Build Your Own Pasta Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried pasta and cook uncovered, stirring occasionally, until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Olive oil & garlic base

In a large sauté pan over medium heat, warm 2 tbsp extra-virgin olive oil. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes; cook, stirring, until fragrant, about 30–45 seconds, being careful not to brown the garlic.

Tomato sauce

After the garlic is fragrant, add 14.5 oz crushed tomatoes and 1 tbsp tomato paste. Stir to combine and bring to a gentle simmer. Simmer uncovered 6–8 minutes to reduce slightly. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. If sauce becomes too thick, add 2–4 tbsp reserved pasta water to loosen.

Creamy sauce

If making a creamy sauce, lower heat and stir in 1/2 cup heavy cream and 1/2 cup grated parmesan to the garlic base or to a portion of the tomato sauce. Stir until the cheese melts and sauce is smooth. Heat gently without boiling. Adjust seasoning with salt and pepper to taste.

Cook chicken

If using chicken, season the 8 oz sliced chicken lightly with 1/4 tsp salt and 1/8 tsp black pepper. In a separate skillet over medium-high heat, add 1 tbsp olive oil and cook chicken slices 3–4 minutes per side until cooked through and lightly browned. Remove and set aside. Add to sauce in the last 2 minutes of simmering to warm through.

Cook sausage

For Italian sausage, brown 8 oz crumbled sausage in a skillet over medium heat, breaking up with a spoon, until fully cooked and slightly caramelized, about 6–8 minutes. Drain excess fat if needed and stir into the sauce to combine.

Cook shrimp

For shrimp, pat dry 8 oz shrimp and season with a pinch of salt and pepper. Sear in 1 tbsp olive oil over medium-high heat 1–2 minutes per side until pink and opaque. Add to sauce just before finishing to avoid overcooking.

Chickpeas

For chickpeas, rinse and drain 1/2 cup canned chickpeas. Add to the tomato sauce during the last 4–5 minutes of simmering to heat through and absorb flavor.

Sauté vegetables

In the same pan used for the garlic base (add 1 tsp olive oil if needed), sauté 1 cup sliced mushrooms and 1/4 cup thinly sliced red onion over medium heat until softened, about 4–5 minutes. Add 1/2 cup thinly sliced bell pepper and 1 cup halved cherry tomatoes; cook 2–3 minutes until tomatoes begin to soften. Stir in 2 cups baby spinach and cook until wilted, about 1 minute. Season with a pinch of salt and pepper.

Combine with sauce

Stir the cooked vegetables into your chosen sauce and simmer together 1–2 minutes so flavors meld. If mixture looks dry, add 2–4 tbsp reserved pasta water.

Return drained pasta to the large pot or to the sauté pan with the sauce over low heat. Add sauce (and any proteins/vegetables you prepared) and toss to coat, adding reserved pasta water 1–2 tbsp at a time to reach desired consistency. Stir in 1/2 cup grated parmesan (if not already used) and 1 tsp lemon zest for brightness. Taste and adjust seasoning with up to 1/2 tsp additional salt and 1/4 tsp black pepper as needed.

Finish with fresh basil chiffonade, a drizzle of olive oil (optional), and a pinch of red pepper flakes if desired. Serve immediately.