How to Host the Perfect Pasta Night

A build-your-own pasta bar is the easiest way to feed a crowd. Here’s how to set one up — timing, quantities, and sauce options. **For 8 People:** - 1.5 kg dried pasta (2–3 shapes: spaghetti + penne + farfalle) - 3 sauces: one tomato, one cream, one olive oil-based - Toppings: grated Parmesan, chili flakes, fresh basil, toasted breadcrumbs - Side: big green salad + crusty bread **Timeline:** - Day before: make sauces (they taste better reheated) - 45 min before: set up topping station, prep salad - 20 min before: start boiling water (two large pots) - 10 min before: cook pasta in batches, keep warm - Showtime: let guests build their own bowls **Pro Tips:** - Cook pasta 1 min under, then toss with a little olive oil to prevent sticking while it sits - Offer one vegetarian sauce option minimum - Put out extra pasta water in a small pitcher — guests can loosen their sauces - Label sauces clearly (especially allergens like nuts in pesto) **Budget Version:** Spaghetti + homemade marinara + aglio e olio + Caesar salad. Under $5/person.