18 Delicious Authentic Italian Pasta Recipes Traditional

Imagine twirling your fork into a plate of perfectly al dente pasta, coated in a sauce that sings with the flavors of Italy. Whether you’re craving a quick weeknight dinner or a comforting meal that transports you to the Tuscan countryside, our roundup of 18 Delicious Authentic Italian Pasta Recipes has something for every home cook. Dive in and discover your next favorite dish!

Spaghetti Carbonara

There’s something irresistibly comforting about a bowl of Spaghetti Carbonara, with its creamy sauce and crispy pancetta. This classic Italian dish is simpler to make at home than you might think!

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/2 tsp salt.
4. Remove the skillet from heat. Quickly toss the drained spaghetti with the pancetta and garlic. While stirring constantly, slowly pour in the egg mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
5. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of Carbonara lies in the emulsion of eggs and cheese, creating a sauce that’s rich without being heavy. It’s a perfect example of how a few quality ingredients can transform into something extraordinary.

Tip: For the creamiest sauce, make sure to toss the pasta quickly off the heat to avoid scrambling the eggs.

Fettuccine Alfredo

Nothing says comfort like a creamy, homemade Fettuccine Alfredo. This classic dish is simpler to make than you might think, with a rich sauce that clings perfectly to every strand of pasta.

Ingredients

• 8 oz fettuccine
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Let the mixture simmer for 2 minutes to slightly thicken.
4. Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add the reserved pasta water a tablespoon at a time.
5. Season the sauce with salt, black pepper, and nutmeg. Add the cooked fettuccine to the skillet, tossing until the pasta is evenly coated with the sauce.
6. Serve immediately, garnished with extra Parmesan if desired. The secret to this Alfredo’s velvety texture? The perfect balance of butter, cream, and cheese melted slowly to create a sauce that’s luxuriously smooth.

Tip: For an extra touch of elegance, top your Fettuccine Alfredo with a sprinkle of fresh parsley or a twist of black pepper.

Penne all’Arrabbiata

Spice up your pasta night with this fiery Penne all’Arrabbiata, a classic Italian dish that’s as bold in flavor as it is simple to make.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the crushed tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
4. Toss the cooked penne into the skillet with the sauce, ensuring each piece is well coated. Cook together for an additional 2 minutes to let the flavors meld.
5. Remove from heat and stir in the fresh parsley. Serve immediately, topped with grated Parmesan cheese.

The secret to this dish’s vibrant kick lies in the balance of heat from the red pepper flakes and the freshness of the parsley, creating a symphony of flavors that’s irresistibly bold.

Tip: For an extra layer of depth, add a splash of the pasta cooking water to the sauce before tossing with the penne.

Lasagna Bolognese

Nothing says comfort like a hearty Lasagna Bolognese, layered with rich meat sauce, creamy béchamel, and plenty of cheese. It’s a labor of love that’s worth every minute.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup dry red wine
• 2 cups tomato sauce
• 1/2 cup milk
• Salt and pepper to taste
• 9 lasagna noodles, cooked al dente
• 2 cups béchamel sauce
• 1 1/2 cups grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes.
2. Add ground beef and pork; cook until browned. Pour in 1/2 cup red wine; simmer until reduced by half.
3. Stir in 2 cups tomato sauce and 1/2 cup milk; season with salt and pepper. Simmer for 20 minutes.
4. Preheat oven to 375°F. Spread a thin layer of béchamel in a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
5. Top with 1/3 of the meat sauce, 1/3 of the remaining béchamel, and 1/3 of the Parmesan. Repeat layers twice.
6. Bake for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The secret to this lasagna’s depth of flavor? A splash of red wine in the Bolognese sauce, which adds a subtle richness that’s hard to beat.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Rigatoni alla Vodka

There’s something irresistibly comforting about a bowl of creamy, tomatoey Rigatoni alla Vodka—it’s a dish that promises to be as satisfying to make as it is to eat.

Ingredients

• 1 lb rigatoni pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for about 1 minute until fragrant.
3. Carefully pour in 1/4 cup vodka, stirring to combine, and let it simmer for 2 minutes to cook off the alcohol.
4. Stir in the can of crushed tomatoes and bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the vodka—it doesn’t add a boozy flavor but instead enhances the tomatoes’ sweetness and helps create a luxuriously smooth sauce.

Tip: For an extra touch of richness, stir in a tablespoon of butter with the cream and Parmesan.

Pappardelle al Cinghiale

There’s something deeply satisfying about twirling wide ribbons of pappardelle around a fork, especially when they’re coated in a rich, wild boar ragù. This Pappardelle al Cinghiale brings a taste of the Tuscan countryside to your table with minimal fuss.

Ingredients

• 1 lb pappardelle pasta
• 2 tbsp olive oil
• 1 lb wild boar meat, ground
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Pecorino Romano cheese

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and 1 tsp salt, cooking until softened, about 5 minutes.
2. Add the ground wild boar and minced garlic, breaking the meat apart with a spoon. Cook until browned, about 8 minutes.
3. Pour in 1 cup dry red wine, scraping up any browned bits. Simmer until the wine is reduced by half, about 5 minutes.
4. Stir in the crushed tomatoes, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Reduce heat to low and simmer for 1.5 hours, stirring occasionally.
5. Meanwhile, cook the pappardelle according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
6. Toss the pasta with the ragù, adding reserved pasta water as needed to loosen the sauce. Serve topped with grated Pecorino Romano.

The slow simmering of the wild boar transforms it into something tender and deeply flavorful, perfectly clinging to each strand of pappardelle. It’s a dish that feels both rustic and refined.

Tip: If wild boar is hard to find, a mix of pork and beef makes a great substitute.

Tagliatelle al Tartufo

There’s something undeniably luxurious about the earthy aroma of truffles mingling with fresh pasta. This Tagliatelle al Tartufo recipe brings that gourmet experience right to your kitchen, with minimal fuss and maximum flavor.

Ingredients

• 8 oz tagliatelle pasta
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp truffle oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet over medium heat, melt the butter with the olive oil. Stir in the heavy cream and 1/4 cup of the reserved pasta water, simmering for 2 minutes until slightly thickened.
3. Add the cooked tagliatelle to the skillet, tossing to coat evenly. Sprinkle in the Parmesan cheese, stirring until the pasta is creamy and well-coated. If needed, add more reserved pasta water a tablespoon at a time to reach desired consistency.
4. Drizzle with truffle oil and season with salt and freshly ground black pepper to taste. Toss once more to combine.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the truffle oil’s ability to elevate simple ingredients into something extraordinary, creating a pasta that’s rich, creamy, and deeply aromatic.

Tip: For an even more intense truffle flavor, shave fresh truffle over the finished dish before serving.

Orecchiette con Cime di Rapa

Bring a taste of Southern Italy to your kitchen with this simple yet flavorful Orecchiette con Cime di Rapa, a pasta dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz orecchiette pasta
• 1 bunch broccoli rabe (about 1 lb), trimmed and chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup grated Pecorino Romano cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the broccoli rabe to the skillet, seasoning with a pinch of salt. Cook, stirring occasionally, until the greens are tender and bright green, about 5 minutes.
4. Toss the cooked orecchiette into the skillet with the broccoli rabe. If needed, add a splash of the reserved pasta water to help the sauce cling to the pasta.
5. Remove from heat and stir in the Pecorino Romano cheese until evenly distributed.

The magic of this dish lies in the perfect balance between the slightly bitter broccoli rabe and the spicy, garlicky oil, all hugged by the unique shape of orecchiette that catches every bit of flavor.

Tip: For an extra layer of flavor, toast some breadcrumbs in a little olive oil until golden and sprinkle over the pasta before serving.

Gnocchi alla Sorrentina

There’s something irresistibly comforting about Gnocchi alla Sorrentina, with its pillowy potato dumplings smothered in a rich tomato sauce and melted mozzarella. It’s a dish that feels like a hug in a bowl.

Ingredients

• 1 pound store-bought or homemade potato gnocchi
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with the olive oil.
2. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well.
3. In the prepared baking dish, spread a thin layer of marinara sauce. Add the cooked gnocchi, then pour the remaining sauce over them. Sprinkle with the salt and black pepper.
4. Top with the shredded mozzarella and grated Parmesan cheese.
5. Bake for 15-20 minutes, until the cheese is bubbly and golden.
6. Garnish with chopped basil before serving.

The magic of this dish lies in the contrast between the tender gnocchi and the crispy, cheesy top layer—a texture play that’s sure to delight.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the sauce before baking.

Trofie al Pesto

There’s something truly magical about the way trofie pasta twists and turns, perfectly cradling every drop of vibrant pesto. This Trofie al Pesto recipe is a celebration of simplicity and flavor, bringing a taste of the Italian Riviera right to your kitchen.

Ingredients

• 12 oz trofie pasta
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the trofie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil leaves, extra virgin olive oil, pine nuts, garlic cloves, salt, and black pepper. Pulse until smooth.
3. Transfer the pesto to a large bowl. Stir in the grated Parmesan cheese.
4. Add the cooked trofie pasta to the bowl with the pesto. Toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

The secret to this dish’s irresistible appeal lies in the texture of the trofie pasta, whose unique shape ensures every bite is packed with pesto. It’s a dish that feels both rustic and refined, perfect for a cozy dinner that transports you to the Italian coastline.

Tip: For an extra nutty flavor, lightly toast the pine nuts in a dry skillet over medium heat before adding them to the food processor.

Bucatini all’Amatriciana

Bring a taste of Italy to your kitchen with this classic Bucatini all’Amatriciana, a hearty pasta dish that’s as flavorful as it is comforting.

Ingredients

• 8 ounces bucatini pasta
• 4 ounces guanciale (or pancetta), diced
• 1 (14.5-ounce) can crushed tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Instructions

1. Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes.
3. Stir in the crushed tomatoes, red pepper flakes, and salt. Simmer for 10 minutes, until the sauce thickens slightly.
4. Add the cooked bucatini to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the Pecorino Romano cheese until melted and creamy.

The magic of this dish lies in the crispy guanciale melding with the spicy tomato sauce, creating a perfect balance of flavors that cling to every strand of bucatini.

Tip: For an extra layer of flavor, toast the red pepper flakes in the oil before adding the guanciale.

Spaghetti alle Vongole

There’s something irresistibly comforting about Spaghetti alle Vongole, with its delicate balance of briny clams and garlic-infused olive oil. It’s a dish that sings of the sea, yet feels right at home on your weeknight dinner table.

Ingredients

• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 pounds littleneck clams, scrubbed
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1 tablespoon unsalted butter
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and 1/4 teaspoon red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add littleneck clams and 1/2 cup dry white wine to the skillet. Cover and cook until clams open, about 5-7 minutes. Discard any clams that don’t open.
4. Stir in cooked spaghetti, 1/4 cup fresh parsley, and 1 tablespoon unsalted butter, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Season with salt to taste and serve immediately.

The magic of this dish lies in the clams’ natural juices mingling with the wine and garlic, creating a light yet deeply flavorful sauce that clings perfectly to every strand of pasta.

Tip: For an extra touch of freshness, finish the dish with a squeeze of lemon juice just before serving.

Farfalle al Salmone

Dive into the creamy, luxurious flavors of Farfalle al Salmone, a pasta dish that combines tender salmon with a rich, velvety sauce for a meal that feels both indulgent and comforting.

Ingredients

• 8 oz farfalle pasta
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz salmon fillet, skin removed and cut into small pieces
• 1 tbsp fresh dill, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
3. Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Bring the mixture to a gentle simmer, then add the salmon pieces. Cook for 5 minutes, or until the salmon is just cooked through.
4. Add the drained farfalle to the skillet, tossing gently to coat the pasta evenly with the sauce. Sprinkle with fresh dill before serving.

The magic of this dish lies in the delicate balance between the richness of the cream and the freshness of the dill, elevating the salmon to new heights.

Tip: For an extra touch of elegance, garnish with a few additional dill sprigs and a sprinkle of Parmesan cheese right before serving.

Risotto alla Milanese

Risotto alla Milanese is a luxurious yet comforting dish, with its vibrant saffron hue and creamy texture that’s perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1/2 teaspoon saffron threads
• 4 cups chicken broth
• 3 tablespoons unsalted butter, divided
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup of warm chicken broth. Set aside.
2. In a medium saucepan, heat the remaining chicken broth over low heat. Keep warm.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and cook until translucent, about 3 minutes.
4. Add the Arborio rice to the skillet, stirring to coat with butter. Toast the rice for 2 minutes until slightly translucent at the edges.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 18 minutes.
7. Stir in the saffron-infused broth, remaining 1 tablespoon of butter, and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

The magic of Risotto alla Milanese lies in the slow addition of broth, which coaxes the rice into releasing its starches for that signature creamy texture without any cream.

Tip: For an extra layer of flavor, toast the saffron threads in a dry pan for about 30 seconds before steeping to really wake up their aroma.

Paccheri al Pomodoro Fresco

There’s nothing quite like the simplicity and freshness of Paccheri al Pomodoro Fresco, a dish that celebrates the vibrant flavors of ripe tomatoes and basil.

Ingredients

• 12 oz paccheri pasta
• 3 cups fresh tomatoes, diced
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the diced tomatoes, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
4. Toss the cooked paccheri into the skillet with the tomato sauce, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in the torn basil leaves and grated Parmesan cheese until well combined.

The magic of this dish lies in the contrast between the tender, tube-like paccheri and the bright, chunky tomato sauce, making every bite a delightful experience.

Tip: For an extra layer of flavor, toast the paccheri in the skillet for a minute before adding the sauce to give it a slight crispness.

Linguine alle Cozze

Dive into the flavors of the sea with this classic Linguine alle Cozze, a simple yet elegant dish that brings the taste of the Italian coast to your kitchen.

Ingredients

• 1 pound linguine
• 2 pounds fresh mussels, cleaned and debearded
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the mussels to the skillet. Pour in the white wine, cover, and steam for 5 minutes or until the mussels open. Discard any that remain closed.
4. Add the cooked linguine to the skillet with the mussels. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce. Sprinkle with the chopped parsley and salt to taste, then toss once more.

The magic of this dish lies in the briny juices from the mussels mingling with the garlic and wine, creating a sauce that’s effortlessly flavorful. Serve immediately for a taste that transports you straight to the Mediterranean.

Tip: For an extra touch of freshness, finish the dish with a squeeze of lemon juice just before serving.

Cannelloni Ricotta e Spinaci

Dive into the comforting layers of Cannelloni Ricotta e Spinaci, a classic Italian dish that combines creamy ricotta and vibrant spinach wrapped in tender pasta tubes.

Ingredients

• 12 cannelloni tubes
• 2 cups ricotta cheese
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix ricotta, spinach, Parmesan, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg until well combined.
3. Carefully fill each cannelloni tube with the ricotta mixture using a small spoon or piping bag.
4. Spread 1 cup of marinara sauce on the bottom of the prepared dish. Arrange the filled cannelloni in a single layer over the sauce.
5. Pour the remaining 1 cup of marinara sauce over the cannelloni and sprinkle with mozzarella cheese.
6. Bake at 375°F for 30 minutes, until the cheese is bubbly and golden.

The magic of this dish lies in the harmonious blend of creamy ricotta and earthy spinach, encased in pasta and baked to perfection. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra flavor boost, add a pinch of red pepper flakes to the ricotta mixture.

Conchiglie alla Norma

Dive into the heart of Sicilian cuisine with this comforting Conchiglie alla Norma, a pasta dish that’s as rich in flavor as it is in history.

Ingredients

• 12 oz conchiglie pasta
• 3 tbsp olive oil
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 cup fresh basil leaves, torn
• 1/2 cup ricotta salata, grated

Instructions

1. Bring a large pot of salted water to a boil. Cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes.
3. Add the minced garlic and 1/4 tsp red pepper flakes to the skillet, cooking for 1 minute until fragrant.
4. Stir in the crushed tomatoes, 1 tsp salt, and 1/2 tsp sugar. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
5. Add the cooked pasta to the skillet with the sauce, tossing to combine. Remove from heat and stir in the torn basil leaves.
6. Serve the pasta topped with grated ricotta salata.

The magic of this dish lies in the contrast between the creamy ricotta salata and the smoky, tender eggplant, creating a symphony of textures and flavors that’s unmistakably Sicilian.

Tip: For an extra layer of flavor, let the sauce simmer a bit longer; the deeper it reduces, the richer the taste.

Conclusion

We hope this roundup of 18 authentic Italian pasta recipes inspires your next kitchen adventure! Each dish brings a taste of Italy right to your table, perfect for any occasion. Don’t forget to try your favorites, share your experiences in the comments, and pin this article on Pinterest to spread the love of pasta. Happy cooking!