It's easy to make and it's good! KALDI's original retort pasta sauce with a good reputation. From old-fashioned Neapolitan to authentic cheese pasta, we have a wide variety of flavors.
This time, the editorial department will eat and compare all 9 items of KALDI's pasta sauce! I tried to rank them in order of deliciousness. If you are wondering which one to eat, please refer to it!
● 9th place Arnero (squid ink) (298 yen, tax included, same below)
A sauce of jet-black squid ink, a local dish of Venice, Italy. You can feel the umami of seafood and the flavor peculiar to squid ink, but there is no unpleasant fishy smell and it is easy to eat.
I think squid ink has different tastes, but it is rich and squid ink lovers should not be disappointed. Probably because tomato paste is added, the sharpness of the aftertaste is also good.
● 8th place Tomato garlic (278 yen)
A sauce that combines garlic and chili peppers in a tomato base. When you eat it, the taste of garlic is very strong! Contains plenty of softly stewed garlic. It has a punchy taste from the first bite, but it is surprisingly refreshing with the acidity of tomatoes.
I think garlic lovers are dying. It's even more delicious with Tabasco. By all means when you want to add stamina! However, we recommend eating on days when you don't have to worry about odors.
● 7th place Aigamo ragout red wine flavor (398 yen)
A richly tailored ragout sauce made by stewing red duck meat in red wine. It has a unique flavor of duck, but if you like duck, you will love it.
It has plenty of soboro meat and is very satisfying to eat. If you add herbs or toppings yourself, it will be even more delicious!
● 6th place Vongole Bianco (298 yen)
Clam pasta sauce that complements the taste with garlic and white wine. It is a little thick. The refreshing olive oil, the scent of garlic and the spiciness of chili peppers come from a bite!
I'm glad that the clams are full of meat. Unlike cream, it has a smooth and smooth throat. A voluminous pasta sauce with plenty of ingredients and garlic.
● 5th place Puttanesca (284 yen)
Italian home-cooked puttanesca with tomato sauce, olives, capers, anchovies and garlic. The sweetness of tomatoes, the spicy stimulus, and the scent of capers that gently come out of your nose are authentic!
The richness is added with garlic and anchovies, and the saltiness and umami of the olives with plenty of it sublimate the taste even more. It doesn't look like retort pouch, it's like pasta eaten at an Italian restaurant.
● 4th place 4 kinds of cheese cream sauce (280 yen)
A cream sauce using four types of cheese: Gorgonzola, Parmesan, Gouda, and Pecorino. It's a delicious dish that is irresistible for cheese lovers!
With a bite, you will be filled with the saltiness and umami of cheese, and the rich and mellow aroma. Accented with crisp pepper. Adult pasta that wants wine with a strong saltiness and cheese taste. Combine with short pasta and gnocchi.
Now it's the top 3 from here!
● 3rd place Bolognese (270 yen)
Minced meat sauce from the Boronia region of northern Italy, using beef and ripe Italian tomatoes. The umami of the meat is well exuded in the sauce, and it is fully entwined with the pasta.
It contains minced meat and is excellent to eat. Recommended for days when you want to fill your stomach. I think men also like it.
● 2nd place Napolitan (252 yen)
This is good! It is a nostalgic taste of Napolitan in a coffee shop. It's not a retort with the vivid taste of tomatoes and plenty of bacon and mushrooms!
Tomato sauce is not just ketchup, it is a rich sauce with garlic and bouillon. If you have time, it's perfect if you entwin it with thick spaghetti, bake it on an iron plate and put onsen tamago on it.
● 1st place Shrimp cream (288 yen)
Cream sauce with shrimp as the main character. You can arrange it not only for pasta but also for doria and gratin.
Loose cream is often entwined with pasta! With a mellow richness and plenty of umami of shrimp, the scent of the fluffy sea is irresistible. Rich but with a hint of spice and a crisp mouthfeel.
It doesn't have a lot of ingredients, but the sauce itself is very satisfying and satisfying. It has a rich and deep taste with intricately entwined flavors such as garlic, anchovies, shrimp, and tomatoes. It's like pasta that comes out with an Italian course meal!
When I compared the tastes this time, I was surprised at the authentic taste that is not like retort. It's annoying to make today! It is also useful for dinner on that day and lunch on holidays. Keep it at home and you won't lose!