What Is a Pasta Sauce Starter?

A pasta sauce starter is a dry, concentrated pasta sauce mix that you finish at home with butter or olive oil and starchy pasta water. The fat and the starch emulsify into a fresh, silky sauce that clings to the pasta. Dinner takes about 15 minutes, the sauce comes together in a couple of minutes, and the result tastes homemade and restaurant-quality.

How a pasta sauce starter works

Classic Italian pastas like cacio e pepe and aglio e olio are traditionally made fresh because the sauce is an emulsion of fat, seasoning and starchy pasta water. That emulsion does not hold up well in a jar. A starter holds the flavor in dry form, and you build the emulsion yourself in the pan.

Cook pasta al dente and save a cup or more of the starchy pasta water.
Build the sauce. For Cacio e Pepe and Miso Butter, whisk the starter into butter and pasta water over medium heat. For Aglio e Olio, sauté the starter in olive oil.
Toss in the pasta and add a little more water or fat until glossy.

One pouch makes enough sauce for 1 lb of pasta (4 to 6 servings). See the 15-minute method.

Pasta sauce starter vs. jarred pasta sauce

Fresher flavor: You finish the sauce in your own pan, so it tastes made, not reheated.
You choose the fat: Use your favorite butter or olive oil.
Less to store and ship: A dry pouch has no added water weight and no glass. See why we chose a pouch.
Flexible: Use any pasta shape and add vegetables or protein.

For a side-by-side with jarred sauce, boxed pasta kits and boxed mac and cheese, see the comparison guide.

The Pastacraft flavors

Cacio e Pepe: Parmesan, Romano and organic cracked black pepper.
Miso Butter: organic red miso, shiitake, sun-dried tomato and spices.
Aglio e Olio: organic garlic, parsley and chili pepper. Vegan.

Shop Pastacraft pasta sauce starters or browse recipes.

Questions

Is a pasta sauce starter the same as a pasta sauce mix?

Yes. Both are dry mixes you finish with fat and water. Pastacraft starters are made with real cheeses or organic ingredients such as red miso, garlic and spices.

Do I need to cook the starter?

Cacio e Pepe and Miso Butter are whisked into butter and hot pasta water. Aglio e Olio is sautéed briefly in olive oil with the pasta. No long simmering is needed.

Can I use it on things other than pasta?

Yes. Toss it with roasted vegetables, rice, potatoes or eggs.