Spaghetti Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tbsp kosher salt and 1 tsp olive oil (optional).

Add 12 oz dried spaghetti to the boiling water and cook uncovered, stirring occasionally, until al dente (check package — typically 8–10 minutes).

Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti in a colander.

Sauté aromatics

While the pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely chopped onion and sauté until translucent, 5–7 minutes. Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (if using), 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, to marry flavors and thicken slightly.

Taste and adjust seasoning. Stir in 2 tbsp torn fresh basil at the end if using.

To combine with pasta: add drained spaghetti to the sauce along with 1/4–1/2 cup reserved pasta water as needed to loosen and help the sauce adhere. Toss over low heat 1–2 minutes until well coated. Serve immediately topped with grated Parmesan and extra basil leaves.

Melt butter and soften garlic

In a medium saucepan over medium-low heat, melt 6 tbsp unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add cream

Pour in 1 cup heavy cream and warm gently, bringing to a very light simmer (do not boil). Simmer 3–4 minutes to slightly reduce and thicken, stirring occasionally.

Finish with cheese

Lower heat to low and whisk in 1 cup grated Parmesan cheese a little at a time until smooth and emulsified. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of freshly grated nutmeg if using. Stir in 2 tbsp chopped fresh parsley.

Toss drained spaghetti with Alfredo sauce in the saucepan or combine in the pasta pot, using reserved pasta water a tablespoon at a time if needed to loosen sauce. Serve immediately with extra grated Parmesan and cracked black pepper.

Portion spaghetti with chosen sauce (Marinara or Alfredo) into bowls or plates. Sprinkle additional grated Parmesan, red pepper flakes if desired, and garnish marinara with fresh basil leaves.

Serve hot. Leftover sauce can be cooled and refrigerated in airtight containers for up to 4 days.