Vegetarian Spaghetti Sauce Recipe - The Mindful Hapa (2024)

FAQs

Why is my spaghetti sauce watery? ›

This could happen when you add too much pasta water into your sauce, and you accidentally drown the thick sauce with the starchy water (happens to the best of us). I find that this happens to me most often when I'm making quick sauces, like a meat sauce or light marinara that hasn't had the time to simmer.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Reducing a sauce is as simple as cooking it over a medium heat until the volume has reduced and the sauce is at the consistency you want. This is a great method for pasta sauces and pan sauces but should be avoided for sauces containing soy sauce or lots of salt as the flavour will become too salty.

When your sauce begins to simmer, add the salt and a pinch of white or brown sugar, then mix; the sugar will be able to counterbalance and eliminate the sourness of the tomato, without changing its flavor or sweetening your dish.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

You can simmer with the cookware lid on or off, simply follow your recipe instructions. Keep in mind that when using a cover, you'll want to set your stovetop to a low setting as it can reach a simmer faster than without a cap.

Add Tomato Paste

Tomato paste is a highly concentrated tomato-based product that adds deep tomato flavors and naturally helps to thicken any pasta sauce, thanks to its paste-like consistency.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Egg yolks, arrowroot, tomato paste or butter can thicken sauce in place of flour or cornstarch.

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

How long do you simmer pasta sauce? ›

The minimum time you should simmer sauce is 30 minutes. This is about how long the oils take to disappear into the sauce (rather than pooling on top). But you should consider simmering for three or more hours, letting it lazily cook away, no more than a few straggling bubbles surfacing at a time.

Vegetables — The type of veggies are up to you, but we love zucchini, yellow squash, jarred roasted red peppers, leafy greens, peas, corn, and cabbage. Options are endless, here. Onion, garlic, and tomato paste — These provide a base flavor for the simple sauce.

Simmer your sauce longer to remove excess water. A good shot of tomato paste will help as well. Originally Answered: How does one get rid of water in cooked pasta? Drain the majority of the water either with a sieve or using a lid to hold the pasta in while letting the water out.

Simmer Longer:Simmer the sauce uncovered for an extended period. This allows excess liquid to evaporate, naturally thickening the sauce. Be patient, and let it simmer for at least 30 minutes to an hour. Use Tomato Paste:Tomato paste is concentrated and will thicken the sauce without diluting the flavor.