There’s something magical about a pasta recipe marry me—a dish so rich, so comforting, and so full of love that it feels like a warm hug from the inside out. I remember the first time I made this recipe for my sister Ouma during one of our many late-night kitchen chats. We laughed, we cried, and somewhere between the bubbling sauce and twirling noodles, I knew this was more than just dinner—it was tradition, connection, and a little bit of Mama Lou’s spirit in every bite. This pasta recipe marry me has become a family staple, a bridge that links generations and hearts around the table. Today, I’m inviting you to make it part of your story too.
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Why You’ll Love This pasta recipe marry me
This pasta recipe marry me isn’t just about ingredients and technique—it’s about capturing a feeling. When I first tasted this dish at Mama Lou’s kitchen, the aroma alone transported me back to my childhood, sitting at her wooden table as she stirred with her worn wooden spoon. What makes this recipe special is its balance of creamy, tangy, and savory flavors that come together so beautifully, you’ll understand why it has the power to make anyone want to say “yes!”
Whether you’re cooking for a romantic dinner or just want to treat yourself after a long day, this recipe wraps you in warmth and comfort. It’s simple enough for a weeknight but elegant enough to impress guests. Plus, it’s flexible—I’ve adapted and tweaked it through years of cooking with Ouma, who always insists on adding just a pinch more oregano or a splash of cream. The way the sauce clings to every strand of pasta, the subtle kick of garlic, and the fresh burst of basil all come together in a dish that feels like home.
Ingredients You’ll Need for This pasta recipe marry me
- 12 ounces fettuccine or linguine pasta (gluten-free pasta works well too)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 small shallot, finely chopped (optional, but adds sweetness)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (packed in oil for best flavor)
- 1/4 cup fresh basil leaves, roughly chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a gentle heat)
- Fresh lemon zest from 1 lemon
- 2 tablespoons unsalted butter
- Optional: 1 cup cooked chicken breast or shrimp for added protein
Substitution tips: If you can’t find sun-dried tomatoes, roasted red peppers make a lovely substitute. For a lighter version, swap heavy cream with half-and-half, though the sauce won’t be as rich. I’ve also made this with gluten-free pasta, and it holds up beautifully.
Nutrition Facts
- Calories: Approximately 550 per serving
- Protein: 18g (higher if adding chicken or shrimp)
- Fat: 28g (mostly from cream, olive oil, and butter)
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 4g (natural sugars from tomatoes and shallots)
- Sodium: 480mg (varies with cheese and added salt)
Knowing these nutrition facts always helps me balance indulgence with mindful eating—something Mama Lou taught me by example, reminding me that food is both medicine and celebration.
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Irresistible Pasta Recipe Marry Me That Will Win Hearts
Learn how to make delicious pasta recipe marry me. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 12 ounces fettuccine or linguine pasta (gluten-free pasta works well too)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 1 small shallot, finely chopped (optional, but adds sweetness)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (packed in oil for best flavor)
- 1/4 cup fresh basil leaves, roughly chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a gentle heat)
- Fresh lemon zest from 1 lemon
- 2 tablespoons unsalted butter
- Optional: 1 cup cooked chicken breast or shrimp for added protein
Substitution tips: If you can’t find sun-dried tomatoes, roasted red peppers make a lovely substitute. For a lighter version, swap heavy cream with half-and-half, though the sauce won’t be as rich. I’ve also made this with gluten-free pasta, and it holds up beautifully.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and shallot, stirring gently until fragrant and translucent, about 2-3 minutes. Be careful not to brown the garlic—it should smell sweet and inviting.
- Add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring to combine. Let the tomatoes soften for about 2 minutes, releasing their flavor into the oil.
- Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let the sauce thicken slightly, about 4-5 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Lower the heat and add the butter, stirring until melted and fully incorporated. Then, mix in the Parmesan cheese, stirring until the sauce is creamy and smooth.
- Add the cooked pasta to the skillet, tossing gently to coat every strand in that luscious sauce. If needed, add more reserved pasta water to achieve your desired consistency.
- Remove from heat and stir in fresh basil and lemon zest for a bright, fresh finish. Season with salt and black pepper to taste.
- Serve immediately, garnished with extra Parmesan and a few basil leaves. If using protein like chicken or shrimp, fold it in just before serving.
One of my favorite memories is standing by Mama Lou’s side as she taught me how to watch the sauce carefully. “Patience,” she would say, “is the secret ingredient.” And it truly is—the difference between a good pasta and a pasta recipe marry me that steals hearts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pasta recipe marry me
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and shallot, stirring gently until fragrant and translucent, about 2-3 minutes. Be careful not to brown the garlic—it should smell sweet and inviting.
- Add the sun-dried tomatoes, dried oregano, and red pepper flakes, stirring to combine. Let the tomatoes soften for about 2 minutes, releasing their flavor into the oil.
- Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let the sauce thicken slightly, about 4-5 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Lower the heat and add the butter, stirring until melted and fully incorporated. Then, mix in the Parmesan cheese, stirring until the sauce is creamy and smooth.
- Add the cooked pasta to the skillet, tossing gently to coat every strand in that luscious sauce. If needed, add more reserved pasta water to achieve your desired consistency.
- Remove from heat and stir in fresh basil and lemon zest for a bright, fresh finish. Season with salt and black pepper to taste.
- Serve immediately, garnished with extra Parmesan and a few basil leaves. If using protein like chicken or shrimp, fold it in just before serving.
One of my favorite memories is standing by Mama Lou’s side as she taught me how to watch the sauce carefully. “Patience,” she would say, “is the secret ingredient.” And it truly is—the difference between a good pasta and a pasta recipe marry me that steals hearts. Learn more: Irresistible Oven-Baked Pasta Recipe for Comfort Food Lovers
Tips for Making the Best pasta recipe marry me
- Use fresh ingredients: Fresh garlic, basil, and quality Parmesan make all the difference. I still remember how Mama Lou’s garden basil gave her dishes a fragrance no store-bought herb ever could.
- Don’t skip the reserved pasta water: It’s like liquid gold for your sauce, helping it cling perfectly to the noodles.
- Adjust creaminess: If you prefer a lighter sauce, reduce the cream and add more pasta water. For richer taste, add a splash of white wine before the cream.
- Customize your heat: Red pepper flakes add a gentle warmth. Skip them if you want to keep it mild or add fresh chili for more bite.
- Make it ahead: The sauce can be prepared a few hours in advance and gently reheated. Just add a little pasta water when reheating to bring it back to life.
- Personalize proteins: Ouma loves adding sautéed shrimp, while I’m partial to grilled chicken. Both are delicious ways to make this pasta your own.
Serving Suggestions and Pairings
Over the years, I’ve learned that this pasta recipe marry me shines brightest when paired with simple sides that don’t steal the show. A crisp green salad with lemon vinaigrette or roasted asparagus balances the creaminess perfectly. On special occasions, I love serving it alongside garlic bread baked with Mama Lou’s homemade herb butter—there’s a magic in that bread that always makes the meal feel like a celebration.
For drinks, a chilled glass of Sauvignon Blanc or even a sparkling water with lemon complements the flavors without overwhelming the palate. And if you’re like me, you’ll want to finish with a scoop of gelato or a slice of tiramisu—because every pasta dinner deserves a sweet ending.
Storage and Reheating Tips
Leftovers from this pasta recipe marry me are just as comforting the next day, though the sauce thickens as it sits. To store properly, transfer the pasta to an airtight container and refrigerate for up to 3 days. When reheating:
- Warm gently over low heat in a skillet or saucepan.
- Add a splash of cream or reserved pasta water to loosen the sauce and restore creaminess.
- Stir frequently to prevent sticking or burning.
If you want to freeze it, I recommend freezing the sauce separately because cream-based sauces can change texture after thawing. When ready to eat, reheat the sauce slowly, then toss with freshly cooked pasta.
Frequently Asked Questions
What are the main ingredients for pasta recipe marry me?
The main ingredients for pasta recipe marry me include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pasta recipe marry me?
The total time to make pasta recipe marry me includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pasta recipe marry me ahead of time?
Yes, pasta recipe marry me can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pasta recipe marry me?
pasta recipe marry me pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pasta recipe marry me suitable for special diets?
Depending on the ingredients used, pasta recipe marry me may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I make this pasta recipe marry me, I’m reminded of the kitchen moments with Mama Lou and Ouma—the laughter, the shared stories, and the love that fills every corner of our home. This recipe isn’t just about food; it’s about creating memories and inviting those you care about to savor the simple, beautiful act of breaking bread together.
Whether you’re cooking for someone special or simply indulging yourself, I hope this recipe brings as much joy and warmth to your table as it has to mine. After all, the best meals are the ones that make you feel loved—and this pasta recipe marry me does just that, one delicious bite at a time.
