Byretoox
Hello, if I make pasta with sauce, how can I ensure that the pasta absorbs the sauce while cooking?
So, after the pasta is done, I drain it. Then I add butter and tomato paste to the pot and season, then I add pasta water.
Then I add the noodles and wait until they are absorbed.
How can I best do this?
(5 votes)
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A good tomato sauce is not made with tomato paste, but either (in summer) with fresh or (in winter) with tomatoes from the can. You can add some tomato paste. Depending on your own preference, onions, garlic, basil (in winter, in the form of basil oil, which has been made with fresh basil in summer) and other spices are also used for a tomato sauce. Noodle water does not need it, you have to cook the tomatoes so far that the sauce is not too liquid. Then it is possible to add the sauce either over the well-dried noodles (depending on the taste some butter or olive oil to it) or with the sauce in the pan briefly.
Great – butter and tomato sauce in the same pot. Nonsense.
How
–
Pasta with tomato sauce, onions and sausage (with breadcrumbs
Melt butter with a little salt until brown, add breadcrumbs and fry until brown, stirring frequently.
Let cool widely scattered on several plates
Cook pasta
Chop 3 onions, possibly garlic and sausage
Fry the sausage and then place it on a plate
Fry the onions with garlic, if desired, and season with salt and chili. Add the sausage, pour in water, and simmer for at least 30 minutes.
Add ketchup or tomato sauce of your choice and thicken with a sauce thickener if desired.
Fry noodles with lightly salted brown butter
Serving
Put pasta on the plate with the S
Place a relatively large amount of fried breadcrumbs on one corner of the pasta plate and test. If it tastes good, work it in little by little with the breadcrumbs.
Tastes like pan
A schnitzel only tastes good because of its breading. Pasta with tomato sauce, onions, and sausage is also delicious. That's the combination, and it tastes twice as good.
Here is the recipe for a pasta salad
Ideal for warm days and well prepared
Pro Porti
Weigh 50 g of pasta then cook
125 g minced meat (fried)
35 g peas
125 g M
Cook pasta and let it cool
Mix all ingredients and chill
But don't use more peas otherwise it won't taste good
Add a bratwurst or Frikadel
Pasta salad with mayo and tomato wedges also works well.
–
There is the possibility first to add tomato sauce (to taste with soup vegetables:sellerie, leek, carrots, onions, garlic and tomato all finely cubed, then to add water, add tomato paste and salt, let boil, then season as desired) to produce a little thinner than normal.
Add the dry noodles to the boiling sauce, make sure they do not stick together, so stir well! Garnish at low level until the noodles are soft. That’s how the sauce moves well into the noodles.
You can add meat sausages at the end and wait heat with the rest until the sausage is warm! You could rub Parmesan over it when noodles and sauces are in the plate.
Anyone who likes it more pleasant can give colorful paprika strips and fei cut spring onions together with the noodles into the sauce!
Good appetite
Swivel and cooker.
The noodles are so to speak “dried” in the pan until it is creamy instead of suppening. That means mantecatura.
And how exactly can I let this dry?
on high heat or not?
with lid or without?
PS
That thing is.
It is possible to make a good sauce from butter, tomato paste and pasta water.
Or a much too thick acid.
We don’t know what your looks like 🤔
In addition, one would normally make the sauce while cooking the noodles, not later. In an extra pan.
It is not absolutely necessary to add butter and tomato paste and pasta boiled water to the drained noodles, but with an eye dimension. And that’s almost going towards tomatopesto. Can certainly be good but certainly not with brittle acid excess tomato paste – in this case there would be nothing to put in/”dry” as I have mentioned.
If you have the sauce before or during cooking time, then you have time to add garlic or onion cubes to the butter or, if necessary, chilli.
Depending on the sauce, stir with much on low to high, usually on high heat.
Without lid
Stirring with wood spoon/wood fryer.
This makes only sense when the sauce is too liquid at the beginning. You make the sauce it seems to be made of tomato paste and butter and pasta water – because it would have to adhere very quickly to everything because tomato paste is very strong and also extremely strong in taste – normally you dilute it if you use it alone already strongly with water.
…but if you don’t dilute it strongly, there’s nothing to “dry” or to put in – similar to Pesto. Then just stir everything half heat.
But that’s what you need to remember – it’s just about everything being nicely mixed and not like a soup but sticking the sauce to the noodles.
The noodles will not “include”. It’s not a bread that sucks the sauce.
Just turn the sauce to the noodles and finish.
And I don’t think there’s a good sauce for pasta, tomato and butter. Try Pesto.
Ah aj have you mixed some tomato sauce with noodles and left to stand? Matsch is not a word, and whether the water will pull otherwise it would not be soft when cooking.
You always give the noodles to the sauce and swing.
Okay, I don’t know that well. Always use Pesto.
For small children ok. But the mud doesn’t need anyone who’s going to nudge. The best way to stand overnight. 😡
Not everyone knows about food and cooking – I accept that.
Because I know that and probably everyone else. in the plate the sauce on the noodles is not different. Otherwise, they’ll keep going. if you like us, sit at the table for an hour. If there’s anything left, frozen will be separated. Otherwise, you’ll have the pussy double.
Why do you tell me?
Mine, too, you’re just writing that differently. They’re not gonna change until they’re in. And Pesto? make a reasonable sauce instead of a finished product
More brrr – make yourself one.
No, the cheap of Aldi.
sog. Pesto of Barilla likely – brrr
The noodles are soft with you because you can’t cook.
Mine is al dente.
Cook a simple from can tomatoes and not too little butter. Season to taste, let 40 minutes simmer. Instead of butter, olive oil can be used. I like spaghetti and not too little parmesan.
Cook noodles. Water away. Then in pan and sauce, carbonara etc.
The saucer waits for the noodles – not vice versa.
When the nudes come into the waterpot.
Saure cucumbers and tomatoes are first sharply fried that the water comes out, then onions, hunter meat. Remove with flour or sauce powder and then add ketchup.
Pour noodles and then both separately on the plate. Mix them in the sauce you have a pure pampe
Or there are ne cheap variants mud noodles
Boil spagetti, pour butter and ketchup to stir finished.
Would you like to eat that?!
The last thing you mean?
I wrote that. Because it’s exactly what she describes, spagetti, butter ketchup. A 10 min court. My men like this is just Spartan. I’ll get through with the top. No, no, no.