What's the best way to reheat pasta in a cream sauce?

Probably in a covered sauce pan. On low heat, watch it closely, stir it often.

I add a little milk or cream and a bit of seasoning and heat it on the stovetop on low, but that’s with my own homemade pasta where I know what seasonings are used.

I hate it when the cream sauce turns to butter. The best method I’ve found to retain the original texture is to place the pasta in a pan and place the pan in a larger pan of water. Bring the double boiler to a boil.

I was even thinking about a bowl over a pan of boiling water to make like a double boiler.

Yes but you want to cover the bowl. How about shrink wrap?

^^ Perhaps, or a plate, but I think I would want to stir it as it heats up.

Hadn’t thought about that. With a bowl, you could use a saucer or plate to cover the pasta—something you can remove for stirring. My concern is with my own experience with the boiling water slopping into the bowl of pasta and ruining the entire show. I’ve done it more than once.

Low heat, on top of the oven, stirring. Double boiler will do the same thing but double the pots and pans to wash.

wI put a few drops of water on the pasta, cover and microwave at 50% power for few minutes. Try 3 or 4 minutes. This way the pasta heats evenly throughout.

@janbb yes, a double boiler is the best way. It will heat without disrupting the integrity of the sauce.

Well, I did use my serving bowl over a pot of boiling water and heated it slowly. The sauce still separated it it tasted good anyway, Not sure if there is a foolproof way.

@janbb Thank you for this question. I’ve always wondered how to heat up certain leftovers and not ruin them.

I never have a microwave and I love cream sauces lol so when I reheat it I get a little bit of water, OR butter or milk preferrably, hot in a pan first, cast iron usually, then once thats nice and hot i put in the leftovers and cover them. adding a little more water to steam the whole shabang if necessary. works for me

I’d add a little milk or water and heat on medium heat stirring it gently, but often. Take it off the heat as soon as it’s warmed through.

The suggestion of a double boiler probably is best, but I would never bother myself.

Truth be told, I’d microwave it for myself, but if I was preparing it for someone else I’d bother with the top of the stove.

How did it go, what way to reheat did you use??

I never have any luck with cream sauces because the butter breaks out when reheated.

^^ TW I posted the method and the results up there. Double boiler and the butter did break out.