American bolognese pasta
Spaghetti or linguine finished in meat sauce made from a frozen beef base, with Parmesan off the heat.
Read2m
One-pan pasta blueprint
One-pan pasta is how a restaurant finishes a pasta dish, done in a single pan at home. On the line, pasta comes out of a pot that’s been boiling pasta all day and goes into a pan of sauce with a splash of that water. The water is cloudy with starch, and it tightens the sauce until it clings to the pasta.
At home the pot water is clean, so the pasta cooks in the sauce pan itself, in just enough water to cover it, and that little bit of water gets as starchy as the restaurant’s. It saves a pot, and the sauce is better for it. Every one-pan pasta here is a build: the same four parts, with different picks.
I learned this technique from J. Kenji López-Alt, and I’ve adapted it to a 33 cm (13 in) pan that happens to fit spaghetti and linguine.
All methods →Parts4
Each part is its own method. A build picks one option from each.
Builds2
Cherry tomato and garlic pasta
A reverse sauce: long pasta, whole cherry tomatoes, and garlic cooked together in oily water until the tomatoes burst and the water boils off, with basil, Parmesan, and good oil off the heat.
Read2m