Noodles Recipe

Bring 6 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt and optional 1 teaspoon olive oil.

Add 1 lb pasta to the boiling water and cook according to package directions until al dente (usually 8–12 minutes depending on pasta shape). Stir occasionally to prevent sticking.

Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside. Keep pasta warm.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup chopped onion and sauté until translucent, about 5–6 minutes.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste. Mix until tomato paste is dissolved.

Add 1 teaspoon each dried oregano and dried basil, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (optional). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes to develop flavor. If sauce becomes too thick, thin with up to 1/2 cup reserved pasta water.

Stir in 2 tablespoons chopped fresh basil (optional) just before serving. Toss sauce with drained pasta until evenly coated, adding up to 1/2 cup reserved pasta water as needed to reach desired consistency.

In a large skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 cup heavy cream and bring to a gentle simmer, stirring occasionally. Simmer 3–4 minutes to slightly reduce and thicken.

Reduce heat to low and gradually whisk in 1 cup grated Parmesan until smooth and melted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg (optional).

If sauce is too thick, add a few tablespoons of reserved pasta water to loosen. Add drained pasta to the skillet and toss to coat evenly. Sprinkle 2 tablespoons chopped parsley (optional) and serve immediately.

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook 1–2 minutes to form a roux, stirring constantly, until pale golden.

Slowly whisk in 2 cups milk, bringing mixture to a gentle simmer while whisking to remove lumps. Cook 3–5 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in 2 cups grated sharp cheddar and 1/2 cup grated Parmesan until fully melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.

If desired, transfer macaroni and cheese mixture to an oven-safe dish, top with 1/2 cup breadcrumbs tossed with 1 tablespoon melted butter, and broil or bake at 375°F (190°C) until topping is golden, about 8–10 minutes.

Stir sauce with cooked pasta (reserve a little pasta water if needed to loosen) and serve hot.

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add drained pasta and toss to coat so butter evenly coats the noodles.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan if using; toss again.

If noodles seem dry, add 1–2 tablespoons reserved pasta water to loosen. Serve immediately.