How To Keep Sauce From Breaking

I'm making a pasta dish for a 50th Birthday party on Sunday. I would like to be able to make it ahead of time but this sauce tends to break when it's reheated. It mainly consists of heavy cream & cheese (Asiago). I was wondering if I used some Sodium Citrate, would that keep the sauce from breaking?

My ideal plan is to cook the pasta a little less than al dente, combine the pasta with the sauce & other ingredients and put it into an Oster Roaster Oven to reheat for the party.

Anyone have any tips or ideas?

Thank you!

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Nick_Valliquette_64114

Once pasta and sauce are hot together add a splash of 35% cream .. Sauce will come together

Johan_Edstrom_5586

I'd look at this - http://www.chefsteps.com/activities/cheddar-cheese-sauce

It'll be a re-heatable sauce, you may need to add a little liquid depending on how quickly you cooled it but it'll alter the Ph of the cheese so it'll be more stable.

Osa_Vera_Sophia_Smith_124858

When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’t boil pasta in a covered pot, as it will quickly overflow. Quick tip: Just leave your wooden spoon in the pot to prevent spillovers.

Never put pasta in a pot that isn’t boiling, as this will only leave you with a gooey, overdone noodle. Yuck! It’s never a good idea to boil two different varieties of pasta together unless they’re similar in size and shape, due to varied cooking times. It also looks kind of wacky to have spaghetti and penne mixed together. The jury is still debating whether putting a teaspoon of oil into the boiling water before the pasta goes in prevents it from sticking or not. Personally, I always add it in, and I’ve never felt it has done any harm to my pasta; and it sure has never stuck together. Don’t rinse your pasta after it’s cooked! This is a terrible myth that’s propagated across the cooking world. That wonderful coating of starch that’s sitting on your heated pasta will keep the delicious sauce from sticking to it. The only time you might rinse your pasta is when using it in a cold dish. Get the pasta sauce on the pasta immediately after you drain it. The noodles cool down fast and start sticking to each other without a sauce or oil to keep them apart.

Brendan_Lee_56950

Actually, starting dried pasta in a cold pot and bringing both up to temp is very effective and saves you some energy costs as well.

T__2156

@Osa_Vera_Sophia_Smith_124858, Harold McGee blew me out of the water with this way of cooking pasta Brendan is referring to. He also showed the technique to some big name chefs who grudgingly admired his pasta quality but declined to change the method in their restaurants.