Going out for Pasta is gonna cost you at least 15 bucks for a plate. But what if you could just take an extra 15 minutes at home and instead end up only forking over 2 dollars or less?

SUPPLIES USED:

Induction Cooktop

Pyrex Measuring Cup

INGREDIENTS:

Marcella Hazan’s Onion Butter Tomato:

• 1 pound spaghetti

• 28 oz can peeled whole San Marzano tomatoes

• 5 Tbsp (70g) unsalted butter

• 1 onion, peeled, cut in half

Pasta Aglio Oglio:

• 1 lb spaghetti

• 1/3 cup olive oil

• 7 cloves garlic, finely chopped

• 1 tsp red pepper flakes

• 1/2 cup fresh chopped parsley

• Salt and pepper to taste

• Parmigiano Cheese for serving if desired

Alfredo:

• 1 lb pappardelle

• 4 Tbsp unsalted butter

• 1 cup heavy cream

• 1/4 cup milk

• 2 cloves fresh grated garlic barely

• 1.5 cup (110g) grated parmesan

• Salt and pepper to taste

INSTRUCTIONS:

Marcella Hazan’s Onion Butter Tomato Method:

1. In a medium saucepan add peeled San Marzano tomatoes with a sliced onion and unsalted butter. Season with salt with a pinch of sugar and place over medium heat.

2. Bring to a simmer and lower to medium-low. Simmer for 45 minutes, stirring occasionally mashing whole tomatoes against the pan.

3. Remove the onions and adjust salt level to taste.

4. Boil the spaghetti in salted pasta water until done. Drain pasta.

5. Toss in the sauce with the drained pasta along with a little pasta water and mix together.

6. Plate and served with a topping of shaved parmigiano reggiano.

Alfredo Method:

1. In a large saucepan, melt unsalted butter over medium heat.

2. Add in heavy cream and simmer for 1-2 minutes and start to thicken.

3. Kill the heat and whisk in finely grated parmigiano reggiano. Whisk until completely combined.

4. Finish with freshly grated garlic, fresh cracked black pepper, and salt to taste.

5. Boil pappardelle until done. Once finished, toss together with the sauce with a splash of pasta water until evenly coated.

6. Serve with extra grated cheese and black pepper on top.

Pasta Aglio Oglio Method:

1. Begin by boiling the spaghetti in heavily salted water.

2. Once pasta is almost finished, add extra virgin olive oil into a large saute pan and heat over medium heat.

3. Once hot, add finely chopped garlic and red pepper flakes. Saute until fragrant, about 3 minutes.

4. Once pasta is done, reserve ½ cup pasta water. Drain pasta.

5. Add pasta immediately to the hot oil. Turn off the heat and toss aggressively.

6. Splash with pasta water until a nice coat evenly with oil.

7. Season to taste with salt and add finely chopped parsley. Mix to combine.

8. Plate and top with grated parmesan.