Tinfoil Chef

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I’ve had a problem lately with tomato sauces, specifically the sauce didn’t want to sauce stick to the pasta, resulting in the pasta basically laying there in an almost “sauce soup” kinda thing. It would simply come right off of the pasta as you picked it up.

So I spent a bunch of time looking around the net trying to find ways to get it to cooperate. Here’s the results of what I found out.

The first tip was to use tomato paste to thicken the sauce.

A common tip was to use a bit of corn starch. Mix it with a little water and then stir it into the sauce.

Another common tip was to cook the sauce “gently” on a low heat for a long long time. The moisture evaporates as it cooks and the sauce is reduced to a concentrated and thicker form.

One that I liked was to add some chopped up dehydrated tomatoes to soak up moisture as the sauce cooks.

For cheese lovers, a little grated Parmesan and a little flour (preferably semolena if you have it) will thicken the sauce.

When cooking the noodles, make sure not to overcook them. They should be “al dente”, firm to the tooth.

Finally, another popular bit of advice was to never rinse the noodles after boiling and draining them because doing so washes away the starch that normally helps the sauce to stick to the noodles. Instead, when the noodles are done, drain them and allow them to sit draining in the colander for several minutes to make sure all of the water is drained away.

Technorati Tags: stick to pasta, cooking tips, pasta, pasta tips, sauce, sauce tips

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