Spaghetti is the world famous indulgence that comes from the Italian kitchen. But in an effort to replicate spaghetti sauce in our own kitchens, it may sometimes backfire at us, especially when the consistency becomes too thin and runny. So how do we correct the folly, and add some good volume to our spaghetti sauce, which we love to complement with equally good spaghetti. Here's the answer to this mind-boggling situation.
Heat it Up!
If the spaghetti sauce has been cooking for several hours altogether, and is yet quite watery, it should be cooked on a higher flame, and the vessel which is used for cooking the sauce should be left open without any kind of covering. However, occasional stirring is important in order to prevent it from sticking to the vessel. This process is known as 'reducing' the sauce, which helps the excess water to evaporate, leaving the thick sauce to be savored with spaghetti.
The Power of an Ad-on!
If you have a ready-made spaghetti sauce can, which usually releases water while cooking, feel free to add some grated carrots, which will not only eliminate the extra water present in the sauce, but also add a mild flavor and a hint of sweetness to the tangy tomatoes. Mouth-watering indeed it is! You can also bank upon some additional veggies or even mushrooms to have a thicker sauce.
Condiments
Add some powdered garlic, oregano, basil, and boil it.
Bread Crumbs
Soak the excess water by adding bread crumbs to the sauce. Bread is a natural sponge, and therefore, is ideal to use as an absorbent to remove the water content, without altering the taste.
Tomato Formula
Add some fresh tomato paste, and instantly add mass to the thin spaghetti sauce that you have made.
Cheesy
You can also add some Parmesan cheese, which goes well with spaghetti too. This thickens the sauce and makes it more palatable, though you have the extra pounds added!
The Last Resort
Add some more spaghetti to it so that it absorbs water while cooking. This will automatically make your sauce thicker, and it would stick to the noodles.