TAMPA, Fla. (BLOOM) – Pasta night remains a staple in many households for a reason, it’s comforting, crowd-pleasing, and surprisingly easy to elevate. According to Executive Chef Jeff Amoroso of Maggiano’s Little Italy, upgrading your sauce doesn’t require professional training or hours over the stove.

“It always starts with thinking about our guests and creating dishes they’ll crave,” Amoroso said. “The sauce is a cornerstone of Italian-American cuisine, so we’re always refining — whether that’s using richer tomatoes, rebalancing acidity, or finishing with the right cheese.”

Amoroso says many of the sauce upgrades served at Maggiano’s stem from both home kitchens and restaurant experience. He and his culinary team pull inspiration from meals they make for their own families, then adapt them using high-quality ingredients to create flavors that feel both classic and elevated.

For home cooks looking to level up their next pasta night, Amoroso emphasizes that good sauce doesn’t have to be time-consuming. “Some sauces are slow-simmered masterpieces, but plenty of delicious options come together in under 30 minutes,” he said. “A great marinara, Alfredo, or butter-Parmesan sauce can be quick — it’s all about balance and fresh ingredients.”

To take basic sauces up a notch, Amoroso recommends keeping a few key pantry staples on hand. These include high-quality olive oil, real butter, garlic, crushed red pepper, and canned San Marzano tomatoes. He also prefers buying Parmigiano Reggiano by the block for maximum flavor when grated fresh.

When it comes to turning a regular pasta dinner into something special — whether for a date night or dinner party — Amoroso suggests starting with the atmosphere. Dimming the lights, lighting candles, and curating a playlist can set the tone. He also recommends beginning the evening with an Italian cocktail like an Aperol Spritz or Negroni, followed by a small antipasto platter with burrata, seasonal fruit, prosciutto, and warm focaccia. For the main course, fresh pasta with homemade sauce and thoughtful garnishes like fresh herbs or a drizzle of olive oil can elevate the experience. For dessert, Amoroso’s go-to is affogato: vanilla gelato topped with a shot of espresso.

Leftovers, he says, should never go to waste. Leftover pasta can be baked “al forno” style with cheese and breadcrumbs. Red sauce can be reused for baked eggs, while cream-based sauces work well as a base for pizza toast.

As for his personal favorite? When cooking for his kids, Amoroso keeps it simple with a Parmesan butter sauce made from pasta water, whole butter, and freshly grated cheese. For added richness, he stirs in an egg yolk right before serving.

“It’s quick, easy, and made with love,” he said.