Master Pasta with Perfect Sauce

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90 minutes

5 steps

·Beginner

After 90 min: Restaurant-quality pasta with emulsified sauce that clings to every noodle

What you need

pastatomatoesgarlicolive oilsaltbutterreserved pasta waterbasilparmesan

The 90-Minute Plan

Start the Sauce0–15 min

Heat olive oil in a pan. Add sliced garlic, cook gently until golden and fragrant (don't brown). Add crushed tomatoes, salt, and a pinch of sugar. Simmer 20 minutes.

Cook Pasta15–35 min

Bring salted water to a rolling boil. Add pasta and cook to al dente (1-2 minutes before package time). Reserve 1 cup starchy pasta water before draining.

Emulsify35–55 min

Reduce heat to low. Add cooked pasta to the sauce. Add 2 tablespoons butter and ½ cup reserved pasta water. Toss gently but constantly for 2-3 minutes.

Adjust & Finish55–75 min

The pasta water's starch creates a creamy sauce that clings to pasta. If too thick, add more water. If too thin, simmer uncovered. Taste and adjust seasoning.

Plate & Serve75–90 min

Finish with torn basil, grated parmesan, and a drizzle of olive oil. The sauce should coat pasta evenly, not sit pooled at the bottom. Serve immediately.

Pro Tip

The pasta water is liquid gold—the starch in it emulsifies with the butter and oil to create a silky sauce. Never skip reserving it. The tossing technique is just as important as the ingredients.