There’s an awesome Italian chain in the area called Mamma Lucia’s. It’s great food that’s reasonably priced….and the blue tinted water glasses make me feel like the water I drink there is extra pure. Their biggest “problem” is that whenever I order my favorite dish – Penne Norcina (one of the best pasta dishes I’ve EVER tasted) – they ALWAYS bring me a plate piled high with food, which means I unfortunately get to eat a delicious pasta dinner for 3 nights. Okay, that really isn’t a problem. The real problem I have is this… How do you heat up this delectable nutmeg flavored, cream-based sauce without having everything separate into a big pile of oil and little globs of white stuff?
After Googling around, it looked like there were several recommendations to add milk while slowly heating up the pasta. I decided to try this method, starting with my pasta in a small sauce pan over low heat. I slowly added about 3 Tbsp. of milk. The results are also shown below.
*Note* – You can see a thin pool and a several beads of oil that’s on top of the cream sauce part.
So here’s my question – is this the best that can be done? Did I even heat it up properly? Is there any way to make it so there isn’t a big puddle of oil separated from the rest of the sauce? I’m hoping a pro-chef out there can share some tips, since I still have enough left-overs for 2 more meals!