THEPASTAEDIT.

THE INGREDIENTS

• 12 oz medium pasta shells
• 1 jar (24 oz) of your favorite vodka pasta sauce
• 2 tbsp unsalted butter
• 1 tsp jarred minced garlic (about 1 clove)
• ½ cup heavy cream
• ½ cup freshly grated Parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp Cajun seasoning (optional)
• ¼ tsp black pepper
• Salt, to taste
• ½ cup reserved pasta water
• 1 tbsp chopped parsley, to finish

THE METHOD

1. Bring a large pot of water to a boil. Salt it, then cook the shells until al dente according to the package. Reserve ½ cup pasta water before draining.
2. Meanwhile, melt butter in a large skillet over medium-low heat. Add jarred minced garlic and stir for 30–45 seconds until fragrant. Pour in the vodka sauce and stir for 3–4 minutes, until hot and gently bubbling.
3. Add garlic powder, onion powder, black pepper, and (if using) Cajun seasoning. Stir in the cream and warm gently for 2 minutes; avoid a hard boil.
4. Turn heat to low. Stir in Parmesan a handful at a time. Add shells and toss well. Loosen with a splash of pasta water until glossy and coating every shell.
5. Taste before adding salt. Sprinkle with parsley and serve right away.

THE INGREDIENTS

• 12 oz elbow macaroni
• 12 oz fully cooked smoked sausage, sliced into coins
• 1 tbsp neutral oil
• 2 tbsp unsalted butter
• 1 jar (15–16 oz) of your favorite Alfredo sauce
• ½ cup heavy cream
• 1½ cups freshly shredded sharp cheddar
• ½ cup shredded Monterey Jack
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika
• Black pepper and salt, to taste

THE METHOD

1. Boil macaroni in salted water until al dente. Drain, reserving ½ cup pasta water.
2. Heat oil in a large skillet over medium-high heat. Brown sausage coins for 4–6 minutes, turning once or twice. Transfer to a plate.
3. Reduce heat to medium-low. Melt butter in the same skillet, then pour in your favorite jarred Alfredo sauce and the heavy cream. Warm gently for 3–4 minutes, stirring often.
4. Stir in garlic powder, onion powder, smoked paprika, and black pepper. Keep the sauce over low heat so it stays smooth.
5. Add cheddar and Monterey Jack in batches, stirring until smooth. Do not boil after adding cheese.
6. Fold in macaroni and sausage. Add a splash of reserved pasta water if needed. Taste and season with salt only at the end.

THE INGREDIENTS

• 12 oz penne
• 1 tbsp unsalted butter
• 2 tsp jarred minced garlic
• 1 cup of your favorite jarred tomato-basil pasta sauce
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan
• ¾ tsp Cajun seasoning, divided
• ½ tsp onion powder
• ¼ tsp black pepper
• ½ cup reserved pasta water
• Chopped parsley, to finish

THE METHOD

1. Cook penne in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
2. Melt butter over medium-low heat in a wide skillet. Add garlic and cook 30–45 seconds until fragrant, without browning.
3. Stir in tomato sauce, ½ tsp Cajun seasoning, onion powder, and pepper. Simmer gently for 3 minutes.
4. Lower the heat and stir in heavy cream. Warm for 2 minutes, then stir in Parmesan until melted.
5. Toss in penne. Add pasta water a little at a time until the sauce clings to the pasta. Taste, then add up to the remaining ¼ tsp Cajun seasoning if you want more heat.
6. Finish with parsley and extra Parmesan, if desired.

THE INGREDIENTS

• 12 oz farfalle (bowtie pasta)
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 8 oz fully cooked smoked sausage, sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 jar (15–16 oz) of your favorite Alfredo sauce
• 1 small red bell pepper, thinly sliced (optional)
• 2 tsp jarred minced garlic
• ¼ cup heavy cream (optional, to loosen the sauce)
• ½ cup freshly grated Parmesan
• 1 tsp Cajun seasoning, divided
• ½ tsp onion powder
• Black pepper and salt, to taste
• ½ cup reserved pasta water

THE METHOD

1. Cook farfalle in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Toss chicken with ½ tsp Cajun seasoning and onion powder. Heat oil in a large skillet over medium-high heat and cook chicken, turning, until browned and 165°F in the center, about 6–9 minutes depending on size. Transfer to a plate.
3. Add sliced sausage to the skillet and brown for 3–4 minutes. Transfer with the chicken.
4. Reduce heat to medium. Melt butter; add bell pepper, if using, and cook 3 minutes. Add garlic and cook 30 seconds.
5. Pour in your favorite jarred Alfredo sauce and stir to pick up the browned bits from the skillet. Reduce the heat to low and warm for 3–4 minutes.
6. Stir in Parmesan, then return the chicken and sausage to the pan. Add bowties and toss until coated. If the sauce is too thick, add a splash of pasta water or the optional cream. Taste for salt and pepper.

THE INGREDIENTS

• 1 lb penne
• 1 jar (24 oz) of your favorite marinara or tomato pasta sauce
• ½ cup heavy cream (optional, for a softer sauce)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 cups shredded low-moisture mozzarella, divided
• ½ cup grated Parmesan
• 4 oz sliced pepperoni
• 5 slices bacon, cooked crisp and chopped
• 1 tbsp butter or oil, for the baking dish
• Fresh parsley or basil, optional

THE METHOD

1. Preheat oven to 375°F. Grease a 9-by-13-inch baking dish. Cook bacon until crisp and drain.
2. Boil penne in salted water for 2 minutes less than the package's al dente time; drain.
3. In a large bowl, combine marinara, cream if using, Italian seasoning, garlic powder, and onion powder. Toss with penne, half the pepperoni, bacon, 1 cup mozzarella, and half the Parmesan.
4. Spread in the baking dish. Top with remaining mozzarella, Parmesan, and pepperoni.
5. Cover loosely with foil and bake 15 minutes. Uncover and bake another 10–15 minutes until bubbling and the center reaches 165°F. For extra browning, broil briefly while watching closely.
6. Rest 5–10 minutes before serving. Finish with parsley or basil if you like.