If you only know Sara Jenkins for her porchetta (Porchetta) or Sicilian-inspired pizza (Veloce Pizzeria), you don’t know Sara Jenkins. The chef is also a pasta savant of sorts, as anyone who remembers her days at 50 Carmine—or caught her one-night guest-chef stand at Txikito last year—can attest. It was that sold-out dinner that in part persuaded her to resume a familiar perch in front of a pot of boiling salted water at the as yet unnamed restaurant she plans to open this fall at 21–23 East 7th Street. The focus will be on simple, crowd-pleasing pastas, plus antipasti and a few entrées. “I want it to be the type of restaurant I went to as a kid growing up in Rome,” says Jenkins, whose menu will include, for the first time, spaghetti with tomato sauce (pictured), her personal favorite. “You didn’t go there to eat something new, you went there to eat the same food your mother would make at home.” Of course, Sara’s mother is the cookbook author Nancy Harmon Jenkins, so that’s saying something.