Pasta It is one of the best foods in the world. Pasta It can be nourished and satisfied almost anything else. In some cases, though, excessive pasta can be painted in an unattractive sauce, which is harmful to the true virtue of the pasta. How do you avoid this?
The pasta part is easy. Make sure Water salt – “Like the ocean”, as Chef Ann Borrell always says – cooking a dent, up to a minute or two of the box directions.
In order to marry and unify the sauce and pasta, it is better to finish pasta in the sauce itself. Let the sauce decrease slightly because it sits the pasta simultaneously and also helps to finish its cooking. (I do this method for any pasta dishes Excluded To get a red sauce, to be transparent – But many Italians and Italian Americans do this also in this case).
But what do you do when this final pasta gives a taste and finds that the sauce: faded? calm? Nothing special? There are always options.
Very flat?
In this case, you will need a kind of support to enhance your sauce.
Let’s start with salt – Simple enough, right? – With just spraying and moving well. Sometimes, that’s all you need.
If he does not do so, try a karsk from fresh black pepper, a swimmer or lemon pressure. If you do not have Sumac or lemon on hand, you can even try something more clear, such as conditioner, Worlestershire, fish sauce, soy sauce or the like.
The wine can add depth, but if it is added it is too late, it will not cook it properly and it can make the sauce a terrible taste. You can also dissolve some Anchiah in the sauce as well, if you think this bite will be a welcome addition.
Also, definitely add the Parmigiano Reagano crust, if you have one hand. I would like to do this with all my sauces. It barely adds salinity, Umami and delicious observation, which is a familiar profile that passes through the sauce – Which is then encouraged if you serve the aforementioned sauce with pasta and some additional grated parme. On top. You cannot overcome it. (Just make sure the shell is ultimately hunting, before serving).
In some cases, a few grated cheese in the sauce (as well as appetizers on the final vessels) will help the spice side. Also, always remember that balance is the key to all dishes. Do not do the sauce season, you forget that you will add more cheese in the end – Or that your excessive sauce in compatibility has actually balanced with pasta that occupies caution, for example.
The balance is the goal, regardless of how it is achieved.
Very thin?
If your acidic ingredients and flavor are great, but your consistency is suspended, then you only need to reduce more. Collect the heat a little (but be sure that there are no pasta in the pan, just a sauce!) And let the sauce give up 3 to 4 minutes, and rotate the pan here and there.
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Not rich enough?
This is an easy solution. You can always throw a touch of cream or half and a half or – naturally – A small number of lords of butter. Make sure not to ride your heat more than necessary or the sauce may break (in which the fat is separated from the rest of the sauce, leaving an unattractive layer of melted or creamy butter over your beautiful sauce).
Other options here are Crème Fraîche, Mascarpone, FROMAGE BLANC, etc., make sure to keep your heat low when adding these dairy products.
It is not enough to contradict textual?
Your best bets here are chopped nuts or bread crumbs.
In terms of other textual bites, fresh herbs are eventually added, dried or dried fruits, or citrus enthusiasm as well. But these will not be large and bold like, for example, roasted nuts or butter bread crumbs.
Of course, some dishes may contain protein, vegetables or residence additives, so in these cases, the additional texture may be above the dish in general. Sometimes pasta is comfortable because it does not have a crunchy crunchy side, with the softness of pasta and sauce one of the most knowledgeable and reliable ingredients. So put this aspect as well!
Very heavy?
This is simple: Just add a set of starchy cooking water, regular water, or even a little stock or broth to help reduce wealth. Reduce a little more and you should be fine!
Very painful?
I am not a spice man in any way, but if you are a thermal student, do not hesitate to use some red pepper chips – Or hot pepper, cayenne pepper or any other incendiary ingredients may be at hand. The Arrabbiata Pasta Arbiata is very common for some reason, so if the heat is your game, do not hesitate to make your sauce very hot.
Are you looking for the sauce purchased from the store?
If you are looking to activate Jarred sauce or some regular tomato gais, you can never make mistakes in enriching the latent flavors. In the pan, heat some olive oil and add some chopped leeks or half of the well chopped onions. Once you are transparent, add some chopped garlic and leave it toast to the fragrance, about 30 seconds or so. Add your sauce, let it warm, then slide with some of your favorite fresh herbs. I have a glass hatred for dried herbs in my sauce, but if you love them or everything you have at hand, go to it!
Final notes
Always save some pasta water before drainage. It is the key to emulsifying the sauce.
It can help by collecting the whole dish together – Add the starchy cooking water while finishing your sauce helps to unify the pasta and the different sauce. It also deepens some of the flavor inherent in both, as well as help in the end of the end result by helping to the process of conjunction. After that, you end up with a rich and generous sauce and the pasta swings beautifully.
Also, unless you reduce your sauce, try to keep your heat in low or medium for all these suggestions.
With these tricks, pasta sauce will not be faded again. Just rich, balanced, shining, and ready to persuade.
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