27 Must-Try Pasta Recipes for Every Home Cook

When it comes to comfort food, pasta is hard to beat. Whether you’re in the mood for something creamy, spicy, or packed with veggies, there’s a pasta dish out there that’s just right for you. I’ve put together a list of 27 of the best pasta recipes, each one tried and tested to perfection. From classic Italian dishes to modern twists, these recipes are guaranteed to satisfy your cravings and impress your dinner guests.

Spaghetti Carbonara

To make a classic Spaghetti Carbonara, start by boiling 400g (14 oz) of spaghetti in salted water until al dente. While the pasta is cooking, fry 150g (5 oz) of pancetta or guanciale in a skillet over medium heat until crispy. In a bowl, whisk together 3 large eggs and 1 cup (100g) of grated Parmesan cheese, along with a generous amount of freshly cracked black pepper. Once the pasta is done, reserve about 1/2 cup of the pasta water and drain the rest. Toss the hot pasta with the pancetta, then remove the skillet from heat and quickly mix in the egg and cheese mixture, using a little reserved pasta water to create a creamy sauce. Serve immediately with extra Parmesan and black pepper on top.

Fettuccine Alfredo

To make Fettuccine Alfredo, cook 450g (1 lb) of fettuccine in salted boiling water until al dente. While the pasta is cooking, melt 1/2 cup (115g) of unsalted butter in a large pan over medium heat. Once melted, slowly add 1 cup (240ml) of heavy cream, stirring constantly until well combined. Reduce the heat to low, then stir in 1 1/2 cups (150g) of grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Drain the fettuccine, reserving some pasta water, and toss the pasta in the Alfredo sauce. Add a splash of the reserved pasta water if needed to thin the sauce. Serve immediately with more Parmesan on top.

Pesto Pasta

For Pesto Pasta, cook 350g (12 oz) of your preferred pasta (such as spaghetti or penne) in salted boiling water until al dente. While the pasta cooks, prepare the pesto sauce by blending 2 cups (60g) of fresh basil leaves, 1/4 cup (40g) of pine nuts, 1/2 cup (50g) of grated Parmesan, 2 garlic cloves, and 1/2 cup (120ml) of olive oil in a food processor until smooth. Season with salt and pepper to taste. Drain the pasta, reserving 1/4 cup of the pasta water, and toss the pasta with the pesto sauce. Add a little of the reserved pasta water if the sauce is too thick. Serve with extra Parmesan and fresh basil.

Lasagna

To prepare a classic Lasagna, cook 500g (1 lb) of lasagna noodles according to the package instructions and set aside. Brown 500g (1 lb) of ground beef with 1 chopped onion and 2 minced garlic cloves in a large skillet. Add 800g (28 oz) of crushed tomatoes, 2 tablespoons of tomato paste, and 1 tablespoon of dried Italian herbs, then simmer the sauce for 20 minutes. In a separate bowl, mix 1 cup (250g) of ricotta cheese, 2 cups (200g) of shredded mozzarella, and 1/2 cup (50g) of grated Parmesan. In a greased baking dish, layer the noodles, meat sauce, and cheese mixture, repeating the layers until the ingredients are used up. Bake at 180°C (350°F) for 45 minutes, then let rest before serving.

Shrimp Scampi

For Shrimp Scampi, cook 350g (12 oz) of linguine or spaghetti in salted water until al dente. In a large pan, sauté 4 minced garlic cloves and a pinch of red pepper flakes in 1/4 cup (60ml) of olive oil for about 1 minute. Add 500g (1 lb) of peeled shrimp and cook until pink, about 3-4 minutes. Pour in 1/4 cup (60ml) of white wine and 2 tablespoons of lemon juice, and simmer for another 2 minutes. Toss the drained pasta with the shrimp mixture, adding a bit of the reserved pasta water to loosen the sauce. Garnish with fresh parsley and serve with extra lemon wedges.

Bolognese

To make Bolognese sauce, start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, 1 chopped carrot, and 1 chopped celery stalk, and cook until softened, about 5 minutes. Add 500g (1 lb) of ground beef and 250g (1/2 lb) of ground pork, cooking until browned. Pour in 1 cup (240ml) of red wine and let it simmer until reduced by half. Add 800g (28 oz) of crushed tomatoes, 1/2 cup (120ml) of beef broth, and 1 tablespoon of dried Italian herbs. Simmer the sauce on low heat for at least 1.5 to 2 hours, stirring occasionally. Serve the sauce over your favorite pasta, such as tagliatelle or pappardelle, with grated Parmesan cheese on top.

Mac and Cheese

For a classic Mac and Cheese, cook 350g (12 oz) of elbow macaroni in salted boiling water until al dente, then drain. In a separate pot, melt 1/4 cup (60g) of butter over medium heat, and whisk in 1/4 cup (30g) of flour to form a roux. Slowly add 2 cups (480ml) of milk, whisking continuously until the sauce thickens. Remove from heat, and stir in 2 cups (200g) of shredded cheddar cheese and 1 cup (100g) of Gruyère cheese, mixing until the cheese melts into a smooth sauce. Season with salt and pepper to taste. Combine the cooked pasta with the cheese sauce and transfer to a baking dish. Sprinkle with breadcrumbs and bake at 180°C (350°F) for 20 minutes until golden and bubbly.

Penne alla Vodka

To prepare Penne alla Vodka, cook 350g (12 oz) of penne pasta until al dente, then drain. In a large skillet, sauté 1 finely chopped onion and 4 minced garlic cloves in 2 tablespoons of olive oil over medium heat until softened. Stir in 1/2 cup (120ml) of vodka and let it simmer until reduced by half. Add 800g (28 oz) of crushed tomatoes and cook for another 10 minutes. Stir in 1/2 cup (120ml) of heavy cream and season with salt and red pepper flakes to taste. Toss the penne in the sauce and garnish with grated Parmesan cheese and fresh basil before serving.

Aglio e Olio

For Spaghetti Aglio e Olio, cook 350g (12 oz) of spaghetti until al dente, then reserve 1/4 cup of pasta water before draining. In a large pan, heat 1/4 cup (60ml) of olive oil over medium heat, and add 6 thinly sliced garlic cloves. Cook the garlic until golden, being careful not to burn it. Add 1/2 teaspoon of red pepper flakes and stir for another 30 seconds. Toss the cooked spaghetti in the garlic oil, adding a bit of the reserved pasta water to help the sauce coat the pasta evenly. Garnish with fresh parsley and grated Parmesan cheese, and serve immediately.

Pasta Primavera

To make Pasta Primavera, cook 350g (12 oz) of penne or your favorite pasta until al dente, then drain. While the pasta cooks, sauté 1 chopped zucchini, 1 bell pepper, 1 cup (150g) of cherry tomatoes, and 1/2 cup (75g) of peas in 2 tablespoons of olive oil over medium heat. Once the vegetables are tender, add 2 minced garlic cloves and a pinch of red pepper flakes, cooking for another minute. Toss the cooked pasta with the sautéed vegetables, and drizzle with 2 tablespoons of olive oil. Add a squeeze of lemon juice and fresh basil for extra brightness. Serve with grated Parmesan cheese.

Spaghetti Puttanesca

For Spaghetti Puttanesca, cook 350g (12 oz) of spaghetti until al dente, then drain. In a large pan, heat 2 tablespoons of olive oil and sauté 4 minced garlic cloves, 1/2 teaspoon of red pepper flakes, and 5 anchovy fillets until the anchovies melt into the oil. Add 1/2 cup (100g) of black olives, 2 tablespoons of capers, and 800g (28 oz) of crushed tomatoes, simmering the sauce for 10 minutes. Toss the cooked pasta with the sauce and garnish with fresh parsley. The bold, salty, and tangy flavors make this dish a favorite among pasta lovers.

Chicken Alfredo

To make Chicken Alfredo, start by cooking 350g (12 oz) of fettuccine until al dente, then drain and set aside. In a large skillet, melt 2 tablespoons of butter over medium heat, and sauté 2 minced garlic cloves for 1 minute. Add 2 boneless, skinless chicken breasts (about 400g or 14 oz), seasoned with salt and pepper, and cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet, slice, and set aside. In the same skillet, add 1 cup (240ml) of heavy cream and simmer for 3-4 minutes until it thickens slightly. Stir in 1 cup (100g) of grated Parmesan cheese, then return the sliced chicken and cooked fettuccine to the skillet, tossing everything together until well coated. Garnish with fresh parsley and serve immediately.

Spinach and Ricotta Stuffed Shells

For Spinach and Ricotta Stuffed Shells, cook 350g (12 oz) of jumbo pasta shells until al dente, then drain and set aside. In a large mixing bowl, combine 1 1/2 cups (350g) of ricotta cheese, 1/2 cup (50g) of grated Parmesan cheese, 1 egg, and 1 cup (150g) of cooked spinach, mixing until well combined. Season with salt, pepper, and a pinch of nutmeg. Stuff each shell with the spinach-ricotta mixture and arrange them in a baking dish with 2 cups (500ml) of marinara sauce spread on the bottom. Spoon more sauce over the shells and sprinkle with 1 cup (100g) of shredded mozzarella. Bake at 180°C (350°F) for 25-30 minutes until bubbly and golden.

Tortellini Soup

For Tortellini Soup, heat 1 tablespoon of olive oil in a large pot over medium heat, and sauté 1 diced onion and 3 minced garlic cloves until softened. Add 200g (7 oz) of Italian sausage, breaking it up as it cooks, until browned. Stir in 4 cups (1 liter) of chicken broth, 1 can (400g) of diced tomatoes, 1 teaspoon of Italian seasoning, and bring to a simmer. Add 350g (12 oz) of cheese tortellini and cook for 5-7 minutes until the pasta is tender. Stir in 2 cups (60g) of fresh spinach and cook for another minute until wilted. Serve the soup with a sprinkle of Parmesan cheese and crusty bread on the side.

Cacio e Pepe

For Cacio e Pepe, cook 350g (12 oz) of spaghetti until al dente, reserving 1/2 cup of pasta water before draining. In a large skillet, toast 2 teaspoons of freshly ground black pepper over medium heat for 1 minute until fragrant. Add 1/4 cup (60ml) of the reserved pasta water and 2 tablespoons of butter, swirling until melted. Reduce the heat to low, and add the cooked pasta to the skillet, tossing to coat. Gradually add 1 1/2 cups (150g) of finely grated Pecorino Romano cheese, tossing until the cheese melts and forms a creamy sauce. Adjust with more pasta water as needed for consistency. Serve immediately with an extra sprinkle of black pepper and cheese.

Clam Linguine

To prepare Clam Linguine, cook 350g (12 oz) of linguine until al dente, then drain and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat, and sauté 4 minced garlic cloves and 1/4 teaspoon of red pepper flakes for 1 minute. Add 500g (1 lb) of fresh clams and 1/2 cup (120ml) of white wine, and cover the skillet. Steam the clams for 5-7 minutes until they open. Discard any clams that remain closed. Stir in 1 tablespoon of fresh lemon juice and 1/4 cup (60ml) of clam juice or pasta water, then toss the linguine in the sauce. Garnish with fresh parsley and a drizzle of olive oil.

Mushroom Stroganoff

For Mushroom Stroganoff, cook 350g (12 oz) of egg noodles until al dente, then drain and set aside. In a large skillet, heat 2 tablespoons of butter over medium heat and sauté 1 diced onion and 2 minced garlic cloves until softened. Add 400g (14 oz) of sliced mushrooms, cooking until browned. Stir in 1 tablespoon of flour and cook for 1 minute before adding 1 cup (240ml) of vegetable broth and 1/2 cup (120ml) of sour cream. Simmer until the sauce thickens, then season with salt, pepper, and a pinch of paprika. Toss the cooked noodles in the sauce and garnish with fresh parsley before serving.

Pasta alla Norma

To make Pasta alla Norma, cook 350g (12 oz) of rigatoni or penne until al dente, then drain and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 2 minced garlic cloves for 1 minute. Add 1 large eggplant (about 450g or 1 lb), diced, and cook until browned and tender, about 7-10 minutes. Stir in 400g (14 oz) of crushed tomatoes, 1 teaspoon of dried oregano, and simmer for 10 minutes until the sauce thickens. Toss the cooked pasta in the sauce, then garnish with 1/2 cup (50g) of crumbled ricotta salata and fresh basil. Serve immediately with an extra drizzle of olive oil.

Pappardelle with Ragu

For Pappardelle with Ragu, cook 350g (12 oz) of pappardelle according to package instructions, then drain and set aside. In a large pot, heat 2 tablespoons of olive oil over medium heat, and brown 250g (9 oz) of ground beef and 250g (9 oz) of ground pork. Remove the meat and sauté 1 chopped onion, 1 diced carrot, and 2 minced garlic cloves until softened. Return the meat to the pot, then add 1 cup (240ml) of red wine and simmer until reduced by half. Stir in 400g (14 oz) of crushed tomatoes, 1 bay leaf, and 1 teaspoon of dried thyme, then simmer for 2 hours. Toss the cooked pasta with the rich ragu and serve with grated Parmesan cheese.

Pasta e Fagioli

For Pasta e Fagioli, heat 2 tablespoons of olive oil in a large pot over medium heat, and sauté 1 chopped onion, 2 minced garlic cloves, and 1 diced carrot until softened. Stir in 1 can (400g) of diced tomatoes, 4 cups (1 liter) of vegetable broth, and 1 can (400g) of cannellini beans. Add 1 teaspoon of dried oregano and 1/2 teaspoon of red pepper flakes, then bring to a simmer. Stir in 150g (5 oz) of ditalini or another small pasta shape and cook until the pasta is tender. Serve with a sprinkle of grated Parmesan and fresh parsley.

Gnocchi with Sage Butter

For Gnocchi with Sage Butter, cook 350g (12 oz) of store-bought or homemade potato gnocchi according to package instructions, then drain and set aside. In a large skillet, melt 1/4 cup (60g) of butter over medium heat and cook until it turns golden brown, about 3-4 minutes. Add 8-10 fresh sage leaves and sauté for 1-2 minutes until fragrant. Toss the cooked gnocchi in the sage butter and season with salt and pepper. Serve with a generous sprinkle of grated Parmesan cheese and a drizzle of olive oil.

Lemon Garlic Shrimp Pasta

To prepare Lemon Garlic Shrimp Pasta, cook 350g (12 oz) of spaghetti until al dente, then drain and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 4 minced garlic cloves and 1/4 teaspoon of red pepper flakes for 1 minute. Add 400g (14 oz) of peeled and deveined shrimp and cook until pink and opaque, about 3-4 minutes. Stir in the juice and zest of 1 lemon, along with 1/4 cup (60ml) of white wine, and simmer for 2 minutes. Toss the cooked pasta in the sauce and garnish with fresh parsley before serving.

Caprese Pasta Salad

For Caprese Pasta Salad, cook 300g (10 oz) of rotini or fusilli pasta until al dente, then drain and rinse under cold water. In a large bowl, combine the pasta with 1 cup (150g) of cherry tomatoes, halved, 1 cup (125g) of mozzarella balls, and 1/4 cup (10g) of fresh basil leaves. In a separate bowl, whisk together 2 tablespoons of balsamic vinegar, 1/4 cup (60ml) of olive oil, salt, and pepper. Pour the dressing over the pasta salad and toss to combine. Serve chilled or at room temperature for a refreshing summer meal.

Tuscan Chicken Pasta

To make Tuscan Chicken Pasta, cook 350g (12 oz) of penne or rigatoni until al dente, then drain and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook 2 boneless, skinless chicken breasts (about 400g or 14 oz), seasoned with salt and pepper, until golden and cooked through. Remove the chicken, slice, and set aside. In the same skillet, sauté 3 minced garlic cloves, 1/2 cup (60g) of sun-dried tomatoes, and 2 cups (60g) of fresh spinach. Stir in 1 cup (240ml) of heavy cream and 1/2 cup (50g) of grated Parmesan cheese, then toss the cooked pasta and chicken in the sauce. Serve immediately, garnished with fresh basil.

Lobster Mac and Cheese

For Lobster Mac and Cheese, cook 350g (12 oz) of elbow macaroni until al dente, then drain and set aside. In a large saucepan, melt 4 tablespoons (60g) of butter and whisk in 1/4 cup (30g) of flour to form a roux. Gradually whisk in 2 cups (480ml) of milk and cook until the sauce thickens. Stir in 1 1/2 cups (150g) of shredded cheddar and 1 cup (100g) of shredded Gruyere cheese until melted. Fold in 200g (7 oz) of cooked lobster meat, then toss the macaroni in the cheese sauce. Transfer the mixture to a baking dish, sprinkle with breadcrumbs, and bake at 180°C (350°F) for 20-25 minutes until golden and bubbly.

Eggplant Parmesan Pasta

To make Eggplant Parmesan Pasta, cook 350g (12 oz) of rigatoni or penne pasta until al dente, then drain and set aside. Slice 1 large eggplant (about 450g or 1 lb) into rounds, coat in breadcrumbs, and bake at 200°C (400°F) for 20-25 minutes until golden and crispy. In a large saucepan, heat 2 tablespoons of olive oil and sauté 2 minced garlic cloves for 1 minute, then add 400g (14 oz) of marinara sauce and simmer for 10 minutes. Toss the cooked pasta with the marinara sauce and top with the crispy eggplant slices. Garnish with 1 cup (100g) of shredded mozzarella and 1/4 cup (25g) of grated Parmesan cheese. Bake for an additional 10 minutes until the cheese is melted and bubbly.

Salmon Pasta

To make Salmon Pasta, cook 300g (10 oz) of fettuccine or linguine until al dente, then drain and set aside. In a skillet, heat 2 tablespoons of olive oil over medium heat and cook 2 salmon fillets (about 200g or 7 oz each), seasoned with salt and pepper, for 3-4 minutes per side until flaky. Remove the salmon from the skillet and set aside. In the same skillet, sauté 2 minced garlic cloves and 1 tablespoon of fresh dill for 1 minute, then stir in 1/2 cup (120ml) of Greek yogurt, the juice of 1 lemon, and 1/4 cup (60ml) of pasta cooking water. Toss the pasta in the sauce, then flake the salmon over the pasta. Garnish with additional dill and lemon zest.

This article originally appeared on RetailShout

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