Angel Hair W / Red Or White Sauce Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the angel hair and cook according to package directions (usually 2–4 minutes) until al dente. Stir gently to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Heat 2 tablespoons olive oil in a medium skillet or saucepan over medium heat. Add the minced garlic and diced onion and sauté 3–4 minutes until softened and fragrant, taking care not to brown the garlic.

Add the coarsely chopped roma tomatoes and 1 tablespoon tomato paste. Stir to combine and cook 6–8 minutes, breaking down the tomatoes with a spoon until they begin to form a saucy consistency.

Stir in the dried oregano, dried basil, red pepper flakes, sugar (if using), ¾ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to low and simmer 6–8 minutes more until flavors meld. If the sauce becomes too thick, loosen with up to ¼–½ cup reserved pasta water.

Taste and adjust seasoning. If you prefer a smoother sauce, mash gently with the back of a spoon or pulse briefly with an immersion blender (optional). Keep warm until ready to toss with pasta.

Finishing with Pasta (Red Sauce)

Add drained angel hair to the pan with the marinara. Toss gently over low heat for 1–2 minutes, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta evenly. Stir in half of the torn fresh basil and top with grated Parmesan and diced roma tomatoes. Serve immediately.

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant.

Sprinkle in 1 tablespoon flour and whisk continuously 1 minute to cook the flour (roux). Do not brown.

Gradually whisk in 1 cup whole milk and ½ cup heavy cream until smooth. Bring to a gentle simmer, whisking so the mixture thickens slightly (about 3–4 minutes).

Lower heat and stir in ½ cup grated Parmesan until melted and incorporated. Season with ½ teaspoon salt, ¼ teaspoon black pepper and a pinch of nutmeg. If the sauce is too thick, loosen with up to ¼ cup reserved pasta water.

Finishing with Pasta (White Sauce)

Add drained angel hair to the white sauce pan and toss gently over low heat for 1–2 minutes until the sauce clings to the pasta. Stir in the sliced yellow bell pepper so it warms but retains some bite. Mix in half of the torn basil. Plate and finish with grated Parmesan and a drizzle of olive oil.

While sauces cook (or in a separate skillet), heat 1 tablespoon olive oil over medium-high heat. Add thinly sliced yellow bell pepper and sauté 2–3 minutes until just tender-crisp. Season lightly with a pinch of salt and pepper. Set aside.

Dice 2 roma tomatoes for garnish and tear the remaining basil leaves. Reserve ¼ cup torn basil for finishing each sauce as directed above.

To serve: choose red or white sauce (or offer both). Portion angel hair tossed with the chosen sauce onto plates. Top with the sautéed yellow bell pepper, diced roma tomatoes, remaining basil, and a sprinkle of grated Parmesan. Serve immediately.