Baked ziti, garlic-parmesan chicken pasta, and creamy skillet noodles the Pepper community twirls up when dinner needs to feed everyone in thirty minutes.
★ Dinner
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Open in Pepper →A pot of boiling water and a jar of sauce is a floor — the ceiling is a scratch pan sauce with butter, garlic, and a mug of pasta water in the last two minutes.
Cooks on Pepper undercook the pasta by two minutes, then finish it in the sauce — that's how restaurants get every noodle coated instead of naked.
The recipes here are the community's most-requested pasta nights — the ones that got saved in bulk, made twice a week, and turned into leftovers for two lunches.
Salt like the sea
Pasta water should taste like ocean — that's the only chance to season the noodle itself.
Reserve pasta water
One mug before draining — the starchy liquid is the secret ingredient in every restaurant pasta sauce.
Finish in the pan
Toss undercooked pasta with the sauce for the last two minutes on the heat — coating happens then, not on the plate.
Cheese comes off the heat
Parm melts smooth off the burner — added to a boiling pan it turns to string.