Corkscrew Pasta Recipe

1. Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz corkscrew pasta and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

2. While the pasta cooks, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

3. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

4. Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize and remove raw flavor.

5. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon sugar (optional), and 1/4 teaspoon red pepper flakes (optional). Stir to combine.

6. Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10–15 minutes to thicken and meld flavors. Taste and adjust seasoning. If sauce becomes too thick, thin with up to 1/2 cup reserved pasta water.

7. Finish by stirring in a small drizzle of extra-virgin olive oil if desired.

8. To serve with pasta: add drained pasta to the sauce pan, toss over low heat for 1–2 minutes until the pasta is coated, adding reserved pasta water by tablespoonfuls as needed to reach desired consistency.

9. In a large skillet or saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Do not brown the butter; keep it melted and warm.

10. Add 1/2 cup heavy cream (or 1/2 cup whole milk for lighter sauce) and gently warm until just simmering, about 1–2 minutes. Do not boil.

11. Gradually add 1 cup finely grated Parmesan cheese while whisking or stirring constantly until smooth and fully combined. If the sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time, until you reach a silky consistency that coats the pasta.

12. Season the sauce with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 2 tablespoons chopped fresh parsley if using.

13. Add drained pasta to the skillet with the butter & cheese sauce and toss over low heat for 1–2 minutes to coat evenly, adding reserved pasta water as needed for creaminess.

14. Divide pasta among 4 bowls. For red-sauce option, top with extra grated Parmesan. For butter & cheese option, top with a little extra Parmesan and a drizzle of olive oil if desired.

15. Garnish with additional chopped parsley for color and serve immediately.