I tried the store-bought, jarred pasta sauce from 2 iconic NYC restaurants and think the cheaper one makes a better pantry staple

• I compared tomato basil sauce from each brand.

• The food was good, but it was too thin to feel luxurious over pasta.

• Carbone's held up well to fresh-cooked noodles.

In New York City, there are two restaurants that sell jarred sauces.

Carbone is located on Thompson St. in the West Village. The restaurant is known for its spicy rigatoni and veal Parmesan dishes and has become a hot spot for celebrities.

If you want to get a reservation at the most exclusive restaurant in New York, you need to know someone.

If you haven't been able to eat at either restaurant, you can still get a taste of the sauces at home.

I compared the tomato basil option from each brand to see which one was better.

I usually pick up tomato basil sauce when I get a jar of sauce at the supermarket. It's more robust in flavor than marinara, and it's versatile as well.

I thought this variety would be the most wide-reaching when I compared it to the other one.

The sauces were tasted at room temperature.

When it's on sale, Rao's sauce is my go to.

According to a company representative, the suggested retail price for a jar of the sauce is $8.99.

For comparison, this jar of Rao's is $7 more expensive than Rag sauce. I'm willing to pay more for sauce when I know it's going to be better.

I usually wait until it's on sale to get a jar for less than $6.

The sauce from this restaurant is good to eat on its own.

The first thing that caught my attention about the sauce was that it was wet in texture. It tasted like hand-crushed tomatoes instead of a purée because of the inconsistencies of liquid and chunks.

By looking at the sauce, I could see basil and tomato seeds.

It tasted like I could dip fried calamari or mozzarella sticks directly into the jar without doctoring it up or heating it, even though it was acidic. It was great at room temperature.

The sauce pooled at the bottom of my bowl, but it pairs well with pasta.

When I spooned it over my pasta, I noticed how loose it was. It didn't separate into liquid and tomato chunks, which was a plus.

I liked the sauce so much that it made the pasta taste like a complete dish. It is easy and delicious.

I've never tried Carbone's sauce before.

The jars were popping up on shelves over the past year.

I always bought a sauce I already liked because I had never been to the restaurant and I didn't know the price.

After making Mario Carbone's meatballs at home, he sent me a few jars of his eponymous brand to try, and I began with the spicy Arrabbiata.

I bought a jar of Carbone tomato basil sauce and tasted it for the first time.

I thought the sauce was more of a restaurant item.

There was an oil sheen on this sauce along with basil and tomatoes. I noticed that the Carbone sauce was more orange in color than the red one.

When I dipped my spoon into the sauce, it was more like a puree of tomatoes than a thick sauce.

The flavors here were acidic but less sweet, which meant that I could mellow them out with other ingredients.

I would be able to cook with this sauce. I would use it in a chicken parm, a baked pasta dish, or a special recipe. I would not use it for dipping.

I wasn't left with the same soupy pool after eating this sauce.

The sauce gave me a better eating experience. It stuck to the pasta and was still intact.

I think the Carbone sauce tastes better on pasta than it does plain. I think this sauce should be used with intentions. I would purchase it to use for a specific recipe, even though I don't think it would fit my needs.

I'm happy to know that I can use Carbone sauce for special occasions, but I'm not going to stock up on Rao's.

The sauces are very different in taste and texture. I realized that Carbone's sauce transports me to a fancy pasta restaurant after I spent a lot of time thinking about them.

I want items that are versatile but also reliable in my pantry. I keep a jar of sauce on hand for things like last-minute pasta nights, but also for beef stew, Sunday gravy, and vegetables that are close to going bad.

The Carbone sauce didn't meet those needs. I think it's too different in its flavor. The sauce is more flexible and can take on other flavors. I don't want to change the sauce.

I wouldn't dip a stick into a jar of Carbone's cheese because I didn't feel like it was ready for room temperature. If you're looking for an all-purpose sauce to keep in your kitchen, I would recommend buying Rao's. If you're buying jarred sauce for a pasta recipe or Carbone's meatballs, I would recommend trying his eponymous sauce.

You can read the original article.