Can you use ketchup for spaghetti? (the best 5 sauces)

In this article, we will answer the following question: Can you use ketchup for spaghetti? We will talk about ketchup’s origin and its use in the kitchen and give you the recipes for 5 delicious sauces ideal for spaghetti. 

Can you use ketchup for spaghetti?

Of course, you can use ketchup for spaghetti because it is based on tomato puree and many spices among the ingredients, but a true Italian will never use ketchup for pasta it is an unacceptable mistake!

Ketchup is a tomato sauce flavored with vinegar, sugar, and salt, as well as various spices. Its origin is Chinese “ketsiap”, a spicy sauce that accompanied fish and meat but did not include tomato among its ingredients. 

The English imported it from the Malay archipelago in the 18th century. Modern ketchup was devised by the North American Henry J. Heinz, who in 1876 added tomato in said sauce, the truth is that he was not the inventor, he only had the idea of ​​including tomato sauce in the formula. 

Heinz marketed ketchup for the first time in 1876, previously it had started its activity in 1869 selling canned radishes with the novelty of packaging: it was made in glass jars, and it was the first time that it had been marketed like this, the canned formula came from his mother. 

The company was called Heinz & Noble and he created it with his partner L. Clarence Noble. The company spread throughout the world so that today it is closely associated with the product. In 1990 Heinz introduced the first recyclable plastic ketchup container to the United States, spreading worldwide.

5 types of sauces ideal for pasta

Arrabbiata sauce: Ingredients: 50 ml olive oil, a pinch of salt, 5 cloves of garlic, half a cup of red wine, 2 tablespoons brown sugar, 2 tablespoons fresh basil, 2 teaspoons chili flakes, 1 onion, a quarter teaspoon ground black pepper, 2 canned tomatoes.

Preparation: Heat a tablespoon of olive oil in a pan. Finely chop the onion and sauté for 5 minutes with 5 cloves of crushed garlic. Quench with half a cup of red wine, add salt, 2 tablespoons brown sugar, 2 tablespoons finely chopped basil, 2 teaspoons chili flakes, a quarter teaspoon ground black pepper, 2 diced tomatoes, and they are boiled. Lower the heat and simmer for 20 minutes, stirring constantly.

Mushroom and cream sauce: Ingredients: 125 g butter, 150 g mushrooms, a pinch of salt, a pinch of pepper, 100 ml sour cream for cooking, 100 g parmesan, 2-3 cloves of garlic, herbs of your choice.

Preparation: Melt the butter in a pan and add the washed mushrooms and cut them into small slices. Match with salt and pepper to taste and simmer over low heat. Add the cream and let it boil. Add the Parmesan cheese to the composition and mix. Add aromatic herbs of your choice, finely chopped garlic, and remove from the heat.

Green pesto: Ingredients: a large bunch of parsley, a bunch of basil, 50 ml of olive oil, two cloves of garlic, grated peel, and lemon juice, 2 tablespoons chopped capers and 3 tablespoons parmesan, salt, and pepper to taste.

Preparation: In a blender add a large bunch of finely chopped parsley, basil leaves, crushed garlic cloves, grated peel and juice of a lemon, parmesan, 2 tablespoons chopped capers, salt and pepper, and 3 tbsp. extra virgin olive oil. Blend for 2-3 minutes until a fine paste is obtained and season to taste with salt and pepper.

Tomato and basil sauce: Ingredients: a tablespoon of olive oil, 2-3 cloves of garlic, 400 g tomatoes, a teaspoon of sugar, half a cube of concentrate for organic soup, 1 tablespoon tomato puree, 2-3 basil leaves, salt and pepper to taste.

Preparation: Heat a tablespoon of olive oil in a pan, add the crushed garlic cloves, and sauté for a minute. Add 400 g of chopped canned tomatoes, half a cube of concentrated organic soup, a tablespoon of tomato puree, and a teaspoon of sugar. 

Put all the ingredients on the fire to boil and let it reach the boiling point. Lower the heat and simmer for 5 minutes, stirring occasionally. Finally, add a few basil leaves and mix them in the sauce.

Quick cheese sauce: Ingredients: 150 ml cream, 1/2 cup butter, 3-4 tablespoons flour, 3 tablespoons freshly grated Parmesan, 1/4 teaspoon garlic powder or 2-3 cloves of peeled and crushed garlic, 30 grams of prosciutto, a pinch of salt. 

Method of preparation: Remove the butter from the refrigerator, reach room temperature for a while, and then melt it in a small saucepan over low – medium heat, stirring constantly for about 5 minutes. 

Gradually add the flour to the composition in the rain, during which time it is mixed with a wooden spoon, until these two ingredients are well combined, thus avoiding the appearance of lumps of flour.

Add the cream, freshly grated Parmesan cheese, garlic, small pieces of prosciutto, and a pinch of salt, stirring constantly as the sauce thickens.

Conclusions

In this article, we answered the following question: Can you use ketchup for spaghetti? We talked about the origin of ketchup and its use in the kitchen and gave you the recipes for 5 delicious sauces ideal for spaghetti. 

Ketchup is a tomato sauce flavored with vinegar, sugar, and salt, as well as various spices. Its origin is Chinese “ketsiap”, a spicy sauce that accompanied fish and meat but did not include tomato among its ingredients. 

While you can use ketchup for spaghetti, we recommend you try one of our 5 delicious recipes mentioned above to create a truly unique pasta dish!

If you have any questions or comments on the content, please let us know.

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.