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pizza vs pasta sauce

What is the difference between the two?
Thanks

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  1. For me, pizza sauce has lots of dried oregano and garlic granules. I like pizza sauce like that and sometimes just plain.

    1 Reply
    1. re: monavano

      I agree oregano but I try not to use a ragu in other words a sauce cooked with meat, Now of course on the pizza itself what ever you like .Fresh tomato , sliced garlic ,torn basil and e.v.o. with Romano shreds and course black pepper. would be my favorite if I don't put it on spaghetti .

    2. I don't think there is a difference--there's so many tasty variations of both, that I think it really depends on what your preference is. For me preference varies seasonally, weekly or whatever.
      Assuming I have really great homegrown tomatoes, my favorite pizza "sauce" is just a reduction of the drained juices added back in to the uncooked solids and then coarsely pureed plus some salt. Same is delicious on pasta, but I also love a long cooked, herby sauce for either item, too.

      1 Reply
      1. re: splatgirl

        I have cooked down fresh tomatoes for sauce and now I am cooking down a small batch of tomatoes which I want to use for pizza sauce. That is what triggered my question. I cooked garlic and onions in olive oil and am still reducing the sauce.. The cheese is a good idea, I will add it now..Thanks for you opinions.

      2. Store bought pizza sauce, at least what I find in my area, is thicker and has a lot more junk in it (spices, but sometimes chemicals too). Thicker sauce isn't necessary better on top of a pizza.

        My Neapolitan dad never used a cooked tomato sauce on pizza. Just an alternative way, as others have posted.

        1. Pasta sauce: discernible chunks of veggies/tomatoes.

          Pizza sauce: smooth.

          1. I think the vinegar/lemon juice in Peter Reinhart's pizza sauces really set it apart.