Spaghetti Recipe
sugo / parmesan cream / butter / pesto
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Ingredients
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Pasta
Sugo (Tomato Sauce)
Parmesan Cream
Pesto
Finishing Touches
Method
Cooking the Pasta
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve a cup of pasta water and drain the rest.
Preparing the Sugo
- 2
Make the Tomato Sauce
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes, salt, and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally. Just before serving, stir in the fresh basil leaves.
Making the Parmesan Cream
- 3
Prepare the Cream Sauce
In a small saucepan, heat the heavy cream over medium heat. Once warm, gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. Remove from heat.
Preparing the Pesto
- 4
Blend the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
Combining and Finishing
- 5
Combine Everything
In a large mixing bowl, combine the drained spaghetti with the sugo, Parmesan cream, and a tablespoon of butter. Toss gently to coat. If needed, add reserved pasta water to reach desired consistency.
- 6
Serve
Plate the spaghetti, drizzling with the pesto and garnishing with additional grated Parmesan cheese and fresh basil leaves.
