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Sep 20, 2006 11:11 PM

Reheating Pasta with Cream Based Sauce

Hi all,

I was wondering if there is any way to reheat a pasta with a cream-based sauce so that the fat in the sauce doesn't separate. I've tried doing it on medium power in the microwave but ended up with a greasy pool of separated fat in the bottom of the bowl.


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  1. Try maybe with a double boiler. Low to medium-low heat. I don't think that it's going to be easy. Once heat is introduced, the fat will separate. Worth a try though.

    If you don't have a double boiler, try a heat resistant bowl placed snuggly over a small pot with boiling water. Works fine too. Put your pasta in the bowl and stir occasionally while you bring it up to heat. (Careful - use oven mitts or pot holders because the bowl gets too hot to handle).

    <Added>: If it separates, which I think it will, get out the paper towels and dab the surface to remove the fat. Mission accomplished, and a reduction in calories to boot. :{ )

    1 Reply
    1. re: Cheese Boy

      This is the way to go: must be indirect heat. Microwave is usually awful for this, even at low power (too uneven).

    2. I've found this really difficult to do, best shot is microwaving gently, just can't get too hot. I basically finish any pasta with dairy based sauces the same night for this reason.

      1. Can't you just gently reheat it in a saucepan, tossing constantly and adding a little liquid to loosen it? This would be my first choice, as I abhore microwaves.

        3 Replies
        1. re: rabaja

          Do this and add a dash of milk. That's what I was told at an italian restaurant, and it works as well as anyhthing else...that was for a gorgonzola sauce pasta...

          1. re: prunefeet

            I do this too but I add the milk to the pan first, warm it up and then add the cold pasta. 2% or whole milk usually work best.