You can always add more of the sauce back to loosen it up again. If yours seems extra soupy – remove three or four cups, then stir in the Parmesan. One of the steps in this recipe is to remove about two cups of the cooking liquid (before adding the Parmesan cheese) to use as a sauce when serving and reheating. What do I do if this dish still seems very soupy after I’ve cooked the pasta? Don’t worry – every slow cooker is different and some may allow more or less liquid to evaporate while this cooks.If you go this route, you’ll likely need to spoon out some of the sauce. A third option is to add already cooked pasta – just note that you will have more sauce than needed, and the pasta won’t have as much flavor as if it had cooked in the sauce and absorbed some of it.When you do this, the pasta will absorb the delicious sauce). (Once the sauce is simmering, dittalini pasta will take about 10 minutes to get tender. Alternately, you can transfer some of the sauce to a medium pot and simmer on a stove-top to cook the pasta right in the tomato sauce.If your slow cooker doesn’t have that setting, you can also just add the pasta and set to high until the pasta is cooked, but it will take a few more hours for the pasta to cook. If your slow cooker is a multi-cooker with a sear/simmer setting, use that setting and bring the sauce to a simmer. You can cook the pasta right in the slow cooker.We give you a few options for cooking and adding the pasta to this dish: ![]() (Please don’t buy the fake jarred stuff!) Parmesan is added to the pasta before serving, and you can also sprinkle more on top if you’d like.
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