How to Cook Pasta With Marinara Sauce | CookOS

How to Cook Pasta

Name: How to Cook Pasta With Marinara Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz cavatappi, penne, or gemelli pasta; 2 cups marinara sauce, warmed, optional

This guide teaches the fundamentals of cooking dried pasta using a starch cooker and finishing with marinara sauce. The method works for any pasta shape and delivers consistently cooked results every time.

🌍Italian 🥗Vegan 🥗Vegetarian 🏷️Suvie 🏷️Starch cooker 🏷️Pasta Marinara

About·Privacy·Terms

🏷️

Total

35 min

Servings

Difficulty

Easy

Est. Cost

$8–$13

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 oz cavatappi, penne, or gemelli pasta
2 cups marinara sauce, warmedoptional

2 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Fill the water reservoir located on top of the Suvie Starch Cooker to the 3 liter line.
2
Place 8 oz pasta in the strainer insert, place strainer insert into the pasta pot (green handles), and place the pot lid on top of the pot.
3
Lift the door to the Suvie starch cooker. Place the pasta pot on the hot plate inside with the handle facing the back of the appliance. Close the door to the starch cooker.
4
Select "Cook" on the display screen of the appliance and select "Pasta". Choose your cook time based on the box instructions. Ensure the drain tray is in place and hit "Cook" or "Schedule".
5
After your pasta is done cooking, Suvie will keep it warm until you're ready to eat. Carefully remove the drain tray and pour off water. Remove strainer insert and pour off water from the bottom of the pasta pot.
6
Stir pasta together with warm marinara sauce, divide between bowls, and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a starch cooker to regulate water temperature and prevent boiling over—especially helpful when cooking larger batches.
Salt the water generously before adding pasta; it should taste like seawater to properly season the pasta from within.
Stir pasta in the first 1–2 minutes of cooking to prevent sticking, then occasionally thereafter.
Reserve 1 cup of pasta water before draining to thin or emulsify sauce if needed.

Substitutions

Cavatappi, penne, or gemelli → any dried short pasta shape (rigatoni, farfalle, shells) with no timing change
Marinara sauce → jarred or homemade sauce of choice, or oil-based sauce (aglio e olio)

Storage & make-ahead

Store cooked pasta in an airtight container for up to 3 days refrigerated; reheat with sauce over low heat or in the microwave with a splash of water.

Equipment

starch cooker

Common Questions

What is the best way to cook dried pasta?

Use a starch cooker to maintain consistent heat and water temperature. Bring salted water to a boil, add pasta, and cook until al dente according to package directions, stirring occasionally.

How do I know when pasta is done cooking?

Taste a strand at the minimum time listed on the package. It should be tender but still have slight resistance when bitten—this is al dente.

Can I cook different pasta shapes with the same method?

Yes. Cavatappi, penne, gemelli, and most dried pasta shapes use identical cooking techniques; only adjust timing based on thickness and package instructions.