23 Delicious Pasta Dinner Recipes Easy

Nothing beats the comfort of a hearty pasta dish after a long day, and we’ve got 23 easy recipes to turn your weeknight dinners into a celebration of flavors. From creamy Alfredo to zesty tomato basil, these dishes are sure to delight your taste buds and simplify your cooking routine. Dive into our roundup and discover your next favorite pasta masterpiece that’s as enjoyable to make as it is to eat!

Spaghetti Carbonara

Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a plate of Spaghetti Carbonara, its creamy sauce clinging to each strand of pasta, punctuated by the salty crispness of pancetta. This classic Roman dish, with its humble ingredients and rich flavors, is a testament to the beauty of simplicity in cooking.

Ingredients

• 8 oz spaghetti (use high-quality durum wheat for best results)
• 2 large eggs (room temperature for smoother sauce)
• 1/2 cup grated Pecorino Romano cheese (freshly grated enhances flavor)
• 1/4 cup grated Parmesan cheese (for a deeper umami note)
• 4 oz pancetta, diced (or guanciale for authenticity)
• 2 cloves garlic, minced (optional, for a subtle aromatic touch)
• 1/2 tsp freshly ground black pepper (adjust to taste)
• 1/2 tsp salt (for pasta water, adjust as needed)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
3. In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, and black pepper until well combined.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta fat, tossing to coat.
5. Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency.
6. Return the pancetta to the skillet, tossing everything together to ensure the pasta is evenly coated with the sauce.

Lusciously creamy with a perfect balance of saltiness from the pancetta and sharpness from the cheeses, this Spaghetti Carbonara is best served immediately, perhaps with a sprinkle of extra Parmesan and a twist of black pepper for an elegant finish. For a twist, try serving it with a side of roasted cherry tomatoes to add a burst of sweetness to the dish.

Fettuccine Alfredo

This timeless Italian classic, Fettuccine Alfredo, marries the simplicity of fresh pasta with the richness of a creamy, buttery sauce. Today, we’re elevating this beloved dish with a touch of elegance and a few chef-approved tips to ensure perfection every time.

Ingredients

• 8 oz fettuccine pasta (fresh or dried, but fresh is preferred for texture)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup heavy cream (for a lighter version, half-and-half can be substituted)
• 1 cup freshly grated Parmesan cheese (plus extra for garnish)
• 1/4 tsp freshly ground black pepper (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp nutmeg (optional, for a hint of warmth)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 2-3 minutes for fresh pasta or 8-10 minutes for dried.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Once melted, add the heavy cream, stirring gently to combine.
3. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Tip: Keep the heat low to prevent the sauce from separating.
4. Season the sauce with salt, black pepper, and nutmeg, stirring to incorporate the flavors evenly.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the pasta to the skillet with the sauce, tossing to coat evenly. Tip: The reserved pasta water can help adjust the sauce’s consistency if needed.
6. Serve the Fettuccine Alfredo hot, garnished with additional Parmesan cheese and a sprinkle of black pepper. Tip: For an extra touch of elegance, serve with a side of garlic bread or a crisp green salad.

With its velvety sauce clinging to each strand of pasta, this Fettuccine Alfredo offers a luxurious texture and a balance of rich, savory flavors. Consider topping with grilled chicken or shrimp for a protein-packed variation that’s sure to impress.

Penne Arrabbiata

On a bustling evening when the craving for something bold and comforting strikes, Penne Arrabbiata stands as a testament to the beauty of simplicity in Italian cuisine. This fiery dish, with its vibrant tomato sauce and a kick of red pepper, promises to deliver both warmth and depth in every bite.

Ingredients

• 1 lb penne pasta (or any short pasta of choice)
• 3 tbsp olive oil (extra virgin preferred for its fruity notes)
• 4 garlic cloves, minced (fresh is best for maximum flavor)
• 1/2 tsp red pepper flakes (adjust to taste for desired heat)
• 28 oz canned crushed tomatoes (San Marzano recommended for sweetness)
• 1/2 cup fresh basil, chopped (reserve a few leaves for garnish)
• Salt, to taste (start with 1/2 tsp and adjust)
• 1/4 cup grated Pecorino Romano cheese (Parmesan can be substituted)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute, being careful not to burn the garlic.
3. Pour in the crushed tomatoes, stirring to combine with the garlic and pepper flakes. Simmer the sauce uncovered for 10 minutes, allowing it to thicken slightly.
4. Stir in the chopped basil and season the sauce with salt to taste. Tip: For a smoother sauce, blend half of it before adding the basil.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the drained penne to the skillet with the sauce, tossing to coat evenly. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Remove from heat and sprinkle with grated Pecorino Romano cheese before serving. Tip: Let the pasta sit for 2 minutes after adding cheese to allow flavors to meld.

The finished Penne Arrabbiata boasts a harmonious blend of spicy, savory, and slightly sweet flavors, with the al dente pasta providing the perfect texture contrast. Try serving it with a side of crusty bread to sop up the extra sauce, or top with a fried egg for a hearty twist.

Linguine with Clam Sauce

On a balmy summer evening, nothing satisfies quite like a plate of Linguine with Clam Sauce, a dish that marries the briny depth of the sea with the comforting embrace of pasta. This classic, with its roots in Italian-American cuisine, is both a testament to simplicity and a celebration of flavor, perfect for those seeking a touch of elegance in their weeknight dinner rotation.

Ingredients

• 1 lb linguine (or any long pasta)
• 2 tbsp olive oil (extra virgin preferred)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 2 cans (6.5 oz each) chopped clams, drained, juice reserved
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• Salt to taste (start with 1/2 tsp)
• 1/2 stick unsalted butter (for richness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute—be careful not to burn the garlic.
3. Pour in the reserved clam juice and white wine, bringing the mixture to a simmer. Let it reduce by half, about 5 minutes, to concentrate the flavors.
4. Stir in the chopped clams and butter, cooking until the butter is fully melted and the clams are just heated through, about 2 minutes.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the linguine to the skillet, tossing to coat evenly with the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Remove from heat, sprinkle with chopped parsley, and season with salt if necessary.

With its silky sauce clinging to each strand of pasta, this Linguine with Clam Sauce offers a delightful contrast of textures—tender clams against the slight chew of perfectly cooked linguine. Serve it with a crisp, green salad and a glass of the remaining white wine for a meal that feels both indulgent and effortlessly chic.

Rigatoni alla Vodka

Perfectly balancing richness and zest, Rigatoni alla Vodka is a luxurious pasta dish that marries creamy tomato sauce with a hint of vodka for depth. Its velvety texture and vibrant flavor profile make it a standout choice for both weeknight dinners and special occasions.

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 11 minutes. Reserve 1 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, sautéing until fragrant, about 1 minute.
3. Carefully pour in the vodka, stirring to combine, and let it simmer until reduced by half, about 2 minutes. Tip: The alcohol cooks off, leaving a nuanced flavor.
4. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Tip: For a richer sauce, you can add more cream.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach your desired consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with salt to taste and serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.

Marvel at the dish’s creamy texture and the harmonious blend of tangy tomatoes with the subtle kick of vodka. For an extra touch of elegance, serve with a side of crusty bread to soak up the delectable sauce.

Pasta Primavera

Captivating the essence of spring, Pasta Primavera is a vibrant, vegetable-forward dish that marries the freshness of seasonal produce with the comforting richness of pasta. Its colorful medley of crisp-tender vegetables and al dente noodles, lightly coated in a silky sauce, offers a delightful balance of textures and flavors.

Ingredients

• 8 oz fettuccine (or any pasta of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 cup sliced bell peppers (mixed colors for visual appeal)
• 1 cup cherry tomatoes (halved)
• 2 cloves garlic (minced)
• 1/2 cup heavy cream (for a richer sauce, substitute with half-and-half)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh basil (chopped, for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. 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 broccoli and bell peppers, sautéing for 3-4 minutes until slightly softened.
3. Add cherry tomatoes and garlic to the skillet, cooking for an additional 2 minutes until fragrant. Tip: Stir frequently to prevent garlic from burning.
4. Pour in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 2 minutes.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
6. Stir in Parmesan cheese and season with salt and pepper to taste. Tip: For an extra flavor boost, add a pinch of red pepper flakes.
7. Garnish with fresh basil and serve immediately, offering additional Parmesan on the side.

Zesty and fresh, this Pasta Primavera boasts a creamy yet light sauce that clings perfectly to each strand of pasta, while the vegetables retain a satisfying crunch. For an elegant presentation, serve in warmed bowls with a drizzle of olive oil and a sprinkle of basil chiffonade.

Lasagna Bolognese

Zesty and rich, Lasagna Bolognese is a classic Italian dish that layers tender pasta sheets with a hearty meat sauce and creamy béchamel, creating a symphony of flavors and textures that’s both comforting and sophisticated.

Ingredients

• 1 lb ground beef (preferably 80/20 for richness)
• 1/2 cup finely diced onion (about 1 small onion)
• 1/2 cup finely diced carrot (about 1 medium carrot)
• 1/2 cup finely diced celery (about 1 stalk)
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 1 cup whole milk (for a richer sauce)
• 1/2 cup dry white wine (or substitute with additional milk)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 9 lasagna noodles (no-boil variety saves time)
• 2 cups béchamel sauce (homemade or store-bought)
• 1 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onion, carrot, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Mix in tomato paste, cooking for 2 minutes to deepen the flavor.
6. Pour in wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
7. Add milk, salt, and pepper, simmering gently for 20 minutes to thicken the sauce.
8. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
9. Spread a thin layer of béchamel sauce on the bottom of the dish, then top with 3 lasagna noodles.
10. Layer with half of the meat sauce, a third of the remaining béchamel, and a sprinkle of Parmesan. Repeat layers, finishing with noodles, béchamel, and Parmesan.
11. Cover with foil and bake for 25 minutes, then uncover and bake until bubbly and golden, about 15 minutes more.
12. Let rest for 10 minutes before serving to allow layers to set.

Outstanding in its depth of flavor, this Lasagna Bolognese boasts a perfect balance between the rich meat sauce and the velvety béchamel, with al dente noodles providing a satisfying bite. Serve with a crisp green salad and a glass of red wine for an unforgettable meal.

Macaroni and Cheese

Yearning for a dish that combines comfort with sophistication? This macaroni and cheese recipe marries creamy, indulgent cheese sauce with perfectly al dente pasta, creating a timeless classic that’s both luxurious and heartwarming.

Ingredients

• 8 oz elbow macaroni (or any small pasta shape)
• 2 cups whole milk (for a richer sauce, substitute half with heavy cream)
• 2 tbsp unsalted butter (plus extra for greasing the baking dish)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 cups shredded sharp cheddar cheese (freshly grated melts smoother)
• 1/2 cup grated Parmesan cheese (adds a nutty depth)
• 1/2 tsp mustard powder (enhances cheese flavor)
• 1/4 tsp cayenne pepper (optional, for a subtle heat)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in milk, ensuring no lumps form. Cook until the mixture thickens slightly, about 5 minutes.
5. Reduce heat to low. Stir in cheddar and Parmesan cheeses until fully melted and the sauce is smooth.
6. Add mustard powder, cayenne pepper, and salt, stirring to combine. Taste and adjust seasoning if necessary.
7. Fold in the cooked macaroni until evenly coated with the cheese sauce.
8. Transfer the mixture to the prepared baking dish. Bake for 20 minutes, or until the top is lightly golden and bubbly.

Fresh from the oven, this macaroni and cheese boasts a velvety texture with a golden crust, offering a delightful contrast. For an extra touch, serve with a sprinkle of fresh herbs or a side of crisp, green salad to balance the richness.

Pasta Puttanesca

Originating from the vibrant streets of Naples, Pasta Puttanesca is a bold, flavorful dish that marries the simplicity of Italian cooking with the depth of Mediterranean flavors. Its rich tomato base, briny olives, and capers create a symphony of tastes that’s both rustic and refined.

Ingredients

• 8 oz spaghetti (or any long pasta)
• 3 tbsp olive oil (extra virgin preferred)
• 3 garlic cloves, minced (adjust to taste)
• 1/2 tsp red pepper flakes (or to taste)
• 1 can (28 oz) crushed tomatoes (San Marzano recommended)
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. 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 minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Avoid browning the garlic to prevent bitterness.
3. Stir in the crushed tomatoes, olives, and capers. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened. Tip: If the sauce thickens too much, adjust with reserved pasta water.
4. Add the drained spaghetti to the skillet, tossing to coat evenly with the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Season with salt to taste and garnish with chopped parsley before serving. Tip: For an extra touch of elegance, serve with a drizzle of olive oil and a sprinkle of red pepper flakes.

Lusciously coated in a robust sauce, this Pasta Puttanesca offers a delightful contrast of textures, from the tender pasta to the juicy olives and capers. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the savory sauce.

Tortellini in Brodo

Zesty yet comforting, Tortellini in Brodo is a classic Italian soup that marries delicate pasta parcels with a rich, aromatic broth. This dish, perfect for any season, offers a sublime balance of simplicity and sophistication, inviting you to savor each spoonful.

Ingredients

• 8 cups chicken broth (homemade preferred for depth of flavor)
• 1 lb cheese tortellini (fresh or frozen, but fresh recommended for texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh parsley, finely chopped (for garnish)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. In a large pot, bring the chicken broth to a gentle boil over medium-high heat, about 5-7 minutes.
2. Add the tortellini to the boiling broth, stirring gently to prevent sticking. Cook according to package instructions, usually 3-4 minutes for fresh, 7-8 for frozen, until they float to the surface.
3. Reduce the heat to low and let the soup simmer for an additional 2 minutes to infuse the tortellini with the broth’s flavor.
4. Stir in the grated Parmesan cheese until fully dissolved, about 1 minute, to enrich the broth.
5. Season with salt carefully, tasting as you go, since the broth and cheese already contain salt.
6. Remove from heat and sprinkle with fresh parsley before serving.

Each bite of Tortellini in Brodo offers a harmonious blend of tender pasta and savory broth, with the Parmesan adding a creamy depth. Serve it in warmed bowls with a side of crusty bread for dipping, and watch as it becomes a requested favorite at your table.

Pasta alla Norma

Pasta alla Norma, a Sicilian masterpiece, marries the simplicity of eggplant with the richness of tomato sauce and the sharpness of ricotta salata, creating a dish that’s as vibrant in flavor as it is in history.

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes (salting optional to reduce bitterness)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1/2 tsp salt (adjust to taste)
• 12 oz rigatoni pasta (or any short pasta)
• 1/4 cup fresh basil leaves, torn
• 1/2 cup ricotta salata, grated (Pecorino Romano as a substitute)

Instructions

1. Preheat a large skillet over medium heat and add olive oil. Once shimmering, add eggplant cubes in a single layer. Cook for 5-7 minutes until golden brown, stirring occasionally. Tip: Avoid overcrowding to ensure even browning.
2. Push eggplant to the side of the skillet. Add minced garlic and red pepper flakes to the center, sautéing for 30 seconds until fragrant. Tip: Watch closely to prevent garlic from burning.
3. Stir in crushed tomatoes and salt. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly. Tip: Taste and adjust seasoning as needed.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
5. Add drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat. Stir in torn basil leaves and half of the grated ricotta salata.
7. Divide among plates and sprinkle with remaining ricotta salata. Serve immediately.

Kaleidoscopic in its layers of texture and taste, Pasta alla Norma delights with the creamy softness of eggplant against the al dente bite of pasta, all uplifted by the salty tang of ricotta salata. For a summery twist, garnish with extra basil and a drizzle of olive oil just before serving.

Spaghetti Aglio e Olio

Gracefully simple yet profoundly flavorful, Spaghetti Aglio e Olio stands as a testament to the beauty of Italian cuisine, where a handful of humble ingredients transform into a dish of sublime elegance. This classic pasta, bathed in golden olive oil and fragrant garlic, is a study in minimalism and taste.

Ingredients

• 8 oz spaghetti (use high-quality durum wheat for best texture)
• 1/3 cup extra virgin olive oil (or any high-quality olive oil for richer flavor)
• 4 garlic cloves, thinly sliced (adjust quantity for more or less intensity)
• 1/2 tsp red pepper flakes (or to taste for desired heat)
• 1/4 cup fresh parsley, finely chopped (for a bright, herby finish)
• Salt, to taste (use kosher salt for even seasoning)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, sautéing until garlic is golden and fragrant, about 2 minutes, being careful not to burn.
3. Reserve 1/2 cup of pasta water, then drain spaghetti and add directly to the skillet with garlic oil. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
4. Remove from heat, stir in chopped parsley, and season with salt to taste. Toss again to combine all elements thoroughly.
5. Serve immediately, garnished with grated Parmesan cheese if desired.

Silky strands of pasta, each perfectly coated in a glossy, garlic-infused oil, offer a delightful chew and a spicy kick. For an extra touch of luxury, top with a sprinkle of toasted breadcrumbs or a drizzle of truffle oil before serving.

Penne with Tomato Basil Sauce

Unveiling the timeless elegance of Italian cuisine, this Penne with Tomato Basil Sauce combines simplicity with sophistication. Perfectly al dente pasta meets a vibrant, herbaceous sauce that’s as delightful to the palate as it is to the eye.

Ingredients

• 8 oz penne pasta (or any short pasta of choice)
• 2 tbsp olive oil (extra virgin preferred for its fruity notes)
• 3 garlic cloves, minced (adjust to taste)
• 1 can (28 oz) crushed tomatoes (San Marzano recommended for sweetness)
• 1/4 cup fresh basil leaves, torn (plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a hint of heat)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Stir in crushed tomatoes, salt, and red pepper flakes. Simmer the sauce uncovered for 10 minutes, allowing it to thicken slightly.
4. Reserve 1/2 cup of pasta water, then drain the penne and add it directly to the skillet with the tomato sauce.
5. Toss the pasta with the sauce, adding reserved pasta water a little at a time if needed to reach your desired consistency.
6. Remove from heat and stir in torn basil leaves, saving a few for garnish.
7. Serve immediately, topped with grated Parmesan cheese and the remaining basil leaves.

Yield a dish where the penne is perfectly coated in a lush, velvety sauce, with the fresh basil adding a burst of color and aroma. For an extra touch of luxury, drizzle with a bit of high-quality olive oil just before serving.

Fusilli with Pesto

Just as the summer sun reaches its zenith, there’s no dish more refreshing and vibrant than Fusilli with Pesto, a harmonious blend of tender pasta and the lush, herbaceous notes of homemade pesto. This dish, with its roots in the Ligurian coast of Italy, brings a touch of Mediterranean elegance to your table, perfect for al fresco dining or a quick, yet sophisticated, weeknight meal.

Ingredients

• 12 oz fusilli pasta (or any short pasta of choice)
• 2 cups fresh basil leaves, packed (stems removed for a smoother pesto)
• 1/2 cup extra virgin olive oil (or any high-quality olive oil for richer flavor)
• 1/3 cup pine nuts (toasted lightly for a nuttier aroma)
• 2 garlic cloves (minced finely to avoid overpowering the pesto)
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp freshly ground black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the basil leaves, pine nuts, garlic, salt, and pepper in a food processor. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Scrape down the sides as needed to ensure even blending.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the pesto and 1/4 cup of the reserved pasta water to the pasta, tossing gently to coat. If the pesto seems too thick, add more pasta water, a tablespoon at a time, until desired consistency is reached.
6. Stir in the grated Parmesan cheese, tossing until the pasta is evenly coated and the cheese is melted.
7. Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.

Vibrant and aromatic, this Fusilli with Pesto boasts a velvety texture and a bright, herbaceous flavor that sings of summer. For an added twist, toss in cherry tomatoes or grilled chicken to elevate this dish into a hearty main course.

Pasta with Mushroom Cream Sauce

Mushrooms, with their earthy depth and velvety texture, transform a simple pasta dish into a luxurious meal that feels both comforting and sophisticated. This Pasta with Mushroom Cream Sauce marries the richness of heavy cream with the umami of mushrooms, creating a dish that’s as elegant as it is satisfying.

Ingredients

• 8 oz pasta (such as fettuccine or penne)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 lb mushrooms, sliced (cremini or button for milder flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (substitute with half-and-half for less richness)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, about 2-3 minutes.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency.
6. Season the sauce with salt and freshly ground black pepper to taste.
7. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
8. Garnish with chopped parsley and serve immediately, offering extra Parmesan cheese at the table.

Every bite of this pasta offers a creamy, umami-rich experience, with the mushrooms providing a meaty texture that’s beautifully balanced by the silkiness of the sauce. For an extra touch of elegance, serve with a sprinkle of truffle salt or a drizzle of truffle oil.

Spaghetti with Meatballs

Savory and satisfying, spaghetti with meatballs is a timeless classic that marries tender pasta with rich, herb-infused meatballs, all enveloped in a robust tomato sauce. This dish, a staple in Italian-American cuisine, offers a comforting yet sophisticated meal perfect for any occasion.

Ingredients

• 1 lb spaghetti (use high-quality durum wheat for best texture)
• 1 lb ground beef (or a mix of beef and pork for more flavor)
• 1/2 cup breadcrumbs (panko for a lighter texture)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 large egg (helps bind the meatballs)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)
• 24 oz marinara sauce (homemade or store-bought)
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix gently until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs, ensuring they are uniform in size for even cooking. You should have about 20 meatballs.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
5. In the same skillet, add the marinara sauce and bring to a simmer. Return the meatballs to the skillet, cover, and simmer on low heat for 15-20 minutes, until the meatballs are cooked through.
6. Add the cooked spaghetti to the skillet with the sauce and meatballs. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with fresh basil and additional Parmesan cheese before serving.

The spaghetti should be perfectly al dente, with meatballs that are juicy and flavorful, offering a delightful contrast in textures. Serve this dish with a side of crusty bread to soak up any remaining sauce, or elevate it with a sprinkle of red pepper flakes for a subtle heat.

Pasta e Fagioli

On a brisk evening, nothing comforts the soul quite like a bowl of Pasta e Fagioli, a rustic Italian soup that marries tender pasta with creamy beans in a rich, herb-infused broth. This dish, a humble yet sophisticated blend of textures and flavors, promises warmth and satisfaction with every spoonful.

Ingredients

• 2 tbsp olive oil (extra virgin preferred for depth of flavor)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 carrots, diced (adds a subtle sweetness and color)
• 2 celery stalks, diced (for a slight crunch and freshness)
• 3 garlic cloves, minced (adjust to taste for more pungency)
• 1 can (15 oz) diced tomatoes (with juices for a brighter soup base)
• 1 can (15 oz) cannellini beans, drained and rinsed (or any white beans for creaminess)
• 4 cups chicken or vegetable broth (low sodium recommended to control saltiness)
• 1 cup ditalini pasta (or any small pasta for bite-sized comfort)
• 1 tsp dried rosemary (crushed between fingers to release oils)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)
• Parmesan cheese, grated (for serving, adds a salty, umami finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery, sautéing until softened, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Pour in diced tomatoes with their juices, scraping the bottom of the pot to deglaze and incorporate any browned bits.
5. Add beans, broth, and rosemary, bringing the mixture to a boil before reducing to a simmer for 10 minutes to meld flavors.
6. Stir in pasta and cook according to package instructions minus 1 minute, ensuring it’s al dente as it will continue to cook in the hot soup.
7. Season with salt and pepper, tasting and adjusting as needed for balance.
8. Remove from heat and let sit for 5 minutes to thicken slightly before serving.

This Pasta e Fagioli emerges with a velvety broth cradling al dente pasta and tender beans, each bite layered with the earthy notes of rosemary and the brightness of tomatoes. Serve it with a generous sprinkle of Parmesan and a side of crusty bread for dipping into its comforting depths.

Ravioli with Sage Butter

Elegant yet effortlessly simple, Ravioli with Sage Butter is a dish that marries the delicate textures of homemade pasta with the aromatic richness of sage-infused butter, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 package (9 oz) fresh cheese ravioli (or homemade if preferred)
• 4 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 8 fresh sage leaves (lightly bruised to release their oils)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp freshly ground black pepper (for a subtle heat)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook according to package instructions, usually 3-4 minutes, until they float to the surface.
2. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for about 2 minutes, until the butter begins to turn a light golden color and the sage is fragrant.
3. Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sage butter. Toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
4. Season with salt and pepper, then sprinkle with grated Parmesan cheese. Toss once more to combine.
5. Serve immediately, garnished with additional Parmesan and a few whole sage leaves for presentation.

Melt-in-your-mouth ravioli enveloped in a nutty, herbaceous sage butter sauce offers a luxurious texture and depth of flavor. For an added touch, serve alongside a crisp white wine to elevate this dish into a memorable dining experience.

Pasta with Sausage and Peppers

Lusciously vibrant and bursting with flavor, this Pasta with Sausage and Peppers is a symphony of hearty Italian sausage, sweet bell peppers, and al dente pasta, all brought together in a rich, savory sauce that’s as comforting as it is elegant.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, depending on preference)
• 2 bell peppers, thinly sliced (use a mix of colors for visual appeal)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tsp dried oregano
• 1/2 cup chicken stock (low sodium preferred)
• 1 lb penne pasta (or any short pasta)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
3. Add the sliced onions and bell peppers to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
4. Stir in the minced garlic, red pepper flakes, and dried oregano, cooking until fragrant, about 1 minute.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet, and let the mixture simmer for 3 minutes to meld the flavors.
6. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 10-12 minutes, then drain, reserving 1/2 cup of pasta water.
7. Add the drained pasta to the skillet with the sausage and peppers, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time.
8. Season with salt and freshly ground black pepper to taste, then sprinkle with grated Parmesan cheese.
9. Garnish with fresh basil leaves and serve immediately, offering extra Parmesan cheese at the table.

Just as the flavors meld beautifully in this dish, so does the texture—each bite offers the perfect balance of tender pasta, juicy sausage, and crisp-tender peppers. For a creative twist, serve it family-style in a large, shallow bowl, allowing the vibrant colors to shine.

Bucatini all’Amatriciana

Perfectly al dente bucatini, enveloped in a rich, tangy tomato sauce with a hint of heat from red pepper flakes and the savory depth of guanciale, makes Bucatini all’Amatriciana a timeless Roman classic that’s as comforting as it is sophisticated.

Ingredients

• 1 lb bucatini pasta (substitute spaghetti if unavailable)
• 4 oz guanciale, diced (pancetta can be used as a substitute)
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand
• 1/2 cup grated Pecorino Romano cheese, plus extra for serving
• 1/4 cup extra-virgin olive oil
• 1 tsp red pepper flakes (adjust to taste)
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden, about 5 minutes, stirring frequently.
3. Add the red pepper flakes to the skillet with the guanciale and toast for 30 seconds to release their aroma, being careful not to burn them.
4. Pour the crushed San Marzano tomatoes into the skillet. Season with a pinch of salt and simmer the sauce over low heat for 10 minutes, allowing the flavors to meld.
5. Reserve 1/2 cup of pasta water, then drain the bucatini and add it directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Remove the skillet from the heat and stir in the grated Pecorino Romano cheese until the pasta is evenly coated and the cheese is melted.
7. Serve immediately, garnished with additional Pecorino Romano cheese and a drizzle of olive oil if desired.

Hearty and flavorful, this Bucatini all’Amatriciana boasts a perfect balance of spicy, salty, and tangy notes, with the guanciale adding a crispy texture contrast. For an extra touch of elegance, serve with a side of crusty bread to soak up the delectable sauce.

Pasta with Garlic Shrimp

Kaleidoscopic in flavor and simplicity, this Pasta with Garlic Shrimp marries the succulence of seafood with the aromatic punch of garlic, creating a dish that’s as effortless to prepare as it is elegant to serve. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to how a few quality ingredients can transform into something truly special.

Ingredients

• 8 oz linguine pasta (or any long pasta of choice)
• 1 lb large shrimp, peeled and deveined (tails on for presentation, if desired)
• 4 cloves garlic, minced (for a stronger flavor, add an extra clove)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
• Salt, to taste (start with 1/2 tsp)
• 1/2 lemon, juiced (about 1 tbsp, adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. 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 the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
4. Reduce the heat to low and add the cooked linguine to the skillet along with the reserved pasta water, tossing to combine. The starch in the pasta water will help create a silky sauce.
5. Stir in the chopped parsley and lemon juice, adjusting the seasoning with salt if necessary. Toss everything together until well coated.

Finished with a flourish of fresh parsley, this dish boasts a harmonious blend of textures—tender shrimp, al dente pasta, and a light, garlicky sauce that clings perfectly to each strand. For an extra touch of luxury, serve with a sprinkle of grated Parmesan or a side of crusty bread to soak up every last drop of sauce.

Penne alla Vodka with Pancetta

Delightfully creamy with a hint of spice, this Penne alla Vodka with Pancetta is a luxurious twist on the classic Italian dish, perfect for elevating your weeknight dinner or impressing guests at your next gathering.

Ingredients

• 8 oz penne pasta
• 4 oz pancetta, diced (for a crispier texture, dice finely)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 tsp red pepper flakes (for a subtle heat)
• 1/2 cup vodka (use a good quality brand for best flavor)
• 1 cup heavy cream (for a richer sauce, substitute half with half-and-half)
• 1/2 cup tomato paste (for a deeper color and flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt, to taste (start with 1/4 tsp)
• Fresh basil leaves, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Carefully pour in the vodka, stirring to deglaze the pan. Simmer for 2 minutes to allow the alcohol to cook off.
5. Reduce heat to low and stir in the tomato paste, followed by the heavy cream. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the cooked penne and pancetta to the skillet, tossing to coat evenly in the sauce. Stir in the Parmesan cheese until melted. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
7. Season with salt to taste and garnish with fresh basil leaves before serving. Tip: For an extra touch of elegance, serve with a drizzle of olive oil and additional Parmesan on the side.

Exquisitely balanced, the creamy vodka sauce clings to each penne, while the crispy pancetta adds a savory depth. Serve this dish with a crisp green salad and a glass of your favorite white wine for a complete meal that’s sure to delight.

Spaghetti with Garlic and Olive Oil

Venturing into the realm of simple yet profoundly flavorful dishes, spaghetti with garlic and olive oil stands as a testament to the beauty of minimalism in Italian cuisine. This dish, with its golden hues and aromatic allure, promises a delightful experience that belies its humble ingredients.

Ingredients

• 8 oz spaghetti (preferably high-quality durum wheat)
• 1/3 cup extra virgin olive oil (or any high-quality olive oil for richer flavor)
• 4 garlic cloves, thinly sliced (adjust quantity for more or less intensity)
• 1/2 tsp red pepper flakes (optional, for a subtle heat)
• Salt, to taste (use sea salt for better flavor)
• 1/4 cup chopped fresh parsley (for garnish, adds a fresh contrast)
• 1/2 cup pasta water (reserved from cooking, for adjusting sauce consistency)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic to avoid bitterness.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the garlic oil. Toss well to coat the pasta evenly.
4. If the pasta seems dry, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved. The starch in the water helps the sauce cling to the pasta.
5. Remove from heat, sprinkle with chopped parsley, and toss once more. Taste and adjust seasoning with salt if necessary.

Just as it is, this dish offers a symphony of textures and flavors—the pasta perfectly al dente, the garlic infused oil lending a luxurious silkiness, and the occasional bite of heat from the pepper flakes. For an extra touch of elegance, serve with a sprinkle of freshly grated Parmesan or a drizzle of truffle oil.

Conclusion

These 23 delicious pasta dinner recipes offer something for everyone, from quick weeknight meals to cozy weekend feasts. Tantalizing flavors and simple steps make each dish a must-try. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!