All Pasta Dinners Recipe

Bring 4 liters (about 1 gallon) of water to a vigorous boil in a large pot. Add 2 tbsp kosher salt. Add the pasta and cook according to package directions until al dente. Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

In a large wide skillet or sauté pan over medium heat, warm 3 tbsp olive oil and 2 tbsp butter until butter melts and foams. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the minced garlic and 1/4 tsp crushed red pepper flakes and cook for 30–45 seconds until fragrant. If you want a slightly thicker, creamier base, sprinkle 1 tsp flour over the onions and garlic and stir for 1 minute to cook the raw flour taste.

Stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor. Pour in the 28 oz crushed tomatoes, then add 1 tsp sugar, 1 tsp salt, 1 tsp dried oregano, and 1 tsp dried basil. Bring the sauce to a gentle simmer, then reduce heat to low and simmer 10–12 minutes to meld flavors.

Taste and adjust seasoning with 1/2 tsp freshly ground black pepper and more salt if needed. Stir in 1/4 cup torn fresh basil near the end of simmering.

Chicken

If using chicken: season 1 lb thin-sliced chicken with salt and pepper. In a separate skillet over medium-high heat, add 1 tbsp olive oil and sear chicken until cooked through and lightly browned, about 4 minutes per side depending on thickness. Remove and slice or shred, then add to the sauce to warm through.

Italian Sausage

If using sausage: brown 12 oz crumbled sausage in the sauce pan (or separate pan) until fully cooked, breaking it up with a spoon. Drain excess fat if necessary, then simmer in the sauce 3–4 minutes to absorb flavor.

Shrimp

If using shrimp: season shrimp lightly with salt and pepper. Sear in a hot skillet with 1 tbsp olive oil 1–2 minutes per side until just opaque. Add cooked shrimp to finished sauce and finish with lemon zest.

Mushrooms & Spinach

If using mushrooms: add 8 oz sliced mushrooms to the onion/garlic step and sauté until they release their liquid and brown, about 5–7 minutes, before adding tomato paste. If using spinach: stir in 4 cups baby spinach at the end of cooking the sauce and cook until just wilted, 1–2 minutes.

For a creamy tomato sauce: lower heat and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes. Remove pan from heat and stir in 3/4 cup finely grated parmesan until melted and incorporated. If sauce is too thick, loosen with reserved pasta water, 2–4 tbsp at a time, until desired consistency is reached.

Add the drained pasta to the sauce (or add sauce to the pot of pasta) and toss over low heat to combine for 1–2 minutes so the pasta absorbs sauce. If needed, add reserved pasta water 1–4 tbsp at a time to help the sauce cling to the pasta.

Stir in cooked proteins or vegetables back into the pan to warm through. Taste and adjust seasoning. Finish with 1 tsp lemon zest if using seafood or chicken, 2 tbsp chopped fresh parsley, and additional parmesan (about 1/4 cup).

Serve immediately, passing extra parmesan and red pepper flakes at the table.