Alright, pasta enthusiasts, gather ’round! If there’s one thing that can be said universally about the cooking world, it’s that a big ol’ bowl of pasta is like a hug in a plate. There’s something irrevocably comforting about the way an expertly cooked noodle wraps itself around your fork, slathered in a rich sauce. And of all people, no one understands comfort food royalty quite like Ina Garten. Her recipes possess this kind of magic that transforms even the most basic pantry staples into something luxurious, and her guidance always makes you want to stand tall in the kitchen. I just challenged myself through a tasty, sometimes chaotic, certainly decadent tour of 13 of her pasta dishes, and what I learned was nothing short of phenomenal.
My affair with Ina’s cooking truly came into its own during the uncertain days of 2020. Life was a bit turned upside down, but her Instagram feed, her soothing presence, and her friendly recipes became my food lifeline. Amidst the chaos, Ina’s step-by-step instructions transformed my kitchen into a place of happiness instead of anxiety. I was excited to try everything from speedy weeknight pastas to rich, indulgent preparations that took more planning and patience. Whenever I followed her recipes, there was this reassuring sense of structure and creativity, and every meal seemed like little celebration of flavor and homemade joy.
After countless tastings, tweaks, and plenty of satisfied sighs at the dinner table, I’m ready to share my definitive ranking of Ina Garten’s pasta recipes. Some are zesty and bright, perfect for a quick weeknight meal, while others are rich, indulgent, and perfect for lingering over with friends and family. Each recipe embodies her genius in its own way, and all of them have something special to offer. From humble pantry ingredients pushed to gourmet heights to truly show-stopping meals that any dinner will never forget, this countdown will guide you through the world of Ina Garten pasta in a taste bud tour of sorts, beginning from the less dramatic choices and progressing to the dishes that steal the show.
Broccoli and Bow Ties
Equipment
- 1 Large Stockpot For cooking pasta and blanching broccoli
- 1 Slotted Spoon or Sieve For removing broccoli from boiling water
- 1 Small Sauté Pan For preparing the sauce and toasting nuts
- 1 Large Mixing Bowl For combining pasta, broccoli, and sauce
Ingredients
Main
- Kosher salt
- 8 cups broccoli florets 4 heads
- 1/2 pound farfalle bow tie pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli pine nuts
- Freshly grated Parmesan optional
Instructions
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
- To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Notes
1. Broccoli and Bow Ties Pasta
Starting my countdown off at #13 is Ina Garten’s Broccoli and Bow Ties Pasta. This recipe is significant to me because it was the first “Barefoot Contessa” pasta I’d ever prepared. It also has historical importance because Ina first introduced this recipe on her social media when the world went into lockdown. Guaranteed as “crazy easy” and flexible to the extreme, it employs pantry staples such as butter, garlic, lemon, Parmesan cheese, and of course, bow-tie pasta, with broccoli or broccolini as an optional addition. The sauce, lemony and buttery, is light, bright, and fresh and perfect for a springtime dinner or an effortless weeknight meal that tastes upscale without demanding much effort.
The simplicity of the dish is both its beauty and its weakness. Whereas the lemon zest and Parmesan create a bright burst of flavor, the dish is otherwise missing the depth and richness of some of Ina’s more decadent pastas. The addition of toasted pine nuts as an optional addition is a crunchy foil, but for me, it was still not quite enough to create the “wow” required to make it a main-event staple. Although this, its simplicity and dependability make it an excellent starting point for Ina’s cuisine, ideal for beginners or as a light, refreshing dinner for those who need it. Preparation of this pasta involves attention to detail.
Blanch the broccoli for a mere three minutes in order to retain its color and crunch and watch the pine nuts closely when browning to prevent bitterness. These minor adjustments make an already accessible dish even better. Though it won’t hold a candle to richer, more complicated pastas on this list, its simplicity, freshness, and homey familiarity make it a reliable and satisfying choice for speedy dinners that are as healthy as they are tasty.
Shrimp Scampi with Pasta
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For preparing the scampi sauce and shrimp
- 1 Colander For draining pasta
- 1 Wooden Spoon For stirring and deglazing the skillet
- 1 Knife and Cutting Board For preparing shallots, garlic, and parsley
Ingredients
Main
- 1 16 ounce package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes Optional
- 1 pound shrimp peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil or to taste
Instructions
- Gather ingredients.
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Dotdash Meredith Food Studios
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
2. Three-Ingredient Lemon Pasta
At number 12 is the Three-Ingredient Lemon Pasta, a minimalist pleasure that illustrates sometimes less is more. Prepared with just pasta, unsalted butter, and the juice and zest of freshly squeezed lemons, this dish provides a light, citrusy flavor. It’s a great choice for busy nights when you need something homemade in 10 minutes or less. The end result is light, zesty, and great as a palate cleanser or side dish. Its simplicity allows the freshness of the ingredients to shine and makes it a convenient, quick mealtime choice.
- Needs only three ingredients: pasta, unsalted butter, and fresh lemon juice and zest, yet has a surprisingly vivid and bright taste.
- Ideal for speedy meals or as a light, cool side dish as opposed to a main course.
- Complements other ingredients such as grilled chicken, fish, or rich appetizers to provide richness and depth.
- Enjoyed for its freshness at informal dinners but does not have indulgent satisfaction against richer recipes.
While its simplicity and speed are appealing, the dish is short of being a main course. Although the lemon taste is lively, the overall breadth of flavor is minimal, rendering it best suited as an accompaniment and not as the main event in a meal. Its light, pure taste is wonderful, but it fails to offer the depth of richness that diners might look for in a complete entrée.
Over a social dinner party, I found that friends enjoyed its lightness and freshness but concurred it lacked more substance to truly shine. The three ingredients make up a snappy, refreshing profile that is simple to prepare and pleasant, yet as a solo dish, it might leave some diners hungry. Topping with protein or a more robust side can elevate it to a more filling experience without sacrificing its streamlined appeal.
Where this recipe really shines is in its convenience and versatility. It’s a great go-to for crazy weeknights or spontaneous dinner parties. Top it with a side of toasted garlic bread or a simple protein, and you’ve got yourself a much heartier meal. It’s also accommodating and forgiving, leaving space to try new herbs, cheeses, or spices, so you can make it a useful and fun addition to any pasta routine.
Spring Green Spaghetti Carbonara
Equipment
- 1 Large Stockpot For cooking spaghetti and blanching vegetables.
- 1 Medium Saute Pan For browning pancetta.
- 1 Large Mixing Bowl Essential for tossing the pasta with the carbonara sauce; warming it beforehand is crucial.
- 1 Whisk For combining the egg and cream mixture.
- 1 Tongs For effectively tossing the hot pasta to emulsify the sauce and prevent scrambling.
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 12 ounces spaghetti such as De Cecco
- 1/2 pound snow peas julienned lengthwise
- 1 cup shelled fresh peas 1 pound in the pod, or frozen peas
- 12 to 14 thin asparagus bottom third discarded and tips sliced in 2-inch pieces
- 2 tablespoons good olive oil
- 8 ounces small-diced pancetta
- 1/2 cup heavy cream
- 2 extra-large eggs
- 2 extra-large egg yolks
- 3/4 cup freshly grated Italian Parmesan cheese plus extra for serving
- 5 scallions white and green parts, thinly sliced diagonally
- 1/4 cup minced fresh chives plus extra for serving
- Zest and juice of 1 lemon
Instructions
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
Notes
3. Spring Green Spaghetti Carbonara
Coming in at number 11 is Spring Green Spaghetti Carbonara, a reinvented comfort classic from Ina’s “Modern Comfort Food” cookbook. This one uses a mix of fresh green vegetables such as asparagus, scallions, and peas to give the traditionally rich carbonara a lighter touch without losing its creaminess. Pancetta provides savory crunch, contrasting with the light, fresh vegetable flavors and adding depth to the dish. The mixture produces a dish that tastes light but rich, ideal for spring or summer evening meals. Subtle lemon zest and juice details add general brightness and upgrade the flavors.
- Includes fresh green vegetables such as asparagus, scallions, and peas that lighten the rich, authentic carbonara without giving up creaminess.
- Pancetta contributes savory crunch and richness, balancing out the fresh vegetable flavors.
- The egg-based sauce is well-balanced with the crunchy vegetables, with richness added by cheese and pancetta but not overpowering the dish.
- Lemon zest and juice provide delicate tanginess, furthering the freshness and perfect for spring or summer.
The greatness of this recipe is its harmony. Creaminess from the egg sauce is paired with sharp, fresh vegetables, and pancetta and cheese add richness without dominating the subtle tastes. The dish feels indulgent but light, a welcome alternative to heavier pasta.
Ideal for hotter months, the Spring Green Spaghetti Carbonara is a fresh, comforting alternative that doesn’t sacrifice style. The contrast of textures from soft vegetables to crisp pancetta and the gentle zip of lemon make for a bright, well-balanced dish that is elegant yet accessible. It’s a flexible recipe suitable as a main course or as part of a grander spring-themed menu.
For optimal results, precise attention to timing and heat is crucial. Tempering the eggs with very hot pasta guarantees a silky smooth sauce without scrambling. Although I could not help but yearn for a bit more pancetta to hit the savory high notes, this recipe is otherwise an elegant, crowd-pleasing dish. Its freshness, texture, and balance of flavors make it a standout for those who enjoy modern, vegetable-centric spins on old comfort food favorites.
Baked Rigatoni with Lamb Ragù
Equipment
- 1 Heavy-bottomed pot or Dutch oven For preparing the lamb ragù.
- 1 Large Pot For boiling the rigatoni.
- 1 10x14x2-inch Baking Dish For baking the rigatoni.
- 1 Large Mixing Bowl For combining pasta with sauce and cheese.
- 1 Box Grater For grating fresh mozzarella.
Ingredients
Main
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion 1 large
- 2 cups 1/2-inch diced carrots (3 large)
- 2 cups 1/2-inch diced fennel, cored (1 medium)
- 1 pound ground lamb
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon whole fennel seeds roughly chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes, such as San Marzano
- 2 1/2 cups dry red wine such as Chianti or Côtes du Rhône, divided
- 1 teaspoon dried oregano crushed with your hands
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound rigatoni such as De Cecco
- 2 extra-large eggs
- 2/3 cup heavy cream
- 1 pound fresh salted mozzarella divided
- 1/2 cup freshly grated Italian Parmesan cheese
Instructions
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Notes
4. Baked Rigatoni with Lamb Ragù
Taking 10th place is Baked Rigatoni with Lamb Ragù, a true labor of love and a showstopping pasta dish. It calls for patience and a generous list of ingredients, including ground lamb, red wine, aromatic vegetables, and a double cheese blend. The result is a deeply flavorful, comforting pasta that fills your kitchen with an irresistible aroma. Decadent and rich, this recipe makes a dramatic centerpiece for any holiday or special meal. The union of slow-cooked ragù and baked rigatoni makes each bite comforting and satisfying.
- Takes a long preparation time, nearly two hours, but is worth it with deeply developed flavors and a comforting, indulgent product.
- Red wine, ground lamb, carrots, fennel, and aromatic vegetables make up a rich ragù that coats nicely ridged rigatoni.
- Double cheese blend adds richness and a golden, melty topping after baking.
- Perfect as a centerpiece for holiday dinners or special meals because of its hearty, filling nature.
The ragù combines tender lamb with vegetables simmered in red wine, producing a sauce that is rich, aromatic, and full of depth. Baking the rigatoni with the ragù allows the flavors to meld, creating a harmonious dish with both texture and taste. The ridged pasta captures the sauce perfectly, ensuring every bite is flavorful and indulgent.
While it takes time and labor, the reward is well worth it. The end product is rich, comforting, and visually stunning, ideal for company or occasion. Each component starting from the fall-apart lamb to the gooey cheese collaborates to produce a decadent, satisfying experience that is as high-end as it is cozy.
Preparation advice matters so much. Preparing the ragù ahead of time for a day lets the flavors become one and streamlines the assembly at the end, making it doable on a chaotic day. A bit work-intensive, this pasta repays patience with an intensity of flavor, an old-fashioned comfort. It’s representative of Ina’s skill at bringing sophistication, depth, and nuance to a dish that is in every way traditional yet completely delicious.
Rigatoni with Sausage & Fennel
Equipment
- 1 Large Heavy Pot or Dutch Oven
- 1 Mortar and Pestle For crushing fennel seeds; alternative is spice grinder or back of spoon
- 1 Large Stockpot For cooking pasta
- 1 Colander For draining pasta
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and crumbling
Ingredients
Main
- 3 tablespoons good olive oil
- 3 cups chopped fennel 1 large bulb
- 1 1/2 cups chopped yellow onion
- 1 1/4 pounds sweet Italian sausages casings removed
- 2 teaspoons minced garlic 2 cloves
- 1/2 teaspoon whole fennel seeds crushed with a mortar and pestle
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half-and-half
- 2 tablespoons tomato paste
- 1 pound rigatoni
- 1/2 cup chopped fresh parsley leaves
- 1 cup freshly grated Italian Parmesan cheese divided
Instructions
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
Notes
5. Rigatoni with Sausage and Fennel
Coming in ninth is Rigatoni with Sausage and Fennel, a one-pot meal that screams warmth and comfort. One of Ina’s “go-to dinners,” this simple dish pairs sausage, fennel, white wine, cream, tomato paste, and Parmesan to build deep, layered flavors. Easy to prepare and using simple ingredients, making it both functional and show-stopping, it’s great for family meals or when dining with friends. The blending of sausage and fennel creates a rich, indulgent yet well-balanced dish. Rigatoni noodles absorb the sauce nicely, making each bite rich and flavorful.
- Incorporates sausage, fennel, white wine, cream, tomato paste, and Parmesan for a balanced, rich flavor profile.
- One-dish cooking makes it convenient, but sophisticated enough for entertaining or family meals.
- Rigatoni noodles retain the sauce wonderfully, delivering consistent flavor with each bite.
- Rich and indulgent, perfect for chilly nights when comfort and gratification are the aim.
The meal stands out for its layering of flavors: the sweetness of the sausage is balanced by the salty, nutty flavors of Parmesan, and aromatic depth and subtle complexity are contributed by the fennel. This balance of flavors provides a rich, decadent experience with each mouthful.
Ideal for chilly nights, Rigatoni with Sausage and Fennel is at once comfort food and sophistication. Its simple one-pot preparation doesn’t compromise flavor, however, so it’s a convenient yet show-stopping option for the home cook. Rich, filling, and intensely flavored, the dish is a comforting old favorite that’s as much fun to make as it is to consume.
To use less of a hand, try reducing the amount of Parmesan to taste. Using one pot keeps cleanup to a minimum, providing an added convenience to its charm. Rich and comforting with an elegant presentation, this pasta shows Ina’s skill in making gourmet-feeling indulgent meals easy to approach yet still functional for nightly cooking.
Grown Up Mac and Cheese
Equipment
- 1 Large Pot For cooking macaroni
- 1 Medium Pot For preparing cheese sauce
- 1 Whisk For smoothing the cheese sauce
- 1 Sheet Pan with Baking Rack For baking bacon
- 1 Food Processor For making bread crumbs
Ingredients
Main
- 4 ounces thick-sliced bacon
- Vegetable oil
- Kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyere cheese grated
- 3 ounces extra-sharp Cheddar grated
- 2 ounces blue cheese such as Roquefort, crumbled
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- 2 slices white sandwich bread crusts removed
- 2 tablespoons freshly chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
6. “Grown-Up” Mac and Cheese
Taking cut place is Ina Garten’s “Grown-Up” Mac and Cheese, an elevated spin on the old stand-by comfort food. This sophisticated version adds blue cheese, bacon, fresh basil, and homemade croutons to a classic dish, taking a comfort food to a rich, nuanced level. The combination of cheeses creates richness, the bacon contributes smoky depth, and the croutons offer a pleasant crunch. Creamy, rich, and sophisticated, this mac and cheese is ideal for dinner parties or special events. The flavor mix is a balance of richness and freshness in a memorable twist on a classic favorite.
- Includes blue cheese, bacon, fresh basil, and home-made croutons for depth, richness, and texture.
- Cheese sauce is creamy and subtle, augmented with smoky bacon and fresh herbs.
- Baking in individual gratin dishes gives the dish elegance and makes it suitable for special occasions.
- Comfort food but elegant, rich without overpowering a sophisticated classic.
The recipe is a study in balance of flavors: rich cheese combines beautifully with smoky bacon and fragrant herbs, and the croutons add a satisfying crunch to each spoonful. This all creates a comforting and sophisticated dish that is more than standard mac and cheese.
Ideal for entertaining, “Grown-Up” Mac and Cheese elevates a comfort food classic to an elevated, memorable meal. The decadence of the cheese and bacon is balanced by basil’s freshness and croutons’ crunch, creating an indulgent but sophisticated experience. Baked in ramekins, it looks lovely, assuring that it will delight both the eyes and the taste buds.
What makes this recipe special is that it’s versatile. It’s both easy and fancy, great for family meals or parties. Although not my favorite Ina mac and cheese, it is a prime example of how she takes something humble and turns it into something spectacular, providing comfort with a hint of gourmet sensibility.
Orecchiette with Broccoli Rabe & Sausage
Equipment
- 1 Sheet Pan For roasting sausages
- 1 Large Heavy Pot or Dutch Oven For sauce and combining ingredients
- 1 Large Stockpot For cooking pasta and broccoli rabe
- 1 Large Colander For draining pasta and broccoli rabe
- 1 Sharp chef’s knife and cutting board For prepping garlic, sausage, and broccoli rabe
Ingredients
Main
- 1/2 pound sweet Italian pork sausages
- 1/2 pound hot Italian pork sausages
- 1/3 cup good olive oil
- 6 large garlic cloves thinly sliced
- 2 14.5-ounce cans crushed tomatoes, preferably San Marzano
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- Kosher salt and freshly ground black pepper
- 1 pound dried orecchiette pasta
- 2 bunches broccoli rabe 2 to 2 1/2 pounds total
- 1 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
- Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
- Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.
Notes
7. Orecchiette Pasta with Sausage and Broccoli Rabe
Coming in seventh position is Orecchiette Pasta with Sausage and Broccoli Rabe, a hearty one-pot dish that Ina calls a meal in itself. Sweet and spicy Italian pork sausages are mixed with crushed tomatoes, red wine, and Parmesan, forming a full-bodied, rich sauce. The distinctive orecchiette pasta shapes trap the sauce and sausage beautifully, loading each bite with flavor. This is a comforting, garlicky, and versatile dish that’s perfect for weekends or prep in advance. When reheated, it even gets better in terms of depth of flavor, making it an even greater make-ahead contender.
- Features sweet and hot Italian pork sausages, crushed tomatoes, red wine, and Parmesan for a rich, hearty sauce.
- Orecchiette pasta’s shape captures the sauce and sausage perfectly, ensuring every bite is flavorful.
- Uses two types of sausage to enhance depth and complexity of flavor.
- Hearty, garlicky, and robust, ideal for weekends or meal prep, with flavors developing beautifully upon reheating.
A highlight of this recipe is the use of two forms of sausage, which adds richness and complexity to the dish. The harmony of sweetness, heat, and umami of the tomatoes, wine, and Parmesan creates a rewarding and richly flavored meal. Ideal for casual weekend evening meals or meal prep, Orecchiette Pasta with Sausage and Broccoli Rabe provides rich comfort with refined taste. Its pungent, full-bodied character and the pasta’s capacity to retain the sauce make it both convenient and luxurious. With repeat reheating of leftovers, the flavors become more harmonious, ensuring this is a dish that gives and gives with every serving.
This pasta is a people pleaser, where ease of preparation meets gastronomic finesse. It’s comforting and classy at the same time, offering balanced harmony that is rich, savory, and satisfying to the palate. Leftovers make it even better, so it’s a great option for anyone looking for a filling, flavorful pasta that holds up well and gets even better the second day.
potato scallion and kale cakes
Equipment
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Chef’s knife For thinly slicing scallions and kale.
- 1 Cutting Board For prepping vegetables.
- 1 Large Non-Stick Skillet Essential for pan-frying the cakes evenly without sticking.
- 1 Spatula For flipping the cakes during cooking.
Ingredients
Main
- 12 scallions mine were very thin; I’d use fewer if yours are on the thick side
- 1 handful kale leaves rolled in a stack and sliced into very thin ribbons
- 2 eggs lightly beaten
- 1/4 teaspoon freshly ground nutmeg I totally skipped this
- 1/2 teaspoon coarse or kosher salt use less if your mashed potatoes are already seasoned
- Freshly ground pepper
- 1/3 cup fresh bread crumbs or panko plain and lightweight
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
Instructions
- Finely slice the scallions and kale into very thin ribbons.
- In a large mixing bowl, combine the cold mashed potatoes, sliced scallions, kale, freshly ground nutmeg (if using), coarse salt, freshly ground pepper, and breadcrumbs.
- Add the lightly beaten eggs to the potato mixture.
- Mix all ingredients thoroughly until well combined and the kale and scallions are evenly distributed.
- Form the mixture into uniform cakes, approximately 1/2-inch thick and 2-3 inches in diameter.
- Heat the olive oil and vegetable oil in a large non-stick skillet over medium heat until shimmering.
- Carefully place a single layer of potato cakes into the hot oil, ensuring not to overcrowd the pan.
- Cook for 4-6 minutes per side, or until each cake is golden brown and crisp, adjusting the heat as necessary to prevent burning.
- Remove the cooked cakes from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil.
- Serve the potato, scallion, and kale cakes warm, perhaps with a dollop of sour cream or a fresh herb dipping sauce.
Notes
2. **Kale & Scallions:** Slice the kale into very fine ribbons (chiffonade) and scallions thinly to ensure they integrate well and cook quickly, avoiding raw texture. Blanched and finely chopped spinach can be a good alternative to kale.
3. **Oil Blend:** The combination of olive and vegetable oil is strategic. Olive oil adds flavor, while vegetable oil provides a higher smoke point, preventing burning and promoting a golden, crisp crust.
4. **Even Browning:** Don’t overcrowd the pan. Cook the cakes in batches to maintain consistent oil temperature and allow for even browning. A crisp exterior is key to these cakes.
5. **Flavor Enhancement:** A small pinch of cayenne pepper can add a subtle kick. A squeeze of fresh lemon juice over the finished cakes brightens all the flavors.
8. Garten’s Overnight Mac and Cheese
Coming in at number six is Garten’s Overnight Mac and Cheese, a prep-ahead take on the quintessential comfort classic. With a mix of Gruyère, sharp white cheddar, heavy cream, and breadcrumbs, this is rich but easy. To prep ahead and bake later lessens the stress around holiday dinners or parties, serving up a creamy, golden, bubbly dish that pleases every taste bud. Its richness is tempered with a crunchy breadcrumb topping, making it comforting and texturally pleasing. Perfect for large gatherings, this mac and cheese pairs convenience with indulgence seamlessly.
- Combines Gruyère, sharp white cheddar, heavy cream, and breadcrumbs for a rich, indulgent flavor.
- Prep-ahead approach makes it ideal for holidays, potlucks, or large gatherings.
- Breadcrumb topping adds texture and complements the creamy sauce.
- Balances simplicity, convenience, and rich flavor, making it stress-free yet impressive.
The trick of this dish is its balance of comfort and convenience. The richness and depth come from the cheeses, while the golden breadcrumbs contribute a crunchy texture, making every bite a balance of texture. Ideal for holidays or hectic get-togethers, Garten’s Overnight Mac and Cheese allows you to present a cozy, crowd-pleasing meal with little last-minute fuss. Its rich, indulgent flavors and prep-ahead convenience make it a perfect fit for home cooks seeking to impress without the hassle of fussy timing.
A standout among the recipe’s advantages is its convenience. Making it in advance enables you to attend to other dishes, yet still provide an attractive, crowd-pleasing pasta. It’s a reflection of Ina’s knowledge of practical entertaining, uniting sophistication, taste, and convenience in a single comforting dish.
Weeknight Bolognese – adapted from Ina Garten
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meat and simmering the sauce effectively.
- 1 Wooden Spoon or Spatula For breaking up meat and stirring the sauce without damaging the pot.
- 1 Chef’s knife For mincing garlic and chopping fresh basil.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Pot For cooking the orecchiette pasta.
Ingredients
Main
- 1 pound ground beef
- 4 cloves garlic minced
- 1 T. dried oregano
- 1 1/4 cups red wine divided (I don not usually use the whole amount)
- 1 28 oz can crushed tomatoes Ina prefers San Marzano
- 2 T. tomato paste
- Kosher salt/ pepper
- 1 pound orecchiette pasta the one that looks like little ears
- 1/4 t. ground nutmeg
- 1/4 cup fresh basil chopped
- 1/4 cup heavy cream or half-and-half
- 1/2 cup parmesan freshly grated plus more for serving
- 1/4 t. red pepper flakes I usually leave out
Instructions
- Mince garlic and chop fresh basil. Grate parmesan cheese, setting aside some for garnish.
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Drain excess fat.
- Add the minced garlic and dried oregano to the beef, cooking for 1-2 minutes until fragrant.
- Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring to a simmer and reduce the wine by half, about 5-7 minutes.
- Stir in the crushed tomatoes, tomato paste, kosher salt, black pepper, and ground nutmeg. If using, add red pepper flakes. Bring the sauce to a gentle simmer.
- Reduce heat to low, cover partially, and simmer for at least 30-45 minutes, stirring occasionally, to allow flavors to meld.
- While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente.
- Once the sauce has simmered, stir in the heavy cream and chopped fresh basil. Taste and adjust seasonings if necessary.
- Drain the cooked pasta and add it directly to the bolognese sauce, tossing to coat evenly. Stir in 1/2 cup of freshly grated parmesan.
- Serve immediately, garnished with additional chopped basil and freshly grated parmesan cheese.
Notes
9. Garten’s Favorite Weeknight Pasta
Coming in fifth is Garten’s Favorite Weeknight Pasta, a versatile and friendly dish that’s perfect for weeknights. It includes spaghettoni or bucatini with fine San Marzano tomatoes, pancetta, pecorino cheese, and a dash of red wine, providing deep, satisfying flavors with little hassle. This easy yet upscale pasta is restaurant-worthy without being complicated to make. The sauce sticks perfectly to the noodles, providing an earthy, comforting texture, and a mere kick of red pepper flakes completes the flavor. Ideal for weeknights, it’s a dish that is equal parts convenience, versatility, and indulgence.
- Uses spaghettoni or bucatini with San Marzano tomatoes, pancetta, pecorino cheese, and red wine to create an intensely rich, full-flavored sauce.
- Quiet and accessible, ideal for hectic weeknight meals.
- Sauce clings perfectly to pasta, delivering a rustic, comforting texture.
- Versatile: serve simply, with meatballs, or topped with ricotta; red pepper flakes provide a well-rounded, subtle kick.
The flexibility of this dish is one of its greatest assets. Served alone, with meatballs, or capped with ricotta, it is always flavorful, a pleasure to the palate, pleasing to a large population of people. The gentle warmth from red pepper flakes and the meaty richness of pancetta and pecorino make a memorable, well-balanced dish. Illustrating Ina Garten’s skill for creating simple ingredients into remarkable dishes, this pasta provides minimal preparation with maximum taste. It’s accessible, dependable, and versatile, making it a go-to for anyone looking for an easy yet rich weeknight meal that doesn’t cut corners on flavor or satisfaction.
Ina Garten’s Penne alla Vecchia Bettola
Equipment
- 1 Large Pot or Dutch Oven For simmering the sauce.
- 1 Saucepan For boiling pasta.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and crushing tomatoes.
Ingredients
Main
- * 1/4 cup olive oil
- * 1 medium yellow onion chopped
- * 5 cloves garlic diced
- * 1/2 tsp crushed red pepper flakes
- * 1.5 tsp oregano
- * 1 cup vodka
- * 2 28oz can peeled plum tomatoes
- * Kosher sald
- * freshly ground pepper
- * 3/4 lb penne
- * 4 tble fresh oregano
- * 1 cup heavy cream
- * 1/2 cup pecorino romano cheese + extra to sprinkle on pasta
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat, then sauté the chopped yellow onion until softened and translucent, about 5-7 minutes.
- Add the diced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant, being careful not to burn the garlic.
- Stir in the dried oregano, then pour in the vodka. Bring the mixture to a simmer and cook for 2-3 minutes to allow the alcohol to evaporate.
- Add the two cans of peeled plum tomatoes, crushing them by hand or with a potato masher directly in the pot. Season generously with kosher salt and freshly ground pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 30 minutes, stirring occasionally, or up to an hour for deeper flavor.
- While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Uncover the sauce, then stir in the heavy cream and the 4 tablespoons of fresh oregano.
- Add the cooked, drained penne directly to the sauce, tossing to coat thoroughly.
- Stir in the 1/2 cup Pecorino Romano cheese, mixing vigorously. If the sauce seems too thick, add a splash or two of the reserved pasta water until the desired creamy consistency is achieved.
- Serve immediately, garnished with extra grated Pecorino Romano cheese if desired.
Notes
10. Garten’s Favorite Summer Pasta
Fourth is Garten’s Favorite Summer Pasta, or Summer Garden Pasta, a seemingly simple dish that allows good ingredients to take center stage. With angel hair pasta, cherry tomatoes, garlic, Parmesan, and basil, the secret is to marinate the tomatoes, garlic, and basil in olive oil for hours, releasing deep, concentrated flavors. This method takes bland ingredients and turns them into a scented, decadent dish. Light but filling, it’s ideal for summer lunches when fresh produce is at its best. The rich olive oil, sweet tomatoes, and fresh basil combine for a rich, alive pasta experience.
- Includes angel hair pasta, cherry tomatoes, garlic, Parmesan, and basil, enhanced by soaking ingredients in olive oil to intensify flavor.
- Easy but decadent, with fragrant, full-flavored cherry tomatoes.
- Light, fresh, and ideal for summer meals when vegetables are at their best.
- Pantry-friendly, low effort, but packs maximum flavor, making it a repeat-worthy choice.
The soaking of tomatoes, garlic, and basil is what differentiates this pasta, maximizes flavors, and creates a fragrant, filling meal. The union of sweetness from tomatoes, richness from olive oil, and freshness from basil brings about a balanced, luxurious meal.
Ideal for summer evenings, Garten’s Favorite Summer Pasta is indulgent and yet light. Its ease of preparation ensures the quality of ingredients is the star, so it’s a trustworthy and repeatable recipe for any home cook. Lively, fresh, and aromatic, it’s a pasta that maximizes pleasure with minimal fuss, deserving a place in any rotation of favorite summer recipes.
11. Garten’s Creamy (and Dreamy) Five-Cheese Penne
Bronze medal in third position goes to Garten’s Creamy (and Dreamy) Five-Cheese Penne, a rich dish well suited to colder months. With Pecorino Romano, fontina, Gorgonzola, mozzarella, and ricotta mixed with penne, crushed tomatoes, basil, and cream, it produces a rich, harmonious, and deeply satisfying flavor profile. The cheeses harmonize perfectly, bringing richness rather than heaviness. Baked 17 minutes, the penne comes out golden and bubbly, as appealing to the eye as to the palate. Comforting, rich, and sophisticated, this pasta is a top comfort food for cold nights.
- Prepares Pecorino Romano, fontina, Gorgonzola, mozzarella, ricotta, penne, crushed tomatoes, basil, and cream into complex, comforting flavors.
- Cheeses meld together beautifully, providing richness without heaviness.
- Baked 17 minutes to a golden, bubbly perfection that is visually and gastronomically rewarding.
- Perfect for cold winter nights, rich but not heavy, a must-order for those who adore cheese looking for refined comfort.
Its magic is the perfect balance: the combination of five cheeses gives richness and depth and the cream and the tomatoes add harmony so that every mouthful is comforting yet refined. The baking brings out the flavors and textures, the finished product a beautifully presented, intensely satisfying meal.
Ideal for cheese lovers, Creamy Five-Cheese Penne is rich but not overpowering. Its refined overlay of flavor and soothing warmth make it a highlight in Ina Garten’s pasta offerings. Each bite is an experience to remember, illustrating why her pastas are renowned for combining sophistication with old-school comfort.
12. Garten’s Weeknight Bolognese
Coming in at a close second is Garten’s Weeknight Bolognese, a skillful pasta dish perfect for busy home cooks. Blending ground sirloin, orecchiette pasta, and red wine, it creates a full-bodied, savory sauce that’s rich but accessible. Its versatility means other meats or vegetables can be used, making it pantry-stable and accessible year-round. The sauce coats the pasta beautifully so every mouthful is full of flavor. A sprinkle of freshly grated Parmesan provides an added depth of richness, and a perfectly balanced dish is achieved.
- Mingles ground sirloin, orecchiette pasta, and red wine for a hearty, full-bodied, and accessible sauce.
- Pantry-friendly and versatile, with ability to substitute meat or vegetables for seasonal differences.
- Pasta shape holds the sauce perfectly, with fresh Parmesan added for extra richness.
- Balanced and comforting, without weight, perfect for any weeknight meal.
The dish excels in its equilibrium: the meat sauce is rich but not overpowering, and the orecchiette pasta makes every bite rich. Parmesan adds richness and decadence and turns this weeknight favorite into a warm and refined meal.
Garten’s Weeknight Bolognese shows off Ina’s ability to reinvent traditional comfort foods as real-world, astounding dinners. With its deep flavors, ease, and versatility, it’s a trusty go-to pasta for busy cooks looking for a delicious, satisfying dinner any night of the year.
13. Garten’s Penne Alla Vodka
And last but not least, the winner is Garten’s Penne Alla Vodka, Ina Garten’s crowning pasta achievement. Nodding to her go-to restaurant dish, it’s made with al dente penne, vodka, Parmesan, oregano, and oven-roasted sauce to intensify flavors. It’s creamy, silky, and deeply beautiful, ideal for show-stopping dinners. The combination of flavors is a rich, decadent dish that has richness balanced with refinement. It’s comforting and sophisticated in every bite, illustrating why this pasta secures the number-one position.
- Includes penne, vodka, Parmesan, oregano, and oven-roasted sauce for intense, rich taste.
- Smooth and creamy, providing a rich, decadent texture.
- Roasting the tomato sauce deepens flavor, bringing depth without overwhelming other ingredients.
- Refined, comforting, and visually appealing, perfect for show-stopping dinners and special occasions.
The vodka sauce is the star, providing depth and richness while allowing the other ingredients to shine. Roasting the sauce enhances the flavors, creating a harmonious, indulgent profile that feels sophisticated yet comforting. Ideal for dinner parties or if you need to impress, Penne Alla Vodka is an entire pasta experience. Its rich texture, well-balanced flavors, and refined presentation leave you with a lasting impression, showcasing Ina Garten’s talent in turning favorite dishes into extraordinary culinary experiences.
This Penne Alla Vodka embodies everything that has made Ina Garten a family favorite: ease of preparation, richness of taste, and a finished dish that offers comfort, elegance, and sheer pleasure. It’s the ultimate demonstration of how quality ingredients and the proper technique can elevate a traditional pasta to a dinner one will never forget.
Phew! Cooking through these 13 recipes was an extraordinary journey. From minimalist weeknight meals to decadent comfort food, each pasta showcases Ina Garten’s brilliance. Whether you’re a beginner or a seasoned cook, there’s an Ina pasta for every occasion, each offering unique flavors, textures, and the unmistakable warmth that makes her cooking so beloved. Now, it’s your turn to pick your favorites, don your apron, and dive into the world of “Barefoot Contessa” pasta magic.
