pasta with no cheese and red sauce Pasta with no-cook tomato sauce recipe

Hey everyone! I don’t know about you, but lately, I have been in such a rut when it comes to dinner time. It feels like we rotate through the same three or four meals every single week, and if I see another jar of standard red marinara sauce, I might just lose my mind! Between the kids' soccer practice, running errands, and trying to keep the house from looking like a total disaster zone, I really need recipes that are quick, easy, and—most importantly—actually taste good. I’ve been experimenting with some alternative pasta ideas that aren't your typical spaghetti-and-meatballs vibe, and let me tell you, they are total game-changers for those busy weeknights.

No-Tomato Pasta Sauce Recipe

If you have someone in your family who is sensitive to acidic foods, or if you’re just looking for a creamy, savory alternative to the usual tomato base, you are going to absolutely love this. It’s rich, velvety, and honestly feels like something you’d order at a cute little bistro downtown. I love serving this with some warm garlic bread and maybe a side salad if I'm feeling particularly fancy that day. It's become a huge hit at our Sunday night family dinners, and the best part is that it uses ingredients you probably already have sitting in your pantry right now!

Ingredients

• 1/4 cup unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream (or whole milk)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

First, grab your favorite large skillet and melt the butter over medium heat. Add in your onions and sauté them until they’re nice and translucent—about 5 minutes. Stir in the minced garlic and cook for just another minute until it smells amazing. Sprinkle the flour over the onions and whisk it constantly for about two minutes to create a smooth roux. Slowly pour in the broth while whisking to avoid any lumps. Bring the mixture to a gentle simmer until it starts to thicken up. Stir in the cream, basil, oregano, salt, and pepper. Finally, toss in that Parmesan cheese and stir until it’s melted and the sauce is perfectly glossy. Pour it over your favorite pasta and watch it disappear!

SIMPLE PASTA RECIPE (WITHOUT SAUCE)

Now, for those nights when the fridge is looking a little bit bare and you haven't had a chance to run to the grocery store, this "no-sauce" pasta is a total lifesaver. It’s inspired by that classic Italian style where the quality of the olive oil and the garlic really get to shine. It’s light, flavorful, and so satisfying. My husband always asks for seconds whenever I make this because it’s not heavy like a traditional Alfredo, but it still feels like a total comfort meal. It's also great if you're trying to cut back on sugar, which is hidden in so many store-bought sauces these days!

Ingredients

• 1 lb spaghetti or linguine
• 1/2 cup high-quality extra virgin olive oil
• 4 to 6 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (add more if you like a little kick!)
• 1/4 cup fresh parsley, chopped
• 1/2 cup reserved pasta water
• Freshly cracked black pepper
• Extra Parmesan cheese for topping

Instructions

Start by boiling a large pot of salted water and cook your pasta according to the package directions—I always aim for al dente because it holds up better. While the pasta is doing its thing, heat the olive oil in a large pan over low to medium heat. Add the sliced garlic and red pepper flakes. You want to cook the garlic slowly until it’s just starting to turn a golden brown; don’t let it burn or it will taste bitter! Before you drain the pasta, make sure to scoop out about a half-cup of that starchy pasta water—that’s the secret ingredient! Toss the cooked pasta into the pan with the garlic oil, add the pasta water and parsley, and give it a good toss until every strand is coated. Top it off with a generous amount of Parmesan and a little extra pepper, and you are good to go! Easy peasy, right?

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