Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine,” you can always benefit from the helpful little tricks of others. We're constantly mining our friends, family members and, honestly, random passersby, for their most-used cooking tips. This one, from a particularly talented home chef, has been a game-changer.
What is it, you ask? Finishing pasta in the pan.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right? Wrong. Here’s how to take your carbs to the next level: On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water (literally just the starchy water the pasta has been cooking in) and serve.
Why does this beyond simple step make such a vast difference in taste? Tossing the al dente pasta in the pan with a bit of leftover water will help the sauce cling to the pasta while also keeping it the right consistency.
Because you really didn't put all those hours into perfecting your Bolognese to have it slide right off your spaghetti.