Delicious Ideas to Elevate Your Meals – Happy Muncher (2024)

I’ve attached a video for every recipe below from my favorite home cooks. Pasta is one of those dishes that can be endlessly varied and personalized. Whether you prefer a rich, creamy Alfredo or a tangy, spicy arrabbiata, there’s a sauce for every pasta lover out there.

Tomato-based sauces like marinara are classic choices that never fail to please. For those who love creamy textures, Alfredo, carbonara, and vodka sauces offer delicious alternatives. Pesto and puttanesca bring a herby and tangy twist that can transform a simple plate of pasta into something extraordinary.

Exploring different sauces can make your pasta night fun and exciting. From hearty bolognese to light and fresh lemon and garlic, there’s always a new recipe to try. So grab your favorite pasta and get ready to discover some new favorite sauces!

Marinara Sauce

Ingredients:

• 2 Tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 sprigs fresh basil

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and sauté until soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, dried oregano, salt, and pepper.
5. Partially cover the saucepan and simmer for 15 minutes.
6. Stir occasionally to prevent sticking.
7. Add the fresh basil sprigs, let them wilt, then submerge them in the sauce.
8. Continue simmering until the sauce thickens and oil floats to the surface, about 15-45 minutes.
9. Remove from heat and discard the basil sprigs.

Enjoy your delicious marinara sauce with your favorite pasta!

Pesto

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Place basil leaves, Parmesan cheese, pine nuts, and garlic into a food processor.
2. Pulse until the mixture is finely chopped.
3. Slowly add olive oil while the processor is running until the mixture is smooth.
4. Season with salt and pepper to taste.
5. Toss with cooked pasta and serve immediately.

Alfredo Sauce

Ingredients

• 1/2 cup butter
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 1/2 cup cream cheese
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions

1. Melt butter: In a medium saucepan, melt the butter over medium heat.
2. Add cream cheese: Stir in the cream cheese until it’s smooth.
3. Pour in heavy cream: Gradually whisk in the heavy cream.
4. Cook garlic: Add the minced garlic and garlic powder. Cook for about 1 minute, but don’t let it brown.
5. Mix in seasonings: Add Italian seasoning, salt, and pepper. Continue to whisk until the sauce is smooth.
6. Simmer: Bring the sauce to a gentle simmer, stirring often, for 5-7 minutes.
7. Stir in Parmesan: Add the Parmesan cheese slowly, whisking constantly until melted and the sauce is smooth.
8. Adjust seasoning: Taste the sauce and add more salt or pepper if necessary.
9. Serve: Pour over your favorite pasta and enjoy!

Bolognese Sauce

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 ounces pancetta, finely chopped
• 1 pound ground beef
• 1 cup white wine
• 3/4 cup tomato paste
• 2 cups crushed tomatoes
• 1 cup milk
• Salt and pepper to taste
• 1 bay leaf

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, celery, and pancetta. Cook until vegetables are soft, about 5-10 minutes.
3. Add ground beef and cook until browned.
4. Pour in white wine and cook until evaporated.
5. Stir in tomato paste, crushed tomatoes, milk, salt, pepper, and bay leaf.
6. Bring to a boil, then reduce heat to a simmer.
7. Cover and cook, stirring occasionally, for 3-4 hours until thickened.

Carbonara Sauce

Ingredients

• 200g pancetta or bacon, diced
• 2 large eggs
• 1 egg yolk
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• 1 pound pasta (spaghetti, fettuccine, etc.)
• Salt (to taste)
• 1 cup reserved pasta water

Instructions

1. Cook the Pasta: Boil a large pot of salted water. Cook the pasta until it’s ‘al dente’. Reserve 1 cup of pasta water, then drain the pasta.

   
   

2. Prepare the Egg Mixture: In a bowl, whisk the eggs, egg yolk, and grated Parmesan until smooth.

   
   

3. Cook the Pancetta/Bacon: Heat olive oil in a large skillet over medium heat. Add the pancetta or bacon, and cook until crispy. Add minced garlic and sauté briefly.

   
   

4. Combine Everything: Turn off the heat. Add the cooked pasta to the skillet and toss well. Pour the egg mixture over the pasta and quickly stir to coat. Add a splash of the reserved pasta water to create a creamy sauce.

   
   

5. Season and Serve: Sprinkle with black pepper and more cheese if desired. Serve immediately and enjoy!

   
   

Arrabbiata Sauce

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil (optional)

Instructions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add minced garlic and crushed red pepper flakes. Sauté for about 2 minutes until the garlic is fragrant.
3. Carefully pour in the diced tomatoes. Stir well.
4. Season with kosher salt and black pepper.
5. Bring the sauce to a boil.
6. Reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally.
7. If using, stir in fresh basil before serving.

Vodka Sauce

Ingredients:

• 1/4 cup pancetta, diced
• 1 small onion, diced
• 1/2 teaspoon crushed red pepper
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 4 minutes.
2. Add onions and garlic, cooking until the onions are soft and translucent, about 5 minutes.
3. Add the crushed red pepper and cook for another minute.
4. Pour in the vodka; cook until the liquid is reduced by half, 2 to 3 minutes.
5. Stir in the crushed tomatoes and simmer for 10 minutes.
6. Reduce the heat and add the heavy cream, stirring well.
7. Mix in the Parmesan cheese until fully melted.
8. Season with salt and pepper to taste.

Serve your vodka sauce over your favorite pasta for a delicious meal!

Garlic Butter Sauce

Ingredients:

• 8 cloves garlic, minced
• 8 oz unsalted butter
• 1-2 tablespoons lemon juice
• Salt and pepper to taste
• 1-2 tablespoons chopped parsley (optional)
• 1/4 cup pasta water, reserved from cooking

Instructions:

1. Mince the garlic finely.

   
   

2. In a large skillet over low heat, melt the butter until it foams.

   
   

3. Add the minced garlic to the melted butter. Cook on a simmer or low heat for about 1-2 minutes until the garlic is softened. Be careful not to let the garlic burn.

   
   

4. Stir in the lemon juice, salt, and pepper to taste.

   
   

5. If using, add the chopped parsley for an extra touch of flavor.

   
   

6. Reserve 1/4 cup of pasta water from cooking your pasta.

   See Also

   I Asked Chefs to Pick The Best Pasta Sauce and They All Chose This BrandDelicious Recipes to Elevate Your Dishes – Happy MuncherPasta Sauce Recipes | Homemade Pasta Sauce | McCormickWhat’s the Best Pasta Shape for Your Sauce? Here’s Why It Matters
   
   

7. Pour the reserved pasta water into the garlic butter sauce and stir well to combine.

   
   

8. Add cooked pasta to the skillet. Toss to coat the pasta evenly with the sauce.

   
   

Enjoy your delicious garlic butter pasta!

Lemon Butter Sauce

Ingredients

• 1/2 cup unsalted butter
• 2-3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes, parsley, grated parmesan

Instructions

1. Melt the butter in a small saucepan over low heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Remove the saucepan from heat.
4. Stir in the fresh lemon juice.
5. Season with salt and freshly ground black pepper.
6. Optional: add red pepper flakes or parsley for extra flavor.
7. Toss the sauce with cooked pasta, and sprinkle with grated parmesan if desired.

Tomato Basil Sauce

Ingredients:

• 2 cans of tomatoes (whole or chopped)
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 teaspoon kosher salt
• 10g (2.2 teaspoons) rock salt
• Fresh basil leaves, chopped
• Black pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add crushed garlic and cook for 2-3 minutes until fragrant and soft, stirring often to prevent burning.
3. Add the tomatoes to the pan. If using whole tomatoes, use a potato masher to break them into small pieces.
4. Add kosher salt and chopped basil leaves. Stir to combine.
5. Sprinkle rock salt and some black pepper. Mix well.
6. Bring the mixture to a simmer. Cover the saucepan with a lid slightly ajar and let it bubble rapidly for 10 to 12 minutes.
7. Remove the lid and let the sauce simmer for another 1 to 1.5 hours. Remember to stir it every now and then to prevent sticking.
8. Adjust seasoning with additional salt and pepper if needed.
9. Serve the sauce over your favorite pasta, or use it as a base for other dishes.

Enjoy the rich flavors of your homemade tomato basil sauce!

Creamy Mushroom Sauce

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup white wine (optional)
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup pasta cooking water (optional)

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat.

   
   

2. Add the mushrooms to the skillet, season with salt and pepper, and cook until golden brown.

   
   

3. Stir in the garlic and thyme and cook until fragrant, about 1-2 minutes.

   
   

4. Deglaze the pan with white wine, if using, and let it simmer until mostly evaporated.

   
   

5. Pour in the cream and milk, stirring continuously. Allow the sauce to simmer gently for 5-10 minutes until it thickens.

   
   

6. If needed, add pasta cooking water to reach desired consistency.

   
   

Serve immediately over your favorite pasta.

Olive Oil and Garlic Sauce

Ingredients

• 1 pound spaghetti or any pasta of your choice
• 1/2 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese (optional)

Instructions

1. Cook the pasta in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water and drain the rest.

   
   

2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until it becomes golden and fragrant, about 1-2 minutes.

   
   

3. Add the red pepper flakes to the skillet if you like a bit of heat.

   
   

4. Add the cooked pasta to the skillet and toss to coat in the oil and garlic. If needed, add some of the reserved pasta water to loosen the sauce.

   
   

5. Season with salt and freshly ground black pepper to taste.

   
   

6. Remove from heat and toss with fresh parsley. Sprinkle with grated Parmesan cheese if desired.

   
   

Enjoy your delicious and simple Olive Oil and Garlic Sauce pasta!

Walnut Pesto

Ingredients:

• 1 cup walnuts
• 3 cloves garlic
• 2 cups fresh basil leaves
• 1/2 cup grated parmigiano cheese
• 1/2 cup pine nuts
• Salt and pepper to taste
• 1/2 cup olive oil
• 1/4 cup milk-soaked bread pieces

Instructions:

1. Place walnuts and garlic in a food processor and pulse until coarsely chopped.
2. Add basil leaves, parmigiano cheese, pine nuts, salt, and pepper.
3. Pulse a few times until the mixture is slightly smooth.
4. Squeeze excess milk from bread pieces and add to the processor.
5. With the machine running, slowly pour in olive oil.
6. Continue processing until you get a thick, creamy sauce.
7. Adjust seasoning with salt and pepper if needed.

Roasted Red Pepper Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 roasted red peppers
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 1 can (14.5 oz) tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon basil
• 1 teaspoon oregano

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and onion. Cook until the onion is golden and the garlic is fragrant, about 30 seconds.
3. Transfer the mixture to a food processor or blender.
4. Add the roasted red peppers, tomatoes, basil, and oregano. Blend until smooth.
5. Return the sauce to the skillet and heat over medium-high heat.
6. Stir in the heavy cream and bring the sauce to a simmer.
7. Add the Parmesan cheese and stir until it’s melted and incorporated.
8. Season with salt and pepper to taste.
9. Serve the sauce over your favorite pasta. Enjoy!

Creamy Tomato Sauce

Ingredients:

• Olive oil
• Butter
• Onion
• Garlic
• Tomato paste
• Canned diced tomatoes
• Heavy cream
• Italian seasoning
• Basil
• Sugar
• Salt
• Black pepper

Instructions:

1. Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium heat.

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2. Add the diced onion and cook until softened, about 4-5 minutes.

   
   

3. Stir in minced garlic and cook for 1 minute.

   
   

4. Mix in two tablespoons of tomato paste and let it cook for another 1-2 minutes.

   
   

5. Add one can of diced tomatoes along with one cup of heavy cream.

   
   

6. Season with Italian seasoning, basil, sugar, salt, and black pepper.

   
   

7. Stir the mixture well and let it gently simmer until the sauce thickens.

   
   

8. Taste and adjust seasoning as needed.

   
   

Enjoy your creamy tomato sauce over your favorite pasta!

Basil Cream Sauce

Ingredients:

• 1/4 cup butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional)
• 2 tbsp olive oil

Instructions:

1. Melt the butter in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the heavy cream and allow it to come to a simmer. Simmer for 5-7 minutes until the sauce thickens slightly.
4. Mix in the chopped basil leaves and grated Parmesan cheese. Stir until the cheese is melted and the basil is well combined.
5. Season with salt and pepper to taste. If desired, add the pine nuts for extra texture and flavor.
6. In a food processor, combine the olive oil with some of the sauce and blend until smooth.
7. Pour the smooth mixture back into the pan and stir until well combined.
8. Serve immediately over your favorite pasta. Enjoy!

Béchamel Sauce

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• A pinch of salt
• A pinch of grated nutmeg
• Parmigiano Reggiano cheese (optional)

Instructions:

1. Melt the butter in a non-stick saucepan over medium heat.
2. Add the flour to the melted butter and whisk until smooth to create a roux.
3. Slowly add the first cup of milk to the roux, whisking constantly until the mixture is smooth and lump-free.
4. Add the second cup of milk and continue whisking until the sauce thickens.
5. Season with a pinch of salt and grated nutmeg to taste.
6. For extra flavor, you may stir in some grated Parmigiano Reggiano cheese.

Aglio e Olio

Ingredients

• Spaghetti – 12 ounces
• Kosher salt – 1 tablespoon
• Garlic cloves – 8, peeled and thinly sliced
• Olive oil – 6 tablespoons
• Red pepper flakes (optional) – pinch
• Parsley – 1/4 cup, chopped
• Parmesan cheese (optional) – for garnish

Instructions

1. Boil the Pasta: Bring a pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Cook the spaghetti according to package instructions until just shy of al dente. Reserve 1/2 cup of pasta water.

   
   

2. Prepare the Garlic Oil: While the pasta cooks, heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic. If you like a bit of heat, add a pinch of red pepper flakes. Cook the garlic until it’s lightly golden, about 5 minutes.

   
   

3. Combine Pasta and Sauce: Drain the pasta and immediately add it to the skillet with the garlic oil. Pour in the reserved pasta water. Toss the pasta continuously for 1-2 minutes until it’s fully coated and reaches al dente.

   
   

4. Garnish and Serve: Remove the skillet from the heat. Sprinkle with chopped parsley. If desired, add a sprinkle of Parmesan cheese. Serve hot and enjoy your Aglio e Olio!

   
   

Cacio e Pepe

Ingredients Needed:

• 12 ounces of spaghetti
• 1 ½ cups of Pecorino Romano cheese, finely grated
• 1 teaspoon of black pepper, freshly ground
• 3 tablespoons of olive oil
• Salt to taste

Instructions:

1. Boil the Pasta:

   • Bring a large pot of water to a boil.
   • Add a pinch of salt and the spaghetti.
   • Cook until al dente, about 8-10 minutes.

2. Reserve Pasta Water:

   • Before draining, reserve about 1 ½ cups of the pasta water.
   • Set aside.

3. Prepare the Pepper:

   • In a large skillet, toast the ground black pepper over medium heat for 2-3 minutes.
   • This releases the pepper’s aroma.

4. Mix the Sauce:

   • Add the olive oil to the skillet and combine with the pepper.
   • Add about ⅓ cup of the reserved pasta water to the skillet.

5. Combine Pasta and Sauce:

   • Add the drained spaghetti to the skillet and toss to coat.
   • Gradually add the grated Pecorino Romano cheese while stirring continuously.
   • If the sauce is too thick, add more reserved pasta water, a little at a time, until you reach the desired consistency.

6. Serve:

   • Plate the pasta immediately.
   • Top with a bit more grated Pecorino Romano and a pinch of black pepper if desired.

Puttanesca Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 anchovy fillets
• 1 teaspoon red pepper flakes
• 1 can (28 ounces) diced tomatoes
• 1/2 cup pitted black olives, chopped
• 2 tablespoons capers, drained
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat the Olive Oil: Add olive oil to a skillet over medium-low heat.

   
   

2. Sauté Garlic and Anchovies: Add minced garlic and anchovy fillets. Sauté until the garlic turns golden and the anchovies dissolve into the oil.

   
   

3. Add Red Pepper Flakes: Stir in red pepper flakes. Cook for another minute.

   
   

4. Add Tomatoes: Pour in the diced tomatoes. Break them up with a spoon and bring to a simmer.

   
   

5. Cook the Sauce: Lower the heat and let the sauce cook for 20-30 minutes, until it thickens.

   
   

6. Stir in Olives and Capers: Add chopped olives and capers to the sauce. Sprinkle oregano. Season with salt and pepper.

   
   

7. Simmer for Final Flavors: Let it simmer for another 5-10 minutes to blend flavors.

   
   

8. Serve: Remove from heat and garnish with fresh basil leaves if you like. Pour over cooked pasta and enjoy!

   
   

Mascarpone Sauce

Ingredients

• 2 cups crushed tomatoes
• 1 cup mascarpone cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• Salt and pepper to taste
• Fresh basil, chopped (optional)
• 1-2 cups reserved pasta water

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook your pasta as per the package instructions until al dente. Reserve 1-2 cups of pasta water.

   
   

2. Heat Olive Oil and Butter: In a large pan, heat olive oil and melt the butter over medium heat.

   
   

3. Sauté Garlic and Shallot: Add garlic and shallot to the pan and sauté for 2-3 minutes until softened.

   
   

4. Add Tomatoes: Pour in the crushed tomatoes. Bring to a light boil and then reduce heat to a simmer for about 5 minutes.

   
   

5. Stir in Mascarpone: Add mascarpone cheese to the pan. Stir until fully melted and combined with the tomatoes.

   
   

6. Season: Sprinkle in salt and pepper to taste. Add chopped basil if desired.

   
   

7. Adjust Consistency: Slowly add reserved pasta water, a little at a time, to thin the sauce to your liking.

   
   

8. Combine with Pasta: Toss the cooked pasta in the sauce until well coated.

   
   

Enjoy your creamy mascarpone pasta!

Gorgonzola Cream Sauce

Ingredients

• 3 ounces Gorgonzola cheese, crumbled
• 1 cup heavy cream
• 2 tablespoons butter
• 1 ½ teaspoons Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ teaspoons parsley

Instructions

1. Melt the butter in a medium saucepan over medium-low heat.
2. Slowly add the heavy cream, stirring constantly to ensure a smooth consistency.
3. Bring the mixture to a full boil, then reduce heat to simmer. Let it simmer for 45-50 minutes, stirring occasionally, until it thickens.
4. Remove the saucepan from heat and add the Gorgonzola cheese. Stir until it melts completely.
5. Mix in the Parmesan cheese, salt, and pepper.
6. Stir in the parsley until well combined.
7. Serve immediately over your favorite pasta. Enjoy!

Lemon Parmesan Sauce

Ingredients:

• 1 cup heavy cream
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat until butter melts.
2. Add minced garlic, cooking for about 30 seconds until fragrant.
3. Pour in the heavy cream, bringing it to a gentle simmer.
4. Add lemon zest and juice, stirring well.
5. Gradually mix in the Parmesan cheese until melted and combined.
6. Season with salt and pepper to taste.
7. Let the sauce thicken for a few minutes, then serve over your favorite pasta.

Truffle Cream Sauce

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• Salt and black pepper to taste
• Cooked pasta of your choice

Instructions:

1. Heat olive oil in a large sauté pan over medium heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Pour in white wine and let it steam for a few seconds until the alcohol evaporates.
4. Whisk in heavy cream and cook until the sauce starts to thicken.
5. Stir in Parmesan cheese until it melts and combines smoothly.
6. Mix in truffle oil and season with salt and black pepper to taste.
7. Add cooked pasta and stir well to coat.
8. Serve immediately and enjoy!