In my latest blog post, I present a delightful collection of pasta recipes that I hold dear. Each recipe has a distinct taste, with the saucy and briny Pasta alla Puttanesca packing a punch and the Pasta with Sausage and Peppers delivering a sweet-savory wallop.
I love each of these preparations for different reasons, and when it comes to cooking pasta, there are pretty much infinite possibilities.
The 16 Best pasta recipes
1. Spaghetti Carbonara
Spaghetti Carbonara is a traditional Italian pasta dish that contains spaghetti and diced pancetta or guanciale as well as a creamy, rich sauce made from eggs, Pecorino Romano cheese, Parmesan cheese, and freshly ground black pepper.
Ingredients
400g spaghetti
100g pancetta or guanciale, diced
2 large eggs
50g Pecorino Romano cheese, grated
50g Parmesan cheese, grated
Freshly ground black pepper
Salt
Instructions
1. In a big pot, boil a lot of salted water. When the water is at a rolling boil, add the spaghetti. Cook until al dente, not more than 10 minutes. Reserve at least 1 cup of the water; you may need to add some back to the spaghetti later. Drain the pasta in a colander.
2. At the same time, in a frying pan over medium heat, cook the pancetta until it is crisp. Take off the heat.
3. In a bowl, whisk the eggs and combine them with grated Pecorino and Parmesan cheese. Season with black pepper.
4. Blend the piping hot spaghetti with the pancetta and then quickly fold in the egg and cheese mixture. Use a bit of reserved pasta water to create a stunningly creamy sauce that you’ll want to serve immediately.
2. Penne alla Vodka
Penne alla Vodka is a classic Italian-American dish. Its main ingredient is penne pasta.
Its sauce is made from three kinds of vodka, four kinds of tomatoes, heavy cream, and Parmesan cheese. Its flavor comes from the aromatic duo of onion and garlic.
Here is a brief recipe for Penne alla Vodka:
Ingredients
1 pound penne pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup vodka
1 cup heavy cream
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Instructions
1. Prepare the penne pasta as directed on the package and cook until it is al dente. Be sure to notice when it is just cooked and drain it after.
2. In a large skillet over medium heat, warm the olive oil. Toss in the chopped onion and give it a couple of minutes to sauté to softness, until translucent. Add the minced garlic and sauté for an additional minute.
3. Add the vodka to the skillet. Cook for 2 to 3 minutes, allowing the alcohol to reduce slightly. Stir in the crushed tomatoes. Bring to a simmer.
4. Lower the heat; then, add the heavy cream and stir it into the mixture. Season it with salt and pepper to taste. Introduce the cooked penne to the sauce. Toss to combine and coat. If the sauce seems too thick, loosen it with a bit of reserved pasta water. Just before serving, stir in the grated Parmesan.
3. Fettuccine Alfredo
The classic Italian-American pasta dish we know today as Fettuccine Alfredo was introduced to this country in 1927 by restaurateur Alberto. E.
Ciarrocchi, who served it in his New York City restaurant directly after it had been prepared. Today, people make Fettuccine Alfredo with many cream-colored variations, using different numbers and types of cheeses, and even a few with no cheese.
Here’s how to make a simple version with just one type of cheese.
Ingredients
Fettuccine pasta (1 pound)
Unsalted butter (1/2 cup)
Heavy cream (1 cup)
Grated Parmesan cheese (1 cup)
Salt (to taste)
Freshly ground black pepper (to taste)
Instructions
1. In a large pot of salted, boiling water, cook the fettuccine until al dente, following the package instructions. Then, drain the pasta, and be sure to reserve 1 cup of the very starchy pasta water.
2. A large skillet over medium heat, with melted butter. Heavy cream added and stirred to combine, with simmery results (2-3 minutes of simmering).
3. Slowly incorporate the Parmesan cheese into the buttery, creamy sauce, whisking constantly until the cheese is incorporated and the sauce is smooth. If necessary, add a little of the reserved pasta water to loosen the sauce.
4. Incorporate the sauce with the cooked fettuccine and give it a good toss. Countercheck the taste—if necessary, season up with some salt and some freshly ground black pepper. Then serve it up without delay.
4. Lasagna Bolognese
Layers of tender lasagna noodles, rich with a savory mix of ground beef and pork sausage, make up a classic Italian dish. Enriched with marinara sauce, and with ricotta, mozzarella, and Parmesan cheeses, Lasagna Bolognese achieves true deliciousness.
Ingredients
Ground beef
Pork sausage
Lasagna noodles
Marinara sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up.
2. In a frying pan over medium heat, cook the ground beef and pork sausage until they are brown. Drain off excess fat.
3. Prepare the lasagna noodles by cooking them as per the packet instructions. Rinse them under cold water and allow them to drain.
4. In a baking dish sized 9 by 13 inches, layer noodles, a mixture of meat, marinara sauce, and kinds of cheeses. Repeat layers, concluding with mozzarella and Parmesan atop the other layers.
5. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it sit for 5 minutes before serving.
5. Pesto Genovese Pasta
Pasta al Pesto Genovese is a traditional Italian dish made with a rich sauce consisting of fresh basil leaves, grated Parmesan, pine nuts, and garlic. The sauce is blended with extra virgin olive oil and combined with perfectly cooked pasta.
Ingredients
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
Salt to taste
400g pasta of your choice
Instructions
1. Prepare the pasta in a very large pot of salted water that is boiling copiously. Time the cooking carefully so that the pasta is done when you are ready to toss everything together. You want the pasta at that perfect point of doneness called “al dente.” If you have not made a test piece, reserve a cup of the water the pasta cooked in before draining.
2. In a food processor, basil leaves, Parmesan cheese, pine nuts, and garlic are combined. They are pulsed until they are finely chopped.
3. Slowly pour in the olive oil with the processor running; blend until completely smooth. Season with salt. ________________________________________________________
4. Mix the cooked pasta with the pesto sauce, using the reserved pasta water to achieve the desired consistency. Serve right away.
6. Cacio e Pepe
Cacio e Pepe is a traditional dish of Roman pasta that consists of not much more than three main elements: spaghetti, Pecorino Romano cheese, and black pepper. Spaghetti, butter, and pasta water serve as the vehicle for sauce creation.
Together, they yield a creamy sauce that has no cream—just the flavors of cheese and pepper.
Ingredients
12 ounces spaghetti
1 cup grated Pecorino Romano cheese
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Salt (for pasta water)
Instructions
1. Prepare the spaghetti in a big pot of bubbling salted water until it’s not quite that far from being totally done (that’s called al dente, in case you were wondering). Reserve a cup of the pasta water (you’ll understand why in a moment), then drain the pasta.
2. In a big frying pan, below medium heat, melt the butter and add the black pepper, fresh from the grinder. Let the pepper toast for about 1 minute to bring out its flavor.
3. Add the spaghetti that has been drained to the skillet and toss it to coat with the butter and pepper. Gradually add the reserved pasta water and grated Pecorino Romano cheese, and toss constantly, until the cheese melts and forms a creamy sauce that evenly coats the pasta. Adjust the consistency with more pasta water if needed.
4. Serve without delay, adding extra garnishes of Pecorino Romano and fresh black pepper that’s been cracked right there to your serving dish.
7. Rigatoni alla Norma
Rigatoni alla Norma is a pasta dish with a prominent place on the Sicilian menu and especially in Catania, the city where it originated. It features rigatoni, sautéed eggplant, canned tomatoes, garlic, and anointing of olive oil, with its Sicilian fruit (grated ricotta salata) atop the pasta.
Along with pasta al pomodoro, this is one of the quintessential tomato sauce pasta dishes.
Ingredients
400g rigatoni pasta
2 medium eggplants
400g canned tomatoes
2 cloves garlic
100g ricotta salata cheese
Fresh basil leaves
Olive oil
Instructions
1. Cube the eggplants, then sauté them in olive oil over medium heat until they are golden and tender. Remove and set aside.
2. In the same skillet, put in more olive oil and sauté the garlic until it is aromatic. Then add the canned tomatoes and let the mixture bubble away for about 15 minutes, allowing it to reduce and thicken. When you’re ready, stir in the kalamata olives and fresh parsley.
3. Prepare the rigatoni by boiling it in salted water until it reaches the al dente stage. Drain and mix it with the tomato sauce and eggplant.
4. Offer with fresh basil leaves and finely grated ricotta salata atop.
8. Linguine with Clams
Linguine with Clams is a classic dish from Italy that features linguine, clams, and olive oil. The way that this dish is prepared involves not just the aforementioned ingredients, but also garlic, white wine, and freshly chopped parsley.
These are the basic ingredients in this dish. It is stated that red pepper flakes add a very subtle heat, making this dish simple, yet elegant.
Ingredients
Linguine pasta
Fresh clams
Olive oil
Garlic cloves
White wine
Fresh parsley
Red pepper flakes
Instructions
1. Boil water, add salt, and cook the linguine until it has a bite and won’t disintegrate when you bite into it. Drain the pasta and reserve for service.
2. In a wide frying pan, warm extra virgin olive oil over medium heat. When the oil is sufficiently warm, add the garlic and sauté until it is delicately browned and fragrant.
3. Place the clams and white wine in the skillet. Cover and simmer until the clams have all opened, about 5-7 minutes. Discard any that remain closed.
4. Combine the cooked linguine with the clams and their juices. Add chopped parsley and red pepper flakes. Serve immediately.
9. Macaroni and Cheese
Mac and Cheese is a classic comforting dish. It is a “composed” dish of tender elbow macaroni and creamy cheddar (mostly) and Parmesan (occasionally) cheeses.
Butter and milk meld into a deliciously creamy sauce that makes this dish beloved by (almost) everyone.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 2 1/2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
1. Prepare the macaroni as directed on the packaging, then drain and put to one side.
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute to form a roux.
3. Slowly whisk in milk and cook, stirring all the while, until the sauce has thickened and bubbling has commenced.
4. Take it off the heat and stir in the melted cheddar and Parmesan cheeses. When they’re fully incorporated, add a little salt and pepper to taste, and then combine the cheese sauce with the macaroni. Serve it nice and warm.
10. Tortellini in Brodo
Tortellini in Brodo
Tortellini in Brodo is a traditional Italian soup with tortellini served in a delicious chicken broth. It is made with good broth, flavored with garlic and onion, and garnished with fresh parsley.
In short, it is a simple but very satisfying comfort soup.
Ingredients
1 cup tortellini (meat-filled or cheese-filled)
4 cups chicken broth
1 clove garlic, minced
1 small onion, finely chopped
Salt and pepper to taste
Grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. In a big pot, bring the chicken broth to a light simmer over medium heat. Stir in the minced garlic and chopped onion. Allow it to tenderly simmer for about 5 minutes to marry the flavors.
2. Simmer the broth, then add the tortellini and cook as directed on the package. This will usually take 5 to 7 minutes, and you can tell that the tortellini are done when they spring back slightly if you poke them and if they look nice and round and are floating.
3. Sample the broth and add salt and pepper as needed. Portion the tortellini and broth into bowls. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
11. Ravioli al Burro e Salvia
Ravioli al Burro e Salvia is a traditional Italian dish of fresh ravioli, usually stuffed with ricotta and spinach, in a simple yet delightful sauce of butter and fresh sage leaves.
Ingredients
- Fresh ravioli (about 1 pound, filled with your choice, such as ricotta and spinach)
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Salt, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
1.
1. Take a big vessel and fill it with salted water.
2. Bring the water to a boil over high heat.
3. Plop in the fresh ravioli.
4. Reduce the heat slightly to maintain a gentle boil.
5. Cook the ravioli according to package instructions or until they float, which should happen after about 2-4 minutes.
2. In a large skillet, over medium heat, melt the butter. Add the sage leaves, and cook until the butter is golden and the sage leaves are crispy, about 3 to 4 minutes. Add a pinch of salt.
3. Transfer the cooked ravioli straight from the pot to the skillet using a slotted spoon. The skillet holds hot melted butter and fresh sage. Gently toss and serve.
4. Serve right away, crowned with fresh, finely grated Parmesan cheese. If necessary, adjust the seasoning: it should be just right, but if you don’t have any salt or haven’t used it, it will be a bit flat. Since we don’t use it very often, you could easily forget how important salt is to the overall flavor of any dish.
12. Orecchiette with Broccoli Rabe
Broccoli Rabe with Orecchiette is a delightful Italian pasta dish featuring orecchiette and broccoli rabe, enhanced by olive oil, garlic, red pepper flakes, and grated Parmesan. This savory combination makes a deliciously simple and rustic meal.
Ingredients
- 12 ounces orecchiette pasta
- 1 bunch broccoli rabe, trimmed and chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Get a big pot of salted water boiling. Add the orecchiette and cooking until just al dente, as the package directs. Hold back 1 cup of the cooking water, then drain the pasta.
2. In the same pot, add the broccoli rabe and blanch it for approximately 2 minutes. Drain and set aside.
3. In a big frying pan, heat the olive oil over a medium flame. Add the minced garlic and the red pepper flakes, and sauté them until the garlic turns golden and gives off a delicious fragrance.
4. Place the broccoli rabe in the skillet and sauté for 2-3 minutes. Add the Elbow Pasta and some of the reserved pasta cooking water to the skillet. Stir in the grated Pecorino Romano cheese, mixing thoroughly. Season to taste with salt and black pepper. Serve immediately.
13. Tagliatelle with Truffle Sauce
Tagliatelle with Truffle Sauce is a rich, luxurious dish of pasta and sauce. It combines tagliatelle with black truffles; it also features unsalted butter, heavy cream, and freshly grated Parmesan cheese.
The sauce comes together with these ingredients, seasoned to taste with salt and black pepper.
Ingredients
Tagliatelle pasta
Black truffle, finely grated
Unsalted butter
Heavy cream
Parmesan cheese, freshly grated
Salt
Freshly ground black pepper
Instructions
1. Prepare the tagliatelle in a pot of salted boiling water until it has the right amount of bite. Keep some water from the pot (1 cup) aside, then pour the rest of the water out and the pasta with it.
2. In a large skillet over medium heat, melt the butter and add the heavy cream. Stir until well combined.
3. Combine the grated Parmesan cheese with the tagged cooked al dente. And then add the reserved pasta water, a little at a time, to achieve a creamy consistency. You may need to use more than the amount you think you should use. Dann ist die Maisfüllung für die Tamales fertig, und ich kann sie gleich in die ersten aufgetauten Maisblätter einfüllen. Oh, Und bitte rühren Sie nicht wie der Libanese, Betareh, in die Gemüsefüllung.
4. Truffles that have been grated should be gently folded into the mixture, which then should be seasoned to taste with salt and freshly ground black pepper. The mixture is best served right after it is made.
14. Amatriciana
Amatriciana is an Italian pasta plate that showcases spaghetti or bucatini, crisp guanciale, and tomatoes. Though it doesn’t call for many ingredients, quality and preparation make a huge difference.
The swine used for the guanciale, a kind of cured meat similar to bacon, should come from the region of Lazio. The tomatoes should be peeled and can either be fresh or canned.
Finally, the used pasta (spaghetti or bucatini) should come from Italy, as should the finishing cheese; amatriciana is topped with pecorino romano.
Ingredients
400g spaghetti or bucatini
150g guanciale (cured pork cheek), diced
1 can (400g) peeled whole tomatoes
50g pecorino romano cheese, grated
1 dried chili pepper or a pinch of red pepper flakes
Salt, to taste
Black pepper, to taste
Instructions
1. In a large skillet, cook the guanciale over medium heat until it is nice and crisp and golden, and then remove it from the pan. Set it aside, but leave all that lovely rendered fat in the skillet.
2. Add the chili pepper to the skillet and cook for about a minute, then add the whole tomatoes, peeling them first, and crushing them as you add them to the pan. Simmer the sauce for 10-15 minutes, season with salt and black pepper to taste.
3. Cook the pasta in a large pot of water that has been salted and brought to a rolling boil. Let the pasta cook until it is just short of fully tender (an “al dente” pasta is one that has some bite to it). Drain the pasta, saving about a cup of the water it was cooked in.
4. In the skillet with the tomato sauce, add the cooked pasta. Also add the crispy guanciale, and then, if necessary, a little pasta water. Toss well to combine and then remove from the heat. Stir in the grated pecorino romano and serve immediately.
15. Gnocchi with Gorgonzola
Potato gnocchi with Gorgonzola is a rich and creamy Italian dish certain to satisfy the worst cheese cravings. The Gorgonzola and Parmesan cheese make the dish packed with flavor, while the heavy cream keeps the sauce nice and smooth.
I garnished the gnocchi with parsley just so it wouldn’t be a total cheese fest.
Ingredients
500g potato gnocchi
200ml heavy cream
120g Gorgonzola cheese, crumbled
50g grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
1. In a large pot of salted boiling water, cook the potato gnocchi according to package instructions, until they rise to the surface. Drain and hold aside.
2. In a big skillet set over medium heat, pour in the hefty cream and bring it to a gentle simmer. Add the crumbled Gorgonzola and stir until it is dissolved and the mixture is smooth.
3. Combine the cooked gnocchi and the sauce in a skillet. Toss gently and coat the gnocchi. Add grated Parmesan cheese. Stir. Season with salt and pepper.
4. Garnish with fresh parsley and serve right away.
16. Bucatini all'Amatriciana
Bucatini all’Amatriciana is a classic Italian pasta preparation featuring the thick spaghetti-like pasta, bucatini, which is tossed with crispy guanciale, a rich tomato sauce, and a hint of red chili pepper, and finally finished with a generous amount of grated Pecorino Romano cheese.
Ingredients
Bucatini pasta
Guanciale (or pancetta), diced
Tomato passata or canned peeled tomatoes
Pecorino Romano cheese, grated
Red chili pepper (optional)
Olive oil
Salt
Instructions
1. Prepare the bucatini in a big saucepan of water that is both salted and boiling. Cook it until you reach the required doneness, which is al dente in this case. Before you drain the pasta, remember to reserve around a cup of the starchy water to use in the next step.
2. In a big frying pan, warm the olive oil over medium heat. Toss in the diced guanciale and fry until it is crisp.
3. Mix in the red chili pepper and the tomato passata. For about 10 minutes, let it simmer; the sauce should thicken up as it cooks.
4. Combine the sauce and the drained pasta, and mix well. If you need to, you can add a splash of the reserved pasta water to reach your desired consistency. Finish with grated Pecorino Romano, and serve immediately.
