Red Sauce Or Butter With Parmesan Recipe

Sauté Garlic

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Add Tomatoes

Add the canned whole tomatoes (including their juice) to the saucepan. Break the tomatoes up with a spoon as they cook.

Season the Sauce

Stir in the dried oregano, salt, black pepper, and sugar. Bring the sauce to a simmer and cook for about 20-25 minutes, stirring occasionally.

Finish with Fresh Basil

Remove the sauce from heat and stir in the chopped fresh basil. Adjust seasoning to taste, if necessary.

Melt Butter

In a small saucepan, melt 1 cup of unsalted butter over low heat. Do not let it brown.

Add Garlic and Parsley

Add minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant. Then, stir in chopped fresh parsley and lemon juice.

Combine and Heat

Keep the butter sauce on low heat until ready to serve, stirring occasionally.

Cook Pasta

In a large pot, bring salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combine Pasta with Sauce

If using red sauce, mix the drained pasta with the red sauce in the saucepan, adding reserved pasta water as needed for consistency. If using butter sauce, combine the drained pasta with the butter sauce directly.

Serve with Parmesan

Plate the pasta and sprinkle with grated Parmesan cheese. Serve immediately.