20 Delicious Italian Pasta Recipes for Every Occasion

Imagine twirling your fork into a plate of perfectly al dente pasta, coated in a sauce that’s just right—whether it’s a quick weeknight dinner, a seasonal favorite bursting with fresh ingredients, or a comforting bowl that feels like a hug. Italian pasta dishes have a magical way of fitting every occasion, and we’ve rounded up 20 delicious recipes to inspire your next meal. Ready to find your new favorite? Let’s dive in!

Spaghetti Carbonara

There’s something irresistibly comforting about a bowl of Spaghetti Carbonara, with its creamy sauce and crispy pancetta. Here’s how to make it at home, just like an Italian nonna would.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmesan cheese
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp freshly ground 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 minute until fragrant.
3. In a bowl, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Quickly toss the drained spaghetti with the pancetta and garlic in the skillet. Remove from heat and let cool slightly.
5. Pour the egg and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.
6. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of this dish lies in the way the eggs and cheese come together to form a luxuriously creamy sauce without any cream. It’s a testament to the beauty of simplicity in Italian cooking.

Tip: For the best texture, make sure to toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Fettuccine Alfredo

There’s nothing quite like the creamy, comforting embrace of Fettuccine Alfredo to make a weeknight feel special. This classic dish is simpler than you 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 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
4. Reduce heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
5. Season the sauce with salt, black pepper, and nutmeg. Toss in the cooked fettuccine, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, garnished with extra Parmesan if desired. The magic of this Alfredo lies in its velvety texture, achieved by the emulsion of butter, cream, and cheese—no flour needed!

Tip: For an extra touch of luxury, top your Fettuccine Alfredo with a sprinkle of truffle salt or a drizzle of truffle oil before serving.

Penne alla Vodka

There’s something irresistibly creamy and comforting about Penne alla Vodka, a dish that effortlessly combines simplicity with a touch of sophistication.

Ingredients

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

The magic of Penne alla Vodka lies in the vodka’s ability to unlock the tomatoes’ depth of flavor, creating a sauce that’s both rich and beautifully balanced.

Tip: For an extra layer of flavor, try adding a splash of the pasta water to the sauce before tossing with the penne.

Linguine with Clam Sauce

There’s something irresistibly comforting about a bowl of linguine tossed in a savory clam sauce, perfect for those cozy nights in.

Ingredients

• 8 oz linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1 lb fresh clams, scrubbed
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, warm olive oil. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in white wine and clam juice, bringing to a simmer. Add clams, cover, and cook for 5-7 minutes until clams open.
4. Discard any unopened clams. Stir in butter until melted, then toss in the cooked linguine and parsley. Season with salt and pepper to taste.

The magic of this dish lies in the briny clams and the slight kick from the red pepper flakes, creating a symphony of flavors that’s both elegant and simple.

Tip: Serve with a sprinkle of extra parsley and a slice of crusty bread to soak up every last drop of that delicious sauce.

Rigatoni alla Bolognese

There’s nothing quite like the comfort of a hearty Rigatoni alla Bolognese, a classic Italian dish that’s perfect for a cozy family dinner. This version is rich, flavorful, and surprisingly simple to make at home.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup whole milk
• 1 lb rigatoni pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic, cooking until softened, about 5 minutes.
2. Add ground beef and pork, breaking it apart with a spoon, and cook until browned, about 7 minutes.
3. Pour in red wine and simmer until reduced by half, about 3 minutes.
4. Stir in crushed tomatoes, tomato paste, salt, black pepper, and sugar. Bring to a simmer, then reduce heat to low and cook uncovered for 1 hour, stirring occasionally.
5. Add milk and simmer for another 30 minutes, until the sauce is thick and flavorful.
6. Meanwhile, cook rigatoni according to package instructions until al dente. Drain and return to the pot.
7. Toss the pasta with the Bolognese sauce and serve hot, sprinkled with Parmesan cheese.

The secret to this Bolognese’s depth of flavor is the slow simmering process, which melds the meats and vegetables into a luxuriously rich sauce. The addition of milk at the end balances the acidity of the tomatoes for a perfectly rounded taste.

Tip: For an even richer flavor, let the sauce simmer for up to 2 hours, adding a little water if it gets too thick.

Pasta Primavera

Spring into the season with this vibrant Pasta Primavera, a colorful dish that brings the garden to your plate with minimal effort.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced zucchini
• 1/2 cup sliced yellow squash
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the broccoli, bell peppers, zucchini, and yellow squash. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add the cherry tomatoes and minced garlic to the skillet. Cook for another 2 minutes, stirring occasionally.
4. Toss the cooked pasta with the sautéed vegetables. Sprinkle with Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir to combine.
5. Serve immediately, garnished with additional Parmesan cheese if desired.

The beauty of this Pasta Primavera lies in its crisp-tender vegetables and the way the Parmesan melds into the warm pasta, creating a light yet satisfying meal.

Tip: For an extra burst of freshness, stir in a handful of chopped basil or parsley right before serving.

Lasagna

Nothing beats the comfort of a homemade lasagna, layered with rich meat sauce, creamy ricotta, and melted mozzarella. It’s a crowd-pleaser that’s perfect for Sunday dinners or potlucks.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 onion, diced
• 3 garlic cloves, minced
• 28 oz can crushed tomatoes
• 6 oz tomato paste
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Italian seasoning
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 12 lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a large skillet, brown ground beef and Italian sausage over medium heat. Add onion and garlic; cook until softened.
2. Stir in crushed tomatoes, tomato paste, water, sugar, salt, pepper, and Italian seasoning. Simmer for 20 minutes, stirring occasionally.
3. In a bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
4. Spread 1 cup meat sauce in a 9×13 inch baking dish. Layer 4 lasagna noodles, 1/3 ricotta mixture, and 1 cup mozzarella. Repeat layers twice, ending with remaining meat sauce and mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes until bubbly and golden.

The secret to this lasagna’s depth of flavor lies in the slow-simmered meat sauce, which melds beautifully with the creamy ricotta layers.

Tip: Let the lasagna sit for 15 minutes before slicing to ensure clean cuts.

Pasta Puttanesca

Pasta Puttanesca is a bold, flavorful dish that comes together in a flash, perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 8 oz spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in crushed tomatoes, Kalamata olives, and capers. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
4. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. Sprinkle with fresh parsley and salt to taste, giving it one final toss.

The magic of Pasta Puttanesca lies in its briny, spicy kick, a testament to the power of pantry staples to create something extraordinary.

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

Tortellini in Brodo

Nothing warms the soul quite like a bowl of Tortellini in Brodo, a classic Italian soup that’s as comforting as it is simple to make.

Ingredients

• 8 cups chicken broth
• 1 pound cheese tortellini
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Pour in the chicken broth and bring to a boil. Add the tortellini and cook according to package instructions, usually about 7-10 minutes, until they float to the top.
3. Season the soup with salt and black pepper. Stir in the Parmesan cheese until melted.
4. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

The magic of this dish lies in the tender tortellini pockets soaking up the rich, garlicky broth, creating a symphony of flavors in every spoonful.

Tip: For an extra layer of flavor, toast a slice of crusty bread rubbed with garlic to serve alongside your soup.

Gnocchi with Pesto

There’s something truly comforting about tender gnocchi tossed in vibrant pesto—a dish that’s as easy to make as it is satisfying. Here’s how to bring this Italian classic to your table with minimal fuss.

Ingredients

• 1 pound store-bought or homemade gnocchi
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, make the pesto. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Toss the cooked gnocchi with the pesto until evenly coated. Serve immediately.

The magic of this dish lies in the contrast between the pillowy gnocchi and the bright, herby pesto—a combination that’s sure to impress with very little effort.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Ravioli with Sage Butter

There’s something truly magical about the combination of pillowy ravioli and fragrant sage butter—it’s a simple dish that feels like a hug in a bowl.

Ingredients

• 1 package (9 oz) fresh cheese ravioli
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, usually about 3-4 minutes, until they float to the top. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook for about 1 minute, until the butter starts to turn golden and the sage is crispy.
3. Add the cooked ravioli to the skillet, gently tossing to coat in the sage butter. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, tossing again to combine.
4. Serve immediately, topped with grated Parmesan cheese.

The crispy sage leaves not only add a burst of flavor but also a delightful crunch that contrasts beautifully with the soft ravioli.

Tip: For an extra nutty flavor, let the butter brown slightly before adding the sage—just keep an eye on it to prevent burning.

Orecchiette with Sausage and Broccoli Rabe

Looking for a hearty pasta dish that packs a punch of flavor? This Orecchiette with Sausage and Broccoli Rabe is a perfect blend of spicy, savory, and slightly bitter notes, all tossed together in one satisfying bowl.

Ingredients

• 12 oz orecchiette pasta
• 1 lb Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper 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. 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 the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Stir in the broccoli rabe and cook until wilted, about 3 minutes.
4. Toss the cooked pasta into the skillet with the sausage and broccoli rabe. Add the reserved pasta water a little at a time to loosen the sauce. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
5. Serve hot, with extra Parmesan on the side for sprinkling.

The magic of this dish lies in the way the slightly bitter broccoli rabe balances the richness of the sausage, while the orecchiette’s unique shape catches every bit of the flavorful sauce.

Tip: For an extra kick, increase the red pepper flakes to 1/2 tsp.

Pappardelle with Wild Boar Ragu

There’s something deeply satisfying about twirling wide ribbons of pappardelle around a fork, especially when they’re coated in a rich, slow-cooked wild boar ragu. This dish is a celebration of rustic flavors and comforting textures.

Ingredients

• 1 lb wild boar shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 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
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 lb pappardelle pasta
• Grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add wild boar and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
3. Return the wild boar to the pot. Add red wine, scraping up any browned bits from the bottom. Simmer until wine is reduced by half, about 5 minutes.
4. Stir in crushed tomatoes, tomato paste, salt, pepper, rosemary, and thyme. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
5. Meanwhile, cook pappardelle according to package instructions until al dente. Drain and toss with the ragu.
6. Serve hot, garnished with grated Parmesan cheese.

The wild boar’s deep, gamey flavor pairs beautifully with the bright acidity of the tomatoes and the earthy herbs, creating a ragu that’s both bold and balanced.

Tip: For an extra layer of flavor, toast the dried herbs in a dry skillet for 30 seconds before adding them to the ragu.

Tagliatelle with Truffle Cream Sauce

Indulge in the luxurious flavors of homemade Tagliatelle with Truffle Cream Sauce, a dish that brings the elegance of Italian cuisine right to your kitchen.

Ingredients

• 8 oz tagliatelle pasta
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the shallot and garlic, sautéing until soft and fragrant, about 2 minutes.
3. Pour in the heavy cream, stirring continuously, and bring to a gentle simmer. Let the sauce thicken slightly, about 3 minutes.
4. Stir in the Parmesan cheese until melted and smooth. Add the truffle oil, salt, and pepper, adjusting to taste.
5. Add the cooked tagliatelle to the skillet, tossing gently to coat the pasta evenly with the sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the truffle oil’s earthy aroma, which elevates the creamy sauce to something truly special.

Tip: For an extra touch of luxury, shave fresh truffle over the finished dish before serving.

Farfalle with Sun-Dried Tomatoes and Spinach

This Farfalle with Sun-Dried Tomatoes and Spinach is a vibrant, flavorful dish that brings a taste of the Mediterranean to your table in under 30 minutes.

Ingredients

• 8 oz farfalle pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the farfalle according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes.
4. Add the spinach, red pepper flakes, salt, and black pepper. Cook until the spinach is wilted, about 3 minutes.
5. Combine the cooked farfalle with the spinach mixture in the skillet. Toss well to coat the pasta evenly.
6. Sprinkle with Parmesan cheese before serving.

The sun-dried tomatoes add a sweet, tangy depth to the dish, while the spinach keeps it light and fresh. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Tip: For an extra kick, add a squeeze of lemon juice just before serving to brighten up the flavors.

Conchiglie with Ricotta and Peas

This Conchiglie with Ricotta and Peas is a creamy, comforting pasta dish that comes together in just 20 minutes, perfect for a quick weeknight dinner.

Ingredients

• 8 oz conchiglie pasta
• 1 cup ricotta cheese
• 1 cup frozen peas, thawed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a boil. Add the conchiglie and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add the thawed peas to the skillet and cook for 2 minutes, stirring occasionally.
4. Reduce heat to low. Stir in the ricotta cheese, salt, black pepper, and reserved pasta water until the mixture is smooth and creamy.
5. Add the drained pasta to the skillet, tossing to coat evenly. Remove from heat and stir in Parmesan cheese, lemon juice, and fresh basil.
6. Serve immediately, garnished with additional basil and Parmesan if desired.

The lemon juice and fresh basil brighten up the rich ricotta, making this dish a delightful balance of flavors.

Tip: For an extra touch of freshness, add a handful of arugula with the peas for a peppery bite.

Bucatini all’Amatriciana

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

Ingredients

• 1 pound bucatini pasta
• 6 ounces guanciale (or pancetta), diced
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
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 red pepper flakes and cook for 30 seconds until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
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 the pasta is evenly coated.

The magic of this dish lies in the crispy guanciale and the spicy, tangy tomato sauce clinging to every strand of bucatini, creating a perfect bite every time.

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

Pasta alla Norma

Bring a taste of Sicily to your kitchen with this classic Pasta alla Norma, a hearty dish that combines tender eggplant with rich tomato sauce and salty ricotta salata.

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb rigatoni pasta
• 1/2 cup grated ricotta salata
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes.
2. Add garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Stir in crushed tomatoes, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
3. Meanwhile, cook rigatoni according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
4. Add the cooked pasta to the skillet with the tomato sauce, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
5. Serve hot, topped with grated ricotta salata and fresh basil leaves.

The smoky eggplant and creamy ricotta salata create a delightful contrast that makes this dish a standout. Perfect for a cozy dinner that feels a bit special.

Tip: For an extra layer of flavor, roast the eggplant cubes at 400°F for 20 minutes before adding them to the skillet.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian dish that’s as simple as it is delicious, featuring just a handful of ingredients that pack a punch of flavor.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

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 before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1-2 minutes until garlic is golden but not browned.
3. Add the drained spaghetti to the skillet, tossing to coat in the oil. If needed, add reserved pasta water a tablespoon at a time to help the sauce cling to the pasta.
4. Remove from heat and stir in parsley, salt, and black pepper. Serve immediately, topped with Parmesan cheese if desired.

The magic of this dish lies in the balance of spicy, garlicky oil clinging to each strand of pasta, creating a dish that’s surprisingly complex for its simplicity.

Tip: For an extra layer of flavor, toast the garlic slices lightly before adding them to the oil.

Pasta e Fagioli

Nothing warms the soul quite like a bowl of Pasta e Fagioli, a hearty Italian soup that’s as nutritious as it is comforting. Here’s how to bring this classic to your table with minimal fuss and maximum flavor.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1 cup ditalini pasta
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced tomatoes, cannellini beans, broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the ditalini pasta and cook according to package instructions until al dente, about 8 minutes.
5. Stir in the Parmesan cheese and parsley before serving.

The magic of this Pasta e Fagioli lies in its simplicity and the way the pasta thickens the soup into a comforting, stew-like consistency.

Tip: For an extra layer of flavor, sauté a piece of pancetta with the onions at the beginning.

Conclusion

We hope this roundup of 20 Delicious Italian Pasta Recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each dish brings a taste of Italy right to your table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!