24 Exquisite Fancy Pasta Recipes for Gourmet Dinners

There’s something undeniably magical about twirling a fork into a plate of perfectly cooked pasta, especially when it’s dressed to impress. Whether you’re planning a romantic dinner, hosting a sophisticated soirée, or simply treating yourself to a gourmet meal at home, our collection of 24 Exquisite Fancy Pasta Recipes is your ticket to culinary delight. Dive in and discover dishes that are as beautiful as they are delicious!

Truffle and Mushroom Fettuccine Alfredo

Mushrooms and truffle elevate this fettuccine alfredo to gourmet status. Perfect for a cozy night in.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp truffle oil
  • 1 cup sliced mushrooms
  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz fettuccine to the boiling water. Cook for 8-10 minutes until al dente. Drain and set aside.
3. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant.
4. Add 1 cup sliced mushrooms to the skillet. Cook for 5 minutes until golden brown.
5. Pour 1 cup heavy cream into the skillet. Stir gently and bring to a simmer.
6. Reduce heat to low. Add 1/2 cup grated Parmesan cheese. Stir until the cheese melts and the sauce thickens.
7. Drizzle 1 tbsp truffle oil into the sauce. Stir to combine.
8. Add the cooked fettuccine to the skillet. Toss until the pasta is evenly coated with the sauce.
9. Season with salt and pepper to taste. Serve immediately.

Buttery pasta with a rich, creamy sauce and earthy truffle notes makes this dish unforgettable. Garnish with extra Parmesan and a drizzle of truffle oil for an elegant touch.

Lobster and Crab Ravioli with Champagne Cream Sauce

Ravioli stuffed with lobster and crab, draped in a luxurious champagne cream sauce, is a dish that turns any meal into a celebration. Ready in under an hour, it’s surprisingly simple to make at home.

Ingredients

– For the ravioli:
– 1 cup lobster meat, cooked and chopped
– 1 cup crab meat, cooked and chopped
– 1/2 cup ricotta cheese
– 1 egg yolk
– 1/4 tsp salt
– 1/4 tsp black pepper
– 24 wonton wrappers
– For the sauce:
– 1 cup heavy cream
– 1/2 cup champagne
– 2 tbsp unsalted butter
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. In a bowl, mix lobster, crab, ricotta, egg yolk, salt, and pepper until well combined.
2. Place 1 tbsp of the mixture in the center of a wonton wrapper. Wet edges with water, top with another wrapper, and press to seal. Repeat.
3. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Drain.
4. For the sauce, simmer heavy cream and champagne in a saucepan over medium heat for 5 minutes until slightly reduced.
5. Whisk in butter, salt, and pepper until smooth. Cook for 2 more minutes.
6. Divide ravioli among plates. Drizzle with sauce.

Notably, the ravioli are tender with a rich, seafood filling, while the sauce adds a bubbly elegance. Serve with a sprinkle of fresh herbs for a pop of color.

Saffron Infused Pappardelle with Seared Scallops

Great flavors come together in this elegant yet simple dish, perfect for a special dinner. Saffron adds a luxurious touch to the pappardelle, while scallops bring a delicate sweetness.

Ingredients

• For the pappardelle:
  • 8 oz pappardelle pasta
  • 1 pinch saffron threads
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the scallops:
  • 6 large scallops
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1 tbsp chopped parsley
  • 1 lemon, zested

Instructions

1. Bring a large pot of water to a boil. Add 1/2 tsp salt.
2. Add pappardelle to boiling water. Cook for 8-10 minutes until al dente.
3. While pasta cooks, steep saffron threads in 2 tbsp warm olive oil for 5 minutes.
4. Drain pasta, return to pot. Toss with saffron-infused oil.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
6. Pat scallops dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
7. Add scallops to skillet. Sear for 2 minutes per side until golden brown.
8. Divide pappardelle between plates. Top with scallops.
9. Garnish with chopped parsley and lemon zest.

Tender pappardelle with a hint of saffron pairs beautifully with the crisp, golden scallops. Serve with a side of steamed greens for a complete meal.

Wild Boar Ragu with Pappardelle Pasta

Outstanding for a hearty dinner, this Wild Boar Ragu with Pappardelle Pasta combines rich flavors and tender pasta. Perfect for impressing guests or treating yourself.

Ingredients

• For the ragu:
  • 2 lbs wild boar shoulder, cubed
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
• For the pasta:
  • 1 lb pappardelle pasta
  • 1 tbsp salt
  • 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add wild boar cubes, browning on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
4. Pour in red wine, scraping the bottom to deglaze. Simmer until reduced by half, about 3 minutes.
5. Return the boar to the pot. Add beef stock, crushed tomatoes, tomato paste, salt, pepper, rosemary, and thyme.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
7. Meanwhile, bring a large pot of water to a boil. Add salt and pappardelle. Cook until al dente, about 8 minutes. Drain and toss with olive oil.
8. Uncover the ragu. Simmer for another 30 minutes to thicken, stirring occasionally.
9. Serve the ragu over the pappardelle. Garnish with grated Parmesan if desired.

Delight in the deep, savory flavors of the ragu paired with the wide, silky pappardelle. For a twist, top with a sprinkle of orange zest to brighten the dish.

Duck Confit and Porcini Mushroom Tagliatelle

Hearty and rich, this dish combines tender duck confit with earthy porcini mushrooms over silky tagliatelle. Perfect for a cozy dinner, it’s a luxurious yet straightforward recipe.

Ingredients

• For the duck confit:
  • 2 duck legs
  • 1 tbsp salt
  • 2 cups duck fat
• For the mushroom sauce:
  • 1 oz dried porcini mushrooms
  • 1 cup hot water
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 cup heavy cream
• For the pasta:
  • 8 oz tagliatelle
  • 4 cups water
  • 1 tbsp salt

Instructions

1. Preheat oven to 300°F. Season duck legs with salt and place in a baking dish. Cover with duck fat. Bake for 2 hours until tender.
2. Soak porcini mushrooms in hot water for 20 minutes. Drain, reserving liquid. Chop mushrooms.
3. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and sauté for 5 minutes.
4. Pour in reserved mushroom liquid and heavy cream. Simmer for 10 minutes until sauce thickens.
5. Boil water in a large pot. Add salt and tagliatelle. Cook for 8 minutes until al dente. Drain.
6. Shred duck meat from bones. Discard bones.
7. Combine tagliatelle, duck meat, and mushroom sauce in a large bowl. Toss well.

Plush tagliatelle strands cradle the duck and mushrooms, offering a perfect bite every time. Serve with a sprinkle of fresh thyme for an aromatic finish.

Black Truffle and Burrata Stuffed Shells

Kick off your culinary adventure with this indulgent dish that combines the earthy depth of black truffles with the creamy luxury of burrata, all nestled in tender pasta shells.

Ingredients

– For the pasta:
– 12 oz jumbo pasta shells
– 1 tbsp salt
– For the filling:
– 8 oz burrata cheese, drained and torn into pieces
– 1 oz black truffle, finely chopped
– 1/4 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the sauce:
– 2 cups marinara sauce
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Boil pasta shells in a large pot of salted water until al dente, about 9 minutes. Drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a bowl, mix burrata, black truffle, heavy cream, salt, and pepper for the filling.
4. Stuff each shell with the burrata mixture. Tip: Use a small spoon for easier filling.
5. Spread marinara sauce in the bottom of a baking dish.
6. Arrange stuffed shells over the sauce.
7. Sprinkle Parmesan cheese over the shells.
8. Bake for 20 minutes until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Savor the contrast of textures from the crispy top to the creamy center. Serve with a drizzle of truffle oil for an extra layer of flavor.

Squid Ink Pasta with Calamari and Chili Flakes

Absolutely striking and packed with flavor, this squid ink pasta dish combines tender calamari with a spicy kick for an unforgettable meal.

Ingredients

• For the pasta:
  • 8 oz squid ink pasta
  • 4 quarts water
  • 1 tbsp salt
• For the calamari and sauce:
  • 1/2 lb calamari, cleaned and sliced into rings
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp chili flakes
  • 1/4 cup white wine
  • 1 tbsp lemon juice
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add the squid ink pasta to the boiling water. Cook for 8-10 minutes until al dente. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes. Sauté for 1 minute until fragrant.
4. Increase the heat to medium-high. Add the calamari rings. Cook for 2-3 minutes until just opaque.
5. Pour in 1/4 cup white wine. Let it simmer for 2 minutes to reduce slightly.
6. Add the cooked pasta to the skillet. Toss to combine with the calamari and sauce.
7. Drizzle with 1 tbsp lemon juice. Season with salt to taste. Toss again.
8. Serve immediately. The pasta should be glossy with sauce, and the calamari tender.

Chewy pasta and succulent calamari come together with a spicy, garlicky sauce. Try garnishing with extra chili flakes for more heat or a sprinkle of parsley for color.

Foie Gras and Morel Mushroom Lasagna

Oftentimes, the most luxurious dishes are surprisingly simple to make at home. This lasagna combines rich foie gras and earthy morel mushrooms for a decadent twist on a classic.

Ingredients

• For the filling:
  • 1 cup foie gras, diced
  • 1 cup morel mushrooms, cleaned and sliced
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • Salt to taste
• For the lasagna:
  • 9 lasagna noodles, cooked al dente
  • 1 cup béchamel sauce
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. In a skillet, melt butter over medium heat. Add foie gras and mushrooms. Cook until mushrooms are tender, about 5 minutes.
3. Pour in heavy cream. Simmer until slightly thickened, about 3 minutes. Season with salt. Tip: Do not overcook the foie gras to maintain its delicate texture.
4. Spread a thin layer of béchamel sauce on the bottom of a baking dish.
5. Place 3 lasagna noodles over the sauce. Top with half of the foie gras mixture.
6. Repeat layers, ending with noodles. Cover with remaining béchamel sauce and Parmesan cheese.
7. Bake for 25 minutes, or until bubbly and golden. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.
8. Broil for 2 minutes for a crispier top if desired. Tip: Watch closely to prevent burning.

The lasagna emerges creamy with a rich, umami depth from the foie gras and morels. Serve with a crisp green salad to balance the richness.

Porcini and Truffle Oil Spaghetti

Porcini and truffle oil spaghetti combines earthy mushrooms with luxurious truffle oil for a simple yet decadent dish.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 oz dried porcini mushrooms
  • 1 cup hot water
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp truffle oil
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Soak porcini mushrooms in 1 cup hot water for 20 minutes. Drain, reserve liquid, chop mushrooms.
2. Bring 4 quarts water to a boil in a large pot. Add 1 tbsp salt and spaghetti. Cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. Heat olive oil in a pan over medium heat. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
4. Add chopped porcini and reserved liquid to the pan. Simmer for 5 minutes until slightly reduced. Tip: Adjust heat to avoid burning.
5. Drain spaghetti, reserving 1/2 cup pasta water. Add spaghetti to the pan with the sauce.
6. Toss spaghetti with the sauce, adding reserved pasta water as needed to loosen. Tip: The starch in the pasta water helps the sauce cling.
7. Remove from heat. Stir in truffle oil and Parmesan cheese. Season with salt if needed.

Creamy and aromatic, this dish shines with a sprinkle of extra Parmesan. Serve immediately to enjoy the truffle oil’s full aroma.

Lobster Thermidor Pasta Bake

Bold flavors meet comfort in this Lobster Thermidor Pasta Bake, a decadent twist on a classic that’s sure to impress.

Ingredients

• For the pasta: 8 oz penne pasta, 1 tbsp salt
• For the lobster: 2 lobster tails (6 oz each), 2 tbsp butter, 1/2 tsp salt
• For the sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup grated Parmesan cheese, 1 tbsp Dijon mustard, 1/4 cup dry white wine
• For the topping: 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add 1 tbsp salt and penne pasta. Cook for 8 minutes, then drain.
3. Melt 2 tbsp butter in a pan over medium heat. Add lobster tails, meat side down. Cook for 2 minutes, flip, and cook for another 2 minutes. Remove, chop meat.
4. In the same pan, melt 2 tbsp butter. Whisk in 2 tbsp flour to make a roux. Cook for 1 minute.
5. Slowly add milk and heavy cream, whisking constantly. Bring to a simmer.
6. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup Parmesan, Dijon mustard, and white wine. Stir until cheese melts.
7. Add cooked pasta and lobster to the sauce. Mix well.
8. Transfer to a baking dish. Mix breadcrumbs, 1/4 cup Parmesan, and 2 tbsp melted butter. Sprinkle over pasta.
9. Bake for 20 minutes until golden and bubbly.

Delightfully creamy with a crispy top, this dish pairs beautifully with a crisp salad or steamed veggies for contrast.

Venison Bolognese with Pappardelle

Absolutely hearty and rich, this Venison Bolognese with Pappardelle is a game-changer for pasta night. Ground venison brings a deep, earthy flavor that pairs perfectly with wide, ribbon-like pappardelle.

Ingredients

• For the Bolognese:
• 1 lb ground venison
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup red wine
• 1 cup whole milk
• 1 cup beef stock
• 1 tbsp olive oil
• Salt and pepper to taste
• For the Pappardelle:
• 12 oz pappardelle pasta
• 4 quarts water
• 1 tbsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, carrot, and celery. Cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Increase heat to medium-high. Add ground venison. Cook until browned, breaking it apart with a spoon.
5. Stir in tomato paste. Cook for 2 minutes.
6. Pour in red wine. Simmer until reduced by half, about 5 minutes.
7. Add milk and beef stock. Bring to a simmer. Reduce heat to low. Cook for 1 hour, stirring occasionally.
8. Meanwhile, bring water to a boil in a large pot. Add salt.
9. Cook pappardelle according to package instructions until al dente. Drain.
10. Toss pasta with Bolognese sauce. Serve immediately.

Expect a robust sauce clinging to every noodle, offering a perfect bite every time. For an extra touch, garnish with freshly grated Parmesan and a sprinkle of chopped parsley.

Scallop and Prawn Linguine with Garlic White Wine Sauce

You won’t regret trying this Scallop and Prawn Linguine with Garlic White Wine Sauce. It’s a luxurious yet straightforward dish that brings the ocean’s flavors to your table.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the seafood:
  • 1/2 lb scallops
  • 1/2 lb prawns, peeled and deveined
  • 1 tbsp olive oil
  • Salt and pepper to season
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 tsp red pepper flakes
  • 1/4 cup parsley, chopped

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz linguine. Cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1/2 lb scallops and 1/2 lb prawns with salt and pepper. Sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in 1/2 cup white wine. Simmer for 2 minutes to reduce slightly. Stir in 1/4 cup heavy cream and the reserved pasta water. Bring to a gentle simmer.
5. Return the seafood to the skillet. Add the cooked linguine and toss to coat. Cook for 1 minute to heat through. Stir in 1/4 cup chopped parsley.
6. Serve immediately. The linguine should be creamy with a slight kick from the red pepper. Garnish with extra parsley if desired.

This dish offers a perfect balance of creamy and spicy flavors. The scallops and prawns add a sweet, oceanic depth. Try serving with a crisp white wine to complement the sauce.

Wild Mushroom and Goat Cheese Tortellini

Kickstart your culinary adventure with this Wild Mushroom and Goat Cheese Tortellini, a dish that combines earthy flavors with creamy tanginess.

Ingredients

• For the tortellini:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil
• For the filling:
  • 1 cup wild mushrooms, finely chopped
  • 1/2 cup goat cheese, crumbled
  • 1 tbsp fresh thyme, chopped
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated

Instructions

1. In a large bowl, combine 1 cup all-purpose flour, 2 large eggs, 1/2 tsp salt, and 1 tbsp olive oil to make the dough. Knead until smooth, about 5 minutes. Rest for 30 minutes.
2. For the filling, sauté 1 cup wild mushrooms in a pan over medium heat until soft, about 5 minutes. Cool, then mix with 1/2 cup goat cheese, 1 tbsp fresh thyme, and 1/4 tsp black pepper.
3. Roll the dough into thin sheets. Cut into 2-inch squares. Place 1 tsp filling in the center of each square. Fold into triangles, then press edges to seal. Bring corners together to form tortellini.
4. Boil tortellini in salted water for 3-4 minutes until they float to the top. Drain.
5. For the sauce, melt 2 tbsp unsalted butter in a pan over low heat. Add 1/4 cup heavy cream and 1/4 cup Parmesan cheese. Stir until smooth.
6. Toss the cooked tortellini in the sauce. Serve immediately.

Silky tortellini pockets burst with the earthy richness of mushrooms and the creamy sharpness of goat cheese. Drizzle with truffle oil for an extra layer of luxury.

Beef Tenderloin and Gorgonzola Penne

Deliciously rich and creamy, this dish combines tender beef with bold gorgonzola for a pasta that’s both comforting and elegant.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 4 quarts water
  • 1 tbsp salt
• For the beef:
  • 1 lb beef tenderloin, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp garlic powder

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season beef cubes with 1 tsp salt and 1/2 tsp black pepper.
4. Add beef to the skillet. Cook for 3 minutes per side for medium-rare. Remove beef and set aside.
5. In the same skillet, reduce heat to medium. Add 1 cup heavy cream, stirring to incorporate any browned bits.
6. Add 1/2 cup gorgonzola, 1/4 cup parmesan, and 1/2 tsp garlic powder to the cream. Stir until cheeses melt and sauce thickens, about 3 minutes.
7. Return cooked pasta and beef to the skillet. Toss to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.

Yield a dish where the penne is perfectly al dente, enveloped in a velvety gorgonzola sauce, with succulent beef tenderloin pieces. Serve with a sprinkle of extra parmesan and a side of crusty bread for dipping.

Crab and Avocado Linguine with Lemon Butter Sauce

Kickstart your culinary adventure with this Crab and Avocado Linguine, a dish that combines creamy avocado and succulent crab meat with a zesty lemon butter sauce for a refreshing twist on pasta night.

Ingredients

• For the pasta: 8 oz linguine, 1 tbsp salt
• For the sauce: 1/2 cup unsalted butter, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt
• For the topping: 1 avocado (diced), 8 oz crab meat (cooked), 1 tbsp fresh parsley (chopped)

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and 8 oz linguine. Cook for 8-10 minutes until al dente. Drain and set aside.
2. In a saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 2 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp salt. Cook for 2 minutes until well combined.
3. Add the cooked linguine to the saucepan. Toss to coat evenly with the lemon butter sauce.
4. Gently fold in 1 diced avocado and 8 oz crab meat. Heat through for 1-2 minutes, being careful not to break the avocado.
5. Sprinkle with 1 tbsp chopped fresh parsley before serving.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the sauce. To prevent the avocado from browning, toss it with a little lemon juice before adding. Serve immediately for the best texture.

Creamy avocado and tender crab meat make this linguine dish irresistibly rich yet light. Try garnishing with extra lemon zest for a vibrant finish.

Pumpkin and Sage Ravioli with Brown Butter Sauce

Lusciously creamy and herby, this ravioli brings autumn to your plate any time of year. Pair it with a crisp white wine for a perfect meal.

Ingredients

• For the ravioli:
  • 1 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 wonton wrappers
• For the sauce:
  • 1/2 cup unsalted butter
  • 8 fresh sage leaves

Instructions

1. In a bowl, mix pumpkin puree, ricotta, Parmesan, chopped sage, salt, and pepper until smooth.
2. Place 1 tbsp of filling in the center of a wonton wrapper. Wet edges with water, top with another wrapper, and press to seal. Repeat.
3. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Drain.
4. In a skillet over medium heat, melt butter. Add sage leaves and cook until butter turns golden brown, about 3 minutes.
5. Divide ravioli among plates. Drizzle with brown butter sauce and garnish with crispy sage leaves.

Silky ravioli pockets burst with savory pumpkin and sage, balanced by nutty brown butter. Serve atop a bed of arugula for a peppery contrast.

Seared Duck Breast with Cherry Sauce and Pappardelle

Duck breast meets its match with a sweet-tart cherry sauce and wide, ribbon-like pappardelle. This dish balances rich, gamey flavors with bright, fruity notes for a sophisticated yet approachable meal.

Ingredients

• For the duck:
  • 2 duck breasts, skin on
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cherry sauce:
  • 1 cup fresh cherries, pitted and halved
  • 1/4 cup red wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp thyme
• For the pappardelle:
  • 8 oz pappardelle pasta
  • 2 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
2. Heat a skillet over medium-low heat. Place duck breasts skin-side down. Cook for 8 minutes until skin is crispy and golden. Flip and cook for 4 minutes for medium-rare. Rest for 5 minutes.
3. While duck cooks, boil pappardelle in salted water for 10 minutes until al dente. Drain and toss with olive oil.
4. In the same skillet, add cherries, red wine, balsamic vinegar, honey, and thyme. Simmer for 5 minutes until sauce thickens slightly.
5. Slice duck breasts diagonally. Serve over pappardelle, topped with cherry sauce.

Firm duck slices contrast beautifully with tender pasta, while the cherry sauce adds a juicy burst. Try garnishing with fresh thyme for an aromatic finish.

Truffle Honey and Pecorino Tagliolini

Truffle honey and pecorino tagliolini combines rich, earthy flavors with a touch of sweetness for a luxurious pasta dish.

Ingredients

• For the pasta:
  • 8 oz tagliolini pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp truffle honey
  • 1/2 cup grated pecorino cheese
  • 2 tbsp unsalted butter
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz tagliolini pasta to the boiling water. Cook for 2-3 minutes until al dente. Tip: Fresh pasta cooks faster than dried.
3. Reserve 1/4 cup of pasta water. Drain the pasta.
4. In the same pot, melt 2 tbsp unsalted butter over low heat.
5. Add the cooked pasta back to the pot. Toss with the melted butter.
6. Drizzle 2 tbsp truffle honey over the pasta. Toss to combine. Tip: Warm the honey slightly for easier drizzling.
7. Add 1/2 cup grated pecorino cheese and 1/4 tsp black pepper. Toss until the cheese melts and coats the pasta. Tip: Use reserved pasta water to adjust consistency if needed.
8. Serve immediately. The dish should be creamy with a balance of sweet and savory flavors. Garnish with extra pecorino and a drizzle of truffle honey for an elegant touch.

Delightfully creamy, this pasta offers a perfect blend of sweet truffle honey and sharp pecorino. Serve it with a crisp white wine to complement the rich flavors.

Lamb Shank Ragu with Rigatoni

You’ve got a craving for something hearty and comforting, and this Lamb Shank Ragu with Rigatoni hits the spot. Yield to the rich flavors and tender meat that make this dish a standout.

Ingredients

– For the ragu:
– 2 lamb shanks (about 1.5 lbs each)
– 2 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 cup dry red wine
– 28 oz can crushed tomatoes
– 2 cups beef stock
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried rosemary
– For the pasta:
– 1 lb rigatoni
– 1 tbsp salt
– 2 tbsp olive oil

Instructions

1. Preheat oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
4. Pour in red wine, scraping the bottom to release any browned bits. Simmer until reduced by half, about 5 minutes.
5. Add crushed tomatoes, beef stock, salt, pepper, and rosemary. Return lamb shanks to the pot. Bring to a simmer.
6. Cover and transfer to the oven. Cook until lamb is fork-tender, about 2.5 hours.
7. Remove lamb shanks from the pot. Shred the meat, discarding bones, and return meat to the sauce.
8. Meanwhile, cook rigatoni in boiling salted water until al dente, about 12 minutes. Drain and toss with olive oil.
9. Combine pasta with ragu. Serve hot.

Great texture comes from the shredded lamb melding with the robust sauce. The rigatoni’s ridges catch every bit of flavor. Try garnishing with fresh parsley for a bright contrast.

Prosciutto and Fig Stuffed Cannelloni

Whip up a luxurious dinner with this Prosciutto and Fig Stuffed Cannelloni, combining sweet and savory flavors in every bite.

Ingredients

• For the filling:
  • 8 oz prosciutto, thinly sliced
  • 1 cup dried figs, finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups marinara sauce
  • 1/4 cup heavy cream
• For assembling:
  • 12 cannelloni tubes
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix prosciutto, figs, ricotta, Parmesan, egg, and pepper until well combined.
3. Fill each cannelloni tube with the mixture using a piping bag or spoon. Tip: Overfill slightly for a richer bite.
4. Spread 1 cup marinara sauce at the bottom of a baking dish.
5. Arrange stuffed cannelloni in a single layer over the sauce.
6. Mix remaining marinara with heavy cream and pour over cannelloni.
7. Sprinkle mozzarella evenly on top. Tip: For a golden crust, broil for the last 2 minutes.
8. Bake for 25 minutes until bubbly and cheese is melted. Tip: Let rest for 5 minutes before serving for easier handling.

A harmonious blend of creamy ricotta, salty prosciutto, and sweet figs makes this dish a standout. Serve with a crisp green salad to balance the richness.

Smoked Salmon and Dill Farfalle

Easy to make and bursting with flavor, this dish combines the richness of smoked salmon with the freshness of dill in a creamy pasta that’s perfect for any occasion.

Ingredients

• For the pasta:
  • 8 oz farfalle pasta
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 oz smoked salmon, chopped
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz farfalle pasta to the boiling water. Cook for 10-12 minutes until al dente. Drain and set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic. Sauté for 1 minute until fragrant.
4. Pour 1 cup heavy cream into the skillet. Stir continuously for 2 minutes until slightly thickened.
5. Add 1/2 cup grated Parmesan cheese to the cream. Stir until the cheese is fully melted and the sauce is smooth.
6. Mix in 4 oz chopped smoked salmon, 2 tbsp fresh dill, and 1/2 tsp black pepper. Stir to combine.
7. Add the cooked farfalle to the skillet. Toss gently to coat the pasta evenly with the sauce.
8. Serve immediately. Garnish with extra dill if desired.

Outstanding in both texture and flavor, the creamy sauce clings to every curve of the farfalle, while the smoked salmon adds a luxurious touch. Try serving it with a sprinkle of lemon zest for an extra burst of freshness.

Artichoke and Sun-Dried Tomato Fettuccine

You’ve likely faced those evenings when time is tight but cravings demand something special. This Artichoke and Sun-Dried Tomato Fettuccine is your answer, blending rich flavors with simplicity for a dish that feels indulgent yet is straightforward to make.

Ingredients

– For the pasta: 8 oz fettuccine, 1 tbsp olive oil, 1 tsp salt
– For the sauce: 1/4 cup sun-dried tomatoes (chopped), 1/2 cup artichoke hearts (quartered), 2 cloves garlic (minced), 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 tsp black pepper, 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente. Drain, reserving 1/4 cup pasta water, and toss with 1 tbsp olive oil.
2. While pasta cooks, heat a large skillet over medium heat. Add 1/4 cup sun-dried tomatoes, 1/2 cup artichoke hearts, and 2 cloves minced garlic. Sauté for 3 minutes until fragrant.
3. Reduce heat to low. Stir in 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2 minutes until sauce thickens slightly.
4. Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
5. Serve immediately, garnished with extra Parmesan if desired. Tip: For a brighter flavor, add a squeeze of lemon juice before serving. Tip: Toast the fettuccine in the skillet for a minute after adding to enhance its nutty flavor. Tip: If the sauce is too thick, a splash of the pasta water will perfect its consistency.
Mouthwatering and creamy, this fettuccine boasts a perfect balance of tangy sun-dried tomatoes and tender artichokes. Try serving it with a side of crusty bread to soak up every bit of the sauce.

Veal Marsala with Fettuccine

Unveil the rich flavors of Veal Marsala with Fettuccine, a classic dish that combines tender veal and earthy mushrooms in a savory Marsala wine sauce.

Ingredients

• For the veal: 1 lb veal cutlets, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil
• For the sauce: 8 oz mushrooms (sliced), 2 cloves garlic (minced), 1/2 cup Marsala wine, 1/2 cup chicken broth, 2 tbsp unsalted butter, 1/4 cup fresh parsley (chopped)
• For the fettuccine: 8 oz fettuccine, 1 tbsp salt, 2 quarts water

Instructions

1. Bring 2 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente. Drain and set aside.
2. While pasta cooks, season 1 lb veal cutlets with 1/2 tsp salt and 1/4 tsp black pepper. Dredge in 1/2 cup all-purpose flour, shaking off excess.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add veal cutlets. Cook for 3 minutes per side until golden. Remove and set aside.
4. In the same skillet, add 8 oz sliced mushrooms. Cook for 5 minutes until softened. Add 2 cloves minced garlic. Cook for 1 minute until fragrant.
5. Pour in 1/2 cup Marsala wine and 1/2 cup chicken broth. Scrape up browned bits. Simmer for 5 minutes until slightly reduced.
6. Stir in 2 tbsp unsalted butter until melted. Return veal to skillet. Simmer for 2 minutes to heat through. Sprinkle with 1/4 cup chopped parsley.
7. Serve veal and sauce over cooked fettuccine.

Juicy veal cutlets and creamy fettuccine soak up the Marsala sauce, offering a luxurious texture. Garnish with extra parsley for a fresh contrast.

Roasted Butternut Squash and Sage Gnocchi

Craving a cozy, autumnal dish that’s both hearty and elegant? This Roasted Butternut Squash and Sage Gnocchi combines sweet, nutty flavors with pillowy textures for a comforting meal.

Ingredients

• For the gnocchi:
  • 1 lb butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour
  • 1 large egg
• For the sauce:
  • 2 tbsp unsalted butter
  • 8 fresh sage leaves
  • 1/4 tsp salt

Instructions

1. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 25 minutes or until soft and slightly caramelized. Let cool slightly.
3. Mash the roasted squash in a large bowl until smooth. Tip: For extra smoothness, blend in a food processor.
4. Add flour and egg to the squash. Mix until a dough forms. Tip: Dough should be slightly sticky but manageable.
5. Divide dough into 4 parts. Roll each into a 1-inch thick rope on a floured surface.
6. Cut ropes into 1-inch pieces. Press each piece with a fork for ridges.
7. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes. Remove with a slotted spoon.
8. In a large skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 2 minutes.
9. Toss cooked gnocchi in the sage butter. Season with salt. Tip: For a richer flavor, sprinkle with grated Parmesan before serving.

Golden and tender, these gnocchi offer a delightful contrast between the crispy sage and the soft, squash-filled pillows. Serve them atop a bed of arugula for a fresh, peppery bite.

Conclusion

These 24 exquisite fancy pasta recipes are your ticket to transforming any dinner into a gourmet experience. Tantalizing flavors and elegant presentations await in each dish, perfect for impressing guests or treating yourself. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share the love by pinning this article on Pinterest for your next culinary adventure. Happy cooking!