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Cardoncelli Mushroom Marinara

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Balsamic Onion Compote

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White Truffle Marinara

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Calabrian Chili Marinara

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Black Olive Spread

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Ligurian Olive Oil

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6-Year Balsamic Condiment

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Sun-Dried Tomatoes

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Mediterranean Spiced Olives

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30-Year Aged Balsamic Condiment

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Elite Olive Oil

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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

Busy Philipps’ Stuffed Shells Recipe

Busy Philipps’ Stuffed Shells Recipe

Busy Philipps' signature stuffed shells recipe

Bon Appétit’s Masala Arrabbiata Pasta with Rao’s Homemade® Arrabbiata Sauce and Rao’s Homemade® Penn

Bon Appétit’s Masala Arrabbiata Pasta with Rao’s Homemade Arrabbiata Sauce and Rao’s Homemade Penn

Arrabbiata or “angry” sauce is a spicy, yet balanced sauce made with slow-simmered Italian tomatoes and crushed red pepper.

Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade® Marinara Sauce

Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade Marinara Sauce

Made with the Rao's Classic Homemade Marinara Sauce