Parmesan and toss again, adding more
pasta cooking liquid if needed to loosen sauce.
Stir in chicken and 1 cup mozzarella, adding more
pasta cooking liquid if needed, until evenly coated.
Drizzle with more olive oil and add some of
the pasta cooking liquid if it seems dry.
Not exact matches
(
If the sauce looks too thick, add a little
pasta cooking liquid to adjust it.)
(You can also choose to
cook the
pasta directly on the pot of soup
if you serve it immediatly, but
if you plan to refrigerate the soup is better to keep the
pasta outside so they want soak too much
liquid.)
Add a few tablespoons of
cooking liquid if pasta seems dry.
Add sausage / sauce mixture and toss over medium - low heat until sauce coats
pasta, adding reserved
cooking liquid by 1/4 ladel - fuls,
if mixture is dry.
Add sausage,
pasta, pesto and remaining 1/4 cup
cooking liquid to frying pan (or back to
pasta pot,
if frying pan is not big enough) and toss to combine.
Transfer
pasta to the bowl and toss, adding 1/4 cup of the
cooking liquid and a little more olive oil
if too dry.
Toss until well coated,
if pasta seems dry add more
cooking liquid.
Cook over medium heat, stirring and adding remaining 1/4 cup
pasta cooking liquid to loosen
if needed, until sauce is thickened and emulsified, about 2 minutes.
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 pasta seems dry, add more
pasta cooking liquid and oil and toss again.
Pour sauce over
pasta and toss to coat, adding
pasta cooking liquid by tablespoonfuls
if dry.
You can add in some of that
cooking liquid if the
pasta seems too dry.