such as apple cider vinegar

    PREPARATION

    1. Put all of your ingredients in a crock pot and cook on low for 8 hours or high for 4 hours, until fork-tender.

    2. Shred with two forks and combine with the sauce on the bottom of the pot.

    3. Enjoy!

    Inspired by the recipe here

    Minestrone Soup

    Servings: 12

    INGREDIENTS

    1 tablespoon olive oil

    1 medium onion, chopped

    2 stalks celery, chopped

    2 carrots, chopped

    3 cloves garlic, chopped

    2 teaspoons salt

    1 cup green beans, diced

    3 cups tomato sauce

    5 cups water

    1 16-ounce can kidney beans

    1 pound macaroni

    Parmesan, for serving

    Basil, for serving.

    PREPARATION

    1. In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.

    2. Add the garlic and salt, and cook for an additional 2 minutes.

    3. Add the green beans, sauce, and water, and bring to a boil.

    4. Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.

    5. Serve warm with Parmesan and basil.

    6. Enjoy!

    Inspired by the recipe here

    Penne Alla Vodka

    Servings: 10-12

    INGREDIENTS

    1 tablespoon olive oil

    1 onion, diced

    2 cloves garlic, minced

    4 ounces vodka (optional)

    3 cups tomato sauce

    1 cup heavy cream

    1 pound cooked penne

    Parmesan, for serving

    Parsley, for serving

    PREPARATION

    1. In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.

    2. Add the garlic and vodka, and cook for about 2 minutes, stirring constantly.

    3. Add the tomato sauce and heavy cream, and bring to a boil.

    4. Add the cooked penne and stir until the sauce evenly coats the pasta.

    5. Serve warm with Parmesan and parsley.

    6. Enjoy!

    Inspired by the recipe here

    Bloody Mary

    Servings: 8

    INGREDIENTS

    2 cups tomato sauce

    2 cups water

    ½ cup lime juice

    ½ cup lemon juice

    2 ounces Worcestershire sauce

    1 teaspoon horseradish

    1 teaspoon hot sauce

    2 cups vodka

    Celery, for serving

    Limes, for serving

    Pickles, for serving

    Olives, for serving

    PREPARATION

    1. In a pitcher, combine all of the ingredients and stir well.

    2. Serve over ice with your favorite toppings!

    Inspired by the recipe here