Barefoot Contessa Ina Garten is a master at turning every night’s dinner into a warm hug. Her pastas, in short, are comfort food, striking a balance between plain and refined. While under lockdown during the pandemic, found herself resorting to her recipes for comfort and cooking her way through over a dozen of her pasta recipes. From fast weeknight solutions to rich feasts, each dish is a testament to her brilliance. After tasting and tweaking, I’m sharing my ranking of her best pasta recipes, from good to unforgettable. Grab your apron, and let’s dive in!
Finding Comfort in Ina’s Kitchen
During 2020, when life became so crazy, Ina’s Instagram stories were my lifeline. Her soothing voice and recipe-proof instructions made my kitchen my happy place. Pasta was my best friend, and Ina’s recipes made me an expert, whether making it for myself or for company. This list is my experience with her recipes, attempting to find balance with flavor, ease, and versatility. Let us begin with the bulletproof appetizers and move on to the showstopper.
1. Broccoli and Bow Ties Pasta
Number 13 is Ina’s Broccoli and Bow Ties Pasta; my first Barefoot Contessa try. Shared on Instagram in 2020 lockdown, Ina called it “crazy easy,” and it was. With lemon zest, garlic, butter, olive oil, Parmesan, and broccoli (Broccolini for me), it’s quick to make. The light, zesty sauce is perfect on those spring nights when you’re in the mood for something fresh but cozy.
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
I made this weeknighter as a one-serving dinner, questioning whether it was simple enough. The lemon and Parmesan provided zesty brightness, and the bow ties-maintained control of the sauce. It’s not Ina’s most show-stopping pastaothers are heavierbut its ease makes it a weeknight winner.
2. Three-Ingredient Lemon Pasta
Coming in at #12 is Ina’s divine Three-Ingredient Lemon Pasta, rescue in 10 minutes. With only lemon juice and zest, butter, and pasta, it doesn’t get any simpler. I made this for a spontaneous dinner party, and my friend Alex quipped, “Why shell out $20 for pasta limon when it’s so simple?” He’s right, but we both agreed it’s a winner side dish.
The lemon zing is pleasant, but solo it doesn’t make it. Pair it with Ina’s garlic bread or a protein, and you’ve won. This is your time-saving backup when time is of the essence but you’re hankering for home flavor.
3. Spring Green Spaghetti Carbonara
Number 11 is Ina’s Spring Green Spaghetti Carbonara in “Modern Comfort Food.” It’s one I made as a post-vaccine party dish, drawing inspiration from Ina’s original concept. Scallions, asparagus, and peas turn the rich sauce light, with pancetta adding texture. My mom called it “light and lemony” and perfect for a summer barbeque.
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
The chopped vegetables in the richness, so excellent for year-round use. I craved more pancetta, thoughthat is an easy solution. This recipe is fantastic for evening dinners or snuggle nights when you need something light but comforting.
4. Baked Rigatoni with Lamb Ragù
At 10th is Ina’s Baked Rigatoni with Lamb Ragù from “Modern Comfort Food.” It’s a showstopper, with two cheeses, red wine, carrots, and a two-hour prep time. But the rich, vegetable-filled sauce sticks to the rigatoni, evoking Italian comfort. I made it for a dinner party, and my friend Sara called it Bolognese meets baked ziti.
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 350Ëš 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
My pal Jake questioned the time investment, but Ina’s tip to make the ragù ahead saves effort. If you’re up for a labor of love, this dish is deeply satisfying.
5. Rigatoni with Sausage and Fennel
In ninth is Ina’s Sausage and Fennel Rigatoni, a one-dish winner from a 2017 “Barefoot Contessa” episode. With fennel, sausage, white wine, cream, tomato paste, and Parmesan, it’s gorgeous. The golden sauce tops the rigatoni, and the sweet sausage cuts the salted cheese.
I made this on a chilly night, and it was absolute comfort food. It’s rich, so start with less Parmesan if lighter tastes are your style. Perfect for parties, it’s a hearty, crowd-pleasing dish.
6. “Grown-Up” Mac and Cheese
In eighth place is Ina’s “Grown-Up” Mac and Cheese, gourmet comfort food. It’s not child’s stuff, with blue cheese, bacon, basil, and home-made croutons. I served it for dinner for the family, and they loved it. The creamy sauce, the smoky bacon, and the tangy blue cheese all come together to make a rich, comforting meal.
Grown Up Mac and Cheese
Equipment
- 1 Large Pot
- 1 Baking Sheet with Wire Rack
- 1 Whisk
- 1 Food Processor
- 2 Individual Gratin Dishes
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
camel.3. When adding the cheeses to the b
camel, remove the pot from the heat to prevent the cheese from seizing or becoming oily. Stir until just melted and smooth.4. Achieve perfectly crisp bacon by baking it on a wire rack, allowing fat to drip away. Don’t rush this step, as crispy bacon adds crucial texture and flavor.5. The basil breadcrumbs add a fresh, aromatic finish. Pulse them to a coarse crumb for ideal texture, avoiding fine dust. These individual gratin dishes ensure proper browning and a beautiful presentation.
Ina’s doozymac and cheese never disappoints, and this version is like a treat. The croutons add crunch, and it’s excellent as a holiday or dinner-for-two option, though another mac is the main event later on.
7. Orecchiette with Sausage and Broccoli Rabe
Seventh is Ina’s Sausage and Broccoli Rabe Orecchiette from “Foolproof.” This weeknight winner, topped with sweet and spicy sausages, crushed tomatoes, red wine, and Parmesan, is a weekend superstar that reheats wonderfully. The orecchiette holds sauce superbly, and the sausage mixture adds richness.
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
Sweet-spicy flavor was the favorite of my friend Lisa, and the overnight flavors enhanced. It’s a rich, Italian-spiced dinner perfectly suited for meal prep or game-day entertaining.
8. Overnight Mac and Cheese
Ina’s Overnight Mac and Cheese from her revised “Barefoot Contessa Cookbook” ranks sixth. With Gruyère, cheddar, cream, and breadcrumb topping, it’s the entertainer’s dream. I made it for Friendsgiving, and it was a star along with Ina’s cornbread. The 25-minute baking and make-ahead option make it no-brainer.
The crunchy topping and creamy sauce are decadent but in balance. It’s perfect for busy parties or potlucks, garnering rave reviews with each serving.
9. Favorite Weeknight Pasta
Among the top five is Ina’s Favorite Weeknight Pasta from “Go-To Dinners.” Pan-cetta, red wine, San Marzano tomatoes, and pecorino give it a trattoria flavor. I made it after a long workday, and the earthy basil, sweet tomatoes, and whisper of heat was an epiphany.
The spaghettoni holds the sauce so well, and it’s easy to pair with meatballs or ricotta. It’s quick, elegant, and perfect for any night you want gourmet with little work.
10. Top Summer Pasta (4th Place)
Fourth is Ina’s Favorite Summer Pasta, and it’s a five-ingredient cinch with angel hair, cherry tomatoes, garlic, basil, and Parmesan. The trick? Marinating the tomatoes in olive oil for four hours. I didn’t think so, but those tomatoes were jam-packed with flavor, and the dish counted on them.
Summer Garden Pasta
Equipment
- 1 Large Mixing Bowl For combining and macerating the tomato mixture
- 1 Large Stockpot For boiling the pasta
- 1 Colander For draining cooked pasta
- 1 Chef’s Knife & Cutting Board For halving tomatoes, mincing garlic, and julienning basil
- 1 Cheese Grater For freshly grating Parmesan cheese
Ingredients
Main
- 4 pints cherry tomatoes halved
- Good olive oil
- 2 tablespoons minced garlic 6 cloves
- 18 large basil leaves julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese plus extra for serving
Instructions
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Notes
I always keep these ingredients in the refrigerator, so it’s one of the go-tos for unplanned dinner. It’s light, it’s refreshing, and has a summer taste even to a red-sauce lover like myself.
11. Creamy Five-Cheese Penne
In third place is a tie for Ina’s Creamy Five-Cheese Penne, a comfort fall dinner. Pecorino Romano, fontina, Gorgonzola, mozzarella, and ricotta, topped with cream and tomatoes, rich without being heavy. I made it on a chilly evening, and the puffed, golden crust was too inviting to resist.
Penne with Five Cheeses
Equipment
- 1 Stockpot For boiling pasta
- 1 Large Mixing Bowl For combining ingredients
- 1 Colander For draining pasta
- 6 Shallow Ceramic Gratin Dishes 1 1/2 to 2-cup capacity each
- 1 Whisk or Spatula For mixing ingredients
Ingredients
Main
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano 1 1/2 ounces
- 1/2 cup shredded imported Italian fontina 1 1/2 ounces
- 1/4 cup crumbled Italian Gorgonzola 1 1/2 ounces
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella sliced
- 6 fresh basil leaves chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons 1/2 stick unsalted butter
Instructions
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Notes
The cheese mixture is creamy, rich layers without heaviness. It’s perfect for comfort dinner or company impressing, delivering comfort with every bite.
12. Weeknight Bolognese
In second place is Ina’s Weeknight Bolognese, the 30-minute Instagram miracle. It’s made from sirloin, orecchiette, red wine, and Parmesan, and is super versatile (add in mushrooms for a veg option) and tasty. The orecchiette holds up the sauce, releasing umami without heaviness.
Weeknight Bolognese
Equipment
- 1 Large Skillet Preferably 12-inch or larger, for browning meat and simmering sauce.
- 1 Large Pot For boiling pasta.
- 1 Wooden Spoon For crumbling meat and stirring sauce.
- 1 Box Grater or Microplane For grating Parmesan cheese.
Ingredients
Main
- 2 tablespoons good olive oil plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic 4 cloves
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine divided
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Notes
I cobbled this together on a crazy Tuesday, and it was worth restaurant prices. This is a middle ground between Ina’s richer, less-fuss recipes, ideal for any season.
13. Penne Alla Vodka
Towering in the number one position is Ina’s Penne Alla Vodka, which she swiped from Nick & Toni’s in East Hampton. That’s all you require: penne, vodka, Parmesan, oregano, and roasted tomato sauce to make a work of art. I searched high and low for Ina’s ultimate pasta for one whole year, and the best one is this one. The roasting brings complexity and makes the sauce creamy and sophisticated.
I served it at a party, and it was a taste and visual sensation. It’s not quick, but the minimal effort produces gourmet results, perfect for any party.
Wrapping Up with Ina
Ina’s pastas are more than dinners episodes of heaven. Fix-it solutions to showstoppers, her creed is that good ingredients and humble techniques make magic. Light and unadorned or heavy and over-the-top, there’s an Ina pasta for every desire. Collect your ingredients, get in touch with your inner Barefoot Contessa, and cook your next dinner a dinner to brag about. Bon appétit!
