How to Freeze Cooked Pasta (Vacuum Seal Method)
Freeze leftover sauced pasta in vacuum seal bags so it reheats tasting freshly made, with no freezer burn.
Servings 4 portions
Ingredients
- 4 portions cooked pasta with sauce cooled completely; Peter used his smoked salmon vodka penne
- vacuum seal bags
- paper towel
Instructions
Freeze
- Let the pasta cool completely, then portion it into vacuum seal bags, one or two servings per bag.
- Wipe the inside and outside of the bag opening clean with a paper towel. Any sauce on the seal area will keep it from sealing.
- Vacuum seal and check that you have a tight, complete seal.
- Lay the bags flat in the freezer so they freeze quickly and stack neatly. Label with the date.
Reheat
- Thaw in the refrigerator overnight, or drop the sealed bag into gently simmering water until heated through.
- Finish in a skillet with a splash of water, cream or sauce to loosen it, and top with fresh garnishes like burrata, pesto or parmesan.
Notes
Best quality within about 2 to 3 months. Pasta that is slightly undercooked before freezing holds its texture best.