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Ingredients
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Pasta
Marinara Sauce
Finishing & Cheese
Method
Pasta
Bring water to a boil
In a large pot, bring 4 liters of water to a rapid boil. Add 1 tablespoon salt once boiling.
Cook fettuccine
Add 1 lb fettuccine to the boiling water, stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–12 minutes for dried, 2–4 minutes for fresh).
Marinara Sauce
Sweat aromatics
While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely chopped onion and sauté until soft and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, stirring so garlic doesn’t brown.
Add tomatoes and seasonings
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes (optional). Stir to combine.
Simmer
Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–20 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt, pepper, or sugar as needed. If sauce becomes too thick, stir in a splash of the reserved pasta water.
Finish with fresh basil
In the last minute of cooking, stir in torn fresh basil leaves (if using) and remove sauce from heat.
Combine & Serve
Toss pasta with sauce
Add the drained fettuccine to the skillet with the marinara (if your pan is large enough) or return sauce to the pasta pot. Pour sauce over pasta and toss gently to coat. If needed, add reserved pasta water 1 tablespoon at a time to loosen the sauce and help it cling until you achieve a silky consistency.
Plate and finish with Romano
Divide the sauced fettuccine among plates or a serving bowl. Sprinkle 3 oz finely grated Romano cheese evenly over the pasta and garnish with 2 tablespoons chopped fresh parsley (optional). Serve immediately so the cheese melts into the sauce.