This was a question I wondered as a child: What is the difference between pasta and pizza sauce?

Today we’ll discover the answer together.

When you buy pasta and pizza sauce in a jar, you are purchasing two incredibly distinct items. Although often confused, there are two important differences.

Pasta sauce, for instance, is slow-simmered and contains many herbs.

Pizza sauce, on the other hand, is left uncooked and has fewer herbs.


The pasta sauce is intended for pasta noodles after they have been prepared. Since, in this ideal scenario, the pasta has already been cooked, it is necessary for the pasta sauce to be pre-cooked. Pasta sauce generally is made of tomato puree with more herbs and water than pizza sauce has.

Pizza sauce is left uncooked so it can be baked with the pizza. It is intended to be applied to the pizza crust and then baked. This cooking process draws out its flavor without overcooking it. This ensures the pizza sauce still tastes fresh.


In addition to this, pizza sauce has not been diluted with water and has fewer herbs. It is left blander so that cooks and chefs can add the flavors they want as pizza toppings. The pizza toppings, sauce, and crust then combine through the baking process to create the best flavor.

If you use pizza sauce in pasta, it will taste undone. If you use pasta sauce on pizza, it will taste overcooked. Thus, which you use will impact the quality of results achieved.


Before moving on to a different topic, we would like to briefly mention what sets marinara apart from both pasta and pizza sauce. In truth, marinara is essentially a combination of them both. With a semi-smooth tomato sauce, marinara is slightly thinner than pizza sauce but has less water than pasta sauce. It is best used in pasta, on sandwiches or to prepare a dip for vegetables or chips.

If you have any questions or would like to purchase pizza and pasta cooking equipment, just give us a call.


Call: 888.778.4815