Oodles Of Noodles Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the spaghettini. Stir immediately to prevent sticking. Cook according to package instructions (typically 6–8 minutes) until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and toss with 1 teaspoon olive oil to prevent sticking if not combining immediately.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 4–5 minutes until softened and translucent. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add 1 pound ground beef (or Italian sausage) to the skillet. Break up with a spoon and cook until browned with no pink remains, about 6–8 minutes. Drain excess fat if necessary.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 14.5 oz crushed tomatoes and 1 cup stock. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon sugar (optional) and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken and develop flavor. Stir occasionally.

Finish

Taste and adjust seasoning. Stir in 2 tablespoons chopped fresh parsley or basil. Toss the drained spaghettini into the sauce along with up to 1/2 cup reserved pasta water to loosen if needed. Serve immediately with optional grated Parmesan.

Warm butter and garlic

In a medium saucepan over low-medium heat, melt 4 tablespoons butter. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant but not browned.

Add cream

Pour in 1 cup heavy cream and raise heat to medium-low. Bring to a gentle simmer (do not boil), stirring frequently, and simmer 2–3 minutes to slightly thicken.

Finish with cheese

Reduce heat to low. Whisk in 1 cup grated Parmesan until smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) freshly grated nutmeg if using. If the sauce is too thick, whisk in reserved pasta cooking water up to 1/2 cup, a few tablespoons at a time, until you reach a creamy consistency.

Combine and serve

Toss drained spaghettini with the Alfredo sauce in the saucepan or a large bowl until evenly coated. If needed, add a splash of reserved pasta water to loosen. Serve topped with 1 tablespoon chopped fresh parsley and extra Parmesan if desired.

Melt butter and sauté garlic

In a large skillet over medium heat, melt 6 tablespoons butter with 1 tablespoon olive oil. Add 4 cloves garlic (sliced or minced) and cook 1–2 minutes until fragrant and lightly golden — do not burn the garlic.

Add seasoning

Stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 tablespoons chopped fresh parsley.

Finish and combine

Add the drained spaghettini to the skillet and toss to coat, adding up to 1/4 cup reserved pasta water to create a silky sauce that clings to the noodles. Taste and adjust seasoning. Serve immediately with optional grated Parmesan and extra parsley.

Choose one sauce (Meat, Alfredo, or Garlic Butter). Prepare the pasta and that sauce following their sections. Plate portions of spaghettini (about 3–4 ounces dry per person) topped or tossed with the chosen sauce. Garnish with grated Parmesan, extra chopped basil or red pepper flakes as desired.