Italian food has a variety of sauces for spaghetti and each one has a different consistency and cooking method. The sauces also use a variety of ingredients. The most common and simplest sauces can be prepared with pans purchased at any department store. Many of these pans are included in kitchen pot sets.
Two-Quart Sauce Pan
The most common pan for canned or bottled sauces that need to be reheated is a 2-quart sauce pan. This pan will create the same consistent sauce at a regulated heat. It is good for heating store-bought sauces as well as homemade sauces that have been frozen.
A 6-quart pot is the mainstay for long, slow cooking of traditional Italian spaghetti sauces. The pot is large enough for pieces of meat. Items such as meatballs and Italian sausages are common ingredients in these sauces. The advantage is that large quantities of sauce can be made and then stored. This is a common pot used in preparation of sauce in the Italian kitchen. It allows the sauce to cook and simmer very slowly, passing flavors between the meats and the sauce.
The advantage of the saute pan is it allows meat or seafood to be cooked and removed from the pan. Do do not dump the pan. Leave those juices in the pan as the base for your sauce. Add a few vegetables, hard cheese or chopped tomato, to make a thinner style of spaghetti sauce. When these are just cooked, add the meat or shrimp back in. The cooked spaghetti is traditionally dropped into the sauce and then quickly tossed and placed on a plate. This is a way to avoid heavy sauces in warmer weather.
Terra Cotta Dutch Oven
Terra cotta pots are made out of clay and fire hardened. These pots are designed for slow cooking in the oven, but can be used on the stove-top as well. Make a tomato based sauce on the stove-top and stir in the spaghetti. Add some cheese to help thicken and flavor the meal. When you have mixed everything together, cover the pot and place it in the oven to bake. A dutch oven is perfect for a heartier spaghetti meal during cooler months.
- "The Complete Book of Italian Cooking"; Veronica Sperling and Christine McFadden; 1998
- "Essentials of Classic Italian Cooking"; Marcella Hazan; 1992
- "La Cucina: The Complete Book of Italian Cooking"; Myra Street; 1987
- Photo Credit Jupiterimages/Photos.com/Getty Images
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