Mixed Sauce Pasta Recipe

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

Add 12 oz dry pasta and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large deep skillet over medium heat until the butter melts and begins to foam.

Add 1/2 cup finely diced onion and sauté 3–4 minutes until translucent. Add 4 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; sauté 30–45 seconds until fragrant but not browned.

Stir in 14.5 oz crushed tomatoes and 1 tablespoon tomato paste. Mix well to combine with the aromatics.

Add 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil and 1/4 teaspoon sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 6–8 minutes to thicken slightly and meld flavors.

Slowly stir in 1/2 cup heavy cream into the tomato mixture, blending until the sauce turns a uniform, slightly pinkish-orange color. Heat through 1–2 minutes—do not boil vigorously after adding cream.

Reduce heat to low and stir in 1/2 cup finely grated Parmesan until melted and incorporated. If the sauce seems too thick, add up to 1/2 cup reserved pasta cooking water a couple tablespoons at a time to reach desired consistency.

Taste the sauce and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Stir in 1/4 cup fresh basil, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest. Add the drained pasta to the skillet and toss gently to coat, warming through 1–2 minutes so the pasta absorbs some sauce.

If using optional proteins or vegetables (grilled chicken or sautéed mushrooms), add them now and toss to combine so they heat through.

Serve immediately, garnished with extra grated Parmesan and a few fresh basil leaves if desired.