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Ingredients
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Pasta
Marinara Sauce
Garlic Alfredo Sauce (alternate)
To Serve
Method
Pasta
- 1
Boil pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1 tbsp kosher salt. Add 12 oz penne and cook, stirring occasionally, until al dente according to package instructions (about 11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Marinara Sauce
- 2
Sauté aromatics
Heat 2 tbsp olive oil in a 12-inch skillet or saucepan over medium heat. Add 1 cup finely chopped onion and sauté until translucent, about 5–7 minutes. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant, stirring so garlic doesn't brown.
- 3
Build sauce
Stir in 2 tbsp tomato paste and cook 1 minute. Add one 28-oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, and 1 tsp red pepper flakes (optional). Stir to combine.
- 4
Simmer
Bring sauce to a gentle simmer, reduce heat to low, cover partially, and simmer 15–20 minutes to thicken and meld flavors. Taste and adjust seasoning with up to 2 tsp additional salt and 1 tsp black pepper as needed.
- 5
Finish and combine
If sauce is too thick, stir in up to 1/2 cup reserved pasta water to reach desired consistency. Add drained penne to the sauce and toss over low heat for 1–2 minutes so pasta absorbs sauce. Stir in 2 tbsp chopped fresh basil (optional). Serve immediately topped with grated Parmesan and extra red pepper flakes if desired.
Garlic Alfredo Sauce (alternate)
- 6
Make roux and garlic base
Melt 4 tbsp unsalted butter in a medium saucepan over medium-low heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Sprinkle in 2 tsp all-purpose flour and cook, stirring, 1 minute to remove raw flour taste.
- 7
Add dairy and thicken
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream. Increase heat to medium and simmer gently, whisking, until sauce thickens slightly, about 3–5 minutes.
- 8
Finish Alfredo
Remove from heat and stir in 1 cup freshly grated Parmesan until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper. If sauce is too thick, thin with up to 1/4 cup reserved pasta water. Stir in 1 tbsp chopped fresh parsley (optional). Combine with drained penne by tossing in the saucepan over low heat for 1–2 minutes. Serve with extra grated Parmesan.
To Serve
- 9
Plate pasta with either the marinara or garlic alfredo sauce, sprinkle with 1/4 cup grated Parmesan and 1/2 tsp red pepper flakes if desired. Serve hot.
