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Choose Your Pasta + Sauce! Recipe

Name: Mama Stortini's Restaurant & Bars Choose Your Pasta + Sauce! Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 12 oz dried fettuccine; 12 oz dried linguine; 12 oz dried spaghetti; 12 oz dried rigatoni; 4 l water (for boiling pasta); 2 tbsp kosher salt (for pasta water); 1 tbsp olive oil (optional, to finish); 2 tbsp extra-virgin olive oil; 3 cloves garlic cloves, thinly sliced; 28 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp granulated sugar; 1 cup fresh basil, torn; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 4 tbsp unsalted butter; 2 cloves garlic cloves, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped (optional); 0.25 cup extra-virgin olive oil; 6 cloves garlic cloves, thinly sliced; 0.5 tsp red pepper flakes; 0.25 cup fresh parsley, chopped; 1 tsp lemon zest (optional); 0.5 tsp salt

Inspired by Mama Stortini's Restaurant & Bar

Time30m

Serves3

pasta fettuccine | linguine | spaghetti | rigatoni

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Ingredients

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Pasta (choose one)

12 oz dried fettuccine

12 oz dried linguine

12 oz dried spaghetti

12 oz dried rigatoni

Neutral cooking liquids & seasoning

16.9 cup (4 l) water (for boiling pasta)

2 tbsp kosher salt (for pasta water)

1 tbsp olive oil (optional, to finish)

Tomato basil sauce

2 tbsp extra-virgin olive oil

3 cloves garlic cloves, thinly sliced

28 oz crushed tomatoes (canned)

2 tbsp tomato paste

1 tsp granulated sugar

1 cup fresh basil, torn

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Creamy Alfredo sauce

4 tbsp Unsalted butter

2 cloves Garlic cloves, minced

1 cup Heavy cream

1 cup Freshly grated Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 tbsp fresh parsley, chopped (optional)

Aglio e Olio (garlic & oil) sauce

1/4 cup extra-virgin olive oil

6 cloves garlic cloves, thinly sliced

1/2 tsp Red pepper flakes

1/4 cup Fresh parsley, chopped

1 tsp lemon zest (optional)

1/2 tsp Celtic sea salt

Method

Pasta (choose one)

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add your chosen 12 oz pasta (fettuccine, linguine, spaghetti or rigatoni) and stir to separate. Cook, uncovered, until al dente according to package time (usually 8–12 minutes: spaghetti/linguine 8–10 min, fettuccine 10–12 min, rigatoni 11–12 min). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta in a colander.

If you will finish the pasta in sauce (recommended), do not rinse. Return pasta to the pot or a warm skillet immediately for saucing.

Tomato basil sauce

Cook aromatics

Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add 3 thinly sliced garlic cloves and cook, stirring, until fragrant and just golden, about 30–45 seconds (do not burn).

Build sauce

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Bring to a gentle simmer, then reduce heat to low.

Season and finish

Add 1 teaspoon granulated sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer uncovered 10–12 minutes to mellow acidity and slightly thicken. Stir in 1 cup torn fresh basil off the heat. If sauce is too thick, add up to 1/2 cup reserved pasta water to loosen.

Combine with pasta

Add drained pasta to the skillet with the tomato sauce and toss over low heat 1–2 minutes until pasta is evenly coated and heated through. Add a splash of reserved pasta water if needed to create a glossy finish. Finish with 1 tablespoon olive oil if desired and extra torn basil.

Creamy Alfredo sauce

Melt butter & soften garlic

In a large skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 2 cloves minced garlic and cook gently for 30–45 seconds until fragrant (do not brown).

Make cream sauce

Pour in 1 cup heavy cream and raise heat to medium. Bring to a low simmer and cook 2–3 minutes, stirring, until slightly thickened.

Add cheese and season

Lower heat to low. Whisk in 1 cup freshly grated Parmesan until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If sauce is too thick, loosen with 2–4 tablespoons reserved pasta water to reach desired consistency.

Finish with pasta

Add drained pasta to the skillet and toss gently until evenly coated, 1–2 minutes. Stir in chopped parsley if using and finish with a drizzle (1 tablespoon) of olive oil for shine.

Aglio e Olio (garlic & oil) sauce

Infuse oil

In a wide skillet over low-medium heat, warm 1/4 cup extra-virgin olive oil. Add 6 thinly sliced garlic cloves and cook slowly, stirring often, until garlic is soft and just turning golden at the edges, 3–4 minutes. Remove from direct heat intermittently if garlic is browning too fast.

Spice and finish

Stir in 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt and 1 teaspoon lemon zest (if using). Add 1/4 cup chopped fresh parsley. Add a few tablespoons of reserved pasta water to emulsify the sauce into a glossy coating.

Toss with pasta

Add drained pasta to the skillet and toss vigorously for 1–2 minutes so the oil coats each strand/tube. Adjust seasoning with additional salt or pepper to taste and finish with a small drizzle of olive oil if desired.