Best Low Salt Spaghetti Sauce Recipe (Easy & Flavorful!)
With its rich, strong tastes that go well with pasta, spaghetti sauce is a popular meal that can be seen on many tables. But normal ready-made sauces sometimes have high levels of salt, which might be problematic for those trying to cut down on sodium for health reasons.
A better option for those handling high blood pressure, heart health, or just trying to eat cleanly, this homemade low salt spaghetti sauce recipe lets you enjoy the traditional Italian taste without the extra sodium.
Several medical issues, including high blood pressure, heart disease, and kidney damage, are linked with excessive salt usage.
The American Heart Association advises people to take no more than 2,300 mg of salt per day, with 1,500 mg being the ideal amount for most.
Since ready-made spaghetti sauces can have high salt material, homemade versions like this one are a great way to lower sodium intake without losing taste.
Ingredients for Low Salt Spaghetti Sauce
Mince the garlic and chop the onion. Put them aside so you can easily reach them while cooking.
In a large pot or skillet, heat 2 tablespoons of olive oil over medium heat. After adding the chopped onion, cook it for about five minutes, or until it becomes soft and clear.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring the garlic doesn’t burn.
Pour in the no-salt-added crushed tomatoes and tomato paste. Stir to combine and bring to a simmer. If you prefer a thicker sauce, use less tomato juice or allow the sauce to simmer for longer.
Add sugar, black pepper, crushed red pepper flakes (if using), dried oregano, and dried basil.
If necessary, increase the spice after tasting the sauce. Without the need for extra salt, the sugar helps balance the acidity of the tomatoes.
Reduce the heat to low and let the sauce simmer for 30 to 45 minutes, stirring occasionally.
If the sauce thickens too much, add a splash of water or low-sodium vegetable broth to reach your desired consistency.
Taste the sauce once it’s reached your preferred thickness. Adjust the seasoning, adding more sugar or a splash of balsamic vinegar if desired.
Serve the sauce with a spoon over your favorite pasta, such rigatoni, macaroni, or spaghetti. provide some newly cut parsley as a spice to provide some color and taste.
Colorful tastes from fresh oregano and basil might help cut down on salt. For a burst of flavor, add a handful of fresh basil to the end of cooking.
To enhance the sauce’s flavor and nutrition, consider adding bell peppers, zucchini, or carrots for additional texture.
Roasting garlic improves its natural sweetness and gives the sauce more depth. Add the cooked garlic cloves to the sauce if you have time..
By making your own spaghetti sauce, you may steer clear of secret sodium sources like salt, MSG, and chemicals that are often included in store-bought types.
You may control your blood pressure and lessen your chance of heart disease by eating less salt. Long-term health goals are helped by this low-salt diet.
Modify the mix to your tastes. Add extra garlic if you’re a garlic lover, and more crushed red pepper flakes if you want your sauce hotter.
You can make big amounts of homemade sauce to keep in the refrigerator or freezer for later meals, and it’s often less expensive than store-bought types.
This recipe for low-salt spaghetti sauce shows that taste need not be reduced to take advantage of a healthy choice. You may make a tasty, flavorful sauce that goes well with pasta and is good for your health by controlling the components and changing the spice. This simple sauce will quickly become a cooking favorite, if you’re making it for your family or yourself.
Eat whole-grain pasta with your heart-healthy spaghetti sauce and feel good about picking a better choice!
PrintThis Low-Salt Spaghetti Sauce Recipe has all the rich tastes of Italian food without having too much salt. It tastes great and is better for you than store-bought sauces because it’s made with fresh tomatoes, garlic, herbs, and no-salt-added tomatoes. Great with any pasta dish!
Divide the onion in half, then cut it into tiny pieces to chop it. Chop the garlic into little bits to chop it. If you are preparing the chopped garlic and cut onion for cooking, set those away.
Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Add the chopped onion, cook it for about five minutes, or until it becomes soft and transparent. Stirring regularly, add the minced garlic and simmer for a further one to two minutes, or until flavorful but not browned.
Put the tomato paste and smashed tomatoes into the pan without adding salt. Heat it to a simmer after giving it a good stir. Reduce the tomato liquid or let the sauce boil longer to get the level of thickness you want.
Add sugar, black pepper, dried oregano, dry basil, and optionally crushed red pepper flakes. If necessary, adjust the seasoning after tasting the sauce. Without the need for additional salt, the sugar helps balance the acidity of the tomatoes.
Reduce the heat to low and let the sauce simmer for 30 to 45 minutes, stirring occasionally. Adjust the flow of the sauce by adding a bit of water or low-sodium vegetable broth.
Taste the sauce once it reaches your desired consistency. Adjust the taste by adding more sugar if required, or a dash of balsamic vinegar vinegar for added depth of flavor.
Spoon the final sauce over your cooked pasta, such as spaghetti or penne. Garnish with freshly chopped parsley for extra color and taste before serving.
If you want the sauce to taste better, let it cook for longer and add more spices as needed. Add some fresh basil or a little balsamic vinegar to make it taste even better. You can freeze extra food to use later, or you can put it in the fridge for up to five days.
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