Overhead shot of Italian tomato sauces: can of whole pelati, bowl of polpa, bottle of passata and jarred sugo with fresh San Marzano tomatoes, basil and olive oil on rustic wooden table

Tomato sauces from Italy: Sugo, passata & polpa comparison

Italian Tomato Sauces: Sugo, Passata & Polpa Compared

Italian Tomato Sauces Compared – What Makes a Truly Great Sugo?

Pelati, polpa, passata or a ready-to-eat sugo straight from the jar? Discover which tomato base fits which dish, how to cook a real sugo al pomodoro in 25 minutes – and which premium jarred sauces score highest in 2025 tests.

What is sugo – and how does it differ from passata, polpa & pelati?

Sugo (plural sughi) is Italy’s fully seasoned, ready-to-eat tomato sauce. In contrast, passata, polpa and pelati are raw tomato bases that need at least 20 minutes of simmering to turn into a sugo.

Infographic: Whole Peeled (Pelati), Crushed Tomatoes (Polpa), Passata (Pureed) and Sugo (Cooked Sauce) – consistency, processing step, typical use.
Pelati = whole • Polpa = crushed • Passata = puréed • Sugo = cooked & seasoned.
Product Texture Processing Typical use
Pelati whole fruit peeled long-simmer ragù
Polpa chunks + juice coarsely chopped rustic sugo
Passata silky purée seedless, sieved quick Napoli, pizza
Sugo reduced, seasoned ≥ 20 min cooked heat & serve

Quality checklist: from tomato to olive oil

  • Tomato variety: San Marzano D.O.P. hits a Brix of > 6° – natural sweetness, low acidity.
  • Simmer time: 20–30 min for bright freshness; 2–3 h for deeply caramelised thickness.
  • EVO olive oil: mild varieties (Taggiasca) highlight fruit without bitterness.
  • Salt & sugar: only add sugar if Brix is low; salt ≈ 10 g per kg sauce.

Classic recipes: Napoli, Amatriciana & alla Norma

Sugo Napoli: pelati, olive oil, garlic, basil – 25 min.
Amatriciana: sugo Napoli + guanciale + Pecorino.
Alla Norma: sugo Napoli + fried aubergine + ricotta salata.

Top 6 jarred tomato sauces 2025 compared

# Brand Style Brix Warentest* / Kitchn
1 Mutti Sugo Semplice Napoli 7.2° 1.9 / 9.0
2 BioOrto Rustic Rustico 6.8° – / 8.8
3 Barilla Basilico 100 % Basil 6.0° 2.2 / 8.5
4 Callipo Datterino Dolce 8.1° – / 8.3
5 De Cecco Classica Napoli 5.9° 2.4 / 8.0
6 Rustichella Abruzz. Peperoncino 6.5° – / 7.9

*Stiftung Warentest 05/2025 (jarred tomato sauces).

How-To: Original sugo Napoli in 25 minutes

  1. Heat 3 Tbsp EVO oil; sauté 1 crushed garlic clove.
  2. Add 800 g crushed San Marzano pelati.
  3. Season with 1 tsp salt + pinch sugar; simmer 25 min.
  4. Stir in a handful of basil – serve.

Homemade vs store-bought – worth the effort?

Cost / serving Time Taste*
DIY (San Marzano) €0.90 25 min 9.5 / 10
Premium jar €1.60 2 min 8.8 / 10
Budget jar €0.60 2 min 6.0 / 10

*Blind tasting, 5 panelists.

Which pasta shape for which sugo?

  • Sugo Napoli (smooth): spaghetti, tagliolini.
  • Sugo rustico (chunky): penne rigate, mezze maniche.
  • Sugo all’Amatriciana: bucatini.
  • Sugo alla Norma: rigatoni.

FAQ – Italian tomato sauces

Best canned tomatoes for sugo?
San Marzano D.O.P.: sweet, few seeds, intense red colour.
Minimum simmer time?
At least 20 min to tame acidity; up to 3 h for deep ragù depth.
Can I freeze sugo?
Yes – up to six months in 300 ml portions.
Sugo without onion or garlic?
Sure – plain passata with basil, perfect for kids.

Wrap-up: How to spot top-notch sugo

  • Know your bases: pelati / polpa / passata ≠ finished sugo.
  • San Marzano + EVO oil + patience = 90 % of the flavour.
  • Premium jars save time – choose > 6° Brix for natural sweetness.
  • Match sauce texture to pasta shape for perfect mouthfeel.
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