Luigi's Linguini Noodles Recipe
butter, tomato or alfredo sauce
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Ingredients
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Pasta & Base
Butter Sauce Option
Tomato Sauce Option
Alfredo Sauce Option
Finishing & Garnish
Method
Pasta & Base
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Butter Sauce Option
Make butter sauce
In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and sauté 30–60 seconds until fragrant but not browned. Add the drained linguini to the skillet along with 1/2 cup grated Parmesan and 1 teaspoon lemon juice (if using). Toss to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and create a silky sauce. Season with 1/2 teaspoon freshly ground black pepper and taste for salt. Stir in 2 tablespoons chopped parsley. Serve immediately with extra Parmesan.
Tomato Sauce Option
Make tomato sauce
Heat 2 tablespoons extra-virgin olive oil in a saucepan over medium heat. Add 1/2 finely chopped onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds. Pour in one 28 oz can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, 1/4 teaspoon red pepper flakes (optional) and 1/2 teaspoon sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer 10–15 minutes to meld flavors. Stir in 6 torn basil leaves and 1/2 cup grated Parmesan. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency. Add drained linguini to the sauce and toss to combine. Serve with extra basil and Parmesan.
Alfredo Sauce Option
Make alfredo sauce
In a wide skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 1 minced garlic clove and cook 30 seconds until fragrant. Pour in 1 cup heavy cream and warm gently — do not boil. Simmer 2–3 minutes until slightly thickened. Reduce heat to low and whisk in 1 cup freshly grated Parmesan until smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon nutmeg (optional). If sauce is too thick, whisk in reserved pasta water 1–3 tablespoons to loosen. Add drained linguini and toss until evenly coated. Serve immediately with extra Parmesan.