Copycat Olive Garden Never Ending Pasta Bowl (Print version)
A homemade pasta bowl bar with Alfredo, meat marinara, tender pasta, and easy toppings inspired by Olive Garden's famous special.
# Ingredients:
For the pasta
01 -
8 oz (225 g) fettuccine
02 -
8 oz (225 g) rigatoni
03 -
1 tablespoon kosher salt, for the pasta water
04 -
1 tablespoon olive oil, optional for holding pasta
For the meat marinara
05 -
1 tablespoon olive oil
06 -
1/2 medium yellow onion, finely diced
07 -
3 cloves garlic, minced
08 -
1 lb (450 g) ground beef
09 -
1 can (28 oz or 795 g) crushed tomatoes
10 -
2 tablespoons tomato paste
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon kosher salt, plus more to taste
13 -
1/4 teaspoon black pepper
For the Alfredo
14 -
4 tablespoons (56 g) unsalted butter
15 -
2 cloves garlic, minced
16 -
1 1/2 cups (360 ml) heavy cream
17 -
1 1/4 cups (125 g) freshly grated parmesan cheese
18 -
1/4 teaspoon black pepper
19 -
Pinch of nutmeg, optional
For serving
20 -
1/2 cup (50 g) extra grated parmesan cheese
21 -
2 tablespoons chopped fresh parsley
22 -
Cooked meatballs or sliced Italian sausage, optional
23 -
Reserved pasta water, as needed
# Instructions:
01 -
Heat olive oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes, then add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up well.
02 -
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 18-20 minutes, stirring now and then, until thick and rich.
03 -
Bring a large pot of salted water to a boil. Cook the fettuccine and rigatoni until al dente, using the package timing as a guide. Reserve 1 cup of pasta water, then drain.
04 -
Melt butter in a skillet over medium-low heat. Add garlic and cook for 30 seconds. Stir in cream and warm until steaming, then remove from the heat and whisk in parmesan, pepper, and nutmeg until smooth.
05 -
Toss each pasta shape with a small spoonful of sauce or a little olive oil so it does not stick. Transfer pasta, Alfredo, meat marinara, parmesan, parsley, and warm toppings to serving bowls.
06 -
Let everyone build bowls with pasta, sauce, cheese, parsley, and toppings. Loosen either sauce with reserved pasta water as needed before serving refills.
# Good to know:
01 -
This recipe makes a family-style pasta bar with two sauces.
02 -
Keep sauces warm over low heat and stir often before refills.
03 -
Freshly grated parmesan melts smoother than pre-shredded cheese.