the argument is

muntjac · « **on:** November 13, 2007, 00:00 »

pasta stirred in sauce ? or ? sauce .. stirred in pasta ?

mushroom · « **Reply #1 on:** November 13, 2007, 01:20 »

in an italian restaurant serving to fellow italians, they cooked the pasta, then transferred some of it to a smaller pan, added some sauce, cooked it *in the sauce*, then served.

Trillium · « **Reply #2 on:** November 13, 2007, 04:07 »

I watch several excellent Italian cooking shows presented by Italians and it's always add the pasta to the sauce, stir and heat a bit more.

mushroom · « **Reply #3 on:** November 13, 2007, 08:42 »

One point that might be worth stressing, is they cooked the pasta with the sauce, but not a lot of sauce. For instance, I've had a garlicy creamy sauce, and the spaghetti has been covered with a thin coating of it, rather than swimming in sauce which is how we (in UK) commonly have it.

I think the arguement - add sauce to pasta or pasta to sauce is missing the point - you want to mix them both together in a third pan having cooked them seperately beforehand, then allow them to mingle for a few minutes - and not so much sauce! :o

gobs · « **Reply #4 on:** November 13, 2007, 09:46 »

Yes, as an Italian lady put it a good sauce sticks to the pasta.

muntjac · « **Reply #5 on:** November 13, 2007, 10:36 »

why did i know this would get folks to bite

,, it doesnt matter at all as the foods still gonna go down ya throat iether way

bit like milk first in ya cup afore the tea :roll:

:lol:isnt it aggy

i doubt there is any scientific evidence to say that it really matters

gobs · « **Reply #6 on:** November 13, 2007, 11:17 »

Now I gotta hold myself back about that milk. :roll:

mushroom · « **Reply #7 on:** November 13, 2007, 15:48 »

actually, it's milk afterwards.................................................................................. :shock:

Trillium · « **Reply #8 on:** November 13, 2007, 18:47 »

3 pots to clean is 1 pot too many, Mushroom. Though I agree that Italians cook pasta with only just enough sauce to coat, never swimming.
And yes, Munty, it does make a difference, in the doneness of the pasta - al dente - by watching cooking time and being able to add a bit of the pasta cooking water if necessary for a bit more thickening. All the water would be thrown out if you're adding sauce to the pasta. Few people think to save some.

mushroom · « **Reply #9 on:** November 13, 2007, 19:35 »

Quote from: "Trillium"

3 pots to clean is 1 pot too many, Mushroom.

hey, i'm the cook. I don't "do" cleaning pots,

actually i tell a lie. I make "enough" pasta, then add it to the sauce. But there's only enough sauce to coat. The description i posted previously took place in a restaurant, where 3 pots wouldn't be an issue.

Though I agree that Italians cook pasta with only just enough sauce to coat, never swimming.

[al dente]

yes, al dente all the way - but as the final product. When I'm finishing off the pasta in the sauce, I want it a tiny bit harder than al dente because it continues cooking during the finishing-off period when coated with the sauce with the lid on. And sometimes I have to add a splash of water or wine.

agapanthus · « **Reply #10 on:** November 13, 2007, 20:39 »

Quote from: "mushroom"

actually, it's milk afterwards.................................................................................. :shock:

Exactly mushroom!!!!!!!!!!!!!!!

muntjac · « **Reply #11 on:** November 13, 2007, 20:41 »

Quote from: "agapanthus"

Quote from: "mushroom"
actually, it's milk afterwards.................................................................................. :shock:

Exactly mushroom!!!!!!!!!!!!!!!

if you say so ,,, dear :oops:

mashauk · « **Reply #12 on:** November 14, 2007, 16:23 »

My favourite quick and cheap pasta recipe is with spaghetti, simply cook up some (well lots in my case) garlic and parsley in olive oil (or butter) and mix it in over the cooked spaghetti then if you're feeling particularly flash grate some cheese over it, it sounds boring but it's really yum!