50 Pasta Recipes

Choose a sauce and try a new pasta recipe for dinner.

3. With vodka sauce. Make pasta marinara (No. 1) with penne pasta, adding 1/2 cup cream and 1/4 cup vodka along with the tomatoes.

4. Arrabiata. Prepare marinara pasta (No. 1) with fusilli and sauté 4 dried chile de arbol peppers, halved, with garlic. Remove the peppers before serving.

5. Pasta alla norma. Sauté 1 sliced ​​eggplant in olive oil until golden brown. Follow recipe #1 with rigatoni pasta, adding the eggplant along with the tomatoes. Sprinkle with ricotta.

6. With pancetta and peas. Follow recipe #1, using rigatoni pasta and sautéing 110g of diced pancetta in butter before adding the garlic. During the last 5 minutes of cooking, add 1 cup frozen green peas and 1/2 cup cream.


7. "Fra Diavolo" with shrimps. Follow recipe #1, using bucatini pasta and 1/2 teaspoon red pepper flakes. Saute 1 pound peeled medium shrimp in olive oil until cooked through; add to the pasta and toss.

8. Amatriciana. Sauté 4 ounces (110 g) diced pancetta in olive oil over medium heat until almost crisp. Add 2 sliced ​​onions; cook until softened. Add a 18-ounce (795 g) can of whole tomatoes (crushed by hand) and 1 cup (1/2 cup) water; season with salt and red pepper flakes. Simmer for 20 minutes; stir in 1/2 cup (1/2 cup) chopped parsley. Add cooked bucatini pasta and toss, adding no more than 1/2 cup (1/2 cup) of the cooking water. Stir in 3/4 cup (1/4 cup) grated Parmesan.

9. Amatriciana with mushrooms. Make Amatriciana (No. 8) with penne pasta, sautéing 2 crushed garlic cloves and 230g sliced ​​cremini mushrooms with the onion.


10. Amatriciana with clams. Prepare the Amatriciana pasta (No. 8), sautéing 2 crushed garlic cloves with the onion. During the last 5 minutes of cooking, add 12 small clams, cover, and cook until they open.

11. With clams and jalapenos. Cook 4 lbs (1360 g) of clams in a mixture of 3/4 cup white wine and water, covered, over medium-high heat for about 7 minutes, or until they open. Strain and reserve the broth. Sauté 4 thinly sliced ​​garlic cloves and 1 sliced ​​jalapeño in olive oil until the garlic is golden brown. Add the broth after the clams are done; simmer until the sauce has reduced by half. Add the cooked spaghetti, clams, and 1/3 cup chopped parsley and stir to combine.

12. With mussels. Sauté 6 garlic cloves and 1 sliced ​​shallot in olive oil over medium-high heat until golden. Add 2 pounds (900 g) mussels and 1 cup (45 g) white wine; cover and cook until mussels open, 3 minutes. Add 1 cup (45 g) cream and 3 tablespoons (45 g) butter; simmer until thickened. Add cooked linguine and up to 1/2 cup (45 g) cooking water. Stir in 1/4 cup each chopped parsley and chives and the zest of 1 lemon.

13. With scallops. Season 1 pound (450 g) of scallops with salt, then sear them in 1/3 cup (60 g) of olive oil over high heat for 1 1/2 minutes per side; remove to a plate. Add 8 sliced ​​garlic cloves to the oil and cook over medium heat until golden. Add 1/2 cup (60 g) of white wine, the zest of 1 lemon, a little salt, and red pepper flakes; cook until the liquid has reduced by half. Add the cooked spaghettini and 3 tablespoons (45 g) of butter; toss to combine, adding no more than 1/2 cup (60 g) of cooking water. Add the scallops and 1/2 cup (60 g) of chopped parsley. Sprinkle with the toasted breadcrumbs.

14. Puttanesca. Sauté 6 garlic cloves (sliced), 1/2 cup chopped black olives, 1/4 cup drained capers, and 4 chopped anchovies in olive oil over medium heat until the garlic is golden brown. Add 1 cup water, a 18-ounce can of whole tomatoes (crushed by hand), and 1/2 teaspoon dried oregano. Season with salt and red pepper flakes. Simmer for 15 minutes; stir in 1/2 cup chopped parsley. Add the cooked fusilli and toss, adding no more than 1/2 cup of the cooking water.

15. Puttanesca with tuna. Prepare pasta puttanesca (No. 14), adding 2 cans of tuna in oil (200 g each) with the tomatoes (drain the liquid).

16. Bolognese. Brown 12 ounces (340 g) ground beef and pork in olive oil over medium heat. Add chopped onion, carrot, and celery stalk; cook until softened. Add 1 18-ounce (795 g) can whole tomatoes (crushed by hand), 2 cups water, 1/2 teaspoon dried oregano, a little salt, and red pepper flakes. Simmer for 1 hour; stir in 1/2 cup chopped parsley. Add cooked spaghetti and toss, adding no more than 1/2 cup of cooking water. Stir in 1/2 cup grated Parmesan.

17. "Sloppy Joe" Follow the Bolognese recipe (No. 16), using Gemelli pasta and a 18-ounce can of tomato puree instead of whole tomatoes; omit the celery. Simmer for only 30 minutes; omit the parsley. Replace the Parmesan with 1.5 cups of grated Cheddar.


18. "Cheeseburger". Brown 1 pound ground beef in olive oil over medium heat. Stir in 3/4 cup ketchup, 1/2 cup chopped pickled cucumbers and onion. Add cooked pasta and 1 cup of grated cheddar and stir.

19. With lamb and mint. Brown 1 pound (450 g) of ground lamb in olive oil over medium heat. Add 2 sliced ​​garlic cloves and 1/2 teaspoon red pepper flakes and cook until golden brown. Add 2 x 14 ounce (400 g) cans of cherry tomatoes and 1 teaspoon salt. Simmer for 5 minutes; stir in 1/4 cup chopped mint. Add the cooked gemelli pasta and toss to combine. Sprinkle with grated ricotta cheese.


20. With sausage and sweet pepper. Brown 1 pound sliced ​​Italian sausage in olive oil over medium-high heat; transfer to a plate. Add 2 bell peppers, 1 onion, and 4 sliced ​​garlic cloves to the oil and cook until softened; stir in 1/2 cup dry white wine. Add 1 18-ounce can whole tomatoes (crushed by hand) and 1 cup water; stir in 1/2 teaspoon dried oregano and season with salt and red pepper flakes. Simmer 15 minutes; stir in 1/2 cup chopped parsley. Add the cooked rigatoni and sausage and toss, adding no more than 1/2 cup of the cooking water. Stir in 1/2 cup grated Parmesan.

21. With sausage and rapini. Brown 450g of crumbled Italian sausage In olive oil, cook garlic over medium heat. Add 8 sliced ​​garlic cloves; cook until golden brown. Season with salt and red pepper flakes. Add 1 bunch chopped rapini and 1/2 cup of the pasta cooking water. Simmer until tender; stir in 1/2 cup of chopped parsley. Add cooked penne pasta and 1/2 cup of grated Parmesan; toss to combine.

22. With garlic butter. Saute 8 sliced ​​garlic cloves in 1/3 cup olive oil over medium-high heat until golden brown; season with salt and red pepper flakes. Add 1 cup of cooking water and simmer until reduced by half. Add cooked linguine, 1/2 cup each chopped parsley, and grated Parmesan; stir to combine.


23. With garlic and lemon. Make garlic butter paste (No. 22) by sautéing 4 chopped anchovies with garlic, zest, and juice from 1 lemon. Instead of red pepper, use 4 broken dried chile de árbol peppers.

24. With garlic and walnuts. Make Garlic Butter Pasta (No. 22) by sautéing 6 chopped anchovies with garlic. Use only 1/2 cup of cooking water. Add 1/2 cup chopped walnuts with the Parmesan cheese.

25. With garlic and broccoli. Follow recipe #22 with orecchiette pasta; toss 1 small head of broccoli (cut into florets) with the garlic before adding the water. Cover and cook for 1 minute before reducing the sauce.

26. With garlic and cauliflower. Follow recipe #22 with orecchiette pasta; before adding the garlic, sauté 1 head of cauliflower, separated into florets, and 4 chopped anchovies in butter. Use only 1/2 cup of cooking water. Sprinkle with toasted bread crumbs.

27. With garlic and chickpeas. Follow recipe #22 for Rigatoni; brown 2 16-ounce cans of chickpeas (rinsed and patted dry) in butter before adding the garlic. Use only 1/2 cup of cooking water. Omit the parsley. Toss with 6 cups of arugula and the zest of 1 lemon.

28. With zucchini and artichokes. Follow recipe #22 with spaghetti; sauté frozen artichokes from a 280g package (thaw) and 1 sliced ​​zucchini in butter before adding the garlic. Use only 1/2 cup of cooking water. Substitute mint and pecorino cheese for the parsley and Parmesan.


29. With mushrooms. Follow recipe #22 with pappardelle pasta; sauté 1½ lbs (680 g) of assorted sliced ​​mushrooms in butter before adding the garlic. Sauté 1 chopped shallot with the garlic. Use only 1/2 cup of cooking water. Add 3 tbsp (45 g) of butter with the pasta.

30. Niçoise with tuna. Follow recipe #22, using only 1/2 cup cooking water. Toss the pasta with a 14-ounce can of white beans (rinsed), a 7-ounce can of tuna in oil, 1/4 cup chopped olives, and the zest of 1 lemon.

31. With corn and salad. Fry 6 slices of bacon over medium heat. Add 3 tablespoons olive oil, 6 sliced ​​garlic cloves, 6 cups shredded escarole, and 1 cup corn; season with salt and red pepper flakes and sauté for 2 minutes. Add the cooked gemelli pasta and toss, adding no more than 1/2 cup of cooking water. Stir in 1/2 cup grated Parmesan. Season with salt.

We recommend 32. With corn and green beans. Cook 4 slices chopped bacon over medium heat until crisp. Add 2 cloves garlic and 1 chopped onion; season with salt and pepper and sauté until garlic is browned. Stir in 1 cup corn, 4 ounces (110 g) green beans (halved), 1 chopped tomato, and 2 tablespoons (30 g) butter; cook 3 minutes. Stir in 1/2 cup chicken broth; simmer 3 minutes. Add cooked rotelle pasta and 1 cup shredded Monterey Jack cheese; toss to combine.

33. With pesto. In a food processor, puree 2 cups fresh basil, 1/4 cup toasted pine nuts, and 1 clove garlic until smooth. With the processor running, gradually add 1/3 cup olive oil. Add and finely chop 1/2 cup grated Parmesan cheese. Toss with cooked spaghetti, adding no more than 1/2 cup of cooking water. Season with salt and pepper.

34. With pea pesto. Follow recipe #33 for farfalle pasta, puréeing 1 1/2 cups thawed frozen peas with basil; use 2 cloves garlic, 1/2 cup olive oil, and 1 cup grated Parmesan cheese. Add no more than 3/4 cup cooking water.

35. With parsley and walnut pesto. Follow recipe #33, substituting parsley for the basil and toasted walnuts for the pine nuts.

36. With kale pesto and almonds. Follow recipe #33 with Gemelli Pasta, substituting baby kale for the basil and toasted almonds for the pine nuts.

37. With tomatoes and almond pesto. Follow recipe #33 for linguine pasta, substituting blanched almonds for the pine nuts; use 2 cloves of garlic and 1/2 cup olive oil. Serve with 1 pound of grated tomatoes and the Parmesan cheese.

38. Carbonara. Fry 6 slices of chopped bacon in olive oil over medium heat. Add freshly cooked spaghetti and 1/2 cup of cooking water. Stir in 4 lightly beaten eggs, 1 cup of grated Parmesan cheese, and 2 teaspoons of freshly ground pepper and cook, stirring constantly, until creamy. Stir in 1/4 cup of chopped parsley. Season with salt.

39. With bacon and parsnips. Sauté 6 slices chopped bacon in 1/4 cup olive oil over medium heat. Add 2 sliced ​​parsnips and cook until soft. Add cooked orecchiette pasta, 1/2 cup each chopped parsley, grated Parmesan, and a pinch of grated nutmeg; stir to combine.


40. Alfredo. Melt 6 tablespoons (90 g) butter over medium heat. Whisk in 2 cups cream and a pinch of nutmeg; bring to a gentle simmer. Add cooked fettuccine and stir, adding no more than 1/2 cup of cooking water. Stir in 1 1/2 cups grated Parmesan. Season with salt and pepper.

41. Alfredo with Gorgonzola. Follow recipe #40 with pappardelle pasta, adding 110g of crumbled gorgonzola cheese with the cream.


42. Four Cheese Alfredo. Follow recipe #40 with tortellini. Instead of just one cheese, stir in 1/2 cup each of grated mozzarella and Parmesan, 1/2 cup diced Taleggio cheese, and 1/4 cup mascarpone. Add 6 cups of baby spinach and stir until wilted.

43. With chicken and mushrooms. Saute 12 oz. sliced ​​porcini mushrooms and 1 chopped garlic clove in olive oil over medium-high heat until golden brown. Add 1 cup cream; bring to a simmer and cook for 5 minutes. Stir in 2 cups shredded rotisserie chicken (skinless), 1 cup grated mozzarella, 2 tablespoons chopped tarragon and/or parsley, and 1 teaspoon lemon zest. Add cooked spaghetti and toss to combine.


44. With porcini mushrooms and chard. Boil 50g dried porcini mushrooms in 1 cup broth for 20 minutes, drain and dice. Sauté 1 head of finely chopped shallot in a frying pan with 3 tablespoons of olive oil. Add 350g Swiss chard, 1 teaspoon of salt and 1/4 teaspoon of ground pepper and cook for 7 minutes. Remove the pan from the heat and stir in 1 cup of mascarpone cheese and the cooked mushrooms. Stir in the farfalle pasta (bow ties) and thin the sauce with the cooking liquid.

45. "Cacho-e-pepe" Melt 6 tablespoons (90 g) butter with 2 teaspoons freshly ground pepper over medium-high heat. Stir in 1 cup cooking water; simmer for 4 minutes. Add cooked spaghetti and 1 cup grated Pecorino cheese; stir. Season with salt.


46. ​​With brown butter and sage. Cook 4 ounces (110 g) butter over medium heat until lightly browned, about 3 minutes. Add 1/4 cup fresh sage leaves; cook 1 minute. Add 1 cup cooking water; simmer 4 minutes. Add cooked ravioli and 1 cup grated Parmesan; stir. Season with salt and pepper.

47. With brown butter and poppy seeds. Follow recipe #46, using 2 teaspoons of poppy seeds instead of sage. Add only 1/2 cup of grated Parmesan cheese. Stir in 1/2 cup of chopped parsley.


48. With bell pepper. Over medium-low heat, cook, covered, 4 sliced ​​red bell peppers, 1 teaspoon each chopped garlic and thyme in 3 tablespoons (45 g) butter until softened. Transfer to a blender and puree until smooth. Return to the pan, reduce heat to medium, and stir in 1 tablespoon lemon juice; simmer until thickened. Add the cooked tagliatelle and stir. Season with salt and top with sour cream.

49. Caprese. Combine 3 cups halved grape tomatoes, 1 pound diced fresh mozzarella, and 1/4 cup olive oil; season with salt and pepper. Let stand for 30 minutes. Add the cooked rigatoni and toss to combine. Stir in 1/2 cup each chopped basil and grated Parmesan.

50. With baked tomatoes and garlic. Toss 2 pounds (900 g) whole tomatoes and 6 unpeeled garlic cloves with 2 tablespoons olive oil on a baking sheet; season with salt. Grill, turning occasionally, until the tomatoes are puffed, about 8 minutes. Cool slightly. Peel the garlic and roughly chop it along with the tomatoes. Transfer to a blender and puree with 2 tablespoons olive oil and 1/2 teaspoon each salt and red pepper flakes; stir in 1 cup of torn basil. Transfer to a bowl, add the cooked penne pasta and toss. Season with salt. Sprinkle with grated ricotta cheese over the salad.





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