Have you ever stood at your stove cooking pasta sauce and you realize it's too watery, and you don't have any tomato paste, flour, or corn starch? Here's how to thicken it.
I know, it seems like a long shot that you wouldn't have any of those items to make the pasta sauce thicker (I've tried flour and tomato paste but not corn starch), but I heard this tip a long time ago and I've used it often.
Add some grated cheese to the sauce. This will thicken it while also keeping the cheese theme of the meal (of course, it helps if you're going to use grated cheese on the pasta when it's done). I've always used grated cheese from Kraft or something similar and it seems to mix really well. I've never used real fresh grated cheese, but if you have let me know in the comments.
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Reader Comments (Page 1 of 1)
4-21-2008 @ 2:23PM
Maria said...
Even better - reduce the sauce. Let it go to a full boil (high heat) while you watch & occasionally stir. This lets the "watery" part evaporate. It should only take a minute or two (depends on the amount you're making) to thicken and enrich the sauce, without changing your spicing balance.
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