Build-Your-Own Pasta Bar

A generous spread of cooked pasta, roasted vegetables, fresh herbs, grated cheese, and two simple sauces that lets everyone build their own plate. The vegetarian base is ready to go; meat eaters can add grilled chicken, sausage, or crispy bacon cooked and served separately. Perfect for feeding a crowd with different tastes, and everything stays separate so people can customize without cross-contamination.

By TasteBuds

Recipe details

Yield
6 to 8 people
Prep time
35 minutes
Cook time
45 minutes
Total time
1 hour 10 minutes

Ingredients

  • 1½ lb Penne, rigatoni, or spaghetti (dried)
  • 2 tbsp Salt (for pasta water)
  • ½ cup Extra-virgin olive oil, divided
  • 2 large Red bell pepper, cut into 1-inch chunks
  • 2 medium Zucchini, cut into ½-inch half-moons
  • 1 large Red onion, cut into thick wedges
  • 2 cups Cherry tomatoes, halved
  • to taste Salt and black pepper (for vegetables)
  • 1 (28 oz) can Crushed tomatoes
  • 6 cloves Garlic, minced, divided
  • 1 tsp Dried oregano
  • 4 tbsp Unsalted butter (½ stick)
  • ¼ cup Heavy cream
  • 1 cup Parmesan cheese, finely grated
  • 1 cup Fresh basil, leaves torn (loosely packed)
  • ½ cup Fresh flat-leaf parsley, chopped (loosely packed)
  • 2 tsp Red pepper flakes (optional, for serving)
  • 1 lb Boneless, skinless chicken breasts (optional, for meat eaters)
  • 12 oz Italian sausage (sweet or spicy, optional, for meat eaters)
  • 8 slices Bacon (optional, for meat eaters)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut 2 large red bell peppers into 1-inch chunks, 2 medium zucchini into ½-inch half-moons, 1 large red onion into thick wedges, and halve 2 cups (300 g) cherry tomatoes.
  3. Spread the prepped vegetables on a large rimmed baking sheet, drizzle with 3 tbsp (45 ml) extra-virgin olive oil, season generously with salt and black pepper, and toss to coat. Roast for 25 minutes, stirring halfway through, until the edges are caramelized and the vegetables are tender.
  4. While the vegetables roast, mince 6 cloves garlic and divide into two portions: 4 cloves for the tomato sauce and 2 cloves for the garlic-butter sauce.
  5. Tear 1 cup (25 g) fresh basil leaves and chop ½ cup (15 g) fresh flat-leaf parsley. Set both aside in separate small bowls for serving.
  6. Grate 1 cup (100 g) Parmesan cheese finely and transfer to a serving bowl.
  7. Heat 2 tbsp (30 ml) extra-virgin olive oil in a medium saucepan over medium heat. Add 4 cloves garlic, minced, and cook, stirring, for 1 minute until fragrant but not browned.
  8. Pour in 1 (28 oz / 800 g) can crushed tomatoes and 1 tsp (5 g) dried oregano. Season with salt and black pepper. Bring to a simmer, then reduce the heat to low and let it bubble gently for 15 minutes, stirring occasionally, until slightly thickened.
  9. While the tomato sauce simmers, make the garlic-butter sauce. Melt 4 tbsp (60 g) unsalted butter in a small saucepan over medium-low heat. Add 2 cloves garlic, minced, and cook for 1 minute until fragrant.
  10. Stir in ¼ cup (60 ml) heavy cream and a pinch of salt. Simmer gently for 2 minutes until the sauce is smooth and slightly thickened. Remove from heat.
  11. Bring a large pot of water to a boil over high heat. Add 2 tbsp (30 g) salt.
  12. Add 1½ lb (680 g) penne, rigatoni, or spaghetti to the boiling water and cook according to package directions until al dente, usually 10 to 12 minutes.
  13. While the pasta cooks, if serving meat: Heat a large skillet or grill pan over medium-high heat. Season 1 lb (450 g) boneless, skinless chicken breasts with salt and black pepper. Cook for 6 to 7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a clean cutting board and let rest.
  14. In the same skillet (wipe clean if needed), cook 12 oz (340 g) Italian sausage over medium heat, turning occasionally, for 12 to 15 minutes until browned and cooked through. Transfer to a plate.
  15. In the same skillet, cook 8 slices bacon over medium heat, flipping once, for 8 to 10 minutes until crispy. Drain on paper towels.
  16. Slice the rested chicken breasts, cut the sausage into rounds, and break the bacon into bite-sized pieces. Arrange each meat on a separate serving plate or bowl.
  17. Drain the cooked pasta in a colander, then return it to the pot. Toss with 3 tbsp (45 ml) extra-virgin olive oil to keep it from sticking.
  18. Transfer the pasta, roasted vegetables, tomato sauce, garlic-butter sauce, grated Parmesan, torn basil, chopped parsley, and 2 tsp (5 g) red pepper flakes (if using) to individual serving bowls. Arrange everything buffet-style so people can build their own plates. Keep the meat options on a separate part of the table with separate serving utensils.