"Ken Anderson" > wrote in message
...
> For the life of me, I can't figure out why our home-canned sauce separates
out
> when I put it on a bed of spaghetti. Within seconds, there's a nice thick
> sauce on top, with a bunch of water lying on the plate, which I always
have to
> drain off. But for pizza and lasagna, I've found a solution. I carefully
> pour out a pint of sauce fresh out of the jar, and onto a tilted cutting
board
> over the sink. It's thick enough to stay in place, but within seconds,
the
> water begins to seep out. After about 20 minutes it's the most beautiful,
> thick sauce you've ever seen. Then I add the herbs and spread it on the
> dough. Really helps to make a delicious, crispy pizza. I have one
underway
> this moment, actually. : ) Thought I'd pass on a good tip!
> Ken

For the life of me I cannot figure out whether you are talking about pizza
sauce (which we do not use) or pasta sauce. Not all sauces are thick, but
those that are meant to be, stay as we want them because pasta in the
Italian home is quickly drained at just before al dente and tossed in the
hot pan of sauce, cooking for a minute, maybe. The smoking hot pasta
absorbs the watery, but tasty, part you are draining off.
Artusi would then have you add a bit of butter, but modern Italians will use
a glug of good olive oil very often.