Forget the pot of water: here’s what happens when you cook pasta right in the sauce itself

When the pasta cooks, it releases its natural starch. Instead of washing away with the cooking water, this starch remains in the sauce, making it:

• Thicker and with a velvety texture.
• With enhanced flavor, as the pasta absorbs the seasoning better.
• Without waste, since you use only one pot and make the most of everything.

1. Choose a large pot and add your preferred sauce (tomato, Bolognese, white sauce, etc.).
2. Add enough water or broth for the pasta to cook (about 2 to 3 cups, depending on the amount of pasta).
3. When the liquid boils, place the uncooked pasta directly into the sauce.
4. Stir occasionally to prevent sticking.
5. Cook until the pasta is al dente and the sauce thickens naturally.

• More flavor: the pasta absorbs the sauce's seasonings from the start.
• Convenience: fewer pots to wash.
• Creamy texture: the starch released by the pasta binds the sauce.
• Versatility: works with short pasta (penne, fusilli, rotini) and also with spaghetti, as long as there is enough liquid.

• Prefer thinner sauces, as the pasta will absorb some of the moisture.
• If the sauce starts to dry out before the pasta is cooked, add a little more hot water or broth.
• Finish with grated cheese or fresh herbs for even more flavor.

Vary the flavor, if you wish:

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