Pasta Sampler Recipe

Boil pasta

Bring 6 cups water to a rolling boil in a medium pot and add 0.5 tsp salt from the section. Add 8 oz spaghetti and cook until al dente (about 8–10 minutes for dried; follow package for fresh). Reserve 0.5 cup pasta cooking water, then drain and set aside.

Make sauce

While pasta cooks, heat 1 tbsp olive oil in a medium skillet over medium heat. Add 2 thinly sliced garlic cloves and gently sauté 30–45 seconds until fragrant but not browned. Add 14 oz crushed tomatoes and 1 tbsp tomato paste; stir to combine. Bring to a gentle simmer, then add 1 tsp salt and 0.5 tsp black pepper. Simmer 6–8 minutes, stirring occasionally, until slightly thickened.

Finish pasta

Add reserved 0.25–0.5 cup pasta water to the sauce if it seems too thick. Toss drained spaghetti directly into the skillet with sauce over low heat for 1–2 minutes to marry flavors. Tear and stir in 6 basil leaves and 0.25 cup grated Parmesan. Taste and adjust seasoning with a pinch more salt or pepper as desired. Plate immediately.

Boil pasta

Bring 4 cups water to a boil in a separate medium pot and add 0.75 tsp salt from this section. Add 6 oz tagliatelle and cook until al dente (fresh 2–3 minutes, dried 7–9 minutes). Reserve 0.25 cup pasta cooking water, drain, and keep warm.

Sauté aromatics and mushrooms

While pasta cooks, heat 1 tbsp unsalted butter and 1 tsp olive oil in a large skillet over medium-high heat. Add 1 finely chopped shallot and cook 1–2 minutes until translucent. Add 8 oz sliced mushrooms and a pinch of salt; sauté 5–6 minutes until mushrooms release moisture and begin to brown.

Deglaze and make cream sauce

Pour in 0.25 cup dry white wine to deglaze the pan, scraping any brown bits, and cook 1–2 minutes until mostly evaporated. Add 0.5 cup stock and simmer 2 minutes. Reduce heat to low and stir in 0.5 cup heavy cream and 1 tsp fresh thyme leaves. Simmer gently 2–3 minutes until sauce slightly thickens. Add 0.25 cup grated Pecorino/Parmesan and stir until melted. Season with 0.75 tsp salt and 0.5 tsp black pepper; taste and adjust.

Combine with pasta

Add drained tagliatelle and reserved 0.25 cup pasta water to the skillet; toss gently over low heat until pasta is fully coated and the sauce clings (1–2 minutes). If sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen. Serve immediately.

Boil pasta

Bring 4 cups water to a boil in another pot and add 0.75 tsp salt from this section. Add 6 oz penne and cook until al dente (about 10–12 minutes for dried). Reserve 0.25 cup pasta water, drain, and return pasta to the pot off heat.

Combine with pesto

While pasta cooks, toss 1 cup halved cherry tomatoes with 1 tsp olive oil and a pinch of salt and pepper. Add 0.5 cup prepared basil pesto to the drained penne along with the tomatoes and 0.25 cup reserved pasta water. Toss until evenly coated; add more pasta water a tablespoon at a time if needed to achieve a glossy sauce.

Finish

Stir in 1 tbsp toasted pine nuts and 0.25 cup grated Parmesan. Adjust seasoning with 0.75 tsp salt and 0.25 tsp black pepper to taste. Serve warm or at room temperature.

When plating the three sampler portions, drizzle each plate lightly with 1 tsp olive oil, sprinkle fresh parsley (1 tbsp total divided across plates), and add a light pinch of red pepper flakes (0.25 tsp) to one of the portions for heat if desired. Offer additional grated Parmesan at the table.