Compared by formula
Tuscan Chicken Pasta
Compared by formula.
A cream sauce built to carry chicken and sun-dried tomato without going one-note rich.
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Tuscan Chicken Pasta
from thecozycook.com
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What cooks found out
Read from 97 reviews across all 22 recipes. The counts are how many cooks report it — including where they disagree.
Increasing the amount of sauce relative to the amount of pasta (using less pasta than called for, or adding extra sauce ingredients without adding more pasta) increases sauce body and sauce cling; using more pasta/noodles than the sauce can coat dilutes and thins it.
The total amount of fat in the sauce (butter, cream, oil, cheese, or a fat-rich substitute like coconut milk or ground almonds) is the primary driver of perceived richness: reducing or substituting away fat (e.g. nonfat yogurt) lowers richness, while keeping or adding fat -- even from an alternative source -- preserves it.
Increasing the acid component of a sauce -- lemon or lime juice in Italian-style pasta sauces, or tamarind/vinegar in pad thai -- increases perceived brightness; using less produces a duller, flatter dish.
Adding reserved starchy pasta cooking water to the sauce (whether tomato, cream, cheese, or pan sauce) increases sauce body and helps the sauce cling to and coat the noodles rather than pooling separately.
Adding a cornstarch (or cornstarch-and-water) slurry near the end of cooking reliably thickens a thin sauce, increasing sauce body.
Salting only the pasta/noodle cooking water (rather than adding extra salt to the sauce as well) is often sufficient seasoning; stacking a heavily salted cooking water on top of other salty ingredients (bacon, cheese, soy sauce) tends to make the finished dish too salty.