Pasta Station Recipe

Fill a large stockpot with 6 quarts of water and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Add 12 oz dried spaghetti to the boiling water, stir to prevent sticking, and cook until al dente according to package (about 8–10 minutes). Reserve 1½ cups pasta cooking water, then drain pasta in a colander and return to the pot off heat.

Sauté aromatics

In a large sauté pan or shallow saucepan, warm 2 tbsp extra-virgin olive oil over medium heat. Add 1 cup finely chopped onion and cook, stirring, until translucent, about 5–7 minutes. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer over medium-low heat.

Simmer & finish: Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Stir in 1 cup sliced fresh basil at the end. If sauce becomes too thick, loosen with up to 1/2 cup reserved pasta water. Keep warm until ready to toss with pasta.

To serve: Add drained pasta to the pan with sauce (or add sauce to pasta pot). Toss gently over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add reserved pasta water by tablespoons to reach desired consistency.

Melt butter & aromatics

In a separate large skillet, melt 6 tbsp unsalted butter over medium-low heat. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Make sauce

Pour in 2 cups heavy cream and increase heat slightly to bring to a gentle simmer (do not boil hard). Simmer 3–4 minutes to slightly reduce and thicken.

Finish & season: Reduce heat to low and whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp freshly grated nutmeg if using. If sauce is too thick, thin with 2–4 tbsp reserved pasta water. Keep warm.

To serve: Toss drained pasta with Alfredo in the skillet over low heat for 1–2 minutes until pasta is evenly coated.

Chicken

Pat 1 lb sliced chicken breast dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side, or until internal temperature reaches 165°F and edges are golden. Remove and keep warm.

Italian Sausage

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb sausage meat, breaking into bite-sized pieces with a spoon. Cook 6–8 minutes, stirring frequently, until browned and cooked through. Drain excess fat on paper towels and keep warm.

Shrimp (optional)

If using 1 lb shrimp, pat dry and season lightly with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and opaque. Squeeze a little lemon juice over shrimp and remove from heat.

Combine proteins with sauces as desired: add cooked proteins directly to tomato sauce or Alfredo and toss briefly to heat through, or serve proteins on top of plated pasta.

To build plates at the station, place a serving of pasta (about 3 oz dried pasta equivalent per person) coated in either marinara or Alfredo on each plate or in bowls.

Top with chosen protein (chicken, sausage, shrimp), sprinkle with grated Parmesan cheese, chopped fresh parsley and sliced fresh basil. Add red pepper flakes to taste and drizzle 1 tsp olive oil over each serving if desired.

Provide lemon wedges for shrimp portions. Serve immediately while hot.