Noodles With Butter, Alfredo Or Marinara Sauce Recipe

Boil water and cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried spaghetti or fettuccine and cook, stirring occasionally, until al dente according to package instructions (usually 8–11 minutes).

Before draining, ladle out and reserve 1 to 1 1/2 cups of the starchy pasta cooking water into a heatproof cup or bowl. Drain the pasta well and set aside.

Melt butter and infuse

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook, stirring, until fragrant but not browned, about 30 seconds.

Combine with pasta

Add the drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 30–60 seconds to emulsify the butter into a light sauce that coats the noodles.

Finish and serve

Remove from heat, stir in 1 cup grated Parmesan, 2 tablespoons chopped parsley, and adjust texture with additional reserved pasta water if too dry (1 tablespoon at a time). Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan and parsley garnish.

Start the sauce

In a wide skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook gently for about 30 seconds until fragrant.

Add cream and reduce

Pour in 1 cup heavy cream and warm until small bubbles appear at the edges (do not boil). Simmer gently for 2–3 minutes to slightly thicken, stirring occasionally.

Incorporate cheese

Reduce heat to low. Whisk in 1 cup grated Parmesan until melted and smooth. Add a pinch (about 1/8 tsp) of nutmeg if using. If the sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time.

Toss with pasta

Add drained pasta to the skillet and toss to coat thoroughly, using reserved pasta water as needed to reach a silky consistency. Season with salt and freshly ground black pepper to taste and serve with extra Parmesan and chopped parsley or basil.

Sauté aromatics

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 cup finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 2 teaspoons minced garlic and cook for 30–45 seconds until fragrant.

Simmer sauce

Stir in 28 oz crushed tomatoes and 1 tablespoon tomato paste (if using). Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon sugar (optional). Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–15 minutes to meld flavors. Season with salt, freshly ground black pepper, and red pepper flakes to taste.

Finish and combine

If sauce is too thick, loosen with a splash (1–2 tablespoons) of reserved pasta water. Add the drained pasta to the saucepan and toss until evenly coated. Serve topped with extra grated Parmesan and fresh basil or parsley.