Hi Damiano,
What I call pasta speed sauteing, you could also call finishing the pasta, but I tend to undercook my dry pasta and then have 3-4 minutes with heat on in the sauter pan/frying pan to speed saute the pasta, mixing it with the other ingredients you have in your pasta dish.
I think finishing the pasta is probably done better with the heat turned off in the pan.
I tend to saute my pasta at medium heat for a couple of minutes in the pan with the other ingredients to swril the pasta in the sauce and I also find, that this infuses the pasta with taste from the sauce and with the spices from your pasta dish.
You could sometimes also call it speed braising depending on how much sauce you have in your pasta dish.
If you have the time, take a look at these videos - where the chef does what I call ‘speed sautéing the pasta’ as the final touch before serving. You could just call it finishing the pasta, but I personally feel the pasta gets a quick speedy sautéing too…
Luciano Monosilio
Gennaro Contaldo
Carlo Cracco
Joel Mielle - Recipe30
Antonio Caluccio
Cheers, Claus
