The various ingredients will release a good bit of liquid as they cook, so you should not need to add in anything else. It also has you deglazing with wine, which is mostly water as well. If you didn't want to use wine, you could always use broth, though it will change the flavor. It is supposed to finish up a pretty thick sauce. If it's too thin, it will run off the pasta and pool on the bottom, rather than coat it.
Thanks Lori T. I agree. Yes, I prefer a thicker sauce. It's a matter of taste. Plus, I always hold back some of the pasta cooking water so I can toss that in if the final dish needs it. I try and place a mug nearby once the pasta pot is filled so i remember to grab it before draining.
I would make the same suggestions. Also, f you want a thinner sauce without adding water or to control evaporation, cook the sauce most of the time covered. Then, near the end, if you want it thicker, remove the cover for a while and cook to desired texture.
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Also, f you want a thinner sauce without adding water or to control evaporation, cook the sauce most of the time covered.
Then, near the end, if you want it thicker, remove the cover for a while and cook to desired texture.