Choice Of Angel Hair, Linguini, Penne, Spaghetti, Rigatoni Recipe

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.

Add the 12 oz of your chosen dried pasta to the boiling water and stir to separate. Cook according to package instructions for al dente: angel hair 2–3 minutes, linguini/spaghetti 8–10 minutes, penne/rigatoni 10–12 minutes. Stir occasionally.

Reserve 1 cup of the starchy pasta cooking water before draining, then drain the pasta in a colander and set aside.

While the pasta cooks, heat a large wide sauté pan or skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter.

Once the butter melts and begins to foam, add the minced garlic (4 cloves) and minced shallot (1 each). Sauté 1–2 minutes until fragrant and translucent but not browned.

Add 1 teaspoon crushed red pepper flakes and stir briefly to bloom the spice, about 15–20 seconds.

Pour in 1/4 cup white wine or dry vermouth to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes over medium-high heat.

Reduce heat to low-medium. Add the drained pasta to the skillet with the reduced wine and aromatics. Toss to combine.

Add up to 1 cup reserved pasta water a little at a time while tossing to create a silky emulsion with the olive oil/butter. You may not need the full cup—stop when sauce lightly coats the pasta and has a glossy sheen.

Stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped flat-leaf parsley. Add 1 cup grated Parmesan (or Pecorino) and toss until evenly distributed and melted into the sauce. If using optional add-ins (up to 8 oz pre-cooked protein or 1 cup cherry tomatoes or capers), add them now and toss gently to combine.

Season to taste with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more cheese for creaminess, or a splash of reserved pasta water to loosen.

Serve immediately, garnished with extra grated cheese and parsley if desired.