Recipe Roundup

51 Traditional Italian and Italian-American Pasta Recipes

All you need now is a red-checkered tablecloth and a bottle of the house red.
Image may contain Plant Food Cutlery Spoon and Produce
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
  • Pasta with Vodka sauce in white bowl with gold fork and wine on the side.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    1/51

    Penne alla Vodka

    If you like your sauce a little feisty, be generous with the crushed red pepper. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce.

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  • A single serving of pasta lightly dressed with olive oil and basil pesto topped with shaved Parmesan.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    2/51

    Perfect Pesto Pasta

    The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

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  • Two wide shallow bowls of cacio e pepe with a small pinch bowl of freshly cracked black pepper on the side.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    3/51

    Cacio e Pepe

    This classic pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.

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  • The pasta in a white stoneware baking dish—the top a valley of toasted cheese and concentrated pockets of tomato...
    Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    4/51

    Sausage and Ricotta Baked Cannelloni

    We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.

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  • Cheesy dish of spaghetti in tomato sauce baked in a castiron skillet with one wedge cut out.
    Photo by Alex Lau, Food Styling by Sue Li
    5/51

    Baked Pasta alla Norma

    This easy dinner packs all of the classic flavors of classic Pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parm.

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  • A pan filled with stuffed pasta shells and serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    6/51

    Vegetarian Skillet Stuffed Shells

    This one-pan, stovetop-only pasta turns mushroom- and spinach-stuffed shells into an easy weeknight dinner.

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  • Rigatoni tossed with shredded cheese and guanciale on a white plate.
    Photo by Alex Lau
    7/51

    The Silkiest Carbonara

    This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

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  • A serving dish of penne pasta with broccoli florets and large chunks of chicken in a creamy sauce.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    8/51

    Simple One-Skillet Chicken Alfredo Pasta

    Chicken, dried pasta, and plenty of cream all cook together in this one-pot version of the luscious classic. Broccoli, or a slew of other optional add-ins, rounds it out.

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  • Bright green pesto sauce in an ovate white bowl.
    9/51

    Classic Pesto

    Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

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  • Pasta puttanesca in a blue bowl with a golden fork and knife.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    10/51

    Pantry Pasta Puttanesca

    Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

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  • Image may contain Food and Pizza
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    11/51

    Four-Cheese Manicotti

    A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

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  • Image may contain Animal Invertebrate Sea Life Clam Seashell Cutlery and Spoon
    Marcus Nilsson
    12/51

    Fregola with Clams

    You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

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Read More
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An immediately familiar and comforting dish from Agnes and Sherman in Houston.
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So much more affordable than ordering from those fast casual salad chains.
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This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.
Korean Street Toast Breakfast Sandwich
Korean Street Toast Breakfast Sandwich
Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.
Cold Silken Tofu With Chili Crisp Dressing
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A cool, custardy treat for the hottest days and beyond.
Glazed Apple Pie Fritters
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Apple pie in doughnut hole form? We’re in love.
Buckwheat Crepes With Banana-Sesame Jam
Buckwheat Crepes With Banana-Sesame Jam
Practical to make and feels like a total flex.
No-Mayo Tuna Salad
No-Mayo Tuna Salad
Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
Salt and Smoke Margarita
Salt and Smoke Margarita
With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.