Pasta, sweet pasta! Is there anything more snug than wrapping spaghetti all tucked up in the cozy lap of a smooth, silky sauce or snuggling into a foamy, cheesy lasagna casserole? It’s an Italian nonna’s bear hug, a comforting Ness that makes all the world’s things just that little bit warmer. Regardless of whether you’re hungry for the minimalist, sun-scorched beauty of an ancient Roman cacio e pepe or the homely Italian-American favorites that have graced dinner plates for generations, pasta has this kind of mystical ability to turn any meal into one of joy. I remember my first try at homemade fettuccine it was a cloud of flour, but after taking one bite of that rich sauce smothering the noodles, I was a goner for life.
This is your passport to an Italian cooking adventure with Italy’s finest pasta courses, from rich carbona as, delicate gnocchi, and even hand-made ravioli you’ll be a rockstar kitchen. Don’t be alarmed if you’re not a kitchen wizard these recipes are simple, full of big Flavors, and perfect for everything from a quick weeknight dinner to a dinner party showstopper. So, choose your favorite pasta shape, pile high those wonderful San Marzano tomatoes, and let’s turn your kitchen into a bustling Italian trattoria. Trust me, with a generous sprinkle of Parmesan and a drizzle of extra-virgin olive oil, you’re about to fall in love with pasta all over again.
- Get Ready to Cook: Learn about pasta shapes to pick the perfect shape for your sauce spaghetti for lighter, rigatoni for fuller.
- Stock Your Pantry: Keep essentials like San Marzano tomatoes, good olive oil, and fresh herbs handy for true flavor.
- Don’t Skimp on the Cheese: A thoughtfully sprinkled bit of Parmesan or Pecorino Romano is not an alternative for that authentic Italian flavor.
Come along with us on a journey through this delish group of 14 pasta recipes that’ll transport you right into the heart of Italy. No matter if you’re cooking for one, your loved ones, or a crowd, these dishes are certain to get your taste buds singing and your heart dancing with happiness. Buon appetito!
1. Homemade Fettuccine Alfredo
Think about it: a steaming plate of fettuccine, each strand smothered in a decadent, creamy sauce so comforting that it’s like being enveloped in a warm hug. Homemade Fettuccine Alfredo is the quintessential Italian-American comfort food, and the best part? It’s simpler to make than it seems. With just a few ingredients i.e., butter, heavy cream, Parmesan, and Romano cheese you are able to create a dish that will be as good as something you would order at a restaurant. I remember when I first made this dish for my family; the children were actually licking their plates, and I was a kitchen superhero.
The secret to the Alfredo magic is that it is simple and well-balanced. A grind of no-frills nutmeg adds warm, earthy depth, and a generous grind of black pepper adds just the right oomph. On your table in 20 minutes, restaurant-style fare, perfect for an evening in with a special guest or last-minute weeknight treat. Park City, Montana, resident Jo Gray exclaims, “This easy Alfredo sauce is creamy, comforting, and dresses up fettuccine noodles nicely.”. I like to top it with sautéed mushrooms and black olives for that added burst of flavor.” Her secret is golden those add-ins make it all the more tempting!
- Use Fresh Ingredients: Use real butter and high-quality Parmesan for best flavor.
- Don’t Overcook the Pasta: Cook fettuccine al dente so it can hold its own against the rich sauce.
- Pair It Correctly: Serve with garlicky bread to soak up every last bit of that creamy goodness.
This recipe is a love note of comfort food, making even the most mundane evening that little bit more special. Bountiful of cheese or traditional with added veggies, Homemade Fettuccine Alfredo is a people-pleaser. It’s a dish that has you extending your arm to invite everyone into the dining room, talk about each other’s lives, and savor each of those creamy, dreamy little morsels.
To Die For Fettuccine Alfredo
Equipment
- 1 Large Stock Pot For boiling pasta
- 1 Large Saucepan For preparing the Alfredo sauce
- 1 Colander For draining cooked pasta
- 1 Whisk or Wooden Spoon For stirring the sauce and tossing pasta
- 1 Tongs For serving and tossing pasta
Ingredients
Main
- 24 ounces dry fettuccine pasta
- 1 cup butter
- ¾ pint heavy cream
- salt and pepper to taste
- 1 dash garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain. Dotdash Meredith Food Studios
- Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Dotdash Meredith Food Studios
- Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened. Dotdash Meredith Food Studios
- Add cooked pasta to sauce and toss until thoroughly coated; serve immediately. Dotdash Meredith Food Studios
Notes
2. Cacio e Pepe
If you’ve ever considered that not many ingredients can possibly create something so excruciatingly delicious, then say hello to Cacio e Pepe. The Roman classic, literally “cheese and pepper,” is the best proof yet that simplicity is the ultimate sophistication. I first found it at a tiny trattoria in Rome, and I unreservedly swear that the simple spaghetti with Pecorino Romano cheese and black pepper was epiphanic. It’s a meal that beckons you to take deep breaths and slow-coach every twirl of the fork.
The key to mastering Cacio e Pepe is quality when it comes to employing freshly cracked black pepper, quality butter, and, if you’re lucky enough to afford it, Pecorino Romano for that pungent, nutty boost. The starch water from the pasta does its magic in creating a silky, lustrous sauce that clings to every strand. As Lindsay D. Mattison explains, “It sounds fancy, but cacio e pepe is a simple dinner that’s easy to make.” And it takes only 20 minutes of prep time before you already have an upscale but comforting meal to serve, just in time to impress guests or treat yourself.
- Toast the Pepper: Toast the black pepper slowly over low heat in butter so that its entire flavor is released.
- Save Pasta Water: That starchy liquid is the key to making the sauce the perfect consistency.
- Shred Your Own Cheese: Pre-shredded cheese doesn’t melt as well, so get a block of Pecorino.
Cacio e Pepe isn’t dinner time, it’s school for minimalism. Each bite a reveling in deep, uncluttered flavors that have you whistling like you’re walking down Rome’s cobblestone streets. A new pasta chef or a seasoned veteran, this will make you understand why Italian food is so beloved.
Cacio e Pepe
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
3. Fettuccine Carbonara
Oh, Fettuccine Carbonara, beautiful monster! This Roman best seller is a comforting, warming squeeze in the shape of pasta, combining smoky bacon, creamy eggs, and pungent Romano cheese into a sauce that’s nothing short of divine. I was nervous when I first made it, worried that I somehow wouldn’t be able to get the egg-based sauce just right, but having mastered it once, we soon made it a family favorite. It’s a dish that sets the whole table silent except for the clinking of forks twirling.
Bacon is acceptable, but serve with guanciale or pancetta if you desire that quintessential Roman flair. The pork fat melted into the eggs and cheese makes a creamy, rich sauce without any cream. Kristine Chayes from Smithtown, New York, shares a heartwarming story: “A man at church shared his Italian grandmother’s carbonara recipe with us. I’ve made it my own over 25 years, and Parmesan works just as well as Romano.” Her words capture the timeless love for this dish.
- Don’t Scramble the Eggs: Toss the hot pasta off the heat to gently cook the eggs into a silky sauce.
- Pork Play: Substitute guanciale for authenticity or add bacon for smoky taste.
- Hot Plate: Carbonara is served best hot, so get the crew to the table quickly.
Prep time: 30 minutes. In 30 minutes, this intermediate dish is perfect when you must impress but have not got hours of cooking time available. It is a celebratory feast whether cooking it for an official event or just need soul food. Fettuccine Carbonara is proof that with love, basic ingredients can create something truly extraordinary.
Fettuccine Carbonara
Equipment
- 1 Large Heavy Saucepan For cooking bacon and aromatics
- 1 Large Pot For boiling pasta
- 1 Whisk For combining cream and egg mixture
- 1 Medium Mixing Bowl For the egg yolk mixture
- 1 Colander For draining pasta
Ingredients
Main
- 5 teaspoons olive oil
- 4 shallots diced
- 1 pound bacon cut into strips
- 1 large onion cut into thin strips
- 1 clove garlic chopped
- 1 16 ounce package dry fettuccine pasta
- ¾ cup shredded Parmesan cheese
- ½ cup heavy cream
- 3 egg yolks
- salt and pepper to taste
Instructions
- Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in bacon and onion; cook and stir until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
- Whisk Parmesan, cream, and egg yolks together in a medium bowl. Pour bacon mixture over pasta; stir in cream mixture. Season with salt and pepper.
Notes
4. Best Lasagna
Saying something is “Best Lasagna” is a pretty bold thing to say, but this really does live up to the claim. Soft layer of noodle stacked on top of soft layer of noodle with meaty filling and cheesy goo this is the definition of comfort food. I’ve made it for a Christmas party once, and as soon as it came out of the oven, the room was abuzz with oohs and aahs. It’s not only a meal; it’s a show-stopping meal that exists solely to bring the entire room together.
This lasagna is filled to capacity with all the goodness: Italian sausage, ground beef, crushed tomatoes, ricotta, mozzarella, and Parmesan, topped off with a sprinkle of fresh parsley for extra freshness. The key is to give each element its moment in the spotlight, from hearty meat sauce to creamy cheese filling. Pam Thompson of Girard, Illinois, has this to say, “My adult sons and daughter-in-law request this on their birthdays.” That’s the kind of endorsement that gets you to go ahead and heat up the oven!
- Let It Rest: Allow the lasagna 15 minutes of resting time after baking for clean, perfect slices.
- Balance the Meal: Serve with a crisp salad and garlic bread to offset the richness.
- Make It Ahead: Prepare the lasagna one day in advance and refrigerate to bake subsequently for stress-free ease.
This 1 hour, 50 minute (with resting time) intermediate meal is worth every minute. This is one of those meals that become family heirloom, ordered up for birthdays, holidays, or when you want to pamper someone special. Bake this lasagna, and you’re not only serving food you’re creating memories.
Grandma’s Best Ever Sour Cream Lasagna
Equipment
- 1 Large Skillet For browning meats and simmering sauce
- 1 Large Pot For boiling lasagna noodles
- 1 9×13 inch Baking Dish For assembling and baking the lasagna
- 1 Mixing Bowl For preparing the sour cream and cheese mixture
- 1 Wooden Spoon/Spatula For stirring and mixing
Ingredients
Main
- ½ pound ground pork sausage
- ½ pound ground beef
- 1 clove garlic minced
- 1 28 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 tablespoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch white sugar
- 1 8 ounce package lasagna noodles
- 1 16 ounce container sour cream
- 2 12 ounce packages shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese
- ½ cup chopped pitted green olives
- 3 large eggs lightly beaten
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook sausage, ground beef, and garlic in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes. Drain any excess grease.
- Stir in diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
- When the sauce has simmered for about 15 minutes, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Stir sour cream, 1/2 of the mozzarella, Parmesan, olives, eggs, salt, and pepper together in a bowl.
- Assemble the lasagna: Spread a thin layer of meat sauce evenly over the bottom of a 9×13-inch baking dish. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, and 1/3 of the cheese mixture; repeat layers two more times with remaining noodles, sauce, and cheese mixture. Sprinkle remaining mozzarella evenly over top.
- Bake in the preheated oven until sauce is bubbly and the cheese is golden brown, about 30 minutes.
Notes
5. Beef Bolognese with Linguine
If there’s a king of meat sauces, it’s Beef Bolognese. This slow-braised beauty from Bologna is a labor of love that will reward you with intense, rich flavor that clings to each strand of linguine. I’ve prepared this for a dinner party before, and the aroma alone had my guests hovering in the kitchen. It’s the kind of dish that makes you feel like you’re doing it yourself like an Italian chef.
Sauce consists of beef, onion, carrots, celery, tomato paste, garlic, diced tomatoes, beef broth, a splash of milk, and a Parmesan rind to give it that zing. Tagliatelle is the old standby, but linguine will do, soaking it all up in richness. Christine Wendland of Browns Mills, New Jersey, says, “Following a great deal of experimentation and research, I created this recipe from a dish that I formerly made at the Italian restaurant where I worked.” Her passion comes through with every bite.
- Be Patient: Simmer the sauce 4 hours to allow its full richness of flavor.
- Add Fresh Herbs: The addition of basil or parsley towards the end adds a fresh and bright flavor.
- Freezer Extras: Cooking a big batch and freezing part of it for quick meals later.
This half-day recipe clocks in at 4 hours, but the reward is a sauce so rich and filling it’s every ounce of worth. Beef Bolognese is a great choice for a Sunday night dinner or friends’ party, filling your home and table with warmth and love. It’s an old-school Italian flavor that will have your entire crew begging for seconds.
Beef Bolognese with Linguine Recipe
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Stockpot Essential for browning meat and slow simmering the sauce.
- 1 Chef’s knife For efficient chopping of vegetables.
- 1 Cutting Board For safe and effective preparation of ingredients.
- 1 Large Pot with Lid For cooking the linguine.
- 1 Wooden Spoon or Spatula For stirring and scraping the pot during cooking.
Ingredients
Main
- 3 lb lean ground beef 90% lean
- 1/3 cup olive oil
- 3 medium onions chopped
- 3 large carrots chopped
- 6 celery ribs chopped
- 1 can 12 oz tomato paste, divided
- 9 garlic cloves sliced
- 3 tbsp dried parsley flakes
- 5 tsp kosher salt
- 3 tsp dried basil
- 3 tsp dried marjoram
- 1-1/2 tsp coarsely ground pepper
- 1/4 tsp crushed red pepper flakes
- 1-1/2 cups dry red wine
- 3 cans 28 oz each diced tomatoes, undrained
- 1-1/2 cups beef stock
- 6 bay leaves
- 3 cups 2% milk
- 3/4 cup grated parmesan cheese
- hot cooked linguine
- additional grated parmesan cheese optional
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat and set beef aside.
- Add olive oil to the pot. Sauté chopped onions, carrots, and celery over medium heat until softened, about 8-10 minutes.
- Stir in the sliced garlic, dried parsley, salt, basil, marjoram, pepper, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the tomato paste and cook, stirring frequently, for 2-3 minutes until it darkens slightly and caramelizes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.
- Return the browned beef to the pot. Stir in the diced tomatoes (undrained), beef stock, and bay leaves. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer for at least 2-3 hours, stirring occasionally, allowing the sauce to thicken and flavors to meld.
- Stir in the milk and continue to simmer for another 30 minutes, or until fully incorporated and the sauce is rich.
- Stir in 3/4 cup grated Parmesan cheese until melted and smooth. Remove bay leaves.
- Serve the Bolognese sauce hot over cooked linguine, garnished with additional grated Parmesan cheese if desired.
Notes
6. Spaghetti Pomodoro
Spaghetti Pomodoro is practically a love poem to tomatoes, declaring their fresh, fruity flavor in a manner that’s just pure Italian magic. It’s a staple meal everywhere in Italy, and it’s no wonder it’s simple, old-fashioned, and just plain delicious. I’d done made it one evening as I came home from work, flabbergasted at how these straightforward ingredients could be so out-of-this-world delicious. It’s proof that you don’t need a whole list of ingredients to make something amazing.
The star of the show in the dish is the tomato ideally San Marzano for their sweet low-acid flavor naturally topped with onion, garlic, basil, and Parmesan. While richer meat-based sauces fawn over the flavors in a more sophisticated manner, Pomodoro simply allows the tomatoes to be themselves in all their luscious summer goodness, as Lauren Habermehl puts it: “It’s like marinara but has no meat, really letting the tomatoes shine.” You can enjoy an amateurish yet decadent-tasting meal within 30 minutes or less.
- take Quality Tomatoes: San Marzano tomatoes bring the sauce into restaurant quality.
- Keep It Simple: Don’t overcomplicate let the tomato be the star.
- Finish with Fresh Basil: A handful torn in at the end gives a burst of freshness.
Spaghetti Pomodoro is Italian food at its finest, freshest, and most unadorned with love. It is perfect for a simple family meal or a fancy dinner party, bringing a splash of Italian sunshine to your life. Grab your fork and enjoy the simplicity.
Salmon Pasta Pomodoro
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Skillet with Lid For cooking salmon and combining ingredients
- 1 Spatula or Tongs For stirring, flipping, and tossing
- 1 Chef’s Knife and Cutting Board For preparing vegetables and salmon
Ingredients
Main
- 1 8 ounce package spaghetti
- ¼ cup extra-virgin olive oil
- 1 onion chopped
- 1 tablespoon minced garlic
- 4 4 ounce salmon fillets
- salt and pepper to taste
- 3 Roma tomatoes chopped
- 1 tablespoon chopped fresh basil
- ½ cup grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.
Notes
7. Homemade Potato Gnocchi
Homemade Potato Gnocchi are tiny pillows of heaven, soft and so tender, just waiting to be paired up with your choice of sauce. Northern Italian dumplings that are deceptively simple to prepare, even for a first-time pasta-making student. I still recall the first time I rolled out gnocchi it was a disaster but well worth it when that very first bite of fluffy heaven appeared. It’s one that instills the perception that you have become a culinary superhero.
The trick is using Russet potatoes for their high starch and low water content, ensuring light, airy gnocchi. Combine with eggs and flour, and you’ve got a dough that’s simple yet magical. Tina Mirilovich from Johnstown, Pennsylvania, shares, “My Italian mother remembers her mother making these for special occasions. She still has the bowl Grandma mixed the dough in.” That kind of family connection makes every bite extra special.
- Don’t Work the Dough Too Hard: Mix it gently so the gnocchi becomes light and tender.
- Test a Few Before Cooking: Boil a few gnocchi to check the texture first before cooking the rest of the batch.
- Match with Any Sauce: No matter if it’s pesto, bolognese, or something else, gnocchi compliments it.
Prep Time: 40 minutes, Intermediate. This recipe is a hands-on, fun experience that yields delish results. Whether you are keeping an old family tradition going, or starting one of your own, Homemade Potato Gnocchi is a labor of love you’ll be glad you served. Smile all around the table.
Gnocchi alla Vodka
Equipment
- 1 Large Mixing Bowl For gnocchi dough preparation
- 1 Saucepan For preparing the vodka sauce
- 1 Immersion Blender To achieve a smooth sauce texture
- 1 Large Pot For boiling the gnocchi
- 1 Fork For shaping the gnocchi
Ingredients
Main
- 2 medium russet potatoes
- 1 ½ cups all-purpose flour
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup salted butter
- 1 cup diced pancetta
- 1 medium shallot minced
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- ¼ cup vodka
- 2 28 ounce cans whole tomatoes, preferably San Marzano
- ⅓ cup grated Parmesan cheese
- 3 tablespoons tomato paste
- ¼ cup chopped fresh basil or more to taste
- ¼ cup heavy cream
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
- Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
- When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
- Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
- Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
- Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
- Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.
Notes
8. Penne alla Vodka
Penne alla Vodka is one of those dishes that has the flavor of a splurge but is basically a snap to make. That pinkish, creamy sauce on every penne noodle is ultimate comfort, and the vodka? It dissolves away, providing a depth of flavor that’s absolutely addictive. I made this at a girls’ night one evening, and the plates were spotless before we sat down to eat dessert. It’s always a crowd-pleaser that never fails.
The sauce provides penne, garlic, prosciutto, plum tomatoes, vodka, and heavy cream in a highly sweet, salty, and creamy mixture. Spiff it up? Cara Langer of Overland Park, Kansas, suggests the inclusion of Italian sausage or home-made meatballs for extra weight. “A couple of years ago a number of friends asked me to prepare it again because they had first tried it many years ago,” she says, and I can well see why it’s so distinctive!
- Firm Al Dente Cook Pasta: Firm pasta is better able to withstand rich sauces.
- Add Protein: Add ground beef or beef meatballs to densify the meal.
- Garnish with Liberalness: Sprinkle a pinch of Parmesan and sliced fresh herbs for the perfect finish.
Ready in 30 minutes, this simple recipe is a great weeknight celebratory meal. Penne alla Vodka is the ultimate indulgence with none of the fuss, so it’s no surprise that it’s a party favorite to serve company or indulge yourself. Serve it up and everyone will be head over heels in love with every rich bite.
Best Penne alla Vodka
Equipment
- 1 Large Stockpot
- 1 Large Skillet
- 1 Colander
- 1 Wooden Spoon or Heatproof Spatula
- 1 Cutting Board
Ingredients
Main
- 1 pound uncooked penne pasta
- ¼ cup extra virgin olive oil
- 2 3.5 ounce links sweet Italian sausage
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 1 28 ounce can crushed tomatoes
- ¾ teaspoon salt
- ½ cup heavy whipping cream
- 2 tablespoons vodka
- ¼ cup chopped fresh parsley
Instructions
- Gather the ingredients.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes.
- Add cream and vodka; bring to boil. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley; serve warm. fabeveryday
Notes
9. Spaghetti All’Amatriciana
Hi, Spaghetti All’Amatriciana, Roman staple all about flavorful, meaty goodness. This tomato sauce pasta loaded with meat is an explosion of flavors that will transport you to Roman trattorias. I prepared it for date night, and we were both enamored with the guanciale-red wine pairing. It is the kind of pasta that will make you pick up a bottle of wine and savor each bite.
Guanciale is the true star, with pancetta or bacon acceptable stand-ins, as Ferron, Utah’s Lou Sansevero attests: “Pancetta or bacon of the thick-cut variety are good stand-ins.” The sauce, carrots, onions, garlic, rosemary, sage, and crushed tomatoes, is the richly satisfying reward. Lou adds, “This dish reminds me of my heritage,” the heritage that makes Amatriciana unique.
- Use Guanciale if available: Its strong flavor provides the dish with its zing.
- Simmer Slowly: Simmer the sauce slowly for an hour to enable the flavors to balance.
- Serve over Wine: Serve over a red wine to bring out the richness of the sauce.
Prep Time: 1 hour and 15 minutes. This intermediate recipe is ideal for a comforting night in. Spaghetti All’Amatriciana is a tribute to strong flavors and Italian heritage, transporting the taste of Rome to your plate. Prepare for a pasta experience that’s as heartwarming as it is mouthwatering.
Enzo’s Spaghetti all’Amatriciana
Equipment
- 1 Large Skillet For sautéing guanciale and simmering the sauce.
- 1 Large Pot For boiling spaghetti.
- 1 Slotted Spoon or Tongs For handling guanciale and spaghetti.
- 1 Cutting Board For preparing guanciale, onion, garlic, and basil.
- 1 Box Grater For freshly grating Pecorino Romano cheese.
Ingredients
Main
- 2 tablespoons extra virgin olive oil
- 12 ounces guanciale cured pork jowl, sliced and cut into 1/2-inch pieces
- 1 cup diced onion
- 3 cloves garlic chopped
- ¼ teaspoon crushed red pepper flakes
- ½ cup white wine
- 1 28 ounce can whole Italian plum tomatoes (such as San Marzano)
- 1 cup water divided
- 1 6 ounce can tomato paste
- 2 16 ounce packages spaghetti
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons thinly sliced fresh basil leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
- Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
- Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
- Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.
Notes
10. Sunday Sauce
Sunday Sauce, or Sunday Gravy, is not a recipe but an experience that fills your home with the most beautiful smells. This Italian-American classic, slow-cooked for hours with meatballs, sausage, and slow-apart meats, is nostalgia in a pot. My Sundays growing up involved sauce simmering all day long, and now cooking it for myself is reliving the years. It’s comfort food that wraps you in love.
Its ingredient list is a labor of love: meatballs, sausage, oxtails or short ribs, pork chops, onions, garlic, tomato paste, red wine, whole tomatoes, carrots, basil, parsley, and Parmesan rind. Lauren Habermehl describes its beauty: “Every family does Sunday gravy a little differently, with a lot of pride.” Homemade meatballs take it to the next level, each bite unforgettable.
- Plan Ahead: Start ahead of time because it takes a whole day for this sauce to be really good.
- Make Extra Meatballs: They can be great additions to freeze or snack on.
- Serve with Love: Serve over crusty bread and a big table of loved ones.
This gourmet recipe is a day-long affair, but the richness and depth of the flavor are worth it. Sunday Sauce is a tradition that unites all hands on deck, reminiscing with every bite. Get out the stove, mobilize the troops, and have this sauce make your Sunday something to write home about.
The Kitchen Family Sunday Sauce
Equipment
- 1 Large Pot For simmering the sauce
- 1 Large Skillet For browning meatballs
- 1 Blender For puréeing tomatoes
- 1 Sheet Pan For resting meatballs and holding seared meats
- 1 Slotted Spoon For handling browned meats
Ingredients
Main
- 1 pound ground meatloaf mix ground pork, beef and veal
- 1/2 cup plain dried breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/3 cup finely chopped fresh parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 large egg lightly beaten
- 3 tablespoons olive or canola oil
- 3 tablespoons olive oil
- 1 pound pork bones neck or rib
- 1 pound sweet or spicy Italian sausage links
- 2 small onions small dice
- 1 tablespoon dried parsley or Italian seasoning
- Kosher salt and freshly ground black pepper
- 5 medium cloves garlic very thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- One 6-ounce can tomato paste
- Three 28-ounce cans whole tomatoes preferably San Marzano, puréed in a blender, cans reserved
- 1 teaspoon sugar
- 16 fresh basil leaves torn
- 1 pound your favorite pasta cooked
- Grated Parmesan
- 1 loaf crusty Italian bread
Instructions
- For the meatballs: Spread the ground meat mixture in the bottom of a large bowl (or on a sheet pan). Add the breadcrumbs, Parmesan, parsley, salt, red pepper flakes and egg. Use your hands to lightly mix all of the ingredients together, being careful not to overmix. Roll the mixture into balls (2 to 2 1/2 inches in diameter). You should get about 10 meatballs. Place the meatballs on a sheet pan in the fridge to rest for about 30 minutes.
- Cook the meatballs: Heat a large skillet over medium-high heat. Add the oil. Working in batches if necessary, cook the meatballs in a single layer, spreading them apart so as to not overcrowd the skillet. Cook, rotating the meatballs every couple of minutes to brown all sides, 8 to 10 minutes. Use a slotted spoon or spatula to remove them to a clean sheet pan or plate. Set aside.
- For the sauce: While the meatballs are cooking, heat a large pot over medium-high heat. Add the oil and let it start to smoke slightly. Add the pork bones and sear until browned, 3 to 4 minutes per side. Remove from the pot and place on a plate or sheet pan. Add the sausage to the pot and brown, 2 to 3 minutes per side. Remove from the pot and add to the pork bones.
- Reduce the heat to medium-low and add the onions, dried parsley or Italian seasoning, and salt and pepper. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and red pepper flakes and let cook until the garlic almost liquifies in the pot, about 2 minutes. Add the tomato paste and cook, stirring frequently, about 3 minutes.
- Add the puréed tomatoes. Add 1 1/2 cups water to the tomato cans and swirl them around to rinse off the residual tomato that clings to the sides. Add the tomato water to the pot along with the sugar and half the basil. Season with a large pinch of salt and some pepper. Give the pot a good stir, then add the seared pork bones, sausage and meatballs. Bring to a simmer, then turn the heat down to low. Place a lid on top of the pot, but don’t cover it completely; leave a small opening to allow some steam to escape. Cook, stirring occasionally, until the sauce has thickened a bit and the meat is tender, 3 to 4 hours. Taste the sauce for seasoning and add more salt if needed. Add the remaining fresh basil and stir gently. Serve the sauce and meat over your favorite pasta with grated cheese on the side and with a loaf of crusty Italian bread.
Notes
11. Eggplant Zucchini Bolognese
Eggplant Zucchini Bolognese is a fresh, vegetable-stuffed version of classic meat sauce, perfect for summer’s surplus. It’s comforting, but not greasy, using ground beef and mixing it with eggplant, zucchini, and summer squash to make a dish that’s both nutritious and oh-so-delicious. I made it one summer, and it was the default for getting kids to eat vegetables without even realizing it. It’s a win-win!
The Parmesan and brown-sugar-seasoned, onion and garlic-tasting tomato sauce is comforting and essential. Herewith what Eagle, Idaho’s Trisha Kruse has to say: “I roast the veggies while the pasta cooks, making this a quick dish.” Easy going her way, and she serves it with fresh basil and olive oil for that special finishing touch.
- Roast the Veggies: Roasting enhances both its flavor and texture.
- Salt and Sweetness Adjustment: A sprinkle of brown sugar balances the acidity of the sauce.
- Meatless Alternative: Leave out the beef for a meatless alternative that is equally tasty.
Prepared within a mere 50 minutes, this medium-sized dish is perfect treatment for the individual who wants comfort food and nutritional food merged into something scrumptious past dish. Eggplant Zucchini Bolognese is the best testament that you could have freshness and comfort all in one plate. Grasp the forks tightly, and witness everyone devour blissfully.
Eggplant Bolognese
Equipment
- 1 Large Dutch Oven
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring spoons/cups
Ingredients
Main
- ¼ cup olive oil divided
- 3 links pork sausage casings removed
- ½ pound ground beef
- 2 pounds eggplant peeled and chopped
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 ½ teaspoons sea salt
- ¾ teaspoon freshly ground black pepper
- 1 8 ounce package sliced fresh mushrooms
- 1 28 ounce can crushed tomatoes
- 1 12 ounce can petite diced tomatoes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 ½ teaspoons dried basil
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Notes
12. Homemade Ravioli
Homemade Ravioli is your chance to unleash that inner Italian chef within you and make something truly special. These ricotta-filled little balls of pasta are a labor of love, but when you bite into one of them, you’ll feel as though you are the culinary pinnacle. I prepared them for family dinner, and serving my own ravioli was pure pride. It’s a dish that’s almost as much fun to serve as it is to cook.
The cheese, creamy filling is nothing but the ricotta, mozzarella, and extra egg mixed in the dough, which is egg and flour mixed together. The sauce, crushed tomatoes, tomato puree, Parmesan, and fresh herbs, is the perfect complement. Lori Daniels of Hartland, Michigan, comments, “My perfect day is cooking my favorite foods for my family and seeing them devour them!” That’s the ravioli way.
- Roll Dough Thin: To a light thickness where filling can be the focal point.
- Seal Very Tightly: Squeeze out air to prevent ravioli bursting during cooking.
- Freeze Extras: Do large batch and freeze for easy future meals.
Prep Time: 2 hours and 10 minutes. Recipe is hard level, but the path is well worth it. Home-made Ravioli is all about creating something from the ground up that’s loaded with love and with flavor. Proudly display it, and set the table for supper that’ll be singing your praises all evening.
13. Shrimp Scampi
Shrimp Scampi is a ray of sunshine on a plate – garlicky, bright, and utterly satisfying. It tastes like takeout but comes together in just 30 minutes, making it a weeknight winner. I’ve served it at a last-minute friends’ night and the citrusy lemon and succulent shrimp had everyone clamoring for seconds. It’s a seafood aficionado’s dream that will soon be a staple in your arsenal.
Linguine, garlic, lemon, shrimp, butter, white wine, and Parmesan add richness and refreshment in the form of the addition of a sauce. Donna Gribbins of Shelbyville, Kentucky, states, “I saw beautiful shrimp on sale and made this scampi. Now it’s on our regular menu!” Her suggestion to prep ingredients ahead is icing on the cake for speedy cooking.
- Prep Ahead: Get everything ready ahead of time before cooking shrimp so that it can be prepared quickly.
- Don’t Overcook Shrimp: Only cook until they’re pink to ensure they are tender and juicy.
- Serve with Veggies: Serve with broccolini or kale for a well-rounded meal.
This simple recipe is all about lots of flavor with minimal effort. Shrimp Scampi is the perfect speedy yet elegant dinner, with a taste of the Italian coastline on your plate. Be prepared for a dish that’s as delicious to eat as easy to make.
Skinny Shrimp Scampi over Low Carb Zoodles recipes
Equipment
- 1 Spiralizer (or julienne peeler/vegetable peeler)
- 1 Large Skillet
- 1 Cutting Board
- 1 Chef’s knife
- 1 Set of Measuring Spoons
Ingredients
Main
- 2 large zucchini cut into noodles (3 cups of zoodles) see prep tip below
- 2 tablespoons reduced-fat butter or Smart Balance Light
- 2 teaspoons garlic minced
- ⅛ teaspoon crushed red pepper flakes optional
- 12 large shrimp shelled and deveined (about ½ pound)
- 2½ tablespoons white wine or reduced-sodium chicken broth
- 1½ tablespoons freshly lemon juice
- 2 teaspoons Parmesan cheese grated
Instructions
- Prepare the zucchini by spiralizing them into “zoodles”; set aside.
- In a large skillet, melt the reduced-fat butter over medium heat.
- Add the minced garlic and crushed red pepper flakes (if using) to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the shelled and deveined shrimp to the skillet and cook for 1-2 minutes per side, until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
- Pour the white wine or reduced-sodium chicken broth into the skillet, scraping up any browned bits from the bottom of the pan to deglaze. Bring to a gentle simmer.
- Stir in the fresh lemon juice.
- Add the prepared zoodles to the skillet and toss quickly with the sauce for just 1-2 minutes, allowing them to warm through but remain al dente. Do not overcook.
- Return the cooked shrimp to the skillet and gently toss with the zoodles and sauce to combine.
- Divide the shrimp scampi and zoodles evenly between two serving plates.
- Garnish each serving with grated Parmesan cheese and serve immediately.
Notes
14. Caramelized Shallot Pasta
Caramelized Shallot Pasta is your ticket to a fancy and decadent pasta supper. Caramelized shallots cooked long and slow to sweet, umami richness you can’t find anywhere else, so this is a showpiece in any pasta repertoire. I prepared it for a dinner party, and the unique flavor had everyone clamoring for the recipe. It’s a special occasion meal but completely within your grasp at home.
Shallots, pasta, and a warm, savory spice blend make an elegant yet comforting sauce. The act of caramelizing breaks down the shallots into golden, melt-in-your-mouth goodness, bringing the entire meal to new heights. It’s a testament to what patience can do because these simple ingredients can be made into something remarkable.
- Caramelize Slowly: Low heat converts sweet, fragile shallots.
- Spice up the Flavors: Spice according to taste for that lovely kick.
- Serve with a Side: A salad will cut the richness of the sauce.
This dish is a show-stopper perfect for a knockout punch when you want to impress company or treat yourself to something sinful. Caramelized Shallot Pasta is a salty, sweet, and spicy delight that you’d be reaching for more of. It’s the perfect finale to our pasta adventure with a flavor, throwback bang.
Cremini and Spinach Cheesy Ditalini Skillet
Equipment
- 1 Large Pot For cooking pasta
- 1 12-inch cast iron skillet Oven-safe for skillet bake
- 1 Whisk For sauce and topping
- 1 Mixing Bowl For preparing the topping
- 1 Wire Rack For cooling the skillet after baking
Ingredients
Main
- 3 cups ditalini pasta
- 3 tablespoons unsalted butter
- ½ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 medium yellow onion diced
- 2 medium shallots diced
- sea salt and ground white pepper to taste
- 1 8 ounce package sliced cremini mushrooms
- 4 sprigs fresh thyme
- 1 8 ounce package fresh spinach
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- 3 cups milk
- 1 cup shredded extra-sharp Cheddar cheese
- 1 cup shredded mozzarella cheese
- ⅔ cup panko bread crumbs
- 2 cloves garlic pressed
- 1 tablespoon grated Grana Padano cheese plus more for serving
- ¼ teaspoon fresh thyme leaves plus more for serving
- sea salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil or more to taste
- ½ teaspoon chopped fresh parsley or more to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
- In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
- Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
- Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
- Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
- Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.
