Pick Your Pasta Recipe

Bring a large pot of water (about 4 cups for 8 oz pasta) to a rolling boil. Add 1 tablespoon kosher salt.

Add your chosen pasta (dried spaghetti/linguine or penne: 8 oz; fresh pasta: 10 oz). Stir immediately to prevent sticking.

Cook until al dente according to package directions (dried ~8–11 minutes; fresh ~2–4 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it briefly in the colander.

If desired, toss drained pasta with 1 tsp extra-virgin olive oil to prevent sticking while you finish the sauce.

Marinara (quick from canned tomatoes)

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1/2 cup diced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 14 oz crushed tomatoes (or 1 cup marinara), 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Simmer 8–10 minutes until slightly reduced. Taste and adjust seasoning.

Creamy Garlic Alfredo

In a skillet over medium heat melt 1 tablespoon butter with 1 tablespoon olive oil. Add 1 minced garlic clove and cook 30 seconds. Pour in 1/2 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan and simmer 2–3 minutes until sauce thickens. Season with 1/4 tsp salt and 1/8 tsp black pepper. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time to loosen.

Basil Pesto

If using jarred pesto, warm gently in a skillet with 1 tablespoon olive oil for 1 minute. If using fresh pesto, combine 2 cups packed basil, 1/4 cup pine nuts (or walnuts), 1/2 cup Parmesan, 1/2 cup olive oil and 1 clove garlic in a food processor and pulse to a coarse sauce. Taste and season with salt and pepper. Thin with reserved pasta water as needed.

For grilled chicken: slice cooked grilled chicken into bite-size strips and warm in the skillet with the finished sauce for 1–2 minutes until heated through.

For shrimp: season 8 shrimp with 1/4 tsp salt and 1/8 tsp pepper. In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Squeeze 1 tsp lemon juice over shrimp. Add shrimp to the sauce to combine.

For Italian sausage: slice pre-cooked sausage and brown in a skillet 2–3 minutes to reheat and develop color. Stir into the sauce.

For vegetables: in a skillet heat 1 tablespoon olive oil, sauté mushrooms 4–5 minutes until browned; add halved cherry tomatoes and cook 1–2 minutes just to soften; wilt 1–2 cups baby spinach in the pan for 1 minute. Combine vegetables into sauce.

Return the drained pasta to the pot or a large skillet set over low heat. Add 1–2 cups of your chosen sauce and toss to coat. If sauce is too tight, add reserved pasta water 1–3 tablespoons at a time to reach desired consistency.

Add any proteins or vegetable add-ins and toss gently to combine and heat through (1–2 minutes).

Stir in 1–2 tablespoons grated Parmesan and 1 teaspoon butter for gloss and flavor. Taste and adjust salt and pepper.

Plate the pasta. Garnish with torn basil leaves, chopped parsley and extra grated Parmesan. Finish with a drizzle of extra-virgin olive oil and a pinch of red pepper flakes if desired.