Add the pasta to the sauce, stirring to coat (
add more pasta water if needed).
(
Add more pasta water if sauce seems dry.)
You want it to be glossy; if it looks dry or clumpy,
add more pasta water.
(
Add more pasta water if sauce seems dry.)
Reduce heat to LOW and simmer until liquids have cooked down into a light, creamy sauce; stirring as needed (about 5 min);
add more pasta water, if needed to adjust consistency.
If the sauce is too thick,
add more pasta water.
If mixture appears dry,
add some more pasta water (I will usually add another ladle or so of pasta water; increase the heat and mix the whole thing together for a few minutes until the water is almost evaporated).
Gradually
add more pasta water as needed to create a thin sauce to coat the pasta, tossing to coat.
Add more pasta water if necessary.
Toss with tongs until pasta is coated in pesto and
add more pasta water if it seems too dry.
Add more pasta water if butter sauce is too thick.
Add more pasta water to thin sauce to desired consistency.
Gradually
add more pasta water as needed if the dish seems dry.
black pepper; toss until sauce thickens,
adding more pasta water by tablespoonfuls if needed.
Not exact matches
Make sure to reserve some
pasta water as you will DEFINITELY need it to
add to the cream sauce for chicken to make it less thick and
more smooth:
Add sauce and pasta and toss (add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipli
Add sauce and
pasta and toss (
add more cream or reserved pasta water if you want it saucier)(makes 2 large servings and can easily be multipli
add more cream or reserved
pasta water if you want it saucier)(makes 2 large servings and can easily be multiplied)
-
pasta water will be a lot starchier, and when
added to the sauce, gives it a thicker texture (
add more butter / olive oil if necessary, although this recipe has already been adjusted)
In the same pot, whisk together the Greek yogurt with the
pasta water, starting with 1/4 cup and
adding more, as needed, to reach desired thickness.
You'll want this to be the consistency of a good
pasta sauce, so feel free to
add more water if it seems too thick.
Add the pasta and 1/3 c of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauc
Add the
pasta and 1/3 c of the reserved
pasta water to the cauliflower ragu and stir and toss over medium heat until the
pasta is well coated (
add a splash or two more of the reserved pasta water if necessary to loosen the sauc
add a splash or two
more of the reserved
pasta water if necessary to loosen the sauce.)
Add a tablespoon or two of reserved
pasta water to the mix if you like a
more saucy
pasta.
If you need to loosen up the sauce or make it
more liquidy
add some
pasta water or
more cream.
Salt and pepper to taste and
add more starchy
pasta water if you want the sauce to be thinner.
I'd place the leftovers into a microwave / oven proof dish and either use the microwave to reheat or
add a little liquid (
more pasta sauce or a little
water) to prevent
pasta from drying out and cover and heat in oven.
Add 1/2 cup
more pasta water if necessry, season as necessary with salt & pepper, stir and serve.
If the
pasta is dry,
add more pasta cooking
water.
Add 1/2 cup
more pasta water, the beans and the spinach.
Stir everything over medium - low heat until everything comes together,
adding more pasta cooking
water as necessary to keep everything moist.
Add more of the
pasta water if spaghetti is too dry.
Season with salt and pepper and pour sausage mixture over
pasta,
add parsley and
more pasta water if it seems dry.
Add more of the hot
pasta water if needed to thin the pesto out - it should make a nice chunky sauce.
I also
add a dash
more pasta water to each, because the spaghetti will drink up the sauce as it sits.
If you see the
pasta drying up a bit,
add some
more water.
If you would like
more broth,
add some of the reserved
pasta water.
I
added about 1 cup of the saffron / salt
pasta water, since it seemed dry and I didn't want to
add more heat (pepper spice).
Add more cooking
water if
pasta seems dry.
You can easily thin it out (such as for
pasta sauces) by
adding more water.
If the
pasta absorbs too much liquid, you can
add more water (1/2 cup at a time).
Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessa
Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently;
add a little more pasta water if necessa
add a little
more pasta water if necessary.
Add pasta; cook, stirring and
adding more water as needed, until al dente, 15 — 20 minutes.
«The key is to
add more salt to the
water of the
pasta when it's cooking, so you're not stuck
adding a lot of fat later to the
pasta to make it taste good,» she explains.
(
Add more water if the
pasta seems dry.)
If the sauce is too thick,
add a little
more pasta water.
Add more reserved
pasta water to thin sauce if desired.
If
water is absorbed before
pasta is cooked,
add a bit
more water.
Add more of the reserved
pasta water as needed to get the sauce to your desired thickness.Toss the
pasta with the yogurt mixture.
If you are using it for
pasta, I find when that you get
more of a sauce if you take a bit of the cooking
water from the
pasta and
add it to the pesto.