Skip to Content
News

Maker of Rao’s Sauce Sells to Campbell for $2.7 Billion

Long one of the most popular jarred red sauces in the supermarket aisle, Rao’s will become part of Campbell’s as part of a deal to acquire Sovos Brands Inc.

Rao's sauces

Rao’s Homemade sauces sold to Campbell Soup Company as part of a $2.7 billion deal.

Now that’s a lot of sauce! Rao’s Homemade pasta sauces was sold to Campbell Soup Company yesterday in a deal to acquire Sovos Brands Inc. for $2.7 billion. Sovos owned the popular supermarket aisle red sauce as well as noosa yogurt.

The deal, announced in a release on Monday, means that the line of jarred red sauces from Rao’s, launched in 1992 as an offshoot of the legendary NYC restaurant, joins the portfolio of Campbell products. 

The cachet of the Rao’s brand stemmed in part from its famously hard-to-get-into 10-seat restaurant in Harlem, a haunt of celebrities and well-connected New Yorkers.

With the sales of the sauces to giant Campbell, Italian red-sauce brands will surely jockey to become the next cool jarred sauce company. 

Already, the newsletter and social media channel The Snaxshot is asking, “Who is the next Rao’s?” and looking at R2R—or “restaurant to retail”—sauce brands. The Snaxshot’s Instagram post features a slideshow with jars of red sauces by restaurants Carbone, Rubirosa, and Buca di Beppo, as well as eye-catching bottles from Heinz (which makes an Absolut vodka sauce), and even Chef Boy-Ar-Dee. We presume that last one is tongue-in-cheek. 

The value of the deal, nearly $3 billion, means that the red sauce market will surely be heating up. According to a joint release announcing the deal, Rao’s represented 69% of Sovos Brands. The stakes, in other words, are high.

Stay in touch

Sign up for our free newsletter

More from Appetito

Settepani Harlem Celebrates 25 Years of Italian Culinary Tradition

Settepani marked 25 years in Harlem with a celebration that honored the bakery’s journey, its family roots, and the community that has supported them every step of the way.

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.

July 14, 2025

Sicilian Spirits and Tuscan Sweets Take Over Portrait Milano

Portrait Milano hosted Sicily's Morgana Cocktail Bar alongside a new Sammontana gelato kiosk bringing Tuscan sweetness to Milan all summer.

Una Pizza Napoletana Wins Top Pizza in USA Again

Una Pizza Napoletana has once again been crowned top pizzeria in America by 50 Top Pizza USA. Discover this year’s winners and pizza trends.

L’Olivo Introduces Venetian Cicchetti Culture to Calgary

Giuseppe di Gennaro launches L’Olivo, a cicchetti restaurant and lounge redefining Italian dining in Calgary’s Inglewood.

See all posts