There’s nothing quite like pasta to end a long day. From classic bucatini cacio e pepe to spaghetti with a simple tomato sauce a plate of noodles slathered in sauce and sprinkled with parmesan is enough to make anyone’s mouth water. It helps that pasta is super easy to make — but what if you could use a tried-and-true method to take it from good to great with minimal effort? For perfectly sautéed pasta it’s time to break out the tongs.
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You're Doing It All Wrong – How to Make Pasta Sauce
As any lover of Italian cuisine knows the last thing you want is a pile of undercooked pasta or a pool of sauce. Luckily both of these scenarios are easy to avoid. Tongs are useful for so much more than just flipping a sizzling steak: They’re the easiest most effective tool for transferring pasta from the cooking pot to a pan of sauce then tossing the two together for that perfect combination of flavors and textures. They also make serving long noodles much easier and they work with just about any sauce you can think of from pesto-tomato Alfredo to Bolognese. Ready to try it out for yourself? Here’s how to wield your tongs like a pro.
Regardless of your recipe the proper technique for saucing pasta is fairly simple. While the pasta is cooking on the stove tomato or cream sauces should be simmering in a pot so they’re hot and ready for the noodles while quick oil-based sauces can be made just before the pasta cooks. If you plan to finish cooking your pasta in a pot be prepared to make the sauce about a minute before the noodles cook.
Scoop out some of the pasta water in case your sauce needs thickening then use tongs to transfer the pasta to the pan next to it. Some of the starchy water will stick to the strands and seep into the sauce which can help enrich the sauce and bind it to the pasta better. Use your trusty tongs to gently toss the noodles. Unlike stirring with a spoon the tongs allow you to easily toss and turn the pasta ensuring that each noodle is coated from end to end with all its ridges and curves.
