Theoretically yes. The polymerised sugars in the pasta, in order for it to cook, need water molecules to divide (hydrolysis). This means that the sauce would lose fluidity because of the substantial water loss, hence it would thicken. Prova it would take a different time to cook because of the different boiling point of the sauce. But yeah, it can work
In the Italian classic "pasta with tomato sauce" dish, the pasta and the tomato sauce are cooked separately, because the pasta releases the starch into the water and the tomato sauce requires different ingredients and cooking times. However, there is a regional recipe (from Puglia) which involves cooking pasta and tomato sauce (very spicy) together: the "pasta all'assassina". However, the sauce must be cooked making it very dense, dry, in order to create a sort of "crust" on the pasta. It is not a simple recipe to make, despite the few ingredients needed. Other dishes - eg. the lasagna* or soups/broth with pasta and legumes / potatoes / clams / fishes / veggies / meat - they're cooked together. In still another dishes, it's the sauce that is added later, often cold, eg. the pesto (diluted with just a little cooking water) or the yolk for the carbonara. *In the lasagna the tomato sauce is "dried" by the high temperatures of oven - like the "pasta all'assassina", in a pot. :) There's also a type of cooking called "pasta risottata" ["pasta cooked like a risotto" - I don't know how could translate it, sorry 😅], seasoned in various ways (in the italian cousine, the rise is generally cooked together with tomato, clams, veggies, etc. according to the recipe of risotto - except obv the rice salad). Cooking well a "pasta risottata" requires more attention and good skills.
as for the lasagna: we are used to buy lasagna that skips the pre-boiling but it's not for granted. when you buy a lasagna ALWAYS make sure that you can skip the preboil, otherwise you'll need a ton of water in the oven to make it cook. remember: the lasagna must not drip in sauce. so you need to make sure that all the extra water that you added to cook the lasagna in the oven goes away (either by evaporation or by hydrating the pasta). don't go cheap on lasagne, buy from a good brand.
@@alelaera13 My family and I have always bought Divella lasagna. According to the family recipe, lasagna has always been first cooked and then placed in the baking tin with the sauce, but we could do otherwise... Because, where I live (province of Lecce), the classic Bolognese lasagna is not used. The tomato sauce is generally very liquid; we put fried meatballs instead of minced meat (ragù) and then add, between the various layers of the lasagna, pieces of hard-boiled egg, ham, and mozzarella instead of béchamel :) In some areas of Sicily, I know there is a recipe that provides the addition of peas in this type of lasagna
I was taught how to cook pasta by a true Italian... I never went back to plain water & salt again. Also, I've never cooked pasta in the sauce before either.
Why is no one talking about how adorable his/their laugh is (I don't know this person's pronouns, sorry. And I don't mean this is a weird way, sorry if this crosses his/their boundaries)
I know they're joking but kind of reminds me of my Italian great grandmother if you would have even asked her something like that she would have come after you with a skillet
actually, with specific types of sauce in southern Italy, we cook pasta straight into the sauce, since it makes the pasta get the flavor of the sauce in a more effective way + you use a pot less (one instead of two)
@@oliverhardy9464not really... i may not be from Italy, but i found out that if you cook the sauce then add the pasta and then water (only the water needed, not more, not less) you will end up with the pasta cooked al dente that also absorbed the flavor, and the sauce itself will be a lot more creamier since it will be mixed with the starches from the pasta. But you must stir it a couple of times during cooking, if you dont, it will stick. Also, i recommend you using short pasta, like Penne Rigati or Elbow pasta
Fun fact, pastina cooked in tomato sauce and water is a common comfort food in south of italy as an alternative to pastina with broth. Source: i live there.
@no. maybe i cook pasta couple 100 times and i think its tastier way to cook pasta if you boil with water instead sauce you will be put in the all taste and flavor but if you will cook with sauce pasta remain all flavor and taste ( sorry for my english )
“Ehhhh” 🤣🤣🤣🤣 she’s like “what does he want now?”
Spaghetti all'assassina
I know hehehehehhahahahaha😂
That's universal lol I'm Canadian and have said "ehhhh" in that tone to my son 😂
She sounds like a goat to be honest
pasta all'assassina
Oh lol, your mom is so chilled, I was expecting a flying slipper when you asked that 😂😂😂
Who knows, there may have been some footage cut-off💀💀💀
-jks jks 😜
IL Chancla?
Why?
@@hoyquarlow6908Man, your joke is niche but it deserves a lot more thumbs up
She's Italian, not Mexican! lol
Theoretically yes. The polymerised sugars in the pasta, in order for it to cook, need water molecules to divide (hydrolysis). This means that the sauce would lose fluidity because of the substantial water loss, hence it would thicken. Prova it would take a different time to cook because of the different boiling point of the sauce. But yeah, it can work
Aww italian languague is so sweet😻
Man I didn't know he could be that cute🥺
In the Italian classic "pasta with tomato sauce" dish, the pasta and the tomato sauce are cooked separately, because the pasta releases the starch into the water and the tomato sauce requires different ingredients and cooking times. However, there is a regional recipe (from Puglia) which involves cooking pasta and tomato sauce (very spicy) together: the "pasta all'assassina". However, the sauce must be cooked making it very dense, dry, in order to create a sort of "crust" on the pasta. It is not a simple recipe to make, despite the few ingredients needed.
Other dishes - eg. the lasagna* or soups/broth with pasta and legumes / potatoes / clams / fishes / veggies / meat - they're cooked together. In still another dishes, it's the sauce that is added later, often cold, eg. the pesto (diluted with just a little cooking water) or the yolk for the carbonara.
*In the lasagna the tomato sauce is "dried" by the high temperatures of oven - like the "pasta all'assassina", in a pot. :)
There's also a type of cooking called "pasta risottata" ["pasta cooked like a risotto" - I don't know how could translate it, sorry 😅], seasoned in various ways (in the italian cousine, the rise is generally cooked together with tomato, clams, veggies, etc. according to the recipe of risotto - except obv the rice salad). Cooking well a "pasta risottata" requires more attention and good skills.
Lemme guess you're Italian
as for the lasagna: we are used to buy lasagna that skips the pre-boiling but it's not for granted. when you buy a lasagna ALWAYS make sure that you can skip the preboil, otherwise you'll need a ton of water in the oven to make it cook. remember: the lasagna must not drip in sauce. so you need to make sure that all the extra water that you added to cook the lasagna in the oven goes away (either by evaporation or by hydrating the pasta). don't go cheap on lasagne, buy from a good brand.
@@alelaera13 My family and I have always bought Divella lasagna. According to the family recipe, lasagna has always been first cooked and then placed in the baking tin with the sauce, but we could do otherwise... Because, where I live (province of Lecce), the classic Bolognese lasagna is not used. The tomato sauce is generally very liquid; we put fried meatballs instead of minced meat (ragù) and then add, between the various layers of the lasagna, pieces of hard-boiled egg, ham, and mozzarella instead of béchamel :) In some areas of Sicily, I know there is a recipe that provides the addition of peas in this type of lasagna
"pasta all'assassina" is amazing !
I've tried it, it works really well. The noodles take on the flavor better than just having the sauce on them.
bro, no
I enjoy hearing other languages spoken. Sounds so cool 😎😂😂😂
I love her Italian voice.
The level of contempt in that voice!
Her tone sounded like "If you spout something fucking stupid again, I will send you to the Lord and confess."
his smile at the end was so cute❤️
Actually u can cook pasta in tomato sauce and it tastes really good its an arabic dish and we use a speacial tomato sauce
Mom was about to write him out of her will.
The adorable giggle at the end
As an Argentinian, we do that here, is called "guiso", and you can do it also with rice!, is really good if you know how to make a good sauce
haceis guiso con espaguetis?
Queeee, pasa la receta siempre lo hacía por separado por qué si no se me seca la salsa
@@rigboy23 si man, usualmente lo hacemos con arroz porque en mi opinión sabe mejor, pero los fideos tampoco son una mala opción
@@nou4445 no sabía que con espaguetis sale bien, aquí siempre lo hacemos con arroz y ocasionalmente con fideos
Guiso de fideo moñito
There is one dish where it makes sense, the assassin’s spaghetti.
The assassin pasta thing is about to go brr
CUTIE pie😍
I hope u re joking
Mattè : Jokes go *brrrr*
Some people just dont know the difference between a life hack and a crime. The same people rob a bank and call it money glitch.
It technically is possible to do that with pasta but you have to completely smother the pasta in tomato sauce in order for it to get enough moisture
At least he didn’t crack the spaghetti in half
This isnt that assassin pasta but that is a legit italian pasta dish. Where the noodles cook in the sauce.
PASTA ALL'ASSASSINA, one of the best Italian Spaghetti recipe.. So yes absolutely you can and Italian do it.. E spacca anche i culi come pasta..
ma non si fa così porca madonna laida
It's very possiley. May not be how it's done but I've done it.... Add a bit extra water... Works fine.
Wait cooking in the sauce is so smart
my mom always cooks pasta with tomato sauce, water, and cheese ^^
Italians will fight because of this.
Little balsamic vinger or British relish I put in the sauce tastes amazing
I love that the Italian word for joking is 'scherzando'. Same as in German. Wonder who copied from whom 😅
È così divertente quando scherza😂😂😂😂😂😂
Something tells me we lost something in Mama's translation there lol
I was taught how to cook pasta by a true Italian... I never went back to plain water & salt again. Also, I've never cooked pasta in the sauce before either.
Stai scherzando tutti 🤣🤣🤣
Pasta cooked in the sauce is a 💯 times better than in water .
What about Spaghetti all'assassina? That's cooked directly in the sauce, usually in a pan or frying pan.
As an Italian I can say this is 100% accurate
I tried this once when I was a kid. After I could walk again, I apologized to my nonna and cooked pasta in boiling water.
If you do it right it's pasta al assassina and really amazing.
Lmao is that how Italians say what. “EHHH”
Mum: So you have chosen, death…
It looks good i may try it
Then there's me a Nigerian seeing this and just seeing Jollof Spaghetti
cook your food however you enjoy it nobody owns it but you
In this case...
You're wrong...
Is called"assassina"...
And the method to cook the pasta is called "risottare"...
Italians whole identity is pasta. Look up where the pasta has its origins. Look up where tomatoes have theirs.
My dad would probably slap me if I tried to make spaghetti that way🤣🤣
Good thing he didn't break the spaghetti
In Sweden we can cook it in milk (it sounds disgusting but is good)
Pasta can be cooked that way and italians actually have a recepie which does this ..pasta assesina
Can u guys once come to labin in istria to try prosciutto and pasta with truffles
When will you invite your mother to actually appear on one of your videos she sounds so funny
She’s gonna disown you if you don’t stop
Pasta Risotto is a thing. Pastotto 😂
Yes you can and it's called "Spaghetti all'assassina"
Ok so my mom cooks it in pasta but my dad cooks separately and puts the sauce on top. Tastes so much better.
I'm not italian nor a mom, but I agree
Atleast they didn't break the pasta
Rest of the world: life hack
Italians: crime
Spaghetti all'assassina: am I a joke to you?
Technically any JDM ngl
I’m not Italian but I swear I will never cook pasta in sause
Me after watching this
Breaths deeply in f*cking anger
COSHAI’ FATTO?!?
(What have you done?!?)
Why is no one talking about how adorable his/their laugh is (I don't know this person's pronouns, sorry. And I don't mean this is a weird way, sorry if this crosses his/their boundaries)
He was never found again. 😅
That actually does seem legit though. And the pasta would get a tomatoey flavor
You can ..in Africa we call it jellof spaghetti
Except there's some recipes where Italians themselves do this, e.g. Spaghetti all'assassina
Thought you would be annoyed with her snapping it in half.
el seu somriure era tan maco que es va posar a riure i la pasta no podrà estar en salsa de tomàquet.
Amor d'Andorra ❤🇦🇩
If i see them doing this or adding sugar im leaving the house😂
Letteralmente gli spaghetti all'assassina (italianissimi)
Thats how my mom respondes whrn i call her name 😂😂😂😂
She sounds like seer from hollow knight
Sugo is sauce and not gravy in Italian. This should end the argument.
I looooooove ur cuuuurls aaaaaaa ❤
Yes it is called assassina
Hmm i think I'm going to try this.
Must not be fully committed if you don't know that's actually common in Italy.
You almost got cut out of the will😅😅
Isn't this how Spaghetti all'Assassina is made?
Adoro gli spaghetti alla carbonara ❤
Bro you forgot spaghetti all'assassina exist
Isn't pasta alle assassina cooked directly in the sauce?
You're so cute omg 😍😭
I know they're joking but kind of reminds me of my Italian great grandmother if you would have even asked her something like that she would have come after you with a skillet
What about Spaghetti Assassina??
I like tomato pasta with cheese
Ma stai scherzando spero 😂
I hate pasta boiled in sauce 😂 it messes up the texture so bad! 😅
Dipende dal sugo, se è brodo, pasta e fagioli o salsina allungata allora si hahaha
Italians when someone does anything different than them: 😡
I've tried cooking spaghetti in the sauce but i didnt like it. It was like the spaghetti absorbed all the salt or something
IDK I’d image it would be harder to get the pasta Al dente.
Look i am Brazillian, so basically we are the geneva checklist of food. But cmonnnn
Bruh why the Italians always so sensitive with pasta or pizza. I mean if it's taste at the end of the process is not important (for me)
Dude everyone can eat pasta in their way not fair 😑
actually, with specific types of sauce in southern Italy, we cook pasta straight into the sauce, since it makes the pasta get the flavor of the sauce in a more effective way + you use a pot less (one instead of two)
Do you mean Pasta al Assassina?
@@oliverhardy9464not really... i may not be from Italy, but i found out that if you cook the sauce then add the pasta and then water (only the water needed, not more, not less) you will end up with the pasta cooked al dente that also absorbed the flavor, and the sauce itself will be a lot more creamier since it will be mixed with the starches from the pasta. But you must stir it a couple of times during cooking, if you dont, it will stick. Also, i recommend you using short pasta, like Penne Rigati or Elbow pasta
Yup very common and best way to get most flavor ! Usually med to high heat !
Why would you use 2.
Surely you just drain the pasta water, and add the sauce to that pan?
Fun fact, pastina cooked in tomato sauce and water is a common comfort food in south of italy as an alternative to pastina with broth. Source: i live there.
To be honest its the tastier way cook pasta i think
@no. maybe i cook pasta couple 100 times and i think its tastier way to cook pasta if you boil with water instead sauce you will be put in the all taste and flavor but if you will cook with sauce pasta remain all flavor and taste ( sorry for my english )
Yes
Thats good to know since i never went in south italy
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