Marinara and pasta sauce are both tomato-based sauces but with differences. Also called spaghetti sauce, dipping sauce, or red sauce and may be used as pizza sauce. Let’s explore the differences between Marinara vs. Pasta Sauce.
After reading through this post, you’ll quickly learn everything there is to know about Marinara vs Pasta Sauce, from the ingredients that make them different to the recipes that use them and more!
What is the Difference Between Marinara and Spaghetti Sauce?
This is one of those kitchen questions I kept getting—and honestly, I’ve asked it myself! What’s the actual difference between marinara, pasta sauce, and pizza sauce? Aren’t they all just tomato sauce with a fancy name?
Over the years, making everything from Grandpa Frank’s slow-simmered spaghetti sauce to my quick stovetop marinara and homemade pizza sauce, I started noticing how each sauce has its own little role. Some are rich and chunky, others smooth and simple. Some cook for hours, others just 20 minutes. And it matters!
This isn’t just a breakdown of ingredients, it’s a look at when to use what, how to swap them (when you can), and which works best depending on the meal. I’ve tested these in real life, on real weeknights, and when I say one sauce doesn’t always work in place of the other, I’ve learned that the hard way!
So if you’ve ever stared at a jar and wondered, “Can I use this for pizza?” you’re in the right place. I’m here to clear up the sauce confusion and help you feel more confident with what you’ve got in the pantry… or what you want to make from scratch.
Ingredients for Pasta Sauce (Spaghetti Sauce)
- In my grandfather’s authentic pasta sauce or spaghetti sauce, you’ll see a simple list of ingredients, including whole tomatoes, olive oil, crushed tomatoes, tomato paste, roasted garlic, and Italian spices and herbs like fresh basil leaves.
- As mentioned, the addition of meat, like sausage or ground beef, is referred to as meat sauce or the Italian word is ragù. Adding meat does not make it a bolognese sauce; bolognese sauce, while also slow-cooked, contains more meat than tomatoes and typically has added milk.
Ingredients for Marinara Sauce
- Marinara uses an even simpler list of ingredients to create a tasty red sauce. All you need are tomatoes, olive oil, garlic, onion, basil, salt, and red pepper flakes. Canned San Marzano tomatoes are most commonly used, but whole fresh tomatoes from the grocery store are even better!
Pizza Sauce ingredients
- Pizza sauce is made with a short list of simple pantry staples. You’ll need crushed tomatoes, butter, onion, garlic, oregano, salt, and a pinch of red pepper flakes if you like a little heat. A bit of sugar is optional to balance the acidity. Simmer for a bit and get ready to spread on your pizza dough!
Ingredients for Marinara Sauce
Marinara uses an even simpler list of ingredients to create a tasty red sauce. All you need are tomatoes, olive oil, garlic, onion, basil, salt, and red pepper flakes. Canned San Marzano tomatoes are most commonly used, but whole fresh tomatoes from the grocery store are even better!
How to Use Marinara vs Pasta Sauce
Best Ways to Use Pasta Sauce
As you may assume, this type of tomato sauce is what you will find on spaghetti dishes. But it is also used for baked lasagna, manicotti, baked ziti, and chicken parmesan. It is primarily used as a pasta sauce but can be used as a substitute for pizza sauce. Additionally, it does the trick when you need something to replace marinara.
Marinara Sauce Uses
This tomato-based sauce is mainly used as a dipping sauce for breadsticks, garlic toast, pizza, toasted ravioli, mozzarella sticks, and so much more! Traditionally, in Italian cuisine, marinara sauce is used on pasta or pizza. However, it has been used much more frequently for dipping in the United States.
What is the Difference Between Marinara Sauce and Spaghetti Sauce
If they still sound too similar to tell apart, don’t worry! We’re venturing deeper into the details. The following are the key differences between marinara vs. pasta sauce vs. pizza sauce:
- Cooking Method: Pasta sauce is typically cooked low, slow, and for a longer period. Pasta sauce usually has more complex flavors.
- Flavor: Pasta sauce boasts a more intricate taste compared to marinara due to added ingredients and a lengthier cooking process.
- Consistency: Traditional marinara sauce can be a bit thinner, while pasta sauce has a thicker consistency from the slow cooking process.
- Ingredients: Marinara has much fewer ingredients than pasta sauce.
- Color: Did you know that marinara sauce has a brighter red color compared to pasta sauce? That’s because marinara sauce doesn’t simmer for as long as pasta sauce does, so its flavors and colors don’t deepen as much. On the other hand, pasta sauce tends to be much darker because it simmers for a longer period of time. Pretty cool, huh?
- Uses: As we have covered, marinara is often a dipping sauce, while pasta sauce dresses various pasta dishes.
- Pizza Sauce: Pizza sauce is usually uncooked before it goes on the dough. It’s thicker than marinara, uses fewer ingredients, and is often blended smooth so it spreads easily without making the crust soggy. That said, my homemade pizza sauce is cooked, giving it a deeper, richer flavor and more complexity than a typical no-cook version.
What do Pasta Sauce and Marinara Sauce Have in Common?
Pasta sauce and marinara are often confused because of their similarities. However, they have many differences. Here are some characteristics that make these sauces similar:
- NOT Pizza Sauce: Neither pasta sauce nor marinara are the same sauce used for traditional pizzas. However, they are sometimes used as a replacement for homemade pizza sauce, you should try my easy homemade pizza sauce!
- Tomato-Based: The main ingredient for both sauces is tomatoes.
- Similar Key Ingredients: Both recipes contain basic ingredients, like onions, garlic, Italian seasoning, and olive oil.
Marinara and Pasta Sauce Variations
- Add red pepper flakes for heat, roasted garlic for a deep garlic flavor, or caramelized onions (yellow or red). Sauté onions, garlic, mushrooms, or red peppers for extra flavor.
- Add fresh tomatoes | A great use for older, wrinkly tomatoes, plum tomatoes are the best! Chop them or pulse them in a blender or food processor.
- Herbs | Fresh herbs like basil, bay leaves, oregano, and Italian parsley — a handful of fresh herbs will really boost flavor.
- Sugar | Canned tomatoes’ acidity varies with the season. Adding some sugar (regular or brown) can balance it out. My Grandpa always used light brown sugar.
- Cheese | Add grated Parmesan cheese or a Parmesan rind for a stronger flavor. Mozzarella and other Italian cheeses are optional but stick to Parmesan to avoid a cheesy, gooey sauce.
- Seasoning | Boost flavors by adding seasonings like kosher salt, dried basil, oregano, fennel seeds, paprika, Italian seasoning, and black pepper. Add a little at a time until it fits your taste.
- Liquid Boosters | Have a half glass of leftover red wine? Stir it in, or try adding a tablespoon of balsamic vinegar or Worcestershire sauce.
- Healthier | Shredded veggies add flavor, thickness, and hidden nutrition. Try shredded carrots, zucchini, summer squash, and chopped green peppers.
- Meat | Meat adds amazing flavor to pasta sauce. Add browned ground beef, Italian sausage, ground turkey, or sautéed salt pork.
Frequently Asked Questions
Cook it for longer on lower heat or make it in your slow cooker! While you can artificially thicken it by mixing cornstarch and water, then adding it to the pasta sauce or marinara, I don’t recommend this little trick, stick to cooking low and slow. It’s the key to a thicker sauce. And, of course, you could always add extra pureed tomatoes, tomato paste, or sauce to thicken the consistency.
And for a thinner sauce, try adding some water, tomato juice, or broth. Swirl ½ cup of water into your tomato cans to gather all of those leftover juices and use that to thin out your Italian sauce.
Yes! These sauces easily freeze. Cool sauce completely (or else you will get nasty freezer burn) and spoon it into an air-tight container or freezer baggies, label, and freeze for up to 4 months. When you’re ready to serve it, thaw it overnight in the fridge and add it to a saucepan, bringing it to a low simmer before using it over your favorite type of pasta, or in your favorite recipe.
Of course! Marinara and pasta sauce are certainly interchangeable. Try it over your favorite cooked pasta!
Yes! While pizza sauce is also slightly different from the other two tomato-based sauces, either works well as a substitute because they share the same base ingredient. If you have the flexibility, marinara sauce is the better choice for homemade pizza. It is a bit closer in texture, and is faster to prepare. But if you’re making homemade versions, you can make thicker pizza sauce.
Check out my easy pizza sauce recipe here!
Yes, in most cases you can. Marinara is usually lighter and simpler, so it works well for quick meals. Just keep in mind it won’t have the same depth or thickness as a traditional pasta sauce, especially if the recipe calls for meat or a long simmer time.
How to Use Marinara vs. Pasta Sauce
Now that you know the difference between marinara vs. pasta sauce, check out some of the following recipes to see how you can use these similar sauces the RIGHT way!
Delicious Ways to Use Marinara or Pasta Sauce
- Try these easy and delicious Italian Stuffed Shells, baked in a rich and easy Marinara sauce.
- Homemade Pizza is a great way to use your marinara sauce.
- My favorite is to dip these Calzones into your favorite marinara sauce.
- Whip up some marinara and dip your Stromboli right in, so good!
- Use either recipe when baking my Easy Baked Spaghetti Pie
- Try it in this healthier 30-minute Chicken Parmesan
- Use either one as a dipping sauce for breadsticks, garlic knots, toasted ravioli, or fried mozzarella cheese sticks.
More Homemade Sauce Recipes
- Making your own homemade Alfredo Sauce is not only delicious and better than store-bought but it’s ready in about 10 minutes!
- How about a 30-minute Penne alla Vodka using Vodka Sauce?
- Use that fresh basil crop and make this healthier and nut-free Basil Pesto sauce.
- Got a pizza craving? Make this homemade pizza sauce, whip together this 10-minute no-rise pizza dough or go next-level, making our Chicago-Style Deep Pizza.
- For your next stir-fry, whip up this easy Teriyaki sauce.
- Love BBQ? How about this smooth, tangy and rich Rocky Mountain Barbecue Sauce.
- Drizzle a little hot honey onto your pizza crusts, a Colorado Beau Jo’s tradition!
Check out all of my Italian Recipes
Some of my favorite Italian recipes are those below, but also be sure to make this Italian Cream Puff Cake and this Authentic Tiramisu dessert recipe!
John D Clarkson
A great article and answers some pretty basic answers about Marinara and Pasta sauce. For the diabetic no sugar. Instead use a grated carrot.
Thanks John, good info!