Spaghetti juice

Making too thin a sauce?

How did you make it? Was your sauce from fresh tomatoes, canned tomatoes, a canned or jarred sauce to being with? How long did you simmer it?

HI nutrax! This time it was a jarred sauce (I know, I know) to which I added fresh sauteed mushrooms (sauteed in a bit of olive oil which I drained) and fresh sauteed plum tomatoes (seeded and drained). Sometimes it's just jarred sauce (to which I add herbs and spices). But I have had the same problem when making it from scratch. I simmer the jarred sauce about 15-20 minutes a lot longer when from scratch, but I haven't made it that way in a long time so I don't remember how long. (Now that I'm laid off again, I'll probably make it from scratch again)

when you drain the pasta, it still holds some water, i just pop it in a warm oven for a few minutes to get rid dry off the excess water

no , i dont let it get that far, jus enough to dry it enoug so its not slimy, and allow the sauce to coat it better

Won't the pasta get sticky when you do that grannie?

Cool Thanks! Granny smith's are my favorite apples.

i like my pasta firmer , al dente as its called , sloppy pasta is BAD

What #3 says, also tomatoes can release more liquid than you might expect.

do as they do in italy mix. the sauce and well drained al dente pasta together and return it to the pot and heat under low heat for approximately 5 minutes. this sets the sauce to the pasta.