Our all-natural Arrabbiata and marinara sauces have super powers: they make a mean Bloody Mary mix. Choose spicy or mild, then whiz it up with a handful of ingredients and pour over vodka and ice. Hide a jar in the pantry for impromptu Sunday brunches.
In a blender, combine Rao’s Homemade® Marinara or Arrabbiata Sauce, Worcestershire sauce, horseradish, hot sauce, lime juice and olive juice, pulse until combined.
Fill a tall glass with ice.
Pour vodka and Bloody Mary mixture into glass. Stir.
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where it all started
1896
Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York City
2019
1930
1930
Charles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.
1896
1958
1958
After Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.
1930
1974
1974
Anna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.
1958
1975
1975
Frank Pellegrino Sr. begins helping his aunt and uncle at Rao’s. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”
1974
1977
1977
Famed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. The rights were prized family possessions passed from generation to generation.
1975
1982
1982
At just 12 years-old, Frank Pellegrino Jr. became the fourth generation of the Rao’s family to work at the restaurant. This begins a career of over 35 years working at Rao’s.
1977
1992
1992
Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Characteristics that still are central to the product line today.
1982
1997
1997
Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen.
1992
2005
2005
Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom.
1997
2017
2017
Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home.
2005
2018
2018
Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta.
2017
2019
2019
Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.
2018
1896
TIMELINE
