Dear SOS: I’m trying to make a light cream sauce for pasta that is flavorful but healthful. I start with a few vegetables and a reduction of white wine, then add milk rather than cream. Usually the milk separates. I assume it is the acid in the wine that causes the separation. I assume cream works because of the extra fat. Any suggestions?
Dear Bryan: Yes, we have suggestions. Never assume, would be the first one. For the sauce we recommend using ricotta cheese in the wine reduction, and not much wine, by the way. For liquid, use the pasta water. As the pasta cooks, it releases starch into the water; using this water in your sauce will thicken the sauce as it cooks down. Cook the vegetables separately, then add them to the finished sauce, or toss them on the pasta before pouring the sauce on the pasta.