April 25, 2012
Now it would be a shame if after all this work, experimenting, cook time and you’re just about ready to eat, your spaghetti and sauce are not melding. So what do you do? Very simple old trick that is used in many cuisines, ADD BUTTER! But do it the right way, at the right time in the right amount. Right after you’ve strained your pasta put it back in the pot and add 2-3 tablespoons of your favorite butter, as always it’s best to use unsalted butter or you’ll add whatever salt is in the product you choose. Pour in 2-3 scoops or 4-6 ounces of your “gravy” to the pot of pasta and stir for 30 seconds. This way when you pour your sauce over the plate of spaghetti (or any pasta) it will adhere more to the noodle and you’re not left with runaway sauce at the bottom of your plate instead of in your tummy 😉
So would you believe I learned this technique from an episode of The Sopranos years ago? No joke! Joe Pantoliano shows the son of a lady he’s dating this simple trick and low and behold it works! Even if your butter was in the fridge, the heated sauce will melt the butter. I knew what I was using for butter on this one, so I purposely under-salted the sauce, then tasted it again. You may not be too hip on their cookbook, but this was a surefire way to do something to add another level to your cooking. Your spaghetti will taste saucier so more savory and this method also keeps the pasta from sticking together, pretty fancy eh?! And yes you can do a countdown and see I mixed this for exactly 30 seconds, HA, HOW YOU LIKE ME NOW!