Hey, how are you feeling? We know, because you're here . You tried to sauté pasta in your pan, and now the kitchen is a mess. Maybe you've already cleaned everything, or maybe the sauce is still dripping from the tiles. What a mess. Well, luckily you clicked on the right link. We'll teach you. how to sauté pasta perfectly.
The right tool
Your excessive love for pasta has betrayed you, and the effort of combining rigatoni, penne, fusilli, or tortiglioni with sauce has cost you dearly. Well, this happened because most likely... you didn't have the right tool . You need a non-stick pan with a high bottom, a large capacity and edges of at least 12 centimetres. This way, the pasta won't stick to the bottom and will be able to blend beautifully with the other flavors.
Finding your perfect sauté pan isn't as complicated as you might think. Check out our list!
Two heartfelt pieces of advice:
- Keep an eye on the amount of sauce, the liquid part of the cooking process. For the pasta to absorb flavor, everything needs to be balanced.
- Remember to drain the pasta in the pan two minutes before the end of cooking time. This is a very simple but important step: finishing the cooking directly in the pan means avoiding overcooked pasta.
The seasoning
Whether you have chosen sauce or another type of condiment, you need to know that some of these are to be tied on the flame: Tuna, mushrooms, artichokes, zucchini, or special sauces, such as pepper sauce. Stirring thoroughly is crucial to avoid unpleasant accidents. If your recipe calls for dairy products, pepper, or herbs, you might consider adding them raw or ten seconds before turning off the heat. The heat of the pasta and sauce will melt the cheese or mozzarella on the surface. Various types of oil, pepper, and other ground spices are also perfectly fine.
The movement
Still keeping the pan on the stove, begin rotating it counterclockwise. Use tongs or a fork to hold them in the center of the pan, so that the pasta swirls around them. Continue this process for at least three minutes. keeping the temperature under control: The pasta should neither float nor be completely dry. If you're doing this correctly, you'll already notice a creamy consistency. Only now can you prepare the jump, The reason you're here in the first place. It should be done a minute before the end of cooking, after checking that everything is just right (balance between the sauce and the pasta). Tilt the pan forward, rotate your wrist from bottom to top and jump! Toss the pasta, leaning on the edge. Don't use too much force, but not too little either. young padawan!
