Quote:
Originally Posted by Syous
like pieces of tomato? I'm pretty crappy at getting the sauce consistency right. Batali keeps saying it can't be thick so I keep thinning it out with more pasta water, but I remember w/this sauce in particular, it's kinda thick, and I had dumped like 1 or 2 ladles full of pasta water, so...worried about flavor, I stopped thinning it out.
Any tips?
My pleasure
Ok, I'll go deep, so I can help anyone who wanna eat it (in fact, it's probably what I cook better lol)
well, you aren't forced to put pieces of tomato. I usually put the "tomato sauce" without oil (I dunno if u call it tomato juice, here is simply "tomato sauce". It's simply precooked and ground tomatoes.).
This is what I do:
1) put oil on the flame (1-2 spoon per person)
2) cut onion, cut bacon (40-50gg per person) and put them in the hot oil (ofc, u don't have to fried, just make it "golden") with a bit of salt and pepper
3) put tomato sauce (or pieces of tomato, if u like more them) together and cover the casserole. I usually put 200ml per person. Keep the flame from mid-to-low (the sauce should boil really weak). This is when I usually put the water for pasta to boil.
4) put AT LEAST 1L of water x 100gg pasta in another casserole (dunno how much in gallons
). Anyway, more is better. Make it boil with a small spoon of salt per gallons and cover. WHEN IT BOILS, put the pasta in and leave the casserole without the cover, keeping the flame to the maximum. When the water boils again, keep the flame a bit lower - this time, a medium level boiling).
4a) this is a part I write just for completeness. Italians like the pasta just a minute before is cooked - U still can taste it a bit hard. I know that if a stranger eat it, he'll say that is undercooked. Well, just choose the grade of cooking u like. But as a tip, NEVER go over what u can read on box of pasta (better 1 minute less).
5) while pasta is cooking, put one spoon of water (like u did) in the sauce if it seems too thick. Take a bit of time to grate cheese, "parmigiano" is best obv (if u haven't it, choose one with at least 12-18 months)
6) when pasta is cooked, drain it with a colander, then put in the sauce for a minute.
7) put in the plates, cheese and pepper on the top and... BUON APPETITO!