Cook the sauce in a skillet. (6/12)

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Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together. Don’t ever use your cast iron pans. The acid from the tomatoes will eat the seasoned coating!

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