If you want to learn the ins and outs of making restaurant-worthy pasta at home, this beyond-simple weeknight recipe covers all the bases.
, you give yourself plenty of time to finish cooking the spaghetti in the sauce before it gets mushy. Also, instead of going through the unpleasant process of pouring a giant pot of boiling water and noodles into a colander sitting in your sink, you use tongs to transfer the pasta directly from the boiling water to the Dutch oven that the sauce is cooking in along with a good splash of that.
It's not spaghetti with tomato sauce on top; it's spaghetti and tomato sauce, united to form an incorporated, beautiful whole.And when you use the right kind of Parm—the granulated kind, what you get pre-grated from the store or from using the weird pokey side of a
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