For a healthier and leaner alternative to red meat but still made in authentic Italian fashion, try this Chicken Bolognese. Slow simmered with vegetables, herbs and white wine and finished with fresh basil and heavy cream, this sauce is full of flavor and is sure to become a family favorite. Before we get to the recipe, here are a few tips for making perfect pasta. Sufficient water is key. For a pound of spaghetti, you need at least 5 quarts of water. Using too little water will result in the pasta sticking together during cooking. Bring the water to a boil, then add 1 tablespoon of salt. Adding salt to boiling water obviously helps flavor the pasta, but there is another reason for adding salt: It increasing the boiling temperature capacity so that the pasta can cook faster for optimal texture. Next add the pasta, stirring occasionally to prevent sticking, until al dente. You may need to test a noodle a couple of times. Perfect pasta should be slightly chewy, never mushy. Do not add oil the water, it will keep the sauce from adhering to the pasta. For the same reason, do not rinse the pasta after draining it. This will get rid of the starch, which helps the sauce stick to the pasta. Only rinse pasta if you’re making a cold pasta dish. Serve immediately with the sauce.
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