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Alfredo and Marinara Pasta

Alfredo and Marinara Pasta - recipe card
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A decadent fusion of two classic Italian-American sauces—rich, creamy Alfredo and vibrant, herbaceous Marinara—tossed with tender fettuccine. The marriage of velvety Parmesan cream and tangy tomato sauce creates a perfectly balanced, restaurant-quality dish that is both comforting and impressive.

Ingredients

Scale
  • 1 pound dry fettuccine pasta
  • 2 tablespoons kosher salt (for pasta water)
  • For the Marinara Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Alfredo Sauce:
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly grated nutmeg (optional)

Instructions

  1. Bring a large pot of water (at least 5 quarts) to a rolling boil over high heat. Add 2 tablespoons of kosher salt—the water should taste like the sea—which seasons the pasta from within. Drop in the fettuccine and cook according to package directions until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
  2. While the pasta cooks, make the marinara sauce. Heat a large skillet or saucepan over medium heat and add the olive oil. When the oil shimmers, add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes. You want the onion to sweat but not brown.
  3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly to avoid burning. Pour in the crushed tomatoes, reduce the heat to medium-low, and let the sauce simmer gently for 10 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld.
  4. Remove the marinara from heat and stir in the fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning if needed. Cover and keep warm while you prepare the Alfredo sauce.
  5. In a separate medium saucepan, melt the butter over medium heat. Once the butter has fully melted and begins to foam, immediately whisk in the heavy cream. Bring the mixture to a gentle simmer—do not let it boil rapidly, or the cream may curdle—and cook for 1-2 minutes, whisking constantly.
  6. Remove the cream mixture from heat and whisk in the grated Parmigiano-Reggiano cheese a little at a time until fully melted and the sauce is smooth. Add 1/4 teaspoon salt and a pinch of nutmeg if using. The Alfredo should be thick enough to coat the back of a spoon.
  7. Reserve about 1 cup of the starchy pasta water before draining the fettuccine. Drain the pasta in a colander, but do not rinse—the surface starch helps the sauces cling.
  8. Return the drained pasta to the large pot (off heat) or a warm mixing bowl. Pour the Alfredo sauce over the pasta and toss gently with tongs until every strand is evenly coated. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
  9. Divide the Alfredo-coated pasta among four warmed serving plates or bowls. Spoon a generous portion of the marinara sauce over the center of each serving, or serve it on the side for each person to add as desired. Garnish with additional grated Parmesan and fresh basil if you like.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore the creamy texture; microwave reheating is not recommended as it may separate the Alfredo. This dish does not freeze well because the cream sauce can break upon thawing.

Nutrition

Keywords: alfredo and marinara pasta, pink sauce pasta, creamy tomato pasta, Italian-American pasta, fettuccine alfredo marinara, two sauce pasta, easy weeknight dinner, comfort food pasta, homemade marinara, homemade alfredo

Find it online: https://copycatkitchenco.com/alfredo-and-marinara-pasta/