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.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
