Sauces 'n Love

Refrigerated Sauce

Sauces ’n Love started with a passion for traditional Italian cooking, and bringing the magic of eating at home back to your dinner table.

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Scarpetta

Shelf-Stable Sauce

Our shelf-stable line known as “Scarpetta” is for the chef or home cook without a timeline. The same philosophies and techniques apply to our…

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Dips

Refrigerated Dips

Dips ’n Love is made for sharing and enjoying the award-winning taste of Sauces ‘n Love in a variety of flavors complementary to dipping…

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Best-Sauce-of-2015

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Taste, quality and accessibility are things we know gluten-free eaters shouldn’t have to sacrifice. All of our products, including our fresh pasta, are certified gluten-free. We are proud to bring traditional flavors to everyone.
Gluten-Free
We believe in using the highest quality produce to bring flavor and enjoyment to clean, healthy products. Our ingredients and recipes are all-natural, and you won’t find sugar or preservatives on a label with our name on it.
All Natural

Make your own gluten-free and all-natural delectable meals by viewing our recipe suggestion page. The art of healthy eating and living well is about dedication to simplicity and steering clear of anything that comes in an aluminum can. With these recipes you’ll please everyone from a family of four to a dinner party of twelve. There isn’t anyone in the world who does not appreciate whole living, so get your recipes now!

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Sauces 'n Love added 3 new photos.

End of summer/early Fall in New England - The days are warm. Morning and nights are starting to feel a little crisp. The end of the tomato harvest is here and late season lettuce is plentiful at the market too. For this week’s #FullRecipe why not celebrate the bounty with lettuce wrapped, native Cod tacos topped with a very unique Sauces ‘n Love Sundried Tomato Pesto mayonnaise. Delicious!!!

Lettuce-Wrap Cod Tacos with Clover Sprouts and Sauces 'n Love Sundried Tomato Pesto Mayonnaise
Recipe for 4 Tacos

- 2 Tbsp Sauces ‘n Love Sundried Tomato Pesto
- 2 Tbsp Mayonnaise
- ½ lb Cod
- Clover Sprouts
- 1 Plum Tomato
- 8 large leaves of Hydroponic Lettuce (or Boston Bibb Lettuce)
- Cilantro
- ½ Tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation:
First, wash and dice the tomato, sprinkle with salt & pepper, toss, and set aside. Then, rinse and set aside 8 large lettuce leaves. Wash and remove cilantro leaves from stem. Finally, sprinkle cod with salt & black pepper on both sides.

Action:
Place non-stick pan on medium heat, pour olive oil in pan and allow oil to heat for about a minute. Add cod and cook for 4-5 minutes on each side until cod becomes opaque; it should easily flake with a fork. Mix two tbsp of Sauces ‘n Love Sundried Tomato Pesto with equal parts mayonnaise in a small mixing bowl is sure to mix well!

Presentation:
Build your tacos by spooning the fish onto the lettuce leaves (each taco gets 2 overlapping lettuce leaves.) Next add clover sprouts, cilantro, and tomato to your liking. Top everything off with a spoonful of the sundried tomato mayo. Enjoy and repeat!
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2 weeks ago

End of summer/early Fall in New England -   The days are warm.  Morning and nights are starting to feel a little crisp.  The end of the tomato harvest is here and late season lettuce is plentiful at the market too.  For this week’s #FullRecipe why not celebrate the bounty with lettuce wrapped, native Cod tacos topped with a very unique Sauces ‘n Love Sundried Tomato Pesto mayonnaise.  Delicious!!!

Lettuce-Wrap Cod Tacos with Clover Sprouts and Sauces n Love Sundried Tomato Pesto Mayonnaise
Recipe for 4 Tacos

- 2 Tbsp Sauces ‘n Love Sundried Tomato Pesto
- 2 Tbsp Mayonnaise
- ½ lb Cod
- Clover Sprouts
- 1 Plum Tomato
- 8 large leaves of Hydroponic Lettuce (or Boston Bibb Lettuce)
- Cilantro
- ½ Tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation: 
First, wash and dice the tomato, sprinkle with salt & pepper, toss, and set aside. Then, rinse and set aside 8 large lettuce leaves. Wash and remove cilantro leaves from stem. Finally, sprinkle cod with salt & black pepper on both sides.

Action: 
Place non-stick pan on medium heat, pour olive oil in pan and allow oil to heat for about a minute. Add cod and cook for 4-5 minutes on each side until cod becomes opaque; it should easily flake with a fork. Mix two tbsp of Sauces ‘n Love Sundried Tomato Pesto with equal parts mayonnaise in a small mixing bowl is sure to mix well!

Presentation: 
Build your tacos by spooning the fish onto the lettuce leaves (each taco gets 2 overlapping lettuce leaves.) Next add clover sprouts, cilantro, and tomato to your liking. Top everything off with a spoonful of the sundried tomato mayo. Enjoy and repeat!

Sauces 'n Love added 4 new photos.

We like to take advantage of the fresh produce at the farmers market when we can. Green beans and potatoes are plentiful here in New England during the end of summer and early autumn. In this week's #FullRecipe, our Sauces 'n Love fresh Pesto compliments the most recent harvest. If you can find them at your local farmers market, add some color to your plate with a mix of baby sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Linguine with Green Beans, Potato and Sauces 'n Love Pesto
Recipe for 2

Ingredients:
- ½ jar Sauces ‘n Love Pesto (purchase at Whole Foods
Market)
- 1 Medium Potato
- 4 oz Green Beans
- 8 oz Linguine Pasta
- Salt and Black Pepper

Preparation:
Place a pot of water over high heat. Wash and trim green beans, cut in half. Wash, peel, and dice potato in ½” cubes.

Action:
When water begins to boil, add salt and linguine (or your choice of pasta.) Set timer for “al dente” cooking according to instructions on pasta box. When there is 6 minutes cooking time remaining on the pasta, add the green beans and potato to the cooking pasta. Continue to boil until pasta is finished cooking. When ready, drain pasta, green beans, and potato all at once (retain 3 tbsp of the pasta water!). In a large bowl, add 2 tbsp of the Pesto and 3 tbsp of the pasta water and mix well. Add pasta, potato, green beans and toss. Add another 2 tbsp of Pesto and toss again.

Presentation:
Transfer linguine to a warm plate, dust with freshly ground black pepper and enjoy!

Buon appetito!
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3 weeks ago

We like to take advantage of the fresh produce at the farmers market when we can.  Green beans and potatoes are plentiful here in New England during the end of summer and early autumn.  In this weeks #FullRecipe, our Sauces n Love fresh Pesto compliments the most recent harvest.  If you can find them at your local farmers market, add some color to your plate with a mix of baby sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Linguine with Green Beans, Potato and Sauces n Love Pesto
Recipe for 2

Ingredients: 
- ½ jar Sauces ‘n Love Pesto (purchase at Whole Foods 
   Market) 
- 1 Medium Potato
- 4 oz Green Beans
- 8 oz Linguine Pasta
- Salt and Black Pepper

Preparation: 
Place a pot of water over high heat. Wash and trim green beans, cut in half. Wash, peel, and dice potato in ½” cubes.

Action: 
When water begins to boil, add salt and linguine (or your choice of pasta.) Set timer for “al dente” cooking according to instructions on pasta box. When there is 6 minutes cooking time remaining on the pasta, add the green beans and potato to the cooking pasta. Continue to boil until pasta is finished cooking. When ready, drain pasta, green beans, and potato all at once (retain 3 tbsp of the pasta water!). In a large bowl, add 2 tbsp of the Pesto and 3 tbsp of the pasta water and mix well. Add pasta, potato, green beans and toss. Add another 2 tbsp of Pesto and toss again.

Presentation: 
Transfer linguine to a warm plate, dust with freshly ground black pepper and enjoy!

Buon appetito!

Sauces 'n Love added 4 new photos.

This week's #FullRecipe showcases Scarpetta Pink Pesto. This is a creamy, tomato based sauce with the added "wow" factor of delicious basil pesto.
WARNING: You Will Get Addicted!!!

Pink Pesto with Gluten Free Linguine, Asparagus and Mushrooms
Serves 2

Ingredients :
8 oz. Scarpetta Pink Pesto (available for purchase on Amazon.com)
1 package Sauces 'n Love Gluten Free Linguine
1 bunch asparagus
4 oz. mixed mushrooms
1 Shallot
3 tbsp. Extra virgin olive oil
Salt & Black Pepper

Preparation:
Set a pot of cold water (3-4 qts.) on high heat. Wash and dry asparagus, cut hard ends off (3-4"), trim heads, and cut stem in 1/4" cylinders. Cut heads in half, lengthwise. Slice shallot thinly. Trim mushroom stems, rub head with damp paper towel, removing any dirt. Roughly chop mushrooms.

Actions:
In a skillet heat 3 tbsp of oil on medium. Sauté the shallots for 1 minute while stirring, add asparagus cylinders (retain the heads), cook for 2 minutes stirring. Bring well-salted water to a boil. Cook pasta in boiling water for 3 - 4 minutes. Stir mushrooms into skillet with asparagus and shallots, cook for 5 minutes. Adjust for salt and pepper. Pour jar of Scarpetta Pink Pesto into skillet mixture and incorporate asparagus heads. Bring to a gentle simmer; add 2 tbsp pasta water (more if you want the sauce thinner). Drain pasta, add to sauce and gently coat by stirring over medium heat.

Presentation:
Serve on warm plates; decorate with a sprig of your favorite herb.

Buon Appetito!

For more weekly recipes and posts, be sure to like our page!
Purchase our Scarpetta Pink Pesto at Amazon.com.
Follow us on Instagram @ saucesnlove
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4 weeks ago

This weeks #FullRecipe showcases Scarpetta Pink Pesto.  This is a creamy, tomato based sauce with the added wow factor of delicious basil pesto. 
WARNING: You Will Get Addicted!!!

Pink Pesto with Gluten Free Linguine, Asparagus and Mushrooms
Serves 2

Ingredients :
8 oz. Scarpetta Pink Pesto (available for purchase on Amazon.com)
1 package Sauces n Love Gluten Free Linguine 
1 bunch asparagus 
4 oz. mixed mushrooms
1 Shallot 
3 tbsp. Extra virgin olive oil
Salt & Black Pepper

Preparation: 
Set a pot of cold water (3-4 qts.) on high heat. Wash and dry asparagus, cut hard ends off (3-4), trim heads, and cut stem in 1/4 cylinders. Cut heads in half, lengthwise. Slice shallot thinly. Trim mushroom stems, rub head with damp paper towel, removing any dirt. Roughly chop mushrooms.

Actions: 
In a skillet heat 3 tbsp of oil on medium.  Sauté the shallots for 1 minute while stirring, add asparagus cylinders (retain the heads), cook for 2 minutes stirring.  Bring well-salted water to a boil. Cook pasta in boiling water for 3 - 4 minutes.  Stir mushrooms into skillet with asparagus and shallots, cook for 5 minutes. Adjust for salt and pepper.  Pour jar of Scarpetta Pink Pesto into skillet mixture and incorporate asparagus heads.  Bring to a gentle simmer; add 2 tbsp pasta water (more if you want the sauce thinner).   Drain pasta, add to sauce and gently coat by stirring over medium heat.

Presentation: 
Serve on warm plates; decorate with a sprig of your favorite herb.

Buon Appetito!

For more weekly recipes and posts, be sure to like our page! 
Purchase our Scarpetta Pink Pesto at Amazon.com.
Follow us on Instagram @ saucesnlove