As a private chef catering to discerning clients in the Hamptons and New York City, I’m constantly tasked with creating memorable dining experiences that impress on every level. There’s often an assumption that gourmet equals exorbitant, but I’ve got a little secret to share that consistently defies that notion, much to my clients’ delight: pasta. Yes, the humble, versatile noodle is truly my go-to for crafting dishes that taste incredibly expensive but are, in reality, outstanding value.
For me, it’s all about understanding how to elevate simple, affordable ingredients through technique, thoughtful flavor combinations, and a touch of culinary magic. It’s not about splashing out on exotic, hard-to-find components; it’s about making the most of what’s readily available and transforming it into something truly special. The joy of cooking, after all, comes from surprising and delighting palates, and nothing does that quite like a pasta dish that tastes like a million bucks but costs a fraction.
So, if you’re ready to impress your guests, treat your family, or simply indulge your own cravings for something truly delicious without emptying your wallet, you’ve come to the right place. Come with me as I reveal some of my favorite, affordable pasta masterpieces. These are the recipes that I count on to provide that “personal chef” taste, every time, and demonstrate that gourmet eating is more than possible for every home cook. Let’s move in to these amazing, value-filled pasta sensations!
1. Best Lemon Pasta
This recipe is a masterwork of simplicity, bursting with fresh, citrusy flavors that are guaranteed to impress. It’s incredible how a few simple ingredients can produce a dinner that tastes so fine. Fresh lemon adds a bright note to every bite of pasta, making a light but satisfying meal. It’s ideal for both weeknight dinners and fancy dinner parties.
To serve, I recommend serving it with grilled shrimp or pan-seared scallops and a cold glass of Sauvignon Blanc. To add another dimension of flavor, top it with a sprinkle of lemon zest and some finely chopped fresh herbs. Leftovers can be re-warmed gently with a drizzle of olive oil, still as good the second day.
The Best Chicken Piccata
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What’s our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Equipment
- 1 Meat Mallet
- 1 Large Nonstick Skillet
- 1 Wire Rack & Rimmed Baking Sheet
- 1 Shallow dish for flour
- 1 Vegetable Peeler
Ingredients
Main
- 2 large boneless skinless chicken breasts about 8 ounces each
- Kosher salt and freshly ground black pepper
- 1 large lemon
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 5 large cloves garlic thinly sliced
- 1/2 cup dry white wine
- 1/4 cup brined capers drained
- 1/4 cup flat-leaf parsley leaves roughly chopped
Instructions
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
Notes
The 1-hour pre-salting of the chicken is crucial; it tenderizes the meat and ensures deep seasoning, preventing dryness often associated with chicken breasts. When pounding, aim for uniform 1/4-inch thickness to guarantee even cooking. Do not overcrowd the skillet; cook in batches to maintain high heat and achieve a beautiful golden crust. The chicken will finish cooking in the sauce, so slight undercooking during searing is fine. For the lemon zest, be careful to avoid the white pith, which can impart bitterness. The final addition of butter off the heat at the end enriches the sauce, giving it a luscious, velvety texture. This dish pairs exceptionally well with a side of al dente pasta or crusty bread to soak up the vibrant, lemony butter sauce.
2. Penne Alla Vodka
The creamy tomato sauce with a touch of vodka makes the dish taste luxurious and sophisticated. The vodka adds complexity to the rich flavor of the tomato sauce, providing a depth that is not apparent from the unpretentious ingredients. The sauce sticks wonderfully to the penne and provides a silky texture in each bite.
I suggest serving it with garlic bread or a fresh Caesar salad. A little red pepper flakes sprinkled on top gives it a kick, and a glass of Chianti pairs with the creamy tomato sauce to perfection. To mix things up, substitute penne with rigatoni or fusilli, which both retain the sauce beautifully.
Penne alla Vodka
This Penne alla Vodka recipe creates a rich and creamy tomato-based sauce infused with vodka, garlic, and onion. It's tossed with al dente penne pasta and finished with butter and Parmesan cheese for a comforting and satisfying Italian-American classic that's surprisingly easy to prepare.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For preparing the vodka sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring and sautéing
Ingredients
Main
- 1 pound penne
- 3 cloves garlic minced
- 1 whole medium onion chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan for serving
Instructions
- Cook the pasta according to package directions.
- Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
Notes
1. Ensure the pasta is cooked al dente, as it will finish cooking slightly in the sauce, preventing it from becoming mushy.2. When adding vodka to the hot pan, especially if you have an open flame, briefly remove the pan from the heat source to prevent flaring up. The alcohol will cook off, leaving behind its distinct flavor.3. The final tablespoon of butter, stirred in at the end, is crucial. This technique, known as 'montage au beurre', emulsifies the sauce, adding richness, gloss, and a velvety texture.4. Taste and adjust seasoning (salt, pepper, and red pepper flakes) at each stage, especially after adding the cream and before combining with the pasta.
3. Cacio e Pepe
A deceptively simple masterpiece composed of pasta, Pecorino Romano, and black pepper. It’s a flavorful, bold dish in which technique and the quality of the ingredients take center stage. When prepared correctly, it yields a creamy, peppery sauce that idealizes al dente pasta. A beautiful choice for gourmands on a budget.
Cacio e Pepe goes well with roasted vegetables or a plain arugula salad. To add a touch of added richness, finish with a pat of butter or an olive oil drizzle before serving. It’s also a great late-night dinner when you’re looking for something quick, comforting, and elegant.
Cacio e Pepe
This classic Roman pasta dish, Cacio e Pepe, relies on a few high-quality ingredients to create a remarkably flavorful and creamy sauce. Thick-cut pasta is cooked in minimal water to maximize starch, which then emulsifies with toasted black pepper, Pecorino-Romano cheese, and a touch of olive oil, resulting in a simple yet elegant meal.
Equipment
- 1 Wide Pasta Pan Large enough to comfortably hold the pasta in a single layer.
- 1 Small skillet For toasting black pepper.
- 1 Whisk or Tongs For vigorous mixing and tossing to emulsify the sauce.
- 1 Cheese Grater For freshly grating Pecorino-Romano cheese.
- 1 Large Mixing Bowl For tossing and finishing the pasta.
Ingredients
Main
- 12 ounces thick-cut dry pasta
- Kosher salt
- 30 turns freshly ground black pepper on the coarsest setting, plus more for serving
- 1/3 cup grated Pecorino-Romano cheese plus more for serving
- 2 tablespoons high-quality extra-virgin olive oil plus more for serving
Instructions
- In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
- Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
- Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
- Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.
Notes
The key to an authentic Cacio e Pepe lies in the emulsification of the starchy pasta water with the Pecorino-Romano and black pepper. Do not drain the pasta water; its starch content is crucial for creating a creamy, cohesive sauce without added butter or oil in the sauce-making process itself. Ensure your black pepper is freshly ground on a coarse setting; toasting it briefly unlocks its aromatic compounds, intensifying its flavor. When adding the cheese, the pasta should be off the heat to prevent the cheese from clumping. Vigorous tossing is essential to create a smooth, velvety sauce. Use high-quality Pecorino-Romano and extra-virgin olive oil for the best results, as their flavors are prominent in this minimalist dish.
4. Spaghetti Marinara
A staple and satisfying dish that relies on the use of ripe tomatoes, garlic, and herbs to create a full-bodied sauce. A basic recipe that provides flavor and memories, it is ideal for family meals or home gatherings, with its ease and warmth making it a perennial favorite.
It can be dressed up with sautéed mushrooms or grilled eggplant. A medium-bodied red wine such as Barbera pairs beautifully. A fresh flourish of basil or oregano just before serving will keep it bright and fragrant.
Spaghetti Marinara
This recipe guides you through creating a classic, flavorful spaghetti marinara. It involves sautéing aromatics, simmering hand-crushed tomatoes into a rich sauce, and then tossing it with perfectly cooked spaghetti, finished with butter and fresh basil for a simple yet delicious Italian meal ready in about 40 minutes.
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Chef's knife
- 1 Cutting Board
- 1 Colander
Ingredients
Main
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 4 cloves garlic thinly sliced
- 1 small onion diced
- 1 teaspoon dried oregano
- Kosher salt
- 1 28- ounce can whole peeled tomatoes crushed by hand
- 1/2 cup chopped fresh basil
- 1 pound spaghetti
- 2 tablespoons unsalted butter cut into cubes
Instructions
- Combine the olive oil and garlic in a large skillet. Cook over medium heat until the garlic is golden around the edges, about 3 minutes. Add the onion, oregano and 1 teaspoon salt. Cook, stirring, until the onion is soft but not browned, about 10 minutes. Add the tomatoes and their juices and 1/2 cup water; continue cooking until the sauce is slightly reduced, about 20 minutes. Stir in the basil and season with salt. Keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the pasta to the sauce along with the butter and 1/2 cup of the reserved cooking water. Increase the heat to medium and toss to coat, adding the remaining cooking water as needed to loosen the sauce. Transfer the pasta to bowls and drizzle with olive oil.
Notes
For the marinara, ensure the garlic turns golden, not brown, to prevent bitterness. Hand-crushing the tomatoes provides a superior rustic texture. The reserved pasta water is crucial; its starch helps emulsify the sauce, creating a silky texture that clings beautifully to the pasta. Finishing the sauce with butter off the heat adds richness and gloss, enhancing the overall mouthfeel. Always taste and adjust seasoning, especially salt, throughout the cooking process. Fresh basil should be stirred in at the very end to preserve its vibrant flavor and aroma.
5. Creamy Tomato Basil Pasta
This simple yet sophisticated dish is made with ripe tomatoes, aromatic basil, and the addition of cream for a rich texture. It’s a perfect fit for a warm dinner and can be topped with fresh grated Parmesan and garlic bread.
Serve with a side of roasted asparagus or grilled chicken to make it a meal. This pasta also makes a great make-ahead dish for entertaining. Reheat carefully on the stovetop with a splash of added cream to revive its silkiness.
Tomato, Basil and Cheese Baked Pasta
For kids ages 12 to 16 years.
Equipment
- 1 Large Pot For cooking pasta
- 1 Deep Skillet or Medium Sauce Pot For preparing the tomato sauce
- 1 Cutting Board
- 1 Chef's knife
- 1 Flameproof Casserole Dish For baking and broiling
Ingredients
Main
- 1 pound small shell pasta
- 2 tablespoons extra-virgin olive oil 2 turns of the pan in a slow stream
- 3 large cloves garlic
- 1/2 small to medium yellow onion
- 1 28-ounce can crushed Italian tomatoes, any brand
- 1/2 cup 10 to 12 fresh basil leaves, torn into small pieces
- Salt and pepper
- 1 cup store bought basil pesto sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano a couple of handfuls
- 1/2 pound fresh mozzarella
Instructions
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
Notes
Achieving true al dente pasta is crucial here; it will finish cooking in the oven, preventing a mushy texture. Sautéing the garlic and onion until 'mushy' as instructed builds a foundational sweetness for the sauce – don't rush this step. For a richer tomato sauce, consider adding a pinch of sugar to balance acidity, and allow it to simmer gently for at least 20 minutes to deepen flavors before combining with pasta. When broiling, keep a close eye on the mozzarella, as it can go from perfectly melted to burnt very quickly. For an extra layer of flavor and aroma, a sprinkle of fresh oregano or a dash of red pepper flakes could elevate the dish.
6. Spaghetti Carbonara
A rich, comforting pasta dish using eggs, cheese, and pancetta. The smooth sauce dresses each strand perfectly, yielding a harmonious, deep flavor. It’s a swift, upscale choice that tastes luxurious but employs common ingredients.
Finish with additional Pecorino Romano cheese and a sprinkle of fresh black pepper. Serve accompanied by sautéed spinach or crusty Italian bread. For a variation, substitute the pancetta with guanciale it’s more authentic and richer in flavor.
Spaghetti Carbonara
This recipe delivers a classic Spaghetti Carbonara featuring al dente pasta, crispy pancetta, and a rich, creamy sauce made from eggs, Parmesan cheese, and a touch of pasta water. It's a quick and satisfying Italian dish that comes together in under 30 minutes, perfect for a hearty meal.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet For cooking pancetta and combining ingredients
- 1 Whisk For preparing the egg mixture
- 1 Mixing Bowl For whisking eggs and cheese
- 1 Tongs For tossing pasta and sauce
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 ounces pancetta chopped
- 4 large eggs
- 1/2 cup grated Parmesan plus more for garnish
- 3 tablespoons minced fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
Notes
The key to a successful Carbonara is quick execution and temperature control. Ensure your pan is removed from the heat before adding the egg mixture to prevent scrambling; the residual heat from the pasta and pan is sufficient to cook the eggs into a creamy sauce. Always reserve plenty of pasta water; it's crucial for emulsifying the sauce and achieving the perfect consistency. High-quality ingredients, especially fresh eggs and authentic Parmesan or Pecorino Romano, make a significant difference in flavor. Serve immediately to enjoy the best texture.
7. Baked Ziti with Sausage
This wholesome, savory baked pasta comes together with ziti, sausage, tomato sauce, and mozzarella. Baking all the ingredients into a unified, filling meal. Perfect for serving a group of people or having as leftovers the following day.
Top with a crispy romaine salad and vinaigrette on the side. The dish freezes well, making it great for family gatherings or meal prep. Layer the sauce and cheese correctly to achieve a gooey golden top everyone will enjoy.
Baked Ziti with Sausage and Spinach
A hearty baked ziti featuring ziti pasta, crumbled Italian sausage, fresh spinach, and creamy ricotta cheese, all mixed with marinara sauce and baked until bubbling and golden.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For cooking sausage
- 1 Large Mixing Bowl
- 1 Baking Dish Approximately 9x13 inch
Ingredients
Main
- 1 package of Severino Ziti
- 1 jar of Rao's Homemade Marinara Sauce
- 2 cups of spinach
- 1 lb of mild italian sausage
- 1/2 cup of whole milk ricotta
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Cook ziti according to package directions, slightly less than al dente; drain and set aside.
- In a large skillet, brown the mild Italian sausage over medium heat, breaking it into small pieces.
- Drain excess fat from the sausage.
- Stir in the marinara sauce and spinach into the skillet with the sausage. Cook until spinach is wilted.
- In a large mixing bowl, combine the cooked ziti, sausage-sauce mixture, and ricotta cheese.
- Pour the mixture into a 9x13 inch baking dish.
- Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for another 5-10 minutes, or until bubbling and lightly browned.
Notes
Brown the sausage thoroughly before combining with sauce. Cook the ziti al dente, as it will continue cooking in the oven. Wilt the spinach directly into the hot sauce mixture or with the sausage to save a step. For a richer flavor, you can add a little mozzarella or parmesan cheese to the ricotta mixture or sprinkle on top before baking.
8. Spaghetti Aglio e Olio
Olive oil, garlic, and red pepper flakes combine to make a richly flavored yet light pasta. This is a reminder that good quality and simplicity can lead to gourmet outcomes. It’s ideal for quick meals without compromising flavor.
To make it more substantial, toss in sautéed shrimp or diced chicken breast. A sprinkle of chopped fresh parsley and a squeeze of lemon juice bring more brightness. High-quality olive oil will make the ingredients really shine.
Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
This Spicy Shrimp and Spaghetti Aglio Olio recipe features succulent jumbo shrimp marinated and quickly seared, then tossed with al dente spaghetti in a rich garlic, olive oil, and melted anchovy sauce with a kick of red pepper flakes. It's a flavorful, quick-cooking dish, perfect for a satisfying meal, often served with a fresh tomato and onion salad and crusty bread.
Equipment
- 1 Large Nonstick Skillet
- 1 Large Pot For cooking spaghetti
- 1 Wooden Spoon For breaking up anchovies and tossing pasta
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 2 pounds jumbo shrimp peeled and deveined
- 1 lemon juiced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic crushed and peeled
- Coarse salt about 1 teaspoon
- 2 tablespoons a couple of generous drizzles extra-virgin olive oil
- 1/4 cup 4 turns around the pan in a light stream extra-virgin olive oil
- 1 2-ounce tin anchovy fillets
- 6 to 8 large cloves garlic crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped flat leaf parsley a couple of handfuls
- Coarse salt
- 1 pound spaghetti cooked to al dente
- Tomato and Onion Salad as an accompaniment
- Crusty bread as an accompaniment
- 5 medium plum tomatoes halved lengthwise, gently seeded, and thinly sliced
- 1 small white skinned onion peeled, halved lengthwise, and thinly sliced
- 1/4 cup chopped flat-leaf parsley a couple of handfuls
- A generous drizzle extra-virgin olive oil about 2 tablespoons
- Coarse salt and black pepper
- Crusty Bread as an accompaniment
Instructions
- Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
- Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
- Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
- Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
- Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
- The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
Notes
Avoid overcooking shrimp; they turn rubbery quickly. Cook in batches to prevent overcrowding the pan, which lowers temperature and steams rather than sears. Don't fear the anchovies! When dissolved into hot oil, they provide a deep, savory umami depth without a 'fishy' taste, complementing the garlic beautifully. Monitor garlic closely when cooking with the anchovies. It should soften and become fragrant, not brown, which can lead to bitterness. Medium-low heat is key. Always cook spaghetti to al dente, reserving a ladleful of pasta water. This starchy water is crucial for creating a silky, emulsified sauce that clings to the pasta.
9. Cheesy Leftover Taco Meat Pasta
A creative leftover solution, this recipe combines taco-seasoned meat with pasta and melted cheese. It’s an enjoyable, flavorful alternative that minimizes waste while providing strong, satisfying flavor. A dependable staple for hectic weeknights.
Garnish with sour cream, chopped cilantro, and diced tomatoes for a taco-twist finish. Serve surprisingly well with chilled lager or lime-flavored sparkling water. Children particularly enjoy this innovative crossover meal.
Meat Loaf
This recipe creates a classic meatloaf featuring ground chuck, sautéed onions, fresh thyme, and a simple ketchup glaze. The key to a tender loaf is gentle mixing. Baked until an internal temperature of 160°F is reached, it yields a comforting and flavorful main course.
Equipment
- 1 Medium Saute Pan
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Meat Thermometer Essential for ensuring proper doneness.
Ingredients
Main
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions 3 onions
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck 81 percent lean
- 1/2 cup plain dry bread crumbs recommended: Progresso
- 2 extra-large eggs beaten
- 1/2 cup ketchup recommended: Heinz
Instructions
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
Notes
Achieving translucent onions without browning is crucial for a cleaner flavor profile; a low-medium heat and patience are key. When mixing the meat, resist overworking it; a light touch with a fork will ensure a tender, rather than dense, meatloaf. For an even richer flavor, consider briefly caramelizing a portion of the onions before adding them to the mixture. A pan of hot water in the oven can prevent cracking, ensuring a smooth top. For an elevated finish, a blend of ketchup and a touch of brown sugar or apple cider vinegar can create a more complex glaze.
10. Lemon Feta Spinach Pasta
Light, refreshing, and packed with fresh tastes, this pasta blends feta, spinach, and a citrusy lemon dressing. The outcome is a lively, bright meal with Mediterranean flavors. It is perfect for fast lunches and fine dinners.
Serve over warm pita bread or grilled chicken. A sprinkle of toasted pine nuts or kalamata olives adds a further dimension of texture and taste. It’s also a great make-ahead picnic and potluck salad.
Baked Feta Pasta
Whether you’re an avid TikTok user or just a casual Instagram consumer, you probably saw the feta and tomato pasta taking the social media world by storm a few years ago. It’s easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. For our version, we opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Equipment
- 1 2.5- to 3-quart baking dish
- 1 Large Pot For cooking pasta
- 1 Medium Mixing Bowl
- 1 Wooden Spoon or Spatula For stirring and smashing
- 1 Microplane or garlic press For finely grating garlic
Ingredients
Main
- 2 pints 20 ounces cherry tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 8-ounce block feta cheese drained (see Cook’s Note)
- 10 ounces mezze rigatoni
- 1 clove garlic finely grated
- Pinch crushed red pepper flakes optional
- 1/4 cup fresh basil leaves thinly sliced
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Notes
1. For an optimal result, use a good quality, brine-packed feta cheese. Its creamy texture and tangy flavor are crucial to the dish's success, melding beautifully with the roasted tomatoes.2. Don't rush the baking process; the higher heat at the end is essential for caramelizing the tomatoes and browning the feta, which deepens the overall flavor profile and adds a necessary richness.3. The reserved pasta water is your best friend for achieving the perfect sauce consistency. Add it gradually, a tablespoon at a time, to emulsify the sauce and prevent it from becoming too thick or oily. This technique ensures a smooth, luscious coating for the pasta.4. Experiment with adding other roasted vegetables like sliced bell peppers or zucchini to the baking dish for added complexity and nutritional value, allowing them to soften and sweeten alongside the tomatoes and feta.
11. Pasta with Eggplant
Roasted eggplant and tomato sauce unite in this rich, comforting pasta. Eggplant soaks up deep flavors and contributes a delicate, meaty texture. It’s a flexible dish that suits any occasion.
Add crushed red pepper for a little heat or garnish with torn basil leaves. This is a great meatless option that still manages to feel really filling. Serve it with crusty bread or even over polenta for a twist.
Summer Pasta with Grilled Eggplant Sauce
Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that’s perfect for dressing up little tubes of rigatoni. To make the most of summer’s bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.
Equipment
- 1 Grill Ensure it's prepared for high heat.
- 1 Large Pot For cooking pasta.
- 1 Large Bowl For cooling and mashing eggplant.
- 1 Potato Masher A spoon can also be used to mash the eggplant.
- 1 Kitchen Tongs For safely turning eggplant on the grill.
Ingredients
Main
- Kosher salt and freshly ground black pepper
- Grated zest about 1 teaspoon and juice of 1 lemon
- 1 pound mezze rigatoni
- 1 large eggplant about 1 1/4 pounds
- 11 ounces cherry tomatoes about 2 cups, halved (quartered if large)
- 3 cloves garlic thinly sliced
- 1 tablespoon olive oil
- 1 cup ricotta
- 1/2 cup grated Pecorino Romano cheese plus more for serving
- 1 cup packed basil leaves chopped, plus more for serving
- 1/2 cup packed parsley leaves chopped, plus more for serving
- Crushed red pepper flakes for serving (optional)
Instructions
- Prepare a grill for high heat.
- Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
- Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
- While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
- Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.
Notes
Achieving the perfect char on eggplant is paramount for depth of flavor and a smoky aroma; ensure even cooking by turning frequently until the flesh is very soft when pressed. Grilling cherry tomatoes in foil concentrates their sweetness and creates a burst of juicy acidity – the 'bubbling out' indicator is reliable for doneness. Adding lemon juice to pasta water imparts a subtle brightness to the rigatoni, complementing the rich eggplant sauce. Always reserve pasta water to adjust sauce consistency, ensuring it beautifully coats the pasta. When mashing the eggplant, aim for a slightly rustic texture rather than a completely smooth puree, which adds satisfying body to the final dish. Incorporate the ricotta and Pecorino Romano while the eggplant is still warm for a smoother blend.
12. Truffle Mushroom Fettuccine
An upscale but affordable pasta that includes earthy mushrooms and truffle oil in a rich sauce. Fresh fettuccine and wild mushrooms make up the high-quality ingredients for this special occasion dish.
Serve it with roasted garlic bread and a glass of dry white wine, such as Chardonnay. Sprinkle some grated Parmesan and a little extra truffle oil on top before serving. A little drizzle is good don’t overdo it!
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Fettuccine with White Truffle Butter and Mushrooms
This recipe guides you through creating a luxurious pasta dish featuring fresh fettuccine. It's tossed in a rich, aromatic white truffle butter cream sauce with savory sautéed cremini mushrooms, finished with fresh chives and Parmesan, offering an elegant meal ready in just 30 minutes.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Saute Pan (12-inch) For mushrooms and sauce
- 1 Colander For draining pasta
- 1 Tongs For tossing pasta
- 1 Chef's Knife and Cutting Board For preparing mushrooms and chives
Ingredients
Main
- Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 12 ounces cremini mushrooms stems removed, caps sliced 1/4-inch thick
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- 8.82 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1/4 cup freshly grated Parmesan plus extra for garnish
Instructions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
Notes
1. The quality of white truffle butter is paramount; it carries the core flavor. Keep the heat very low when adding it to the cream to preserve its delicate aroma, which can dissipate with high heat. 2. When sautéing mushrooms, ensure they cook until all their liquid has evaporated and they develop a nice golden-brown color. This deepens their umami flavor significantly. Avoid overcrowding the pan. 3. Fresh fettuccine cooks extremely fast. Test for al dente after 1 minute; it should still have a slight bite. Overcooked pasta will absorb too much sauce and become mushy. 4. Finish the dish by tossing quickly to coat, ensuring the sauce emulsifies with the pasta water clinging to the noodles. Serve immediately to enjoy at its best.
13. Pesto Pasta with Cherry Tomatoes
Cherry tomatoes and basil pesto combine for a bright, herbaceous plate that tastes fresh and sophisticated. It’s easy to make but packed with flavor. Adding a sprinkle of Parmesan or toasted pine nuts can take it to another level.
This pasta is a wonderful picnic or lunchbox meal. Add shredded rotisserie chicken or roasted chickpeas for added protein. Use whole wheat pasta for extra fiber and a nutty taste.
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Bow Ties with Pesto, Feta and Cherry Tomatoes
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For tossing the salad
- 1 Chef's knife For halving cherry tomatoes
- 1 Stirring Spoon or Tongs For mixing pasta and ingredients
Ingredients
Main
- 1 pound bow tie pasta farfalle
- 3/4 cup Pesto recipe follows
- 1/2 pint cherry tomatoes halved
- 1 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
- Olive oil as needed
Instructions
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Notes
Cooking pasta al dente is crucial for salads, providing a pleasant bite that stands up to the other ingredients. Rinsing the pasta under cold water immediately after draining stops the cooking process and prevents sticking, which is essential for a cold pasta salad. Ensure a generous amount of salt in the boiling water for flavorful pasta. Taste and adjust seasoning (salt, pepper, and potentially more olive oil) just before serving, as flavors meld and can change over time. For an enhanced experience, consider using a high-quality fresh pesto, and adding a squeeze of fresh lemon juice or a sprinkle of fresh basil for brightness. Toasted pine nuts or walnuts can also add a delightful crunch and depth.
14. Baked Ziti with Three Cheeses
Rich and creamy, this baked ziti blends ricotta, mozzarella, and Parmesan with tomato sauce for a satisfyingly rich meal. The bubbly, golden-brown top makes it even more attractive. A comforting old favorite that tastes like a indulgence without the cost.
Serve with a Caesar salad or garlic knots. It is also good for leftovers, so it’s a budget-friendly favorite. Add a splash of cream to the ricotta layer for added richness before baking.
With these fourteen pasta dishes, you’ll never have to choose between gourmet flavor and budget-friendly ingredients again. From zesty lemon to indulgent truffle, every recipe here offers a special experience that’s sure to impress and all without breaking the bank. Whether you’re cooking for guests or treating yourself, these dishes promise satisfaction, creativity, and elegance with every bite.
Baked Ziti
This classic Baked Ziti recipe features a rich, savory meat sauce simmered to perfection, combined with al dente ziti and a creamy, cheesy ricotta mixture. Layered and baked until bubbling, it's a hearty and comforting dish, ideal for feeding a crowd. The process ensures a perfect balance of textures and flavors in every satisfying bite.
Equipment
- 1 Large Pot For boiling pasta
- 1 Saucepot or Dutch Oven For cooking meat sauce
- 1 Large Mixing Bowl For combining pasta and cheese mixture
- 1 Large Casserole or Lasagna Dish For baking the ziti
- 1 Box Grater (If cheese is not pre-grated)
Ingredients
Main
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley plus more for sprinkling
- 2 eggs
Instructions
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Notes
Achieving a rich, deep flavor in the meat sauce requires thorough browning of the ground beef and Italian sausage; ensure good caramelization before adding liquids. Remember to drain most, but not all, of the rendered fat to keep some moisture and flavor. The instruction to cook the ziti 'not quite al dente' is crucial; the pasta will finish cooking and absorb flavors in the oven, preventing it from becoming mushy. Rinsing with cool water immediately after draining stops the cooking process and prevents clumping. When combining the ricotta and other cheeses, mix gently to maintain some texture, contributing to a creamier result. Lastly, allowing the baked ziti to rest for 5-10 minutes after baking allows the cheese and sauce to set, making for cleaner and more cohesive portions.
