Why Saving Your Pasta Water Is a Step You Seriously Shouldn’t Skip
Updated: Feb. 25, 2021
Pasta water is the secret ingredient most people forget about adding to their sauce. Here's why you should save it.
Cooking dry pasta is one of the easiest, most self-explanatory techniques of any cuisine. Even the most novice home cook can handle it. (Especially when it’s a step in one of our easiest pasta recipes!) However, this notoriously easy task has more tricks than you thought—and saving the pasta water is one of them. Though it’s often one of the most forgotten steps.
Pasta water is the leftover liquid after the pasta has been cooked, and it’s filled with starchy, salty goodness. Although it may look murky and dirty, this stuff is the key to a successful sauce, and to a beautiful pasta dish. By the way, this is what al dente means.
What to Do with Pasta Water
After your pasta is done cooking, remove it from the pot using tongs or a pasta fork so your water is left in the bottom of the pan. That way you can save as much or as little of the water as you want. I like to reserve about a cup of water per pot of pasta.
Next, add the sauce to the pot of water and stir, then add the pasta. (Here’s how much pasta you need per person.) The starch content adds a silky richness to your sauce and the salt content lends extra flavor.
The starch also acts as a thickening agent. This trick is what separates average pasta dishes from the delightful, complex dishes at your favorite Italian restaurant. It’s perfect for simple sauces like cacio e pepe or carbonara sauce, and is even better in slow-simmered meaty ragu.
Try This Trick with Nonna's Best Pasta Sauce Recipes
Penne alla Vodka
This easy and impressive pasta is always on the menu when my husband and I have new friends over for dinner. Years later, they've asked me to make this Penne alla Vodka recipe again. —Cara Langer, Overland Park, Kansas
Looking for something a little lighter? Try these healthy pasta sauce recipes.
Simple Pasta SauceThis is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients. Refrigerate for at least two hours before serving on toasts. —Deborah Markwood, Chester, Virginia
Want to try something new tonight? Mix up one of these vegan pasta sauce recipes.
Homemade Fettuccine AlfredoThis easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
Yum! For more sauce recipes, tips and tricks, check out our ultimate guide to pasta sauce.
Classic PestoThis versatile pesto boasts a perfect basil flavor. Pair it with pasta (or one of these creative recipes using pesto and you've got a delicious dinner. —Iola Egle, Bella Vista, Arkansas. Try this delicious pesto pasta recipe.
Beef Bolognese with LinguineAfter much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey
Here are the other famous types of pasta sauces that you need to try now.
MarinaraMy mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
Homemade Canned Spaghetti SauceDIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Tortellini with Tomato-Cream SauceThis tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. —Barbra Stanger, West Jordan, Utah
Stamp-of-Approval Spaghetti SauceMy father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
Homemade Alfredo SauceWhen I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta. —Jackie Charlesworth Stiff, Frederick, Colorado
Spaghetti Meatball SupperIt was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Stuffed Shells with Arrabbiata SauceThis Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. —Crystal McDuffy, Fairfax, Virginia.
Homemade Meatless Spaghetti SauceWhen my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Red Clam SauceThis recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
Pizza-Flavored Pasta SauceI’ve been cooking since I was 6 years old and I’m always watching for recipes my friends and family will love. So when I tasted an unforgettable spaghetti sauce at a local restaurant, I just had to make my own version. —Angelina Falzarano, Midlothian, Texas
Light Linguine CarbonaraWhen we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. —Mary Jo Miller, Mansfield, Ohio
Super Spaghetti SauceAt my house, we never know how many we'll have for dinner. That's why this spaghetti sauce is one of my favorites - flavorful, filling and fast. Smoked kielbasa gives it depth, and salsa adds the kick. —Bella Anderson, Chester, South Carolina
Broccoli Shrimp AlfredoAfter tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. —Rae Natoli, Kingston, New York
Meaty Spaghetti SauceMy homemade spaghetti sauce got rave reviews, but it was so time-consuming to make on the stovetop. My family loves this flavorful slow-cooker version. —Arlene Sommers, Redmond, Washington
Originally Published: January 29, 2019
