Pasta Sauce vs. Pizza Sauce - VeggieBoards

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#1 Old 08-04-2017, 11:08 AM
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Pasta Sauce vs. Pizza Sauce

One common practice that gets under my skin is using pasta sauce and pizza sauce as if they were interchangeable. I strongly believe that they are not. For me, there are differences.

PIZZA SAUCE:
NEVER cooked (before use)
Made with crushed tomatoes
Contains fennel seed

PASTA SAUCE:
ALWAYS cooked (before use)
Made with tomato sauce
NEVER made with fennel seed

Both contain red pepper flakes, but pasta sauce gets more than pizza sauce.

I've experimented with adding grape juice to pasta sauce (which in my head seems like it would be great), but haven't had much success yet.

(By 'pasta sauce' I mean a generic red sauce, not 'cream' sauces like alfredo. And pestos seem like a whole different thing from sauce)

Is anybody else here militant about pizza sauce and pasta sauce being different things?

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#2 Old 08-04-2017, 11:19 AM
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You know that scene in Lady and the Tramp where they both slurp up the same spaghetti strand? Yeah, that'll never be us!
I have added a jar of pizza sauce to my spaghetti, and vice versa and I've found I really enjoy the change!
I only use a little fennel in seitan sausage, I would never use it sauce!

You really mean raw crushed tomatoes as your pizza sauce?

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#3 Old 08-04-2017, 11:22 PM
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Umm not militant. But my pizza sauce is a typically a stronger reduction than my pasta sauce. Tbh I've never really thought too much about it.

Curious, where did you get your differentiations? Do you have Italian ancestry or have you researched?
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#4 Old 08-05-2017, 10:49 AM
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Ooops. I thought they were interchangeable. *hangs head in shame* Mind, this is coming from someone who made thai curry risotto before.

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#5 Old 08-06-2017, 06:56 PM
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I've never used pizza sauce as a pasta sauce, but in a pinch I have had to use pasta sauce as pizza sauce. It's surprisingly good on homemade personal size pizzas!

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#6 Old 08-09-2017, 04:17 PM
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Quote:
You really mean raw crushed tomatoes as your pizza sauce?
Nah, the crushed tomatoes in tins. They get cooked some in the canning process, but I don't do any additional cooking before putting it on the pizza. A lot of 'aficionados' swear by crushed San Marzano tomatoes, and use them without adding anything (except maybe basil).

Quote:
Curious, where did you get your differentiations?
I read up quite a bit on pizza. That's where I picked up on minimalist approaches ... The pasta sauce is largely my preferences. When I finished college and got my own place I hadn't done a lot of cooking, and survived on spaghetti. Little cans of tomato sauce were cheap - just cooked down tomatoes, not prepared pasta sauce. I taught myself about spices and such experimenting with those little cans.

When I was a kid I was kind of fascinated with the fennel seeds in the pizza sauce from our local pizzeria. So that's where that came from. My expectations for pizza sauce were kind of set by my experience growing up with Midwestern family pizza places. Pizza I make now is largely East coast ... Neopolitan crust, minimal toppings, 3 or 4 ingredient sauce. I play with other styles, but mostly stick with the one.

The way I look at it is pizza sauce is one component among equals, whereas pasta sauce is the star of the show.

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