Variety Of Pasta Recipe
Make Variety Of Pasta Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Base
Tomato-Basil Sauce
Creamy Pesto Sauce (alternate)
Vegetable & Protein Mix-ins
Finishing & Garnish
Method
Pasta Base
- 1
Boil pasta
Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Stir in 1 tablespoon salt. Add 1 lb dry pasta and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Tomato-Basil Sauce
- 2
Sauté aromatics
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.
- 3
Build sauce
Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Add 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken, stirring occasionally.
- 4
Finish sauce
Stir in 1 cup chopped fresh basil during the last 2 minutes of simmering. Taste and adjust seasoning. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water.
- 5
Combine with pasta
Add drained pasta to the skillet with the tomato-basil sauce. Toss over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.
Creamy Pesto Sauce (alternate)
- 6
Make creamy pesto
In a separate saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1 cup heavy cream and bring to a gentle simmer, stirring. Whisk in 1 cup prepared basil pesto until smooth. Cook 2–3 minutes to warm through, then stir in 1 cup grated Parmesan until melted. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If sauce is too thick, thin with 2–4 tablespoons reserved pasta water.
- 7
Combine with pasta
Toss the drained pasta with the creamy pesto sauce until evenly coated. Warm together for 1–2 minutes so flavors meld.
Vegetable & Protein Mix-ins
- 8
Sauté vegetables
Heat a tablespoon of olive oil (use part of the finishing oil) in a medium skillet over medium-high heat. Add 1 cup sliced mushrooms and 1 cup zucchini half-moons. Sauté 4–5 minutes until tender and lightly browned. Add 1 cup halved cherry tomatoes and cook another 2 minutes until they start to soften. Stir in 2 cups baby spinach and cook until wilted, about 1 minute.
- 9
Add protein & olives
If using cooked sausage or chicken (8 oz), add it to the vegetable skillet to warm through. Stir in 1/2 cup sliced black olives if using. Remove from heat.
- 10
Incorporate into pasta
Fold the sautéed vegetables and protein into the sauced pasta (either tomato-basil or creamy pesto) so everything is evenly distributed. If mixture seems dry, add up to 1/4–1/2 cup reserved pasta water and toss to combine.
Finishing & Garnish
- 11
Finish dish
Drizzle 1 tablespoon olive oil over the tossed pasta and mix. Divide pasta among serving bowls or a large serving platter.
- 12
Garnish and serve
Sprinkle 1/2 cup grated Parmesan over the pasta, add red pepper flakes to taste (about 1/2 teaspoon if desired), and garnish with fresh basil leaves. Serve immediately.