The Old-School British Ingredient I’ll Never Stop Adding to Spaghetti Sauce (Makes It Taste 100x Better)

Andrea Rivera Wawrzyn
Andrea Rivera WawrzynAssociate Food Editor
Andrea is the Associate Food Editor at The Kitchn. She is a lifelong Chef and full-time clog enthusiast. Her passions include grabbing more books at the library than she can read in the time allotted and the relentless pursuit of the perfect burrito. She lives in Salem, MA with…read more
published Jan 15, 2025
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overhead shot marinara in a large pot with a wooden spoon in it
Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

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.