Noodles Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt to the boiling water.

Add 2 cups dried pasta (penne or rotini) and cook according to package instructions for al dente, usually 8–10 minutes. Stir occasionally to prevent sticking.

Reserve 2 tablespoons of the pasta cooking water, then drain the pasta in a colander and set aside.

In a small saucepan over low heat, melt 1 tbs unsalted butter.

Stir in 1 tbs heavy cream and warm gently until just simmering, about 1 minute — do not boil.

Whisk in 2 tbs grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add 1–2 tsp reserved pasta water to reach a creamy consistency.

Season with a pinch of salt and a pinch of ground black pepper. Remove from heat.

Add the drained pasta to the sauce, toss gently until evenly coated. Serve immediately.

Heat 1 tsp olive oil in a small saucepan over medium-low heat.

Add 1 clove minced garlic and sauté 20–30 seconds until fragrant but not browned.

Pour in 1 cup canned crushed tomatoes and stir in 1 tsp dried oregano. Bring to a gentle simmer for 4–6 minutes, stirring occasionally.

Taste and season with a pinch of salt and, if desired, a pinch of sugar to balance acidity.

If the sauce is too thick, stir in 1–2 tsp reserved pasta water to loosen slightly.

Combine the drained pasta with the marinara, toss to coat, and serve warm.

In a small skillet, melt 2 tbs unsalted butter over low heat until fully liquid and slightly fragrant, about 30–40 seconds.

If using, stir in 1 tbs grated Parmesan until melted and combined. Add a pinch of salt to taste.

Toss the drained pasta in the butter until evenly coated. If needed, add 1 tsp reserved pasta water to loosen the sauce.

Serve immediately.

Plate the sauced pasta and garnish with 1 tsp chopped fresh parsley if desired.

Serve warm. For kids, let cool slightly to a safe temperature before serving.