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#3186983 - 03/07/13 09:50 PM How to keep spaghetti from being watery?
DSL_Connector
Spike


Registered: 03/02/13
Posts: 53
Loc: Knoxville, TN

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Question. How do you make spaghetti, from sauce bought from the food market, not create a watery substance in the plate when poured over pasta noodles?

It may be because I am using inexpensive spaghetti sauce but every time I cook/warm up spaghetti sauce and put it over spaghetti noodles or pasta of any kind there is water in the plate.

I can drain the noodles and let them set in the strainer for about five minutes, then pour the spaghetti/red sauce over them. There is still watery substance in the plate.

Any suggestions?
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#3186989 - 03/07/13 10:03 PM Re: How to keep spaghetti from being watery? [Re: DSL_Connector]
SES
8 Point


Registered: 10/13/11
Posts: 1264
Loc: Corryton, Tn

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No guru, but I would put the pasta in with the sauce and toss it before plating.
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#3187092 - 03/08/13 05:43 AM Re: How to keep spaghetti from being watery? [Re: SES]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7657
Loc: Memphis, Tennessee

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I'm not sure you can completely get rid of it. My family is italian and we warm up the sauce while we are cooking noodles on a low to medium settin in its own pan. Then pour onto noodles after draining them. It cuts down but doesn't eliminate.
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#3187145 - 03/08/13 07:03 AM Re: How to keep spaghetti from being watery? [Re: Inkstainz]
brmaster
6 Point


Registered: 06/27/10
Posts: 846
Loc: TN, Shelbyville

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its mainly the sauce, store bought has lot of water, just can tell until you poor it out,
My wife makes her sauce, water is virtually gone, as we plate the noodles then poor sauce to liking.
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#3187164 - 03/08/13 07:32 AM Re: How to keep spaghetti from being watery? [Re: brmaster]
jb3
10 Point


Registered: 02/23/09
Posts: 4211
Loc: Burns, TN

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Not a huge red sauce (gravey) person, but we transfer the noodles into a pan with the sauce and toss it to coat. My wife is not a fan of a lot of red sauces, so most times we use brown butter or good olive oil to coat, lightly. I know store bought sauces are inexpensive, but making them taste a lot better.
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#3187187 - 03/08/13 07:55 AM Re: How to keep spaghetti from being watery? [Re: jb3]
WestTn Huntin'man
16 Point


Registered: 11/19/06
Posts: 11986
Loc: Benton Co.

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I always bring the store bought to a boil then simmer.Most of the time I make meat sauce fry up some ground venison and add to the sauce. Never had a problem. I wonder if you are over cooking the noodles/pasta ?? It is a very common mistake. Be sure to follow the directions on the box exactly and it should be ok.
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#3187206 - 03/08/13 08:10 AM Re: How to keep spaghetti from being watery? [Re: WestTn Huntin'man]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6643
Loc: west tenn.

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Simmer a while longer and the excess liquid should evaporate.

Try another brand sauce and see if that helps.

Patsy's is my favorite store bought sauce. It is higher than many but well worth it.
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#3187297 - 03/08/13 09:29 AM Re: How to keep spaghetti from being watery? [Re: Hawk]
WestTn Huntin'man
16 Point


Registered: 11/19/06
Posts: 11986
Loc: Benton Co.

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A small can of tomato paste is a good thickening agent. I usually add paste to things like lasagna or a meatloaf topping.
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#3187465 - 03/08/13 01:15 PM Re: How to keep spaghetti from being watery? [Re: WestTn Huntin'man]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1526
Loc: sevier county Tn

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It's easy really. When you drain the noodles put them back into the pan you boiled them in for ten seconds which will create heat to help evaporate the remaining water. Then add noodles to sauce, not vice versa and they will absorb all the liquid making it more flavorful and less messy.
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#3187478 - 03/08/13 01:28 PM Re: How to keep spaghetti from being watery? [Re: htnseymour]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2667
Loc: Bartlett, TN

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I've also heard to cut a minute off the end of the noodle cook time, and put them in with the sauce while simmering. At that point, the noodles will finish cooking in the sauce, absorbing some of the free water in there and adding flavor to the noodles themselves.

WestTN's suggestion of tomato paste is another one that I've heard before. I didn't have any tomato paste while cooking the last batch I made (from scratch) that was too watery. I ended up throwing a bit of flour in there (sift it in lightly while stirring, or it will clump together like crazy). That worked OK too.
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