When you’re craving a big bowl of delicious spaghetti but don’t have enough pasta sauce you can use other pantry ingredients to save the day. Tomato soup can be substituted for tomato sauce with a few tweaks to get the best flavor and texture.
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How to Thicken Stews and Sauces with Roux | Chef Jean-Pierre
Tomato soup tends to be thinner than sauces which is the main adjustment you need to make when making a sauce. If it’s too watery it will sit at the bottom of your bowl instead of coating your pasta. Start by using just a little tomato soup and mixing it with pasta water which contains starch from the cooked pasta to thicken the soup.
If you want it to be thicker add ingredients like cornstarch or flour that will change the consistency. Mix the cornstarch or flour with water until it dissolves then add this mixture to the soup stirring until it is incorporated and the soup begins to thicken. It should work quickly and the soup will thicken even faster once it comes to a boil.
Stirring in tomato paste is another surefire way to thicken the soup to a sauce-like consistency without changing the flavor too much. Adding cream will also thicken the soup but be prepared for a dramatic change in flavor. Stirring in heavy cream will create a creamy tomato sauce that works well in dishes like penne alla vodka or baked pasta dishes.
