How to Thicken Spaghetti Sauce Without Paste - 17 Best Ways

Everything you need to know about how to thicken spaghetti sauce without paste. 17 best ways to master the process of transforming watery spaghetti sauce into a thick, hearty, flavorful delight.

There is nothing more disappointing than watery spaghetti sauce that flows right through your noodles to the bottom of the bowl. The sauce refuses to stick to the noodles and can only be accessed once you’ve eaten the sad, dry pasta above.

One solution is to add tomato paste - but what if you can't or just don't want to? Below is a list of our best tips for thickening spaghetti sauce without paste.

How to thicken spaghetti sauce without paste

The best way to thicken spaghetti sauce without paste is to reduce the amount of liquid by gently simmering the sauce over low heat. Other options include using a thickening agent such as corn starch or bulking up the sauce with additional ingredients like ground meats and pureed root vegetables.

While the simmering method has the added benefit of intensifying the sauce flavor, it is challenging because the sauce needs to be cooked slowly and can easily burn. In contrast, thickening agents act more quickly but may impact the texture, color and flavor. Some thickeners may also add unwanted ingredients or flavors to your sauce.

Below is a list of the 17 best ways to thicken spaghetti sauce without paste. Pick the one that works best for you.

1. Reduce the liquid

The classic way to reduce spaghetti sauce is to slowly simmer it over very low heat, until enough liquid evaporates for the sauce to be reduced to the desired consistency. This method it is one of the tastiest ways to get a thick sauce without adding additional flavors. There are three ways to reduce the sauce.

Stovetop

Method: Bring the sauce to a gentle simmer on the stovetop. Stir y scraping across the bottom of the pot to avoid hotspots as needed - about every 3-5 minutes. For even heat distribution, use a large heavy bottomed pot. The easiest way to avoid splatters is to fill the pot to about half full and cover it with a mesh splatter guard.

Pros: A delicious spaghetti sauce with more intense flavor. No additional ingredients needed.

Cons: Time consuming. Challenging because the sauce can easily splatter and burn.

Nutrition: No overall change since no additional ingredients are added. However, the per-serving calories will increase because the sauce contains less liquid.

Time Needed: Anywhere from 15 minutes to a max of about 6 hours depending on the amount of sauce. For faster results, simmer several small batches at once, over multiple stovetops.

Crockpot or slow cooker

Method: Transfer the sauce to a crockpot. Turn on high with the lid on. Once the sauce begins to simmer, move the lid so it is about a third open or cover with a mesh splatter guard. Continue cooking until the sauce is at the desired consistency.

Pros: More intense flavor and no additional ingredients added. No need to stir. Splatters can be controlled using a lid.

Cons: Time consuming.

Nutrition: No overall change since no additional ingredients are added. However, the per-serving calories will increase because the sauce contains less liquid.

Time Needed: About 1- 3 hours depending on the amount of sauce in question. Reduce the time needed by bringing the sauce to a gentle simmer on a stovetop before transferring to the crockpot.

Oven

Method: Preheat oven to 300°F. Pour the sauce into an oven safe pot. Transfer the pot to the oven with the lid cracked open - about an inch.

Pros: More intense flavor and no additional ingredients added. No need to stir and few, if any splatters.

Cons: Time consuming.

Nutrition: No overall change since no additional ingredients are added. However, the per serving calories will increase because the sauce contains less liquid.

Time Needed: About 1- 3 hours depending on the amount of sauce. Reduce the time needed by bringing the sauce to a gentle simmer on a stovetop before transferring the pot to the oven.

2. Add cornstarch

As a thickener cornstarch is twice as powerful as flour and activates when added as a slurry to hot liquids. Cornstarch is often used to thicken sauces in a variety of recipes such as Beef Stir Fry and Braised Moroccan Lamb.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a cornstarch slurry by combining equal amounts of cornstarch and cold water in a small bowl. A good rule of thumb is to start with about one tablespoon of cornstarch and one tablespoon of cold water. Once the paste is smooth, add a teaspoon of cornstarch slurry to the simmering sauce. Stir. The cornstarch will need a few minutes to "bloom" After about five minutes, check the spaghetti sauce to see whether it is at the desired thickness. Repeat as needed.

Pros: Simple way to thicken spaghetti sauce. Neutral taste. Leaves the sauce with a silky finish.

Cons: May lighten the color of the spaghetti sauce depending on the amount used.

Nutrition: One tablespoon of cornstarch has about 30 calories -0g of fat, 7g of carbohydrates, 0g of protein.

Time Needed: Typically about 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

3. Add Roux

A classic staple of French cooking, Roux not only acts as a thickening agent but it also adds a silky, glossy finish to sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a roux by cooking equal amounts of all-purpose flour and fat (usually melted butter or animal fat like drippings). Start by cooking about one tablespoon of flour with one tablespoon of melted butter. Once the roux is cooked and smooth, add one to two teaspoons to the spaghetti sauce. Stir. The roux will need a few minutes to "bloom" and transform into a thick spaghetti sauce. Check after about five minutes, to see whether the sauce is at the desired consistency. Repeat as needed.

The color of the roux darkens the longer it is cooked and intensifies in flavor – a 'white' roux for has a neutral flavor while a 'brown' roux (dark caramel color) adds a delicious nutty flavor. While butter brings added a velvety texture to the sauce, you can also use any type of fat like olive oil or canola oil to make the roux.

Pros: Quick and easy process. Neutral taste. Leaves the sauce with a silky, glossy finish.

Cons: May lighten the color of the spaghetti sauce depending on the amount used.

Nutrition: Two tablespoons of roux has about 153 calories - 10g of carbohydrates, 11g of fat and 1g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

4. Add pasta water

Bon Appetit describes pasta water as "liquid gold" because it turns whatever you are finishing insto a "luxuriously smooth sauce." It also contains starches which thickens sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of pasta water (try a half cup) and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired thick texture. Repeat as needed.

Pasta releases starches when boiled in water. The starches form a gluten net which thickens the sauce and excess water also evaporates as the sauce cooks. This is an age old trick used by cooks to tighten and thicken pasta sauce.

Pros: Quick and easy process. Neutral taste. Does not change the color

Cons: A milder thickener, compared to cornstarch and - will not thicken to the same extent as corn starch or roux

Nutrition: Typically a small amount of additional carbohydrates and sodium depending on the amount of water added.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

5. Add white flour

A great option because as a pantry staple, you probably already have some flour and thus can avoid a trip to the store.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a flour slurry by combining equal amounts of all-purpose flour and cold water in a small bowl. A good rule of thumb is start with about one tablespoon of flour and one tablespoon of hot water. Once the paste is smooth, add a teaspoon of flour slurry to the simmering sauce. Stir. After about five minutes, check the spaghetti sauce to see whether it is at the right thickness. Simmer a few minutes longer if needed to cook away the taste of raw flour. Repeat as needed.

It is best to use a white flour like all-purpose flour as opposed to whole wheat flour because it has a higher starch content.

Pros: Simple way to thicken spaghetti sauce.

Cons: May lighten the color of the spaghetti sauce depending on the amount used. May change the taste.

Nutrition: One tablespoon of flour has about 27 calories -0g of fat, 5g of carbohydrates, 0g of protein.

Time Needed: Typically about 10-15 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

6. Add instant mashed potatoes

Instant mashed potatoes or potato flakes contain starch which act as a thickening agent. Jacques Pépin, the famous chef, and master of French cooking says that potato flakes "give you the thickening, the richness" that you want.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of mashed vegetables like potatoes (try 1-2 tablespoons) and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Pros: Quick and easy process. Neutral taste.

Cons: May change the color, texture and taste of the sauce.

Nutrition: One third cup of instant mashed potatoes has about 70 calories, 0g of fat, 15g of carbohydrates and 2g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

7. Add breadcrumbs

I am not a huge fan of adding breadcrumbs, because it changes the taste and texture. But in a pinch it works and is quite delicious!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add about a quarter cup of breadcrumbs to the simmering sauce. Stir. After about two to three minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Pros: Quick and easy process.

Cons: Changes the taste, adds a chewy texture and a more carbohydrates than other other choices.

Nutrition: A quarter cup of breadcrumbs has about 100 calories, 1g of fat, 18g of carbohydrates and 4g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

8. Add cheese

In addition to thickening spaghetti sauce, the addition of a half cup of any hard cheese like grated parmesan, pecorino or cheddar adds a deep savory flavor which quickly transforms the sauce from ordinary to EPIC!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of cheese (about a quarter cup) to the simmering sauce. Stir. After about one to two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Grated cheeses like cheddar, mozzarella and parmesan cheese are most commonly added to spaghetti sauce. Soft cheeses like cream cheese may also be used.

Pros: Quick and easy process. Rich, cheesy sauce.

Cons: Lightens the color and changes the flavor.

Nutrition: Varies depending on the type of cheese. On tablespoon of grated parmesan has about 22 calories, 1.4g of fat, 0.2g of carbohydrates and 1.9g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

9. Add an egg yolk or two

Egg yolks thicken sauces because they act as an emulsifier. Daniel Skurnick, the Executive Pastry Chef of Buddakan and Le Coucou restaurants in New York suggests that you "stir in an egg yolk into any dish that begs for an element of thickness and creaminess." Egg yolks can also elevates the umami taste so it is a great choice to thicken a bolognaise sauce.

Method: Warm the spaghetti sauce over low heat. Crack an egg yolk into a small bowl and whisk. Add a quarter cup of warm sauce and whisk well to temper the egg yolk. Add more warm sauce and continue whisking until the egg has been whisked into about a cup of sauce, Carefully add the egg mixture to the sauce. Stir over medium heat for about five minutes. Check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Their low water, high fat and lecithin protein content creates a delicious thick and creamy texture. Using pasteurized eggs reduces the risk of salmonella. If you find little bits of scrambled egg, just pick it out, lower the temperature and start again.

Pros: Quick and easy process. Silky, creamy texture. Adds a delicious umami taste. Great non-gluten option

Cons: A little tricky to cook - if the heat is too low, you risk salmonella. If it is too high you get scrambled eggs. May change the color of the red sauce.

Nutrition: One egg yolk has about 55 calories, 4.5g of fat, 0.6g of carbohydrates and 2.7g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

10. Add ground beef

Adding more ingredients automatically thickens the sauce by making it more dense. The addition of ground beef browned with minced garlic, diced bell peppers, onions and red chili flakes (to taste) is an old trick used by home cooks to elevate store bought spaghetti sauce. Go a step further and add pastry staples like Italian seasoning and granulated garlic along with a splash of red wine and everyone will think you slaved over that stove for hours!

Method: Warm the spaghetti sauce over low heat. Add browned ground beef. Simmer until the beef is cooked through. Adjust for seasoning as needed.

A variety of meat options such as ground pork, veal, chicken and turkey can be used to thicken sauce. My favorite spaghetti sauce meat option is to remove the casing from Italian sauce and ad the broken up sausage meat to the sauce.

Pros: Best option to thicken sauce and add a delicious, meaty flavor. A non-gluten option.

Cons: Changes the flavor. Sauce may still be too watery.

Nutrition: Varies depending on the fat content of the beef. A typical cup of ground beef has about 339 calories, 31.3g of protein, 0g of carbohydrate and 22.9g of fat.

Time Needed: About 15-20 minutes, for about 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

11. Add fresh tomatoes

Fresh tomatoes thicken the sauce by adding more bulk. This is a particularly good tactic to use in the summer when vine ripened tomatoes are available in abundance.

Method: Warm the thin sauce over low heat. Add chopped fresh tomatoes. Simmer until the tomatoes are cooked through. Add more tomatoes for a thicker sauce. Adjust for seasoning as needed.

Other vegetables like steamed potatoes, celery roots butternut squash and cauliflower can be used to thicken spaghetti sauce.

Cons: Adds more tomato flavor. Sauce may still be too watery due to water released by tomatoes.

Pros: Easy way to add bulk to sauce. A non-gluten option.

Nutrition: A medium tomato has about 22 calories, 1 g of protein, 4.8g of carbohydrate and 0.2g of fat.

Time Needed: About 20 minutes, for about 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

12. Add heavy cream

Per J. Kenji López-Alt, the addition of heavy cream to spaghetti sauce not only gives it s more richer and silkier texture, but also emulsifies the sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a little bit of heavy cream (about a quarter cup) to the simmering sauce. Stir. After about one to two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Adds a rich, creamy flavor.

Cons: Lightens the color and changes the texture of the sauce.

Nutrition: One tablespoon of heavy cream has about 51 calories, 5.5g of fat, 0.4g of carbohydrates and 0.3g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

13. Add marinara or pizza sauce

Thicken spaghetti sauce by adding products with features very similar to spaghetti sauce, .

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add some pizza or marinara sauce. Stir to see whether the sauce is is at the desired consistency. Repeat as needed. Adjust for seasoning.

Ketchup is another ingredient that is sometimes used to thicken spaghetti sauce.

Pros: One of the fastest ways to thicken sauce.

Cons: May change the flavor of the sauce - tomato flavor may be too intense.

Nutrition: One half cup of marinara sauce has about 80 calories, 2g of fat, 13g of carbohydrates and 2g of protein. One half cup of pizza sauce has about 35 calories, 1g of fat, 6g of carbohydrates and 1g of protein.

Time Needed: About 1-5 minutes.

14. Add potato starch

Gluten free thickeners like potato starch is great for those who need to consider dietary restrictions.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a potato starch slurry by mixing one tablespoon of potato starch to three tablespoons of liquid like the spaghetti sauce or water. Add a 1-2 teaspoons of the potato starch slurry and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Neutral taste. Gluten free.

Cons: May change the color of the sauce. Might also slightly change the taste and texture .

Nutrition: One tablespoon of potato starch has about 40 calories, 0g of fat, 10g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

15. Add tapioca starch

A slightly sweet, gluten free thickening agent which is becoming increasingly popular in paleo diet recipes.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a tapioca starch slurry by combining equal amounts of tapioca starch starch and cold water in a small bowl. A good rule of thumb is start with about one tablespoon of cornstarch and one tablespoon of water. Once the paste is smooth, add one to two teaspoons of tapioca starch slurry to the simmering sauce. Stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Gluten free starch

Cons: May add a slight sweetness. May change the color, taste and texture a little.

Nutrition: One tablespoon of tapioca starch has about 35 calories, 0g of fat, 9g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

16. Add arrowroot starch

With virtually no flavor, and many allergy friendly features, arrowroot starch is an excellent thickening agent.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make an arrowroot slurry by combining two tablespoons of arrowroot starch and one tablespoon of room temperature water. Once the paste is smooth, add one to two teaspoons of the slurry to the simmering sauce. Stir. After about one-two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Gluten free starch. Adds a beautiful glossy sheen. Fastest thickener.

Cons: Loses its thickening powers at higher temperatures.

Nutrition: One tablespoon of arrowroot starch has about 35 calories, 0g of fat, 8g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

17. Throw in the pasta

The addition of pasta is a great thickening agent because it absorbs liquid. I always store my pasta and sauce separately in the fridge because the pasta tends to absorb all the sauce. Mix it together and allow it to rest to reduce the liquid!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add the pasta and mix. Turn off the heat and allow the pasta to rest. The pasta will naturally absorb water from the sauce. If the pasta is too watery, add some pasta water until the sauce is at the correct consistency.

Pros: Quick and easy process.

Cons: Pasta may not absorb all the water. May take a few hours.

Nutrition: No added calories since the spaghetti was meant to be eaten with the sauce anyway.

Time Needed: Unknown - should see some results within about an hour.

FINALLY, IF YOU USE ANY OF THESE TECHNIQUES,

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