Noodles Recipe

Bring 4 quarts (approx. 3.8 L) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and optional 1 teaspoon olive oil.

Add 12 oz dried spaghetti or fettuccine and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta in a colander. Do not rinse.

Make Alfredo

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring continually. Reduce heat to low and simmer 2–3 minutes to slightly thicken.

Remove skillet from heat and stir in 1 cup grated Parmesan until melted and smooth. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir in 1 tablespoon chopped parsley if using.

Add drained pasta to the skillet and toss gently to coat evenly. Serve immediately with extra Parmesan and cracked pepper.

Make Marinara

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent.

Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant.

Stir in 28 oz crushed tomatoes and 1 tablespoon tomato paste. Bring to a gentle simmer.

Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon freshly ground black pepper, 1 teaspoon salt, 1/2 teaspoon sugar (optional), and 1/4 teaspoon red pepper flakes if using. Simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened.

Stir in torn fresh basil leaves (2 tablespoons) off heat. Taste and adjust seasoning.

Add drained pasta to the saucepan and toss to coat, adding reserved pasta water 1–3 tablespoons if needed to loosen the sauce. Serve with grated Parmesan.

Make Butter Sauce

In a large skillet over low–medium heat, melt 4 tablespoons unsalted butter. Add 1 smashed or minced garlic clove and sauté 30 seconds until fragrant.

Add 1 teaspoon lemon zest, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir to combine and warm for 30 seconds—do not brown the butter.

Toss drained pasta in the skillet to coat evenly. If the sauce needs loosening, add 1–2 tablespoons reserved pasta water and toss.

Stir in 1 tablespoon chopped parsley if using. Serve immediately with grated Parmesan, cracked pepper, or red pepper flakes to taste.