Recipe

Decadent Spaghetti: Soft and Chewy

Silky, cozy spaghetti with a rich pan sauce and that perfect soft yet chewy bite. Weeknight-friendly, wildly satisfying, and built on simple techniques that actually work.

By Matt Campbell

•

4.8

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There are two kinds of spaghetti nights: the ones that taste fine, and the ones that make you quietly stop chewing like, wait, why is this so good? This is the second kind.

We are going for soft and chewy noodles (not mushy, not stiff), plus a sauce that clings like it means it. The trick is not fancy ingredients. It is timing, starchy pasta water, and a quick emulsified finish that turns a basic sauce into something glossy, rich, and borderline decadent.

Keep it relaxed. Taste as you go. And if you hear yourself say, “Okay, wow,” mid-bite, that is the recipe working as intended.

Why It Works

Soft yet chewy pasta by cooking to just-shy-of-al-dente, then finishing in the sauce so the noodles absorb flavor without overcooking.
A sauce that clings thanks to a fast emulsion of butter, olive oil, Parmesan, and pasta water.
Big flavor with accessible ingredients, using tomato paste and garlic for depth and a little cream for that plush finish.
Low drama, high payoff: one pot, one skillet, and a 2-minute “make it glossy” moment at the end.

Pairs Well With

Simple Arugula Salad with Lemon
Garlic Bread with Crispy Edges
Roasted Broccoli with Parmesan
Cherry Tomato Mozzarella Plate

Storage Tips

Fridge: Cool leftovers fast, then store in an airtight container for up to 4 days. Pasta tightens as it sits, so do yourself a favor and save a splash of water or broth for reheating.

Reheat (best method): Add spaghetti to a skillet with 1 to 3 tablespoons water (or broth). Warm over medium-low, tossing gently, until heated through. Finish with a tiny knob of butter or a sprinkle of Parmesan to bring back the gloss.

Microwave method: Add a splash of water, cover loosely, and heat in 30-second bursts, tossing between rounds, until hot.

Freezing: You can freeze it, but the texture takes a hit. If you must, freeze up to 2 months and thaw overnight in the fridge. Reheat in a skillet with water and a little extra cheese.

Common Questions

How do I get spaghetti soft and chewy, not mushy?

Cook it until it is just shy of al dente (still a little toothy), then finish it in the sauce for 1 to 2 minutes. That finishing step softens the noodle while keeping the chew. Mush happens when you fully cook the pasta in water and then keep cooking it in sauce.

Do I really need to save pasta water?

Yes. Pasta water is the secret ingredient that makes the sauce cling. It is salty and starchy, and the starch helps emulsify the fats (butter and oil) with the water so you get a smooth, glossy coating instead of a broken, greasy situation. It also lets you loosen the sauce without watering it down.

Can I make this without cream?

Absolutely. Swap the cream for 1/2 cup pasta water and add an extra tablespoon of butter at the end. It will be glossy and rich, just less plush.

My sauce turned grainy after adding Parmesan. What happened?

Usually the heat was too high or the cheese was not finely grated. Take the skillet off the heat for 30 seconds, add a splash of warm pasta water, and toss. Next time, let the sauce cool slightly before adding cheese, and use finely grated Parmesan (Parmigiano-Reggiano melts especially well).

Sliced or minced garlic?

Sliced gives you sweet little garlic chips throughout. Minced melts into the sauce for a more even garlic flavor. Either works. Just keep the heat at medium and stir constantly so it turns fragrant, not brown.

What protein works here?

Keep it easy: sautéed shrimp, crispy pancetta, rotisserie chicken, or white beans. Add cooked protein at the end so it warms through without overcooking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Large skillet or sauté pan (12-inch is ideal)
Tongs (best tool for tossing spaghetti)
Microplane or fine grater for Parmesan
Measuring cup for pasta water
Colander (optional, tongs work too)

I started chasing “soft and chewy” spaghetti after one too many bowls that tasted like the sauce was great but the noodles were just… there. You know that feeling where the pasta and sauce never become friends? This recipe is my fix. The first time I nailed the finish-in-the-pan toss with a splash of pasta water and a little butter, it felt like a tiny kitchen magic trick. Now it is my go-to when I want something comforting but still bold enough to make a Tuesday feel like a win.

Decadent Spaghetti: Soft and Chewy

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Pasta

12 oz spaghetti (serves 3 to 4)
4 to 6 quarts water (enough for the pasta to move freely)
1 to 2 tbsp kosher salt (for the pasta water)

Decadent sauce

2 tbsp extra-virgin olive oil
4 tbsp unsalted butter, divided
4 to 6 garlic cloves, finely sliced or minced
1/2 tsp crushed red pepper flakes (optional)
2 tbsp tomato paste
1/2 cup heavy cream (or see FAQ for no-cream option)
3/4 cup finely grated Parmesan (Parmigiano-Reggiano if you can), plus more for serving
Up to 2 cups reserved pasta water (you will not use it all)
Freshly ground black pepper
Optional finish: 1 tsp lemon juice or a small handful of chopped parsley

Tip: Use real Parmesan if you can. Pre-shredded cheese often has anti-caking agents that make sauces less smooth.

Instructions

Boil well-salted water. Bring 4 to 6 quarts water to a rolling boil. Salt it well with 1 to 2 tablespoons kosher salt. Add spaghetti and stir for the first 30 seconds so it does not clump.
Start the sauce. While the pasta cooks, heat a large skillet over medium. Add olive oil and 2 tablespoons of butter. When the butter melts, add garlic and red pepper flakes. Cook 30 to 60 seconds until fragrant, not browned. Keep it moving so the garlic does not burn.
Bloom the tomato paste. Add tomato paste to the skillet and cook for 1 to 2 minutes, stirring constantly, until it turns a deeper brick red. This step makes it taste rich instead of raw.
Add cream, lower the heat. Pour in the heavy cream and stir until smooth. Reduce heat to medium-low so the sauce stays silky, not scorched.
Reserve pasta water like you mean it. Right before draining, scoop out about 2 cups pasta water and set it by the stove. You will use it to loosen the sauce and bring back that glossy cling.
Finish pasta in the sauce. Start taste-testing the pasta a couple minutes before the box time. When it is just shy of al dente, transfer spaghetti directly into the skillet using tongs (a little water clinging to noodles is good). Add 1/2 cup pasta water and toss for 1 to 2 minutes until the noodles soften and the sauce starts to cling.
Make it glossy. Turn the heat to low or off. Add the remaining 2 tablespoons butter and toss until melted. Sprinkle in Parmesan a little at a time, tossing constantly. Add more pasta water as needed, a splash at a time, until the sauce looks silky and coats every strand.
Season and serve. Grind in black pepper and taste for salt. Add lemon juice or parsley if you want brightness. Serve hot with extra Parmesan.

Soft and chewy target: The noodles should bend easily, but still have a pleasant bite in the center. If it feels too firm, add another splash of pasta water and toss for 30 to 60 seconds more.

Nutrition information is estimated.

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