Pasta Recipe

Bring water to boil

In a large pot, bring 4 liters (about 16 cups) of water to a rolling boil over high heat. Stir in 1 tablespoon of coarse salt once boiling.

Cook pasta

Add 12 oz dried pasta to the boiling salted water. Cook according to package timing for al dente (usually 8–10 minutes), stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat a large sauté pan or wide shallow saucepan over medium heat. Add 3 tablespoons olive oil and 2 tablespoons butter. When the butter melts and begins to foam, add the finely chopped onion.

Sauté the onion for 5–7 minutes until translucent and soft but not browned. Add 4 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook, stirring constantly, for 30–45 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in 1/2 cup dry white wine (or 1/2 cup reserved pasta water if not using wine) and scrape any browned bits from the pan; let the wine reduce by half, about 2 minutes.

Add the 28 oz can of crushed tomatoes and 1/2 cup broth (optional) to thin the sauce if needed. Bring to a gentle simmer.

Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Simmer the sauce gently for 10–12 minutes, stirring occasionally, until it thickens slightly and flavors meld.

If using optional add-ins (sautéed mushrooms or cooked sausage), stir them into the sauce now and simmer 3–4 minutes to heat through.

Add the drained pasta directly to the sauce pan. Toss to combine and add up to 1/2 cup reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta. Cook and toss over medium-low heat 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor.

Remove the pan from heat. Stir in 1/4 cup torn fresh basil leaves and 1/2 cup freshly grated Parmesan cheese. Adjust seasoning to taste with more salt or pepper if needed.

Divide the pasta among 4 plates or bowls. Garnish with additional grated Parmesan and a few fresh basil leaves. Serve immediately.