Build Your Own Pasta Recipe

Boil pasta

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz dried pasta and cook according to package directions until al dente (usually 8–12 minutes depending on shape). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Toss drained pasta with 1 teaspoon olive oil to prevent sticking.

Prepare aromatics

In a large skillet over medium heat, add 2 tablespoons extra-virgin olive oil. When shimmering, add 0.5 cup diced onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, careful not to brown.

Build tomato sauce

If making tomato sauce: add 14 oz crushed tomatoes and 1 tablespoon tomato paste (if using). Add 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. If using, splash 1 tablespoon white wine and simmer 6–8 minutes, stirring occasionally, until slightly reduced. Stir in 1/4 cup chopped fresh basil and adjust seasoning to taste.

Build cream sauce

If making a creamy sauce: after saut�ing garlic, add 2 tablespoons butter and 1 cup heavy cream. Bring to a low simmer and cook 4–6 minutes until slightly thickened. Stir in 1/4 cup grated parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. For a tomato-cream hybrid, add half the crushed tomatoes and simmer 4 minutes.

Cook chicken

If using chicken: season 8 oz thinly sliced chicken with salt and pepper. In a separate skillet over medium-high heat, add 1 tablespoon olive oil and cook chicken 3–4 minutes per side until cooked through and browned. Transfer to a plate and slice or shred; add back to sauce during final assembly.

Cook sausage

If using Italian sausage: in the skillet used for chicken (or a clean one), brown 8 oz crumbled sausage over medium heat, breaking it up, until cooked through (5–7 minutes). Drain excess fat if necessary, then stir sausauge into the sauce.

Cook shrimp

If using shrimp: season 8 oz shrimp with salt, pepper, and a pinch of lemon zest. Sear in 1 tablespoon olive oil over medium-high heat 1–2 minutes per side until opaque. Add shrimp to sauce at the end of simmering to finish cooking for 1 minute.

Use chickpeas

If using chickpeas: drain and rinse 1 cup canned chickpeas and add to the sauce during the final 4–5 minutes of simmering so they heat through and absorb flavor.

Sauté vegetables

After saut�ing the onion and garlic for the sauce, add 0.75 cup sliced mushrooms and 0.5 cup sliced bell pepper. Cook 4–5 minutes until softened and lightly browned. Add 2 cups fresh spinach and 0.25 cup chopped sun-dried tomatoes; cook 1–2 minutes until spinach wilts. Stir in 1 teaspoon capers (if using) and 1 teaspoon lemon zest to brighten flavors.

Combine pasta and sauce: Add drained pasta to the skillet with the finished sauce (or transfer sauce to the pasta pot). Toss to coat, adding reserved pasta cooking water 1–4 tablespoons at a time as needed to loosen the sauce and help it cling to the pasta.

Add proteins and cheese: Stir in cooked proteins (chicken, sausage, shrimp, or chickpeas) and 1/2 cup grated parmesan. If using mozzarella, scatter 1/2 cup shredded mozzarella on top and allow to melt for 1–2 minutes off heat or under a low broiler briefly (optional).

Taste and adjust: Check for seasoning and add salt, pepper, or red pepper flakes as desired. Finish with 2 tablespoons chopped fresh parsley and a drizzle of extra-virgin olive oil if desired.