16 Delicious Philips Pasta Maker Recipes for Every Occasion

Pasta lovers, rejoice! Whether you’re whipping up a quick weeknight dinner, craving some seasonal favorites, or in need of comforting classics, your Philips Pasta Maker is about to become your kitchen’s MVP. From silky spaghetti to hearty whole wheat noodles, we’ve rounded up 16 mouthwatering recipes that promise to delight your taste buds and simplify your cooking routine. Ready to transform simple ingredients into extraordinary meals? Let’s dive in!

Homemade Spaghetti with Fresh Tomato Sauce

Yes, you can turn simple ingredients into a show-stopping dinner. This homemade spaghetti with fresh tomato sauce is your ticket to a vibrant, flavor-packed meal.

Ingredients

• 8 oz dried spaghetti
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 2 lbs ripe tomatoes, cored and chopped
• 1/2 cup fresh basil leaves, torn
• 1 tsp kosher salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
5. Stir in the chopped tomatoes and salt, cooking until the tomatoes break down into a sauce, about 10 minutes.
6. Drain the spaghetti, reserving 1/2 cup of the pasta water.
7. Toss the spaghetti with the tomato sauce in the skillet, adding reserved pasta water as needed to loosen the sauce.
8. Remove from heat and stir in the torn basil leaves.
9. Serve immediately, topped with grated Parmesan cheese.

Now, this dish boasts a silky texture with a bright, tangy tomato flavor. Try serving it with a drizzle of olive oil and extra basil for a fresh twist.

Classic Fettuccine Alfredo

Here’s how to whip up a bowl of creamy, dreamy Fettuccine Alfredo that’ll have everyone begging for seconds. No fluff, just the good stuff.

Ingredients

• 8 oz fettuccine pasta, thick and ribbon-like
• 1/2 cup unsalted butter, rich and creamy
• 1 cup heavy cream, luxuriously thick
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced to aromatic perfection
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until frothy.
4. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
5. Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
6. Reduce heat to low and simmer the sauce for 3-4 minutes until slightly thickened.
7. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and velvety.
8. Drain the pasta, reserving 1/4 cup of pasta water, then immediately add the fettuccine to the skillet.
9. Toss the pasta in the sauce, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
10. Season with salt and black pepper, then garnish with fresh parsley before serving.

You’ll love the silky sauce clinging to every strand of pasta, with a garlicky kick that’s downright addictive. Try topping with grilled chicken or shrimp for a heartier meal.

Garlic and Herb Linguine

Absolutely no one can resist the allure of garlicky, herby pasta—especially when it’s as easy as this Garlic and Herb Linguine. Grab your fork and let’s dive in.

Ingredients

• 8 oz linguine pasta
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 oz linguine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 3 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté until fragrant, about 30 seconds—be careful not to burn it.
3. Drain pasta, reserving 1/2 cup of pasta water. Add pasta directly to the skillet with garlic oil.
4. Toss pasta with 1/4 cup fresh parsley, 1/4 cup fresh basil, and 1/2 tsp crushed red pepper flakes. Tip: The heat will help release the herbs’ aromas.
5. Gradually add reserved pasta water as needed to create a silky sauce that coats the linguine.
6. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Tip: For extra richness, add a splash more olive oil.
7. Season with salt to taste and serve immediately.

Zesty with a kick, this linguine boasts a perfect balance of garlic heat and herb freshness. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that flavorful oil.

Spinach and Ricotta Ravioli

Craving a creamy, dreamy pasta night? Spinach and ricotta ravioli packs lush flavors into every bite—perfect for impressing dates or treating yourself.

Ingredients

• 2 cups fresh spinach, finely chopped
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large farm-fresh egg, lightly beaten
• 1/4 tsp freshly grated nutmeg, warm and aromatic
• 1/2 tsp sea salt, fine and crisp
• 1 package round wonton wrappers, thin and pliable
• 2 tbsp rich extra virgin olive oil
• 1/4 cup unsalted butter, melted and golden
• 2 cloves garlic, minced and pungent
• 1/4 tsp crushed red pepper flakes, fiery and bold

Instructions

1. In a large mixing bowl, combine the finely chopped spinach, creamy ricotta, sharp Parmesan, lightly beaten egg, warm nutmeg, and crisp sea salt. Mix until uniformly blended.
2. Lay out the thin wonton wrappers on a clean, dry surface. Spoon 1 tsp of the spinach-ricotta mixture onto the center of each wrapper.
3. Brush the edges of the wrappers with water, then fold over to form half-moons, pressing firmly to seal. Tip: Use a fork to crimp edges for a decorative touch.
4. Bring a large pot of salted water to a rolling boil. Gently add the ravioli in batches, cooking for 2-3 minutes until they float to the surface.
5. While the ravioli cooks, heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and fiery red pepper flakes, sautéing for 30 seconds until fragrant.
6. Drain the ravioli and toss gently in the skillet with the garlic-infused oil. Tip: Reserve 1/4 cup pasta water to adjust sauce consistency if needed.
7. Drizzle with melted golden butter, tossing to coat evenly. Serve immediately. Tip: Garnish with extra Parmesan for a salty finish.

Delight in the tender pockets of pasta, bursting with creamy ricotta and earthy spinach. The garlicky, buttery sauce clings perfectly, making each forkful irresistible. Try serving atop a bed of arugula for a peppery contrast.

Whole Wheat Penne with Pesto

Craving a dish that’s both wholesome and bursting with flavor? This whole wheat penne with pesto is your ticket to a quick, satisfying meal that doesn’t skimp on taste or texture.

Ingredients

• 8 oz whole wheat penne pasta
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup rich extra virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz whole wheat penne pasta to the boiling water and cook for 9-11 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, combine 2 cups fresh basil leaves, 1/2 cup rich extra virgin olive oil, 1/3 cup freshly grated Parmesan cheese, 1/4 cup lightly toasted pine nuts, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper in a food processor.
4. Pulse the mixture until smooth, scraping down the sides as needed. Tip: For a chunkier pesto, pulse fewer times.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Return the pasta to the pot and mix in the pesto, adding reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling to the noodles.

Unleash the vibrant green pesto against the hearty whole wheat penne for a visually stunning dish. The creamy texture of the pesto pairs perfectly with the pasta’s slight chewiness, making every forkful a delight. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up any leftover sauce.

Chicken and Mushroom Stroganoff Pasta

Absolutely no one can resist the creamy, dreamy swirl of this Chicken and Mushroom Stroganoff Pasta. It’s comfort food that slaps, every single time.

Ingredients

• 2 cups of wide egg noodles, for that perfect bite
• 1 lb of boneless, skinless chicken breasts, sliced into tender strips
• 2 tbsp of rich extra virgin olive oil
• 8 oz of cremini mushrooms, sliced for earthy goodness
• 1 small yellow onion, finely diced for a sweet crunch
• 2 cloves of garlic, minced to aromatic perfection
• 1 cup of sour cream, for that tangy creaminess
• 1 tbsp of Dijon mustard, for a sharp kick
• 1 cup of chicken broth, to bring it all together
• 1 tsp of paprika, for a smoky depth
• Salt and finely ground black pepper, to season just right
• Fresh parsley, chopped for a bright finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and cook for 7 minutes, or until al dente. Drain and set aside.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add the mushrooms and onion. Cook until the mushrooms are golden and the onion is translucent, about 5 minutes. Tip: Don’t overcrowd the pan to get that perfect sear on the mushrooms.
4. Stir in the minced garlic and cook for 30 seconds, until fragrant.
5. Whisk together the sour cream, Dijon mustard, chicken broth, and paprika in a bowl. Pour into the skillet and bring to a simmer.
6. Return the chicken to the skillet. Simmer for 3 minutes, until the sauce thickens slightly and the chicken is cooked through. Tip: Keep the heat medium to prevent the sauce from breaking.
7. Season with salt and finely ground black pepper to taste. Tip: Always taste as you go to adjust seasoning perfectly.
8. Toss the cooked noodles into the skillet, coating them evenly with the sauce.
9. Garnish with fresh parsley before serving.

You’ll love how the creamy sauce clings to every noodle, with the mushrooms adding an umami punch. Serve it straight from the skillet for that family-style vibe.

Seafood Linguine with White Wine Sauce

Never settle for bland pasta again. This seafood linguine with white wine sauce **elevates** your dinner game with minimal effort.

Ingredients

• 8 oz linguine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1 lb mixed seafood (shrimp, scallops, mussels), fresh or thawed
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup cherry tomatoes, halved
• Salt to taste
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 8-10 minutes. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 30 seconds.
3. Pour in white wine, simmer until reduced by half, about 3 minutes. Tip: Use a wine you’d drink for the best flavor.
4. Add mixed seafood to the skillet. Cook until shrimp are pink and scallops are opaque, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in cherry tomatoes and cook for another minute until they start to soften.
6. Add the cooked linguine to the skillet, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
7. Finish with fresh parsley, a squeeze of lemon juice, and salt to taste. Tip: Always taste before adding more salt.

Wow your taste buds with the perfect balance of spicy, tangy, and briny flavors. Serve with a crusty baguette to soak up every last drop of that irresistible sauce.

Vegetable Lasagna Sheets

Rethink lasagna with these Vegetable Lasagna Sheets—layers of flavor, zero noodles, all veggie glory. Perfect for a light yet satisfying meal that’s as easy to make as it is to devour.

Ingredients

• 2 cups fresh spinach leaves, tightly packed
• 1 cup ricotta cheese, creamy and whole milk
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 large zucchini, thinly sliced lengthwise
• 1 large eggplant, thinly sliced lengthwise
• 2 cups marinara sauce, rich and herb-infused
• 1 tbsp extra virgin olive oil, for brushing
• 1 tsp garlic powder, finely ground
• 1/2 tsp salt, sea salt preferred
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush a baking sheet with extra virgin olive oil.
2. Arrange zucchini and eggplant slices on the baking sheet. Brush lightly with olive oil and sprinkle with garlic powder, salt, and black pepper.
3. Roast in the oven for 15 minutes, or until the vegetables are tender and slightly golden. Tip: Don’t overcrowd the pan to ensure even roasting.
4. In a bowl, mix ricotta cheese, Parmesan cheese, and spinach leaves until well combined. Tip: Wilt the spinach slightly by microwaving for 30 seconds for easier mixing.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer roasted vegetables, then the cheese mixture, repeating until all ingredients are used.
6. Bake at 375°F (190°C) for 25 minutes, until bubbly and golden on top. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.

Melt-in-your-mouth tender veggies meet creamy, cheesy layers in this dish. Serve with a crisp salad or crusty bread to soak up the saucy goodness.

Beef and Tomato Tagliatelle

Hungry for a dish that marries hearty beef with the tangy sweetness of tomatoes? This Beef and Tomato Tagliatelle is your weeknight hero, ready in under 30 minutes.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 2 cups ripe cherry tomatoes, halved (bursting with sweetness)
• 8 oz tagliatelle pasta (ribbons of golden perfection)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced (for a pungent kick)
• 1 tsp crushed red pepper flakes (for a subtle heat)
• 1/2 cup freshly grated Parmesan cheese (salty, nutty goodness)
• Salt to season
• Fresh basil leaves, torn (for a fragrant finish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Increase heat to high, add ground beef, breaking it apart with a spoon. Cook for 5-6 minutes until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Stir in cherry tomatoes, cooking for 2-3 minutes until they start to soften and release juices. Season with salt.
5. Drain pasta, reserving 1/2 cup of pasta water. Add pasta to the skillet, tossing to combine. Tip: Use pasta water to adjust sauce consistency.
6. Remove from heat, sprinkle with Parmesan and basil, tossing once more.

The tagliatelle clings to the savory beef and juicy tomatoes, offering a perfect bite every time. Serve with a drizzle of olive oil and extra Parmesan for a restaurant-worthy finish at home.

Creamy Carbonara with Pancetta

Viral for a reason, this creamy carbonara with pancetta is your next obsession. **Whip up** this indulgent pasta in under 30 minutes—no fancy skills needed.

Ingredients

• 8 oz dried spaghetti, the good stuff
• 4 oz diced pancetta, crispy edges are key
• 2 large eggs, farm-fresh and room temp
• 1/2 cup grated Pecorino Romano, sharp and salty
• 1/4 cup grated Parmesan, for that nutty depth
• 2 cloves garlic, minced to perfection
• 1/2 tsp freshly ground black pepper, coarse and bold
• 1/4 tsp sea salt, just a pinch
• 1 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Boil spaghetti in salted water until al dente, 9 minutes exactly. Reserve 1/2 cup pasta water.
2. Heat olive oil in a skillet over medium. Add pancetta, cook until crispy, 5 minutes. Toss in garlic, cook 30 seconds.
3. Whisk eggs, Pecorino, Parmesan, pepper, and salt in a bowl. Tip: Room temp eggs blend smoother.
4. Drain pasta, immediately add to skillet. Remove from heat. Tip: Hot pasta cooks eggs safely.
5. Pour egg mixture over pasta, tossing quickly. Add reserved water as needed for creaminess. Tip: Move fast to avoid scrambling.
6. Serve immediately, topped with extra cheese and pepper.

Every bite is a **silky, salty dream** with crispy pancetta bits. Try it with a sprinkle of red pepper flakes for a spicy kick.

Gluten-Free Spaghetti with Clams

Never settle for bland when you can dive into this Gluten-Free Spaghetti with Clams—a dish that’s all about bold flavors and effortless vibes. Perfect for those nights when you want to impress without the stress.

Ingredients

• 8 oz gluten-free spaghetti
• 2 tbsp rich extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 1 lb fresh littleneck clams, scrubbed
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add gluten-free spaghetti and cook for 8-10 minutes, until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high, add clams and white wine. Cover and cook for 5-6 minutes, until clams open. Discard any unopened clams.
4. Reduce heat to low, stir in cooked spaghetti, parsley, butter, salt, and pepper. Toss gently to combine.
5. Serve immediately, garnished with extra parsley if desired.

Unbelievably tender clams and perfectly al dente spaghetti come together in a light, garlicky sauce. Try serving with a squeeze of lemon for an extra zing that cuts through the richness.

Pumpkin and Sage Tortellini

Bold flavors collide in this cozy, autumnal twist on classic tortellini. **Pumpkin and sage tortellini** brings warmth to your table with minimal fuss—ready to impress in under an hour.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1/2 cup ricotta cheese, creamy and lightly tangy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp fresh sage, finely chopped and fragrant
• 1/2 tsp ground nutmeg, warm and aromatic
• 1/4 tsp salt, fine and evenly dispersing
• 1 package round wonton wrappers, thin and pliable
• 1 egg, farm-fresh and beaten for egg wash
• 2 tbsp unsalted butter, rich and golden when melted
• 1/4 cup chicken broth, savory and light

Instructions

1. In a medium bowl, mix pumpkin puree, ricotta, Parmesan, sage, nutmeg, and salt until smooth and well combined.
2. Lay out wonton wrappers on a clean surface. Spoon 1 tsp of filling onto each wrapper.
3. Brush edges of wrappers with egg wash. Fold in half to form a semicircle, pressing edges to seal.
4. Bring corners together, overlapping slightly, and press to secure, forming tortellini.
5. Bring a large pot of salted water to a rolling boil. Cook tortellini in batches for 2-3 minutes until they float to the top.
6. In a large skillet over medium heat, melt butter until frothy. Add cooked tortellini and chicken broth, simmering for 1-2 minutes to coat.
7. Serve immediately, garnished with extra sage or Parmesan if desired.

Hearty yet delicate, these tortellini boast a creamy interior with a buttery, sage-kissed exterior. Try serving atop a bed of wilted spinach for a color-packed plate.

Eggplant Parmesan Pasta

Ready to twist up your pasta night? This Eggplant Parmesan Pasta blends crispy, golden eggplant with al dente pasta in a rich, tomatoey embrace.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (firm, glossy skin)
• 1 cup all-purpose flour (fine, unbleached)
• 2 large eggs (farm-fresh, beaten)
• 1 cup breadcrumbs (golden, Italian-seasoned)
• 1/2 cup grated Parmesan cheese (sharp, freshly grated)
• 1 lb penne pasta (rigid, tube-shaped)
• 3 cups marinara sauce (homestyle, chunky)
• 1 cup shredded mozzarella cheese (creamy, melt-in-your-mouth)
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic (minced, aromatic)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (flaky, for seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Salt the eggplant slices lightly and let them sit for 10 minutes to draw out bitterness. Pat dry with paper towels.
3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with a mix of breadcrumbs and Parmesan.
4. Heat olive oil in a large skillet over medium heat. Fry eggplant until golden brown, about 3 minutes per side. Drain on paper towels.
5. Cook penne pasta in boiling salted water until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta water.
6. In the same pot, sauté garlic in a splash of olive oil until fragrant, about 30 seconds. Stir in marinara sauce and reserved pasta water.
7. Layer half the pasta in a baking dish, top with fried eggplant, then remaining pasta. Sprinkle mozzarella on top.
8. Bake for 20 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.

Layers of crispy eggplant and tender pasta create a dish that’s both hearty and comforting. Serve with a sprinkle of fresh basil for a pop of color and freshness.

Shrimp and Garlic Angel Hair Pasta

Transform your dinner into a gourmet experience with this lightning-fast Shrimp and Garlic Angel Hair Pasta. **Toss** together succulent shrimp and aromatic garlic for a dish that’s bursting with flavor and ready in minutes.

Ingredients

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta and cook for 4 minutes, stirring occasionally, until al dente. Reserve 1/2 cup of pasta water, then drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Increase heat to medium-high, add shrimp, and cook for 2 minutes per side until pink and opaque.
5. Reduce heat to low, stir in butter until melted, then toss in the cooked pasta and reserved pasta water, mixing well to combine.
6. Remove from heat, sprinkle with chopped parsley, Parmesan cheese, salt, and black pepper, tossing gently to coat.

Enjoy the **al dente** pasta coated in a garlicky, buttery sauce with plump shrimp. Serve with a crisp white wine and a sprinkle of extra Parmesan for an irresistible meal.

Roasted Red Pepper and Goat Cheese Rigatoni

Zesty flavors meet creamy textures in this no-fuss pasta dish. Roasted red pepper and goat cheese rigatoni is your weeknight hero—ready in 30 flat.

Ingredients

• 12 oz rigatoni pasta
• 2 large roasted red peppers, jarred and drained
• 4 oz creamy goat cheese, crumbled
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, 11-13 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add roasted red peppers to the skillet, breaking them apart with a spoon. Cook for 2 minutes to meld flavors.
4. Reduce heat to low. Stir in goat cheese until melted and creamy. Tip: If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Add cooked rigatoni to the skillet, tossing to coat evenly in the sauce. Tip: For extra flavor, let pasta sit in the sauce for 1-2 minutes off heat before serving.
6. Garnish with torn basil leaves and a drizzle of olive oil. Tip: For a crunchy contrast, top with toasted breadcrumbs.

Unbelievably creamy with a smoky-sweet kick from the peppers, this dish is a texture dream. Serve it with a crisp white wine or as part of a larger Italian-inspired spread.

Chocolate Hazelnut Dessert Pasta

Make your taste buds dance with this Chocolate Hazelnut Dessert Pasta—a sweet twist on pasta night that’s as indulgent as it is Instagram-worthy.

Ingredients

• 8 oz of al dente-ready fettuccine pasta
• 1 cup of velvety smooth chocolate hazelnut spread
• 1/2 cup of heavy cream, luxuriously thick
• 1/4 cup of unsalted butter, rich and creamy
• 1 tsp of pure vanilla extract, aromatic and sweet
• A pinch of sea salt, finely ground
• 1/2 cup of toasted hazelnuts, roughly chopped for crunch

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/4 cup of pasta water before draining.
3. While the pasta cooks, combine the chocolate hazelnut spread, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the mixture is smooth and fully combined, about 3-4 minutes.
4. Remove the saucepan from heat and stir in the vanilla extract and sea salt. Tip: The salt enhances the chocolate flavor, so don’t skip it.
5. Drain the pasta and return it to the pot. Pour the chocolate sauce over the pasta and toss to coat evenly. Tip: If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Divide the pasta among plates and sprinkle with toasted hazelnuts for a nutty crunch.

The pasta is luxuriously creamy with a deep chocolate flavor, balanced by the crunch of hazelnuts. Serve it warm with a scoop of vanilla ice cream for an extra decadent touch.

Conclusion

Whether you’re a seasoned chef or a kitchen newbie, these 16 Philips Pasta Maker recipes offer something for everyone, turning simple ingredients into mouthwatering meals. We hope this roundup inspires your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!