The Completely Addictive Method of Making Pasta Sauce

The first rule of making pasta is that you must salt the pasta water! This is crucial for the quick pasta sauce we're talking about, because you'll end up saving some of the pasta water and you want it to be seasoned. Many chefs claim the water should taste like the sea, which means the proper salt to water ratio for pasta is higher than you might think: one tablespoon of salt per four cups of water.

Boil your pasta al dente and have a mug or a large measuring cup nearby. You'll want to scoop about a cup of the pasta water and reserve it. Remember, it's salty and starchy, and this seasoned water will help the pasta cling to its sauce and achieve a glossy, cohesive consistency. I often skip the draining altogether and let the pasta sit on the stove (off the heat) and transfer the pasta directly to the sauce using tongs.

Pasta and garlic go together like peanut butter and jelly, and red pepper flakes belong in the mix, too. Even if you don't like things too spicy, the tiniest pinch of crushed red pepper adds so much flavor, and it's a staple you most likely have in your spice cabinet. I like to add anywhere from a small pinch to a heaping 1/4 teaspoon to my sauce to give it an extra kick.

Lemon and herbs go a long way in just about anything, but especially in a simple pasta sauce. Zest and juice a couple of lemons, saving the zest and juice in separate containers, and chop up a few sprigs of fresh thyme leaves, which will give a wonderfully earthy and lemony flavor to the sauce.

White wine is just as perfect for cooking as it is for drinking, and it's the secret ingredient in this pasta sauce. Pick something a little dry and not too sweet, like a good Pinot Grigio. If you like the way it tastes on its own, you'll like the way it tastes in a sauce.

Olive oil is the foundation of this quick and easy sauce, so you'll want to make sure you pick a good-quality extra-virgin olive oil with a strong flavor that really comes through.

Here's where it all starts to come together. Heat a couple tablespoons of olive oil over medium heat in a skillet and add the garlic, cooking until it's fragrant but not browned, which will take just a minute. Add the red pepper flakes and stir them around, allowing them to release their oils over the heat. Add the thyme, lemon juice, and the white wine, increase the heat to medium-high, and simmer until the liquid is reduced by half, about 5 minutes. Season the sauce with salt and pepper, and add a couple tablespoons of butter, because butter makes everything better.

Rather than pouring the sauce over the cooked pasta, you'll want to add the pasta directly into the sauce in the skillet, tossing everything together to coat every strand. Turn the heat off and allow the pasta and the sauce to cling together by tossing it thoroughly.

Don't make all Italian grandmothers roll their eyes by using preshredded parmesan cheese; freshly grated is the only way to go. Not only does it taste better (plus it's free of additives like wood pulp), but it also melts better, which prevents a lumpy sauce. This is where the reserved pasta water will come in, too. When you add the cheese, add the pasta water a couple tablespoons at a time, mixing everything together until a glossy, cheesy sauce coats the pasta, adding more liquid as necessary to loosen it up.

You'll work quickly while making this sauce, and you'll want to eat quickly, too. As soon as the pasta is tossed and ready to serve, plate it with more parmesan cheese and thyme, if you're feeling fancy. Enjoy, and prepare to make this spaghetti with garlic white white sauce again whenever you have garlic, lemon, and a bottle of white waiting to be made into a meal.