How to Stop Watery Spaghetti?

Anyone have any thoughts on how to stop spaghetti and sauce from becoming watery… I usually don’t rinse the spaghetti as I want to keep the nutrients all there and I thought if you don’t rinse it helps with the water? I don’t use oil in the water, just salt and boil??? Any suggestions?

I have used jarred spaghetti along with homemade and it doesn’t seem to make a difference…what am I doing wrong.

any suggestions would be appreciated. Krista

Thank you KW… Maybe I have over cooked my sauce? I will try a new batch of sauce next time and see if it happens again. Thanks and much appreciated.


Thanks again…I am going to be making a big batch of meatballs and sauce (pg #2) so trying to prepare for quick meals and I will simmer on low… thanks for the advice and I will let you know… I will be making it within the next few weeks.


To avoid the puddles of water that pool at the bottom of your plate of spaghetti, simply wait for the pasta to stop steaming after you drain it. It’s the condensation that creates the puddle of water.

Thanks for your post… will try that. :slight_smile:

how does the spaghetti stay hot…or at least warm…
if my wife doesnt’ serve the ghetti and sauce…sauce on top…sorry KW

its cold…any ideas?


HI! Please bear with me, as this is the first time that I’ve posted. You don’t want to know how long it took me to figure out how to do it!!

I picked up something from watching Food Network shows. Don’t ask me who or what show, but the suggestion was that, after you drain something (pasta, potatoes, etc.), you should let it sit on the burner for a few minutes. The residual heat will dry up any left-over moisture. Naturally, you have to keep an eye on it so that it doesn’t get dry. So far, it has worked. Pastas and sauces aren’t runny, and neither is my potato salad.

I hope this helps!

Thanks, will try that. :slight_smile: Thanks for the info.

Does anyone ever put their pasta in the oven with the sauce for a bit before serving?

I’ve heard this helps the pasta absorb some of the sauce flavor, helps thicken the sauce and remove any excess water, and just brings everything together.

Obviously would not want it in there too long, and only on low heat, but it sounds like it would work.

When my pasta is nearly cooked I add it to the large skillet of sauce and finish cooking the pasta in the sauce for a minute or so. This way the sauce gets absorbed into the pasta, excess water is evaporated and the pasta stays very hot.

I also like my pasta al dente. After draining the pasta it goes back in the pot it was cooked in and back on the burner it was cooked on but with the burner turned off. What water is left on the pasta cooks off.

To keep the pasta from sticking to the pot while on the hot burner I mix a tablespoon or two of butter in it. I don’t like just plain pasta even when I put sauce on it so while adding the butter I also sprinkle garlic salt on it. I could just stand there eating the whole pot while stirring it in. lol

As we should be, hope my wife doesn’t see this sorry this was in response to TKW’s post of how we Italian men should be spoiled

HA HA HA Makes be glad I’m married to an Irishman. Except for him, it has to be floury potatoes. I once made a pizza, got the dough already made and then proceeded to make meatballs, get Italian sausage, mushrooms, pepperoni etc. Was very proud of myself. Until he asked where his potatoes were! That was the last time that I made him pizza!

Irishmen and potatoes! In a restaurant in Ireland we once had potatoes 3 ways at one meal; Irish lamb stew with potatoes served over mashed potatoes and a bowl of boiled potatoes on the side. There were no potatoes left over when we finished the meal.

I always throw my spaghetti back in the pot after draining and put it on low-medium heat while lightly stirring/folding it. That takes the majority of the moisture off for me.

This is my method as well.