Want to thicken your next Marinara and add Più Sapore (more flavor) add some of the pasta water to your sauce. Adding water will slightly thin the sauce, but the starch in the water clings to the pasta, adding more body to the sauce.
The pasta water has nice salinity, so you’re not diluting the salinity level of the sauce. This assumes you salted your pasta water. You did, didn’t you?
This little bit of starch can be especially important when making a cheese-based sauce come together properly.
The technique shown in the video will work especially well with creamy meat or vegetable sauces, sugo alla bolognese, and marinara sauce. Do not use it with sauces that are raw, for example pesto, or oil based, for example aglio e olio.
