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Spaghetti Or Ziti With Sauce Recipe

Name: Billy's Famous Pizzas Spaghetti Or Ziti With Sauce Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb dried spaghetti or ziti; 2 tbs kosher salt (for pasta water); 4 l water; 1 tsp olive oil (optional, to prevent sticking); 2 tbs extra-virgin olive oil; 1 medium yellow onion; 4 cloves garlic; 1 small carrot (optional, for sweetness and body); 1 stalk celery (optional); 28 oz canned crushed tomatoes; 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp dried red pepper flakes; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp salt; 1 tsp black pepper; 1 cup water or pasta cooking liquid; 1 tbs butter (optional, for sheen and richness); 0.25 cup fresh basil leaves (chiffonade) or parsley; 0.5 cup grated Parmesan or Pecorino; 1 lb ground beef, pork, or Italian sausage (optional); 1 tbs olive oil (if using sausage/pork lean)

Inspired by Billy's Famous Pizza

Time50m

Serves4

Make Spaghetti Or Ziti With Sauce Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

1 lb dried spaghetti or ziti

2 tbs kosher salt (for pasta water)

16.9 cup (4 l) water

1 tsp olive oil (optional, to prevent sticking)

Sauce Base

2 tbs extra-virgin olive oil

1 medium yellow onion

4 cloves Garlic

1 small carrot (optional, for sweetness and body)

1 stalk celery (optional)

Tomato Sauce

28 oz canned crushed tomatoes

2 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp dried red pepper flakes

1 tsp granulated sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1 tsp black pepper

1 cup water or pasta cooking liquid

Finishing & Garnish

1 tbs butter (optional, for sheen and richness)

1/4 cup fresh basil leaves (chiffonade) or parsley

1/2 cup grated Parmesan or Pecorino

Optional Protein

1 lb ground beef, pork, or Italian sausage (optional)

1 tbs olive oil (if using sausage/pork lean)

Method

Pasta

Bring water to a boil

In a large pot, add 4 liters (about 1 gallon) of water and 2 tablespoons kosher salt. Bring to a rolling boil over high heat.

Cook pasta

Add 1 lb dried spaghetti or ziti to the boiling water and stir immediately to prevent sticking. Cook uncovered at a rolling boil, stirring occasionally, until al dente according to package directions (usually 8–12 minutes for spaghetti, 9–12 minutes for ziti). Reserve 1 cup of pasta cooking water, then drain pasta in a colander. If you prefer, toss with 1 teaspoon olive oil to prevent sticking.

Sauce Base

While the pasta water heats (or earlier), prepare the aromatics. Finely chop 1 medium yellow onion, mince 4 garlic cloves, and finely dice 1 small carrot and 1 stalk celery if using.

In a large sauté pan or shallow saucepan over medium heat, warm 2 tablespoons extra-virgin olive oil. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add protein (optional)

If using 1 lb ground meat or sausage, increase heat to medium-high and push the vegetables to the side. Add 1 tablespoon olive oil if the meat is very lean. Add the meat and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary, leaving a bit for flavor. Mix the meat with the softened vegetables.

Tomato Sauce

Stir in 2 tablespoons tomato paste to the pan and cook 1–2 minutes to caramelize the paste slightly; this deepens the tomato flavor.

Add the 28 oz crushed tomatoes to the pan along with 1 cup reserved pasta water (or plain water), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered or partially covered, for 15–25 minutes to let flavors meld and sauce thicken slightly. Stir occasionally and adjust seasoning. If sauce becomes too thick, add more reserved pasta water a few tablespoons at a time to reach desired consistency.

Finish & Serve

Taste the sauce and adjust salt, pepper, and sugar as needed. Stir in 1 tablespoon butter if using for a glossy finish and rounded flavor. Add chopped fresh basil or parsley (about 1/4 cup) and stir.

Combine pasta and sauce

Add the drained pasta directly into the sauce pan (or add sauce to the pot of pasta). Toss vigorously over low heat for 1–2 minutes so the pasta absorbs some sauce and the flavors marry. If needed, add up to 1/4–1/2 cup reserved pasta water to loosen the sauce for coating the noodles evenly.

Serve immediately, portioning pasta into bowls or a serving platter. Sprinkle each serving with grated Parmesan or Pecorino (about 1/2 cup total for 4 servings) and additional fresh basil if desired.