National Pasta Month & Pasta Cooking Tips

Although they contain similar ingredients, there is a difference between pasta sauce and pizza sauce. Pizza sauce is prepared with uncooked pureed tomatoes while pasta sauce is made with cooked blended tomatoes and flavorful garlic, herbs, and spices. Whether you’re looking to open a pizza shop or just making personal pizzas, most chefs will agree that the secret is in the sauce. Tomato sauce is an essential ingredient in a pizzeria, but can you use spaghetti sauce for pizza sauce and how will it impact your signature dishes? We set out to answer the question "is tomato sauce the same as pizza sauce," and provide tips and tricks when you’re in a pinch. Shop All Pizza Sauce and Tomato Sauce Products Difference between Pizza Sauce and Pasta Sauce Tomato sauce is similar to pizza sauce, but they are not the same. The main difference between tomato sauce for pasta and pizza sauce is that pasta sauce is cooked in the preparation of the sauce and pizza sauce is an uncooked tomato sauce that cooks along with the pizza. Pasta sauce is cooked prior to serving and will also have fewer seasonings than pizza sauce, predominantly featuring a robust flavor from roasted garlic. So, is pasta sauce the same as pizza sauce? The answer is no, but they are similar. We explore their differences even further below. What Is Pizza Sauce? Pizza sauce is typically made with plain tomato sauce or pureed tomatoes and tomato paste, causing it to be a thicker consistency than pasta sauce. The thicker sauce prevents the dough from getting too soggy while the pizza cooks. It also features a variety of spices such as oregano, Italian seasoning, garlic salt, onion powder, and sugar for a tangier flavor profile that perfectly complements the fats and oils in cheeses used for pizza. Pizza sauce is then spread in a thin layer on top of the pizza dough and cooked simultaneously with the dough and toppings, bringing all of the flavors together. Homemade variations may include cooking instructions for the sauce before placing it on the dough. What Is Pasta Sauce? Pasta sauce or spaghetti sauce is generally made with crushed tomatoes that boost the water content in the sauce, making it thinner than pizza sauce. The thinner sauces cover your pasta noodles thoroughly to provide flavor in every bite. Pasta sauce will typically only include basic seasonings like salt, pepper, and dried oregano so each chef can season the dish to taste in order to complement the pasta dish and additional ingredients. You will often find tomato chunks in pasta sauce, whereas pizza sauce calls for a smooth tomato sauce that is usually pureed to reduce chunks. Spaghetti sauce may also feature ground beef or Italian sausage. Pizza Sauce vs Spaghetti Sauce The difference between spaghetti sauce and pizza sauce is that spaghetti has a higher water content than pizza sauce from the crushed tomatoes, giving it a thinner consistency. This helps it spread more evenly over the surface of the noodles. Pizza sauce is made with pureed tomatoes to make it thick in order to add a layer of flavor between a pizza crust and its toppings. Pizza is a bit of an American obsession, so getting the sauce right can be the key to running a successful pizzeria. If you use pasta sauce on pizza, chances are that the sauce may be too thin and soggy for some of your customers’ liking. Pizza Sauce vs Marinara Marinara sauce is a semi-smooth tomato sauce that is slightly thinner in consistency when compared to pizza sauce but has less water content than standard tomato or pasta sauce. The tomatoes in marinara sauce are peeled, finely chopped, and blended to smooth out the chunks but not thoroughly pureed into a paste-like pizza sauce. What Is Marinara Sauce? Marinara sauce is a thick tomato sauce that is often used on pasta and sandwiches or as a dip. It is made by roasting garlic cloves in smooth tomato sauce on a simmering heat. Because it is commonly served with spaghetti or penne noodles, many refer to marinara as spaghetti sauce. It is also served on meatball subs and cheesesteak sandwiches or provided as a dip for mozzarella sticks and onion rings. Marinara sauce originated in Naples in the 19th century and is thought to derive from a dish served to sailors (“marinaro” in Italian) upon their return from sea. Is Pizza Sauce the Same as Marinara? Pizza sauce and marinara sauce are similar but not the same. Pizza sauce is thicker in consistency than marinara sauce because the tomatoes are pureed instead of lightly blended. Pizza sauce is usually cooked on a pizza crust, whereas marinara sauce is served as a dip or topping. Pizza Sauce Recipe Making your own pizza sauce is simple! Use the following instructions to learn how to make pizza sauce from tomato sauce. You’ll want to have a large mixing bowl and spatula, preferably a red spatula that won’t stain over time. You may also choose to adjust the signature Italian seasonings, as well as the ratios you use to create a specialty recipe for your pizzeria. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/JCB5GAz2iWU?si=VkRha9mvKkCndKu9" frameborder="0" allowfullscreen=""></iframe> Pizza Sauce Ingredients Servings: 1-2 16” Pizzas 15 oz. tomato sauce (smooth, not chunky) 6 oz. tomato paste 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 Tbsp. salt or garlic salt 1/4 tsp. ground pepper 1 tsp. granulated sugar 1-2 Tbsp. Italian seasoning (to taste) Dried or fresh oregano (to taste) Dried or fresh basil (to taste) Red pepper flakes (optional) How to Make Pizza Sauce Add the tomato sauce and tomato paste to a bowl. If the tomato sauce has tomato chunks, use an immersion blender or food processor to smooth out the tomato pieces. (Puree the ingredients if using canned crushed tomatoes.) Add the garlic powder, onion powder, salt, pepper, sugar, and any desired seasonings to the sauce. Mix with a spatula until thoroughly incorporated. Use right away on pizza dough or refrigerate in an airtight container for up to a week. You may also freeze pizza sauce for approximately 2 months. If you’re using refrigerated or frozen sauce, allow the sauce to come to room temperature using proper ServSafe methods to avoid health code violations. To bring frozen sauce to temperature, either thaw it under cold water in a sealed package, thaw it in the refrigerator overnight, or thaw it in the microwave before using it on pizza dough. Can You Use Pasta Sauce for Pizza? You can certainly make pizza sauce from pasta sauce with the help of a few ingredients. By straining pasta sauce, blending it, and adding seasoning you can create a substitute for pizza sauce from the pasta sauce in your cabinet. So, if you're asking yourself "can you use spaghetti sauce for pizza," we've included step-by-step directions below to help you do so: How to Make Pizza Sauce with Pasta Sauce Can you use spaghetti sauce for pizza sauce? Yes! If you don't have tomato paste on hand, you can use pasta sauce on pizza by following these steps: Strain the pasta sauce to remove excess liquid. Add the pasta sauce to a food processor or blender and pulse until smooth. Add your desired seasoning and salt to taste. Pulse a few more times until thoroughly combined. Strain out any additional liquid. For additional umami flavor, blend in an anchovy filet. What Can I Use Instead of Pizza Sauce? Most pizzas are traditionally made with a red pizza sauce made from tomatoes, but you can use other sauces on pizza. Some popular pizza sauce alternatives include the following: Pesto Ricotta Cheese Barbecue Sauce Ranch Dressing Tapenade Olive Oil and Garlic Sweet Chili Sauce Chimichurri Sauce Balsamic Glaze Alfredo Sauce Buffalo Wing Sauce So, does pasta sauce work for pizza? Yes, with some adjustments. Regardless of the types of pizza you are looking to make, perfecting your pizza sauce is essential to providing your customers with a memorable experience and turning them into regulars.

Pho and ramen are both popular noodle dishes, but can you tell the difference between the two? Flavorful broth, filling noodles, and a variety of toppings make these soups very similar. If you’re thinking about adding noodles to your menu, keep reading to learn what makes each dish authentic and unique. Shop All Noodle Bowls Pho vs Ramen Pho (pronounced fuh) is a light Vietnamese noodle dish with herbal broth and rice noodles, and ramen is a Japanese noodle dish with hearty broth and wheat noodles. If you compare the two soups side by side, the noodles in pho are soft and translucent, and the noodles in ramen are firm and chewy. Pho broth is thin and clear, and ramen broth is usually dark and cloudy. What is Pho? Pho is a noodle dish with clear aromatic broth, thinly sliced beef, and rice noodles. A beloved breakfast food in Vietnam, this soup is prepared fresh in the early morning hours and served by street-side restaurants until they run out. You can find pho on the menu any time of day, but pho for breakfast is as common a ritual in Vietnam as cereal for breakfast is in the US. If you’re trying pho for the first time, you might be surprised at the complexity and depth of flavor in the clear broth. Made from chicken or beef stock, the broth also contains a combination of exotic spices and aromatics that are responsible for the dish’s restorative reputation. Fresh, whole spices like cinnamon, star anise, and peppercorns are used instead of ground spices to keep the broth clear with balanced flavors. Pho Origin Vietnam’s favorite dish came into being at the height of French colonialism in the late 19th century. Before the French influence, beef consumption in Vietnam was not common and cows were used mainly as labor animals. The long-term French occupation resulted in a greater demand for beef products and led to an increase in the slaughter of cows. Leftover bones and tough cuts of meat were considered byproducts, but street vendors quickly took advantage and used the beef parts in soups. Pho was born through this intersection of cultures. Regional Pho The fascination with pho began in North Vietnam and later spread south during the Vietnam War in 1954. Over 800,000 refugees fled the war-torn north to settle in more affluent areas in the south. This migration led to the evolution of two distinct types of regional pho: Pho Bac - This northern pho uses fewer ingredients and is known for a simple broth with a delicate flavor. It’s served with thin slices of rare beef that cook in the hot broth. Garnishes are minimal. Pho Nam - When pho came to the south, it became more complex. An abundance of produce in the region led to the addition of garnishes like basil, bean sprouts, and lime. The broth may be seasoned with hoisin and sriracha. Types of Pho Besides the regional styles listed above, there are many variations of pho that can be confusing to the uninitiated. Purists will tell you there are only three main types of pho. The short list includes beef (pho bo), chicken (pho ga), and vegetarian (pho chay). If you find pho listed on a menu with pork, shrimp, or octopus, many say it’s not considered authentic pho and is instead a separate noodle dish called hu tieu (pronounced who teeyoo). Of the three main types, beef pho is the most common and can be customized by ordering different cuts of meat. These are the different variations of pho bo: Pho Chin - sliced well-done flank or brisket Pho Tai - sliced rare tenderloin or ribeye Pho Nam - trimmed flank steak Pho Ve Don - untrimmed flank steak Pho Gau - fatty brisket Pho Gan - beef tendon Pho Sach - beef tripe (stomach) Pho Vien - beef meatballs Pho Toppings and Garnishes One of the key differences between pho and ramen is that you'll see a lot more greenery atop a bowl of pho. These are the common toppings: Thai Basil Cilantro Mint Leaves Jalapenos Hot Chiles Bean Sprouts Lime Wedge What is Ramen? Ramen is a noodle dish made with rich bone broth, chewy wheat noodles, and sliced pork. It’s commonly topped with a soft-boiled egg and fresh scallions. You’re probably familiar with the packs of instant ramen you can buy at a grocery store and heat up in a microwave, but preparing authentic ramen is a very different experience. The broth used in fresh ramen noodles requires time to develop the signature flavor that makes this dish so popular. Pork or chicken parts are slow-cooked to break down collagen in the skin and joints, creating a thick, full-bodied bone broth that can’t be achieved with just a packet of dry powder alone. Origin of Ramen Ramen is considered a Japanese dish by many because it's such a popular staple food in Japan. There are many theories behind the true origins of this noodle dish, but a common theme prevails. The noodles in ramen are believed to have been introduced by Chinese immigrants in the 1900s, and the broth itself was a Japanese contribution. Ramen shops began to pop up in Japan after World War II and the dish became entrenched in Japanese culture thereafter. To put it in perspective, there are more ramen shops per square mile in Japan than pizza shops in the US. We do have ramen shops in the states as well, but not nearly as many as Japan. What is Ramen Made Of? Ramen noodles are made from wheat flour, water, salt, and a key ingredient called kansui. This mixture of potassium carbonate and sodium carbonate (baking soda) is used to lend a yellowish color and springy, elastic texture to the noodles. Without kansui or a similar alkaline additive, the noodles cannot be considered true ramen noodles. A typical misconception is that all ramen noodles are curly or wavy. Ramen noodles actually come in a variety of shapes, with the most common type being straight. They can also be classified by their water content, with low water content creating thin, firm noodles and high water content creating thick, soft noodles. No matter the shape, the addition of kansui helps to keep ramen noodles from breaking down in hot broth. Types of Ramen Broth The base of ramen broth is made from simmered pork or chicken bones and flavored with the addition of different seasonings. A big part of the allure of ramen is that customers can customize their dish with the broth of their choosing. These are the four broth variations you’ll find in ramen shops: Miso Ramen - Miso broth is flavored with miso, a fermented soybean paste with savory, complex flavors. Shio Ramen - Shio broth is flavored only with salt. Shoyu Ramen - Shoyu broth is flavored with soy sauce, giving it a darker color. Tonkotsu Ramen - To make tonkotsu broth, the soup base is simmered longer than usual to create a thick, creamy, pork-flavored dish. Ramen Toppings If you’re new to ramen, you may think the more toppings you add the better. Just like toppings on a pizza, choosing the wrong items in the wrong combination can take away from the final dish. This is a list of traditional ramen toppings and the types of broth they complement the most: Pork - Slices of pork, called chashu, are used as a topping in all types of ramen. Bean Sprouts - Use bean sprouts as a topping in tonkotsu or miso style ramen. Eggs - Adding a soft- or hard-boiled egg is common with all types of ramen. Scallions - Scallions, or chopped green onions, can be added to all types of ramen broths. Fish Cake - Made of white fish paste with a pink swirl in the middle, fish cakes complement shoyu, miso, or shio broth. Seaweed - Sheets of seaweed known as nori are added to shoyu and tonkotsu ramen. Bamboo Shoots - Preserved bamboo shoots are used in every style of broth. Mushrooms - Wood ear and shitake mushrooms are added to all types of ramen. Corn - Kernels of sweet corn can be added to all types of broth but are commonly used with miso or shio ramen. Butter - Pats of butter add a rich, creamy flavor to miso or shio broth. Now you should have no trouble telling the difference between pho and ramen. The harder part is deciding which of these noodle dishes is your favorite.

Oversalting a meal is a chef's worst nightmare. Imagine seasoning a dish, only to have the cap come lose and pour salt on your main entree. If you have ever experienced the blunder of oversalting your dish while preparing a meal for a crowd, you may have found yourself desperately searching for ways to neutralize salt in food. Below we have created a list of the top ways to counteract too much salt in food so that your dish can be suitable for serving. How to Make Something Less Salty As a cook, it is never pleasant to find out that you added too much salt to a meal you were planning to serve to guests or customers. Keep reading to learn how to fix over salted food and find out which tip works best to remedy your salty dish. <iframe width="560" height="315" src="https://www.youtube.com/embed/hSaxNcYXVIM?rel=0" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen=""></iframe> 1. Increase the Recipe If you find that you over seasoned food and have extra ingredients on hand, increase the portion size of your recipe to mellow out the salty flavor. To properly resize your recipe, try the following: Make a new batch of your recipe, then slowly add the oversalted batch until you have reached the desired flavor. Wilt some unseasoned leafy greens into the dish. Greens tend to take on existing flavors, helping you dilute the seasoning that was excessively added. Add mild vegetables such as broccoli or cauliflower. Veggies with little flavor of their own will absorb some of the flavor that exists in the dish. Usually adding one additional ingredient is all you need to spread out the flavors and make your dish servable. 2. Dilute the Recipe You can try diluting your recipe with water or broth as a way of reducing saltiness in a dish. Use the following tips to counteract salt with dilution: Pour in some cold water over your salty dish and bring the recipe to a simmer to reduce the overall liquid back to the desired level. Use a stock or unsalted broth to balance out the salinity of the dish. Be careful not to use salted broth or else it can make your dish saltier instead of mellowing it out. Add unsalted diced tomato to boost the liquid level of your dish. Tomatoes are mostly water and can help thin out the existing salt levels in a recipe. When diluting a dish, be sure to add the liquid in increments and taste as you go. You may need to re-season your dish with ground herbs and fresh spices after diluting to maintain a balanced flavor profile. 3. Add Acid to Your Dish Adding acidity to a recipe in moderation can help counterbalance saltiness in a meal. Try some of the following tips to salvage your recipe: Squeeze some lemon juice or orange juice over your dish. The sour flavor provides a new layer of complexity to the meal and should mellow out the salt. Drizzle in a mild vinegar like all-purpose vinegar, apple cider vinegar, or white wine vinegar to help mask the salt with acidity by distracting the taste buds. Sprinkle some citric acid in your dish. Citric acid is a solid ingredient so you can more easily control the portion than working with acidic liquids. By using citric acid, you won't need to introduce any additional liquid to your dish, giving you the consistency you desire. Use moderation when adding acidity to balance salt. Too much acid can cause your dish to taste overly sour and destroy the delicate flavors you worked hard to create. 4. Mask the Flavor with Fat Fat may not make your dish less salty but it acts as a taste bud barrier and coats the tongue so that the salty flavor appears to be less potent. The easiest way to add fat is with dairy products. Here are some fat additions you can try: Use heavy cream, cream cheese, or milk in dishes that already contain dairy (such as a cheesy soup) or can be complemented by dairy (like a tomato sauce). This will result in a richer and less salty sauce. Offer cream-based topping or sides for dishes that contain no dairy, such as sour cream for salty taco meat or potato salad made with mayonnaise for oversalted steak. Shred a mild soft cheese like mozzarella on top of your dish to mask the salt. Some sharp cheeses are naturally salty (i.e. cheddar or feta) and should be avoided for pairing with salty dishes. Mash in some avocados for a non-dairy fat option. The creaminess of the avocado will hide some of the salt while adding richness for your customers who may follow alternative diets. 5. Sprinkle in Some Sugar You can often balance out overly salty foods with some sweetness. Sugar can help round out your flavors as savory and sweet compete with each other. Take these tips into consideration when balancing with sugar: Mix in a pinch of sugar at a time, tasting after each addition to ensure that your dish doesn’t take on too much sweetness. Ensure that the sugar is thoroughly incorporated so you don’t end up with pockets of saltiness in your dish. You’ll find that many spice blends feature sugar to give them a complex but balanced flavor profile, making sugar a good option for saving your meal. 6. Soak It up with Starch Some chefs suggest that adding a starchy ingredient to your dish can help absorb some salt. However, this tip is up for debate in the culinary world since the amount of absorption is often insignificant. Even though the jury is still out, you can try the following tips to soak up some salinity: Throw in a raw uncut and unpeeled potato into your salty dish. The potato is thought to pull some of the salt and distribute starch into the dish, diluting it further. Discard the potato once tender. Add some cooked and unseasoned rice, pasta, quinoa, or couscous to the dish. These ingredients typically take on the flavor of a recipe and can thin out the saltiness. 7. Underseason Your Sides If saving your main entree is proving to be more difficult than expected, serve your dish with underseasoned sides to counter the saltiness. Here are some side options that can help you mask a salty main dish: Serve a salty protein with salt-less rice so that the rice can take on the seasoning of the main course. Offer some bland mashed potatoes to mask the potency of salt in your meat. 8. Wipe or Rinse the Salt Away In the event of a loose salt cap, you may be able to wipe, dust, or rinse the extra salt away. If you have a salt pile on your food, attempt the tips below to minimize the damage: Use a spoon to scoop out as much salt as possible if it's in a dish like rice or soup. If on a solid surface like meat or vegetables, use a basting brush to sweep some of the salt away. Pat the surface with a wet paper towel. The wet surface might be able to pick up some salt granules. If the salt is on a piece of meat, rinse the meat under running water or soak the meat for an hour so the salt leaches into the water. 9. Serve Your Dish with Some Bubbly If all else fails, provide your guests with a refreshing glass of bubbly with their meal. A fizzy drink can cleanse the palate and neutralize the salt that lingers on your tastebuds. Pair your dish with some of these drink options: Prosecco Champagne Sparkling Rose Seltzer Water How to Fix Salty Soup It can be quite off-putting to prepare your soup of the day only to find that it’s too salty. To counteract saltiness in soup, try the following suggestions: Slowly add some water or unsalted broth. Throw in some vegetables like celery, onion, white beans, cauliflower, or leeks. Add in some potatoes or pasta to the recipe. Increase the quantity of the main ingredient in the soup. Increase the fat content with more cream, butter, mild cheese, or olive oil. Sprinkle in a dash of sugar or simple syrup. Make a salt-less batch and stir in the salty soup to achieve a balanced batch. How to Fix Salty Meat A salty piece of steak can be rather off putting when your guest was expecting juicy, tender, and delicious meat. Save your guests from a salty surprise by using these tips to neutralize salt on meat: If you oversalted in the marinating process, dust the salt off with a basting brush or wet paper towel. Rinse oversalted uncooked meat under the faucet for a few seconds to get rid of some salt granules. If you discover the salinity during the cooking process, underseason any sauces or sides you plan on serving the meat with. Sprinkle a little sugar in the seasoning you plan to use on the meat. Melt a slab of unsalted butter on the meat. Serve the meat with a starchy side, such as rice, potatoes, or polenta. Add a cream-based sauce or side to increase the fat content. How to Fix Salty Vegetables Vegetables are often mild in flavor and can benefit from a sprinkling of salt, but what should you do if you sprinkle on too much salt? Here are some options to fix your salty veggies: Pair your vegetables with a mild cheese like mozzarella or ricotta cheese. Toss the veggies in an unsalted cream sauce to mask the salt. Use those vegetables in another dish that is unsalted and make a new batch of veggies for the dish you are serving. Seasoning Tips to Prevent Too Much Salt Although oversalting remedies can be helpful, they are not foolproof. Take the following measures to avoid a salty situation altogether: Use salt in moderation. Salt can always be added but it can be more challenging to reduce it once it is in the food. Taste as you go. Add a little bit of salt at each step of the recipes and taste your dish after each salt addition, that way you’ll know exactly when to stop salting the dish. Use kosher salt instead of table salt. Table salt is finer than kosher salt and it can be harder to determine how much you actually need. Modify the amount of salt used based on the other ingredients in your recipe. If you’re using salt-heavy ingredients like soy sauce, olives, pickles, or parmesan cheese, reduce the amount of salt you plan to use and season at the end if you feel you need more. An oversalted dish doesn't have to be the death of the meal. Do what you can to prevent adding too much salt to your recipe, but in the event of a salty accident, try some of our cooking hacks to neutralize the salt and proceed with the meal without anyone noticing. Check with your guests to ensure your dish is alright and take notes for next time. If you accidentally added too much heat to your dish, check out our guide on fixing spicy food.

Pasta Tips for National Pasta Month

When Is National Pasta Month?

How to Celebrate National Pasta Month

Pasta Cooking Tips

1. Salt the Water

2. Don't Break the Pasta

3. Make it Al Dente

4. Don't Rinse the Pasta

5. Save Some Pasta Water

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