The Old-School British Ingredient I Always Add to Spaghetti Sauce
I’m a well-documented lover of a good bowl of pasta. In fact, I’m notorious for, in my enthusiasm, grossly overestimating the quantity of pasta needed and making enough to feed six even when I only need to feed two. While I have my go-to pasta dishes and sauces, I’m always on the lookout for something new to add to my rotation.
On a recent trip to visit my best friend, she made me a slice of toast and asked me if I was feeling up for a little experiment. Always game for a new culinary experience, I agreed. She presented me with a piece of buttered toast smeared with a dark brown paste that turned out to be Marmite. I was immediately hooked.
I ate a piece of toast with Marmite every remaining morning of my trip and made sure to buy a jar of my own as soon as I returned home. After a few weeks I started to wonder what a little Marmite could improve other than buttered toast. That is how I discovered the subtle joy of adding Marmite to pasta sauce.
What Is Marmite?
Marmite is a spreadable condiment made from yeast extract. It’s very popular in British cuisine, though it was invented by a German chemist who discovered that the yeasty by-product of beer production could be used to make a delicious spread.
Why Marmite Is a Great Addition to Pasta Sauce
Marmite can be a bit polarizing. That’s largely due to the fact that it has a very intense flavor on its own. It’s salty, butter, and, well, yeasty. I’m not arguing that you should be eating this with a spoon. However, that complex, savory flavor is what makes it such a perfect addition to pasta sauce. When used in moderation, that strong flavor can add saltiness, a yeasty tang, and a hint of bitterness to a whole pot of sauce. Once I started using it, I never looked back. Give it a try the next time you make a batch of marinara sauce. You might never think of Marmite the same way again.
Helpful Tips for Adding Marmite to Pasta Sauce
Start with a small amount. This is key to success: A little Marmite goes a very long way. I usually start with 1 teaspoon per 28 ounce can of tomatoes.
Mix it with hot water. Marmite is very gooey and can be hard to incorporate into the sauce. I find it much easier to mix it in a small bowl with hot water first to get it to a thinner consistency that will distribute evenly in the sauce.
Mix up the sauce. I love to add Marmite to a classic marinara sauce, but it’s also great in a creamy pasta sauce or a buttery one. Get creative.
This post originally appeared on The Kitchn. See it there: The Old-School British Ingredient I’ll Never Stop Adding to Spaghetti Sauce (Makes It Taste 100x Better)
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