- Joined Aug 26, 2010
Even for the home cook, I'm not seeing how an extra pan is required. Even if you're using sauce from a can/jar, you still have to heat it somehow. Cook the pasta, drain, put the saucepan back on the stove, dump in your sauce in, heat, when nice and hot, toss in the pasta and finish cooking. If you're cooking for more than one person, you're probably using a wide-based saucepot anyway (to have lots of hot water to cook a reasonably small pasta order in). You still get most of the surface area of a saute' pan. I'm just having an issue grasping how an extra pan is required in a home kitchen.
But, by and large, Plan A is a brief heat on the flame, tossing the pasta and sauce. For a home cook, it can be difficult to explain to one's spouse why you need to get another pan dirty if you're only going to use it for 30 seconds, her (or his) mom doesn't do it, if you like Mario Batali so much why don't you marry him, etc., etc. However in a restaurant environment it should be SOP and a non-issue.