Macarrãogf Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Add 12 oz gluten-free spaghetti to the boiling water and cook uncovered, stirring gently and occasionally, following package timing for al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water before draining.

Drain the pasta in a colander and set aside. Do not rinse—keep pasta slightly warm and starchy to help sauce adhere.

While the pasta cooks, heat a large wide skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon butter; allow butter to foam but not brown.

Add 1 cup finely diced onion and a pinch of salt. Sauté 5–7 minutes until softened and translucent.

Add 4 cloves minced garlic and 1 teaspoon crushed red pepper flakes. Cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, pressing and stirring to caramelize the paste slightly; this deepens flavor.

Pour in one 14 oz can diced tomatoes (undrained) and 1 cup low-sodium broth. Stir to combine and bring to a gentle simmer. Let simmer 6–8 minutes to reduce slightly.

Reduce heat to low and stir in 1 cup heavy cream (or coconut cream). Simmer 2–3 minutes until sauce is smooth and slightly thickened.

Whisk in 3 tablespoons grated Parmesan until melted and incorporated. Taste and adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Add the reserved cup of pasta cooking water, a little at a time, to the sauce as needed to reach a silky consistency that will coat the pasta (start with 1/4 cup).

Add the drained gluten-free pasta directly to the skillet with the sauce. Toss with tongs or two forks over low heat for 1–2 minutes so the pasta absorbs sauce and finishes cooking.

Stir in 4 cups chopped baby spinach and 1 cup torn fresh basil. Toss until the spinach wilts, about 1–2 minutes.

Finish with 1 teaspoon lemon zest and 1 tablespoon lemon juice to brighten flavors. Taste and adjust salt and pepper if needed.

Transfer to a warm serving bowl or individual plates. Sprinkle 2 tablespoons toasted pine nuts or chopped toasted walnuts if using. Garnish with extra grated Parmesan and a few basil leaves.