Food For Thought wrote:
>> Or leave it in a large strainer in the pot in the still hot water;
>> it will finish cooking.
>
> Oh it'll finish cooking all right. You do know how much hotter steam
> is than boiling water? It will be a pile of congealed mush in
> seconds.

Funny, we always did it this way in the restaurant and it wasn't a pile of
congealed mush.

Cook the pasta to al dente, rinse it (yes...rinse it) and
> drain thoroughly. Toss with oil to keep it separate, or better yet
> toss with hot sauce. The pasta can be room temp provided you are
> serving quickly. Ladel the hot sauce on top and it heats the pasta
> along with it. No mush, no fuss.

Foo, if you're gonna toss it with oil might as well throw in basil, garlic
and pignolis - pesto rather than a red sauce.

Jill