Does sauce cook differently depending on what type of pot or pan you use?

[jstarr]

I've been making Ina Garten's Marinara recipe with a lot of success. The recipe calls you to use a saute pan.

Tonight, I quadrupled the recipe and used a 4 qt saucepan. The sauce doesn't taste as good. Is it possible that the different surface areas of the two are the reason behind this?

Should I be adding extra cooking time due to the extra liquid volume this time around?

 

[PrincessFiona60]

Yes, you should allow extra cooking time for extra volume. Maybe not quadrupled time, I would add another 30 minutes and taste test!

 

[MSC]

You also need to consider that the difference in taste might be due to scaling up the recipe 4 times as quadrupling each ingredient if you did that, isn't necessarily going to taste the same as the basic with which you've had success.
I apologize if the following is too basic, but a good rule of thumb when scaling up several times is to add less than called for per ingredient as you can always add more and adjust the taste to your satisfaction