Pasta Hacks: 15 Little Tricks That Make Weeknight Spaghetti Taste Like a Restaurant Plate

These pasta hacks turn a $2 box of spaghetti into a plate that tastes like it came from a good Italian restaurant. Pasta is America’s favorite weeknight dinner, and pasta trick videos pull millions of views, from a no-colander draining hack with nearly 20 million views to a restaurant-style baked mac and cheese with more than a million likes. Italian cooks have known most of these tricks forever, and Parade has gathered more from professional chefs. Below are the small changes that fix gluey, bland or watery pasta, each with a simple reason why it works and an easy dinner to try it on. Put the water on and let us start..

Pasta Hacks That Start With a Mug of Pasta Water

The best pasta trick costs nothing: before you drain, scoop out a mug of the cloudy cooking water. The starch in it helps the sauce cling to every strand and turns it glossy instead of watery. It is the reason restaurant pasta never looks dry. Toss the pasta, sauce and a splash of that water together in the pan for one minute, and watch it change. Have you been pouring this liquid gold down the drain?..

You will need: 1 lb spaghetti, 4 quarts water, 1 1/2 tbsp kosher salt, 1 jar (24 oz) marinara or homemade sauce, 2 tbsp butter, 1/2 cup grated Parmesan, fresh basil, a mug for the pasta water.

How to make it: 1. Bring the water to a rolling boil and add the salt. 2. Cook the spaghetti 2 minutes less than the package says. 3. Scoop out 1 cup of pasta water with a mug. 4. Warm the sauce in a large skillet. 5. Move the pasta into the sauce with tongs and add 1/4 cup pasta water. 6. Toss over medium heat 1 to 2 minutes with the butter and Parmesan, adding more water until glossy. 7. Top with basil.

Pasta Hacks: Pasta Water Makes Sauce Silky

Pasta water works for every kind of sauce, not just red. For a quick butter and Parmesan pasta, the starchy water melts the cheese into a creamy sauce with no cream at all. Add it a splash at a time, because a little goes a long way. Tip: keep the mug by the stove so you never forget. Butter and cheese or red sauce tonight?

You will need: 12 oz spaghetti or fettuccine, 4 tbsp butter, 1 cup finely grated Parmesan, black pepper, 1 cup reserved pasta water.

How to make it: 1. Cook the pasta in well salted water until just tender. 2. Save 1 cup of the cooking water. 3. Melt the butter in a large pan over low heat. 4. Add the pasta and 1/3 cup pasta water. 5. Add the Parmesan in handfuls, tossing constantly. 6. Add more water until creamy and finish with lots of pepper.

Pasta Hacks: Finish Cooking in the Sauce

Pull the pasta out of the pot a minute or two early and let it finish cooking in the sauce. It soaks up flavor instead of just being coated, and the starch thickens the sauce at the same time. This is the single biggest difference between home and restaurant pasta. Would you try it tonight?

You will need: 1 lb penne or rigatoni, 1 jar (24 oz) marinara, 1/2 lb Italian sausage, 1/4 cup reserved pasta water, 1/2 cup grated Parmesan, basil.

How to make it: 1. Brown the sausage in a large skillet and stir in the sauce. 2. Cook the pasta 2 minutes less than the package says. 3. Save 1 cup pasta water. 4. Move the pasta straight into the sauce. 5. Add 1/4 cup pasta water and simmer, tossing, 2 minutes. 6. Stir in the Parmesan and top with basil.

Pasta Hacks for Flavor: Salt the Water Like You Mean It

Pasta only absorbs seasoning while it cooks, so the water is your one chance. A good rule is about 1 1/2 tablespoons of kosher salt for 4 quarts of water. Add it once the water boils. If you use salty sauces or cheeses, use a little less. It is one of those pasta hacks you can taste in the first bite. Do you measure or eyeball?

You will need: 4 quarts water, 1 to 1 1/2 tbsp kosher salt (or about 2 tsp fine table salt), 1 lb pasta, a large pot.

How to make it: 1. Fill a large pot with 4 quarts of water. 2. Cover and bring to a rolling boil. 3. Add the salt and stir. 4. Add the pasta and stir right away so it does not stick. 5. Stir again after 1 minute. 6. Taste a piece 2 minutes before the package time.

Do Not Rinse Cooked Pasta

Among simple pasta hacks, this one surprises people. Rinsing washes off the starch that helps sauce stick, and it cools the pasta down. The only time to rinse is for a cold pasta salad, where you want the pasta to stop cooking and not clump. For any hot dish, drain and sauce it right away. Have you been rinsing your pasta?

You will need: 1 lb penne, 1 jar (24 oz) vodka or tomato sauce, 1/2 cup grated Parmesan, 1/4 cup pasta water, fresh basil.

How to make it: 1. Cook the penne in salted water until just tender. 2. Save some pasta water. 3. Drain but do not rinse. 4. Return the pasta to the pot with the warm sauce. 5. Add a splash of pasta water and toss. 6. Top with Parmesan and basil.

Drain With Tongs or the Lid, No Colander Needed

No colander? No problem, and these pasta hacks mean fewer dishes too. For long pasta, lift it straight from the pot into the sauce with tongs. For short shapes, use a slotted spoon or spider, or hold the lid slightly open and carefully pour the water off into the sink, away from your face. Fewer dishes, and the pasta water stays in the pot. Which do you use more: A: tongs or B: a colander?

You will need: 1 lb pasta, a large pot of boiling salted water, tongs or a spider strainer, oven mitts.

How to make it: 1. Cook the pasta until just tender. 2. Turn off the heat. 3. For long pasta, lift it out with tongs into the sauce. 4. For short pasta, scoop with a spider strainer. 5. If pouring, use oven mitts, tilt the lid a crack and pour slowly away from you. 6. Save some of the water in the pot for the sauce.

One-Pan Pasta With Less Water

Pasta does not need a huge pot. Cook it in a wide skillet with just enough water to cover, stirring often, and the starch stays in the pan to thicken your sauce. When the water is almost gone, the pasta is done and the sauce is half made. It is one of the smartest pasta hacks for busy weeknights.

You will need: 8 oz short pasta or broken spaghetti, 3 cups water, 1 tsp salt, 2 tbsp olive oil, 3 cloves garlic, 1 cup cherry tomatoes halved, 1/2 cup grated Parmesan, basil.

How to make it: 1. Put the pasta, water, salt, oil, garlic and tomatoes in a wide skillet. 2. Bring to a boil. 3. Cook 10 to 12 minutes, stirring often. 4. Add a splash more water if it dries out before the pasta is tender. 5. Stir in the Parmesan when only a little liquid remains. 6. Top with basil.

Break Long Pasta Inside a Towel

Some recipes, like one-pan pasta or soup, need shorter spaghetti. Snapping it by hand sends pieces flying across the kitchen. Wrap the bundle in a clean kitchen towel or put it in a zip-top bag, then snap it over the edge of the counter. Every piece stays put. Is breaking spaghetti allowed in your house?

You will need: 8 oz spaghetti or linguine, a clean kitchen towel or zip-top bag. Use it in: 4 cups chicken broth, 1 cup diced carrots and celery, 1 cup cooked chicken, salt and pepper.

How to make it: 1. Wrap the pasta in the towel or slide it into the bag. 2. Hold both ends firmly. 3. Press the middle over the edge of the counter to snap it. 4. Snap again for smaller pieces. 5. Simmer the broth and vegetables 10 minutes. 6. Add the pasta and chicken and cook 8 to 10 minutes.

Upgrade Jarred Sauce in 10 Minutes

Store-bought marinara gets a homemade taste with four quick additions: garlic warmed in olive oil, a pinch of red pepper flakes, a pat of butter at the end and a splash of pasta water. A pinch of sugar helps if the sauce tastes sharp. Fresh basil on top finishes it. What is your secret sauce add-in?

You will need: 1 jar (24 oz) marinara, 2 tbsp olive oil, 3 cloves garlic sliced, pinch of red pepper flakes, pinch of sugar (optional), 2 tbsp butter, 1/4 cup pasta water, fresh basil, Parmesan.

How to make it: 1. Warm the oil and garlic in a skillet over medium-low for 2 minutes. 2. Add the pepper flakes for 30 seconds. 3. Pour in the sauce and simmer 8 minutes. 4. Taste and add a pinch of sugar if needed. 5. Stir in the butter and pasta water. 6. Toss with pasta and top with basil and Parmesan.

Toasted Breadcrumbs, the Poor Man’s Parmesan

In southern Italy, cooks top pasta with crunchy toasted breadcrumbs, called pangrattato, when cheese is scarce. Toast them in olive oil with garlic and lemon zest and sprinkle them over any pasta for amazing crunch. It is one of the cheapest pasta hacks there is. Have you ever tried crumbs on pasta?

You will need: 1 cup coarse breadcrumbs or panko, 3 tbsp olive oil, 2 cloves garlic minced, zest of 1 lemon, 2 tbsp chopped parsley, pinch of salt and red pepper flakes.

How to make it: 1. Heat the oil in a skillet over medium heat. 2. Add the breadcrumbs and stir constantly. 3. Toast 3 to 4 minutes until golden. 4. Add the garlic for the last 30 seconds. 5. Take off the heat and stir in the lemon zest, parsley, salt and pepper flakes. 6. Sprinkle over pasta just before serving.

Revive Leftover Pasta With Water and a Lid

Leftover pasta dries out in the fridge, but one of the easiest pasta hacks brings it back: a splash of water. Put it in a skillet with 2 tablespoons of water or broth, cover with a lid and warm over medium-low. The steam loosens the sauce so it tastes fresh. In the microwave, add a splash of water and cover loosely. Do you eat leftovers A: hot or B: cold?

You will need: 2 cups leftover sauced pasta, 2 tbsp water or broth, 1 tbsp butter or olive oil, grated Parmesan.

How to make it: 1. Put the pasta in a nonstick skillet. 2. Add the water and butter. 3. Cover with a lid. 4. Warm over medium-low 4 to 5 minutes, stirring once. 5. Uncover and toss until glossy. 6. Top with Parmesan and serve.

Freeze Cooked Pasta in Portions

Meal preppers love these pasta hacks: cook a whole box on Sunday and freeze the extra. Toss slightly undercooked pasta with a little oil, cool it, and freeze it flat in portion-size bags. On a busy night, drop the frozen pasta into boiling water for 30 to 60 seconds or straight into hot sauce. Dinner in minutes. How many nights a week do you make pasta?

You will need: 1 lb short pasta like penne or rotini, 1 tbsp olive oil, freezer bags, a marker.

How to make it: 1. Cook the pasta 1 to 2 minutes less than the package says. 2. Drain and toss with the oil. 3. Spread on a sheet pan to cool. 4. Pack into bags in 1 to 2 cup portions and press flat. 5. Label and freeze up to 2 months. 6. Reheat in boiling water for 30 to 60 seconds or in hot sauce.

Pasta Hacks for Restaurant-Style Baked Mac and Cheese

The viral restaurant-style mac and cheese has more than 1.1 million likes on Instagram, and the secrets are simple: undercook the pasta, use a real cheese sauce with sharp cheddar, and add a crisp topping. A pinch of mustard powder makes the cheese taste cheesier. For more comfort food, try our old-fashioned bean soups. Crispy top or creamy all the way?

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 4 cups shredded sharp cheddar, 1 cup shredded Gruyere, 1 tsp mustard powder, salt and pepper, 1 cup panko mixed with 2 tbsp melted butter.

How to make it: 1. Heat the oven to 375 F. 2. Cook the pasta 2 minutes less than the package says and drain. 3. Melt the butter, whisk in the flour, then the milk, and simmer until thick. 4. Stir in the cheeses, mustard, salt and pepper. 5. Fold in the pasta and pour into a baking dish. 6. Top with the buttered panko and bake 20 to 25 minutes.

Match the Pasta Shape to the Sauce

Thin sauces love long, thin pasta like spaghetti. Chunky meat sauces need tubes and ridges like rigatoni and penne to catch the bits. Creamy sauces cling to wide fettuccine, and little shapes like orzo and ditalini belong in soup. Choosing right means every bite has sauce. Which shape is your favorite?

You will need: Spaghetti or linguine for tomato and oil sauces, rigatoni or penne for meat sauce, fettuccine for cream sauces, shells or orecchiette for chunky vegetables, orzo or ditalini for soup.

How to make it: 1. Look at the sauce: smooth, chunky or creamy. 2. Smooth and light: pick long, thin pasta. 3. Chunky: pick tubes or shells. 4. Creamy: pick wide ribbons. 5. Soup: pick tiny shapes. 6. Cook each one 1 to 2 minutes less than the box and finish in the sauce.

Spaghetti Through Hot Dogs, the Kid Favorite

This silly trick has more than 40 million views online, and kids love it. Thread a few dry spaghetti strands through chunks of hot dog or sausage, then boil. The pasta cooks right through the meat and comes out looking like little octopuses. Toss with butter or sauce. Which of these pasta hacks will you try first?

You will need: 4 hot dogs or cooked sausages cut into 1 inch pieces, 4 oz spaghetti, butter or marinara, grated Parmesan.

How to make it: 1. Push 5 or 6 dry spaghetti strands through each hot dog piece. 2. Bring a pot of salted water to a boil. 3. Carefully lower the pieces in. 4. Cook 9 to 10 minutes, stirring gently. 5. Drain with a slotted spoon. 6. Toss with butter or sauce and Parmesan, and cut into small pieces for little kids.