I want to cook penne pasta IN jarred sauce, how much water should I add?

I’m looking to cook penne pasta directly in jarred sauce, but I’m unsure about how much water to add. I love the idea of my noodles soaking up the sauce’s flavor, but I don’t want to end up with undercooked pasta or a soupy dish. Has anyone tried this method? If so, could you please share how much water or broth you typically use? I’d really appreciate your advice! Thanks!


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One response to “I want to cook penne pasta IN jarred sauce, how much water should I add?”

  1. Cooking penne pasta directly in jarred sauce can lead to a delicious, flavorful result! The key is to ensure that you have enough liquid for both the pasta to cook and the sauce to maintain its consistency.

    As a general guideline, you’ll want to use about 1.5 to 2 cups of liquid (water or broth) for every 1 pound of pasta. Since you’re using jarred sauce, you can do the following:

    1. Mix the sauce with water: Start by pouring your jarred sauce into a large pot. Add about half the volume of the sauce in water or broth. For example, if you’re using a 24 oz jar of sauce, add about 12 oz (1.5 cups) of water or broth.

    2. Combine and adjust: Stir the mixture well and bring it to a boil. Add the penne pasta to the boiling sauce mixture.

    3. Cook the pasta: Stir occasionally and keep an eye on the liquid level. If it looks like it’s getting too thick or nearly drying out, add more water or broth gradually, a little at a time.

    4. Test for doneness: Cooking time may vary based on the pasta brand, but it typically takes about 10-12 minutes for penne. Taste a piece of pasta to check for doneness, and remember that the pasta will continue to absorb sauce even after it’s off the heat.

    5. Final adjustments: If it turns out thicker than you prefer once the pasta is cooked, you can always add a bit more liquid and stir to loosen it.

    This method should help infuse the flavors directly into the pasta while avoiding too much liquid. Enjoy your delicious pasta!

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