Originally Posted by margcata
Then on a restaurant level, my answer is that some do briefly sauté the sauce with the pasta as a finishing touch.
What are you telling me? That my method isn't the only good one? That's true. My suggestion to durangojo to cook the pasta in the sauce as I do was only suggestion, I don't expect people to think anything I said was written by a burning finger on tablets of stone.
FWIW, you can't "saute" in sauce. Sauteing is a fiarly specific thing done in a small amount of fat.. I put a little sauce in the pan,loosen it with pasta water, cook it until it starts to tighten up to where I want it, add the pasta, and cook the pasta in sauce until the pasta begins to absorb sauce.
That's not the only way to do things, it might not even be the best; but... works for me.
That it's also "THE Italian way" is nice, but neither here nor there. Speaking of Italian, Siduri is always cogent and interesting, but Siduri with apoplexy is even more entertaining. It's nice to be on; the same side with her.
If you've cooked from almost any of my recipes you should have a very good idea of what I'm about when it comes to food in terms of textures, tastes and balances. My cooking style is very straightforward and "ingredient oriented." Ingredient oriented means among other things that one thing in a dish is the "star," and everything else a supporting player. To my mind, sauce should almost be never be the star." Sauce on top of pasta tends puts too much focus on the sauce, while making the dish too saucy. I sauce pasta as I do, because it brings out the taste and texture of the pasta itself.
Durangojo's style is also ingredient driven, and while similar to my viewpoint hers is not the same. My food runs more intense, simple and technically oriented, while hers is more ornamental, balanced and creative. Vive la difference! I trust her palate. FWIW, I'd put myself on one end of the "ingredient-driven" spectrum, petals (like joey, an excellent cook) on the other, and joey in the middle.