Marcella Hazan’s Onion Butter Tomato:

1. In a medium saucepot add San Marzano tomatoes with onion and butter. Season with salt, 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 pot.
3. Remove the onions and adjust the salt level to taste.
4. Boil the spaghetti in salted pasta water until done. Drain pasta.
5. Toss in the sauce with the pasta along with a little pasta water and mix together.
6. Plate and serve with a topping of shaved Parmigiano Reggiano.

Alfredo:

1. In a large saucepan, melt butter over medium heat.
2. Add in heavy cream and simmer for 1-2 minutes and start to thicken.
3. Turn off the heat and whisk in 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 e Olio:

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 garlic and red pepper flakes. Saute until fragrant, about 3 minutes.
4. Once pasta is done, reserve ½ cup pasta water and 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 chopped parsley. Mix to combine.
8. Plate and top with grated parmesan.