Pasta Recipes
109 recipes. Page 4 of 5
Pasta is the crown jewel of Italian cuisine, pairing noodles like spaghetti, penne, and linguine with an endless variety of sauces. Tomato-based, cream, and olive-oil sauces each produce a completely different dish. In Korea, carbonara, aglio e olio, and rosé pasta have become especially popular.
Pasta Puttanesca (Neapolitan Anchovy Olive Caper Tomato Sauce)
Pasta puttanesca is a Neapolitan spaghetti dish made with anchovies, black olives, capers, whole tomatoes, garlic, and peperoncino. For two servings, prepare 200g spaghetti, 400g canned whole tomatoes, 80g black olives, 2 tablespoons capers, 4 anchovy fillets, and 3 garlic cloves. Slice the garlic thinly, halve the olives so they release their flavor into the sauce, and drain the capers. Put 3 tablespoons olive oil, the garlic, one peperoncino, and the anchovies in a pan. Warm them for about 2 minutes at medium-low heat, pressing the anchovies until they dissolve while keeping the garlic from browning. Crush the tomatoes by hand or with a spoon and add them to the pan. Once the edges bubble, let the sauce cook for about 10 minutes so some of its water evaporates. Stir in the olives and capers and continue for 5 minutes. If the sauce reduces rapidly or begins to taste sharply salty, lower the heat. Cook the spaghetti 1 minute less than its package timing, transfer it directly to the sauce, and toss for about 1 minute at medium heat until the tomato mixture coats the strands. Anchovies, olives, and capers already contribute substantial salt, so taste the finished sauce before adding any more. Turn off the heat, scatter over 10g chopped parsley, and serve immediately.
Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)
Pastitsio holds together as three distinct layers: macaroni cooked firmer than al dente, a reduced cinnamon-scented beef sauce, and a thick but pourable bechamel. Cook 250 g macaroni slightly less than al dente because it will continue softening in the oven. Drain it thoroughly and spread it out so the tubes do not clump. Cook 120 g onion in a pan over medium heat until translucent, then add 300 g ground beef. Break up the meat and brown it until no raw red patches remain. Add 250 ml tomato sauce and 1/2 teaspoon ground cinnamon, lower the heat, and simmer for 12 minutes. The sauce is ready when it is thick and no loose liquid pools on the bottom; a watery layer would soak the pasta below. For the bechamel, melt 2 tablespoons butter, stir in 2 tablespoons flour, and cook over low heat for 1 minute. Gradually whisk in 400 ml milk until the sauce is smooth, thick, and still able to pour from a spoon. Spread the macaroni in a baking dish and season it with part of the 40 g Parmesan. Level the beef sauce over the pasta, cover it with the bechamel, and finish with the remaining cheese. Bake at 190C for 30 minutes, until the top is golden and the edges bubble gently. Rest the dish for at least 15 minutes before cutting. That pause is part of the structure, not merely cooling time: it allows the meat sauce and bechamel to settle around the pasta so a firm downward cut produces neat portions instead of a loose scoop.
Penne alla Vodka
Penne alla vodka uses 220 g penne with tomato puree, heavy cream, vodka, and parmesan for two servings. Cook the pasta in a large pot of salted water for about 1 minute less than the package time. Reserve some of the cooking water before draining because it will loosen the finished sauce without making it watery. Finely chop 60 g onion and soften it in 1 tbsp butter over low heat for about 3 minutes. Keep the onion pale rather than browning it. Add 2 tbsp vodka, raise the heat to medium-low, and let it bubble for about 1 minute while lightly scraping the pan. Continue when the sharp alcohol smell has softened. Stir in 250 ml tomato puree and 0.5 tsp chili flakes, then simmer over low heat for about 5 minutes. Stir often until the color deepens and a spoon leaves tracks that remain briefly. Turn the heat to its lowest setting and add 120 ml heavy cream gradually. Keep the sauce below a boil so the cream does not split. Melt in 25 g parmesan to form a smooth, coral-colored sauce. Add the drained penne and toss over low heat for about 1 minute, coating both the ridged surfaces and hollow centers. If the sauce becomes too thick, add the reserved pasta water in small amounts until it clings to each tube with a glossy finish.
Perilla Oil Potato Gnocchi with Pancetta
Perilla oil potato gnocchi with pancetta boils the gnocchi first, browns it in rendered pancetta fat, and builds a pan sauce with chicken stock and Parmesan before adding perilla oil off the heat. Finely dice 70g onion and slice 2 garlic cloves. Pat 4 perilla leaves dry, stack and shred them, and reserve them for the finish. Drop 300g potato gnocchi into salted boiling water and stir once to prevent sticking. Lift the gnocchi out as soon as it floats after 1 to 2 minutes, drain it well, and spread it in one layer. Cook 80g pancetta in a wide pan over medium heat for about 3 minutes, until the edges are brown and crisp, but leave the rendered fat in the pan. Add the onion and garlic and cook for about 2 minutes. When the onion is translucent, melt in 15g butter. Add the drained gnocchi, raise the heat to medium-high, and leave it undisturbed for about 2 minutes so the bottom can brown. Turn the pieces gently, pour in 80ml chicken stock, and reduce for 1 minute. When the liquid looks glossy and lightly coats the gnocchi, lower the heat and stir in 25g Parmesan with 0.4 teaspoon black pepper. Turn off the heat completely before adding 1.5 tablespoons perilla oil and the shredded leaves. Keeping the gnocchi still during browning and reserving the perilla oil for the off-heat finish are the two key controls in this sequence.
Perilla Pesto Chicken Penne
Perilla pesto chicken penne uses Korean perilla leaves and walnuts blended with olive oil into a thick, aromatic pesto that coats penne and thinly sliced seared chicken breast. Perilla leaves carry a grassy, slightly bitter fragrance with a faint sesame-like undertone that sets them entirely apart from basil - closer in character to shiso, but with a more pronounced herbal edge. Walnuts add a creamy, substantial body to the pesto and leave a lingering nuttiness after each bite. The chicken breast is seared in olive oil until golden on the outside, then sliced thin so it distributes evenly through the pasta rather than sitting in one heavy portion. Parmesan contributes salt and umami to bind the sauce, and fresh lemon juice cuts through the richness of the oil with enough acidity to keep each forkful from feeling heavy. Penne's hollow tube shape catches pesto inside as well as out, so every bite carries full flavor even when sauce coverage on the surface looks minimal.
Pesto Genovese Pasta
Pesto Genovese pasta protects basil from prolonged heat in both the food processor and the pan. The cooked spaghetti is tossed in a large bowl rather than over direct heat, preserving the pesto's fresh aroma and green color. Remove tough stems from 60 g fresh basil and pat the leaves dry if damp. Toast 25 g pine nuts in a dry pan over low heat for about 2 minutes, moving them frequently and stopping at a light golden color. Bring a large pot of water to a full boil, add 1 teaspoon salt, and cook 180 g spaghetti for about 1 minute less than the package time. Stir as soon as the pasta enters the water. While it cooks, place the basil, toasted pine nuts, 40 g Parmesan, and 2 garlic cloves in a food processor. Pulse in short bursts and scrape down the sides between pulses. Continuous blending raises the temperature and can dull both the leaves and their aroma. Add 80 ml extra-virgin olive oil in 2 or 3 portions, pulsing briefly after each one. Stop when the pesto is thick but falls slowly from a spoon rather than running the machine until completely smooth. Reserve some pasta water and transfer the al dente spaghetti to a large bowl. Do not place the pesto in the hot cooking pot or a heated skillet. Add the sauce and 2 tablespoons pasta water, then toss rapidly with tongs. If the coating remains tight or clumpy, add a little more pasta water. Check the salt and serve as soon as the pesto looks glossy and evenly distributed over the noodles.
Porcini Truffle Mushroom Tagliatelle
Porcini truffle mushroom tagliatelle relies on the liquid left over from rehydrating dried porcini as the flavor engine of the entire dish. Soaking dried porcini for thirty minutes or more produces a deep brown, intensely earthy liquid that carries far more umami than any fresh mushroom can alone. Shallots and garlic are cooked slowly in butter and olive oil until soft, then white wine is added to deglaze the pan and lift the savory residue from the bottom. Rehydrated porcini and a selection of fresh mixed mushrooms go in next, followed by the strained soaking liquid, and the sauce is simmered down until concentrated and thick. Truffle paste is stirred in only after the pan is removed from heat - adding it while still on the flame burns off the volatile compounds responsible for its aroma. Grated Parmigiano-Reggiano and flat-leaf parsley are folded through at the end. Wide tagliatelle ribbons are the ideal carrier: their surface area and chewy structure hold the dense sauce without falling apart.
Ricotta Spinach Gnudi (Naked Ricotta Dumplings)
Ricotta-spinach gnudi stay intact in the cooking water through moisture control, not through loading the delicate cheese mixture with flour. Blanch 180 g spinach for only 30 seconds, cool it in cold water, and squeeze it very firmly in a cloth. Continue until almost no drops come out, then chop it finely. Combine the spinach with 350 g ricotta, 60 g Parmigiano Reggiano, 2 egg yolks, and salt, pressing gently with a spatula until the green pieces are evenly distributed. Start with only half of the 90 g all-purpose flour. The mixture should hold together while remaining slightly tacky. If it is still loose, add more flour 1 tablespoon at a time rather than tipping in the remainder automatically. Excess flour and heavy handling both make the dumplings dense. Chill the mixture for 20 minutes. Lightly dust your hands and a tray with the remaining flour, then roll small ovals without compacting them. Keep a wide pot of salted water at a gentle boil, since violent bubbling can knock the soft gnudi against one another. Add them in batches. Once a dumpling floats, cook it for 1 minute more and lift it out carefully with a slotted spoon. For the finish, melt 50 g unsalted butter with 8 sage leaves over medium-low heat until the butter turns light brown and smells nutty. Add the drained gnudi and roll them very gently to coat their surfaces without breaking them. Serve immediately while the brown butter is fluid and the centers remain tender.
Rigatoni all'Amatriciana (Roman Guanciale Tomato Spicy Pasta)
This two-serving rigatoni all'Amatriciana uses 200 g pasta, 120 g guanciale, and 400 g whole peeled tomatoes. Cut the guanciale into small batons and give it 6 to 8 minutes with 1 tablespoon olive oil at medium-low heat. The next ingredients should not go in until the pork fat has rendered and the edges are brown and crisp. Add the broken peperoncino for only 30 seconds, then pour in 50 ml white wine and scrape the browned residue from the pan while the sharp alcohol aroma cooks off. Crush the tomatoes by hand so some texture remains, add them to the pan, and maintain a gentle simmer for 15 minutes. The sauce is reduced enough when it coats a spoon instead of running off in a thin stream. Taste before adding salt because both guanciale and the 50 g Pecorino Romano contribute substantial seasoning. Boil the rigatoni until al dente, transfer it to the sauce, and toss for 1 minute with the burner low so the ridges collect the reduced tomato mixture. Grate the Pecorino over the finished pasta, where its sharp saltiness balances the tomato acidity and the rendered cured-pork fat.
Roasted Pumpkin Alfredo Fettuccine
This pasta dish incorporates a smooth purée of kabocha squash roasted until the edges reach a caramelized state at 200 degrees Celsius. The roasting process concentrates the natural starches, providing a thick body to the sauce without additional thickening agents. Onions and garlic sautéed in butter form the aromatic base, which is then blended with the squash and heavy cream for a uniform texture. Grated Parmigiano-Reggiano introduces a salty, nutty profile, while a small measure of ground nutmeg provides a warm complexity that balances the sweetness of the squash. The wide ribbons of fettuccine are chosen specifically to hold the heavy sauce effectively. For improved efficiency, the squash can be prepared a day in advance and stored in the refrigerator. Using a ladle of starchy pasta water during the blending stage allows for precise control over the final consistency. To finish the plate, sage leaves fried in brown butter offer a bitter herbal contrast to the squash. White pepper adds a subtle heat while preserving the bright orange color of the sauce. Butternut squash serves as a functional substitute if kabocha is unavailable.
Sesame Soy Eggplant Tomato Penne
Sesame soy eggplant tomato penne is a Korean-Italian fusion pasta that combines salt-sweated eggplant with fresh diced tomato, soy sauce, and penne for a meat-free dish with genuine depth. Salting the eggplant and allowing it to rest for at least fifteen minutes draws out both water and any residual bitterness, so the flesh cooks down softer and more concentrated when sauteed in olive oil. Once the eggplant has absorbed the oil fully, it behaves like a sponge for the surrounding sauce, pulling flavor into each dense, yielding piece. Soy sauce brings a fermented, savory quality that layers directly on top of tomato's own natural glutamates, creating a double-umami effect that gives the sauce a richness typically associated with meat-based preparations. Sesame oil is added off the heat at the very end to preserve its raw, toasted fragrance - cooking it destroys the volatile compounds that make it distinctive. Toasted sesame seeds scattered over the finished pasta provide a nutty crunch that contrasts the soft eggplant. Fresh basil introduces a herbal brightness at the finish, and the base of onion and garlic cooked at the start gives the sauce its aromatic foundation.
Shrimp Alfredo Pasta
Shrimp Alfredo pasta pairs fettuccine with a cream sauce built from butter, garlic, heavy cream, and grated Parmesan. The shrimp are seared quickly in butter on both sides to develop a light caramelized crust while keeping the interior moist, then set aside and returned to the pan only at the end. Adding the cheese off direct heat is critical - high temperature causes the fat and protein in Parmesan to separate, turning the sauce grainy instead of smooth. Starchy pasta water stirred into the cream acts as an emulsifier, helping the sauce cling to each strand rather than pooling at the bottom of the bowl. The shrimp's natural sweetness provides a clean counterpoint to the dense richness of cream and aged cheese.
Shrimp Scampi
Shrimp scampi sautees large shrimp in butter with sliced garlic until just pink, then deglazes the pan with white wine that reduces and emulsifies with the butter into a light, glossy sauce. Cooking the garlic slowly in butter over moderate heat draws out its sweetness without turning it bitter or brown. The shrimp need roughly ninety seconds per side - enough for the exterior to pick up flavor from the garlic butter while the interior stays tender. White wine provides acidity and aromatic complexity as its alcohol cooks off, and a splash of starchy pasta water added when tossing with spaghetti gives the sauce enough body to coat each strand. Lemon juice squeezed in at the end cuts through the butter's richness, and red pepper flakes leave a gentle lingering heat.
Soy-Braised Mushroom Ragu Pappardelle
Soy-braised mushroom ragu pappardelle cooks finely chopped shiitake and button mushrooms until their moisture is gone, then reduces them with tomato paste, dry white wine, soy sauce, and thyme. Finely dice 120g shiitake mushrooms, 120g button mushrooms, 100g onion, 50g carrot, and 3 garlic cloves into similarly small pieces. Heat 2 tablespoons olive oil in a deep pan and cook the onion and carrot over low heat for 5 minutes, until softened. Add the garlic and mushrooms, raise the heat to high, and continue until the released mushroom liquid has evaporated completely and the edges begin to brown. Avoid moving the mushrooms constantly so they spend enough time in contact with the pan to take on color. Add 1.5 tablespoons tomato paste and cook it for 1 minute. Pour in 80ml dry white wine and scrape the browned material from the bottom of the pan into the liquid. Add 1 tablespoon soy sauce and 1 teaspoon fresh thyme, lower the heat, and simmer for 12 minutes. The ragu should be concentrated with very little loose liquid remaining. Add 0.5 teaspoon black pepper only after the sauce has reduced, then check the seasoning. Cook 180g pappardelle in salted water until al dente and transfer it to the ragu. Add pasta water in small amounts only until the sauce spreads evenly over the wide ribbons. Fully reducing the mushroom moisture before the wine goes in, then concentrating the wine mixture over low heat, prevents a watery finished sauce.
Soy Butter Steak Garlic Spaghetti
Thick-cut sirloin seared at high heat, then glazed in soy sauce and butter, forms the base of this steak pasta. The fond left in the pan gets deglazed with soy sauce and butter, then emulsified with pasta water into a thin, shiny coating that clings to each strand without turning greasy. Generous garlic browned in olive oil beforehand builds a deep, roasted-garlic base that runs through the entire sauce, and tsuyu -- a Japanese seasoning concentrate made from kombu and bonito -- adds the round umami depth of dashi without any extra steps. The steak is best cooked to medium-rare and sliced against the grain before laying over the pasta; resting the meat first keeps the juices from running out when cut. Black pepper and sliced scallions cut through the richness at the end. The full cook time is about 20 minutes, and pasta water volume controls the final sauce consistency.
Soy Galbi Ragu Pappardelle
Soy galbi ragu pappardelle starts with short rib seared hard on both sides, then braised low and slow with aromatics, red wine, and soy sauce for ninety minutes until the meat pulls apart into thick shreds. The extended braise renders out the collagen in the short rib, building a sauce with a genuinely silky, gelatinous body that clings to wide pappardelle ribbons. A soffritto of onion, carrot, and celery forms the sweet foundation; canned whole tomatoes and tomato paste add body and acidity. Soy sauce replaces plain salt and contributes fermented depth that sets this apart from standard Bolognese - the difference is noticeable. Red wine adds tannin and fruit complexity. Grated Parmigiano-Reggiano finishes the bowl. Most of the ninety-minute cook time is hands-off braising.
Soy-Garlic Chicken Parmesan Spaghetti
Soy garlic chicken Parmesan spaghetti represents a fusion of culinary traditions, integrating a marinade rooted in Korean flavors with the structural framework of a classic Italian pasta dish. For the protein component, chicken thigh pieces undergo a marination process involving a mixture of soy sauce, finely minced garlic, and honey. During the subsequent cooking phase, these ingredients are pan seared at a high temperature. This heat causes the natural sugars found in both the honey and the soy sauce to undergo caramelization, resulting in the formation of a dark and sticky glaze that coats the exterior of the meat. Garlic serves as a recurring element in the preparation, being used first within the initial marinade and then again when it is sauteed directly into the tomato sauce base. This repetition ensures that a consistent aromatic quality is maintained throughout the various layers of the meal from the start of cooking to the final assembly. The acidity inherent in the tomato sauce introduces a bright fruit character to the profile. This sharpness functions to balance the density of the sweet and salty glaze on the chicken, preventing the richness of the marinade from becoming overwhelming. A generous amount of grated Parmesan cheese is applied over the dish to introduce a nutty and salty depth. This cheese layer acts as a bridge between the Korean seasoning applied to the chicken and the Italian pasta that serves as the foundation of the plate. The choice of chicken thigh is intentional because this specific cut retains its internal moisture even during a hard sear. It remains succulent in a way that chicken breast meat often does not when subjected to similar levels of heat. The final preparation is completed with a garnish of thinly sliced scallions, which provides a clean green finish to the presentation.
Spaghetti alla Puttanesca
Spaghetti alla puttanesca melts anchovy fillets into olive oil with sliced garlic over low heat, creating a deeply savory base before any tomato is added. Hand-crushed whole tomatoes, halved black olives, capers, and red pepper flakes go in next and simmer for eight minutes, during which the sauce reduces and the briny, salty, and spicy elements fuse into a bold, cohesive flavor. The anchovies dissolve completely, leaving no trace of fish but contributing an intense umami backbone. Because capers and anchovies are already heavily salted, seasoning is adjusted only at the very end by taste. The spaghetti is pulled one minute short of al dente and finished in the sauce pan with a splash of pasta water, which allows the starch to bind the sauce tightly to each strand.
Spaghetti alle Vongole
Spaghetti alle vongole is an Italian pasta where clams are cooked in olive oil with sliced garlic, chili flakes, and dry white wine until they open and release their briny juices. The spaghetti is boiled one minute short of al dente, then finished in the clam pan with a few tablespoons of starchy pasta water to create an emulsified sauce. Vigorous tossing for about a minute binds the oil and clam liquid into a glossy coating around each strand. Fresh parsley is added at the end for color and herbal freshness.
Spicy Octopus Rose Penne (Octopus Penne in Rose Sauce)
Spicy octopus rose penne starts with pre-cooked octopus that is seared in a very hot, dry pan to burn off surface moisture and trigger a Maillard crust on the skin. This step does more than remove water - it eliminates any residual fishiness and builds a firm outer layer that contrasts with the tender interior when you bite through. The rose sauce is built from tomato passata and heavy cream spiked with Korean gochugaru. The chili flakes are bloomed in oil for no more than 20 seconds, enough to coax out heat and color but not long enough to develop bitterness. Butter is added to the finished sauce to encourage emulsification, keeping the cream and tomato components cohesive and allowing the mixture to coat each piece of pasta evenly rather than pooling at the bottom of the pan. Penne holds this sauce particularly well because its tubular shape captures the thick liquid inside each piece, delivering cream and spice simultaneously with every bite. Fresh basil is stirred in off the heat at the very end, its volatile aromatics intact, providing an herbal lift that cuts the heaviness of the cream base. The natural salinity and sweetness of octopus from the sea add a briny depth that cream-only sauces cannot replicate on their own.
Spicy Seafood Tomato Pasta
Spicy seafood tomato pasta starts by building a chili-infused oil base - garlic, onion, and red pepper flakes sauteed in olive oil until fragrant. Shrimp and squid are seared briefly until just opaque on the outside, then hand-crushed whole tomatoes are added and the sauce simmers for six to seven minutes, during which the tomato reduces and absorbs the juices released by the seafood. Cooking the seafood only until the surface turns white is critical, as the residual heat from the simmering sauce finishes them gently without making them rubbery. The spaghetti is boiled one minute short of al dente and tossed in the sauce pan with a splash of pasta water over high heat, which emulsifies the sauce and binds it to each strand. The chili heat cuts cleanly through the tomato's acidity and the seafood's brininess, and chopped parsley adds a final fresh herbal note.
Spinach Mushroom Lasagna
Spinach mushroom lasagna layers sautéed spinach and mushrooms with ricotta cheese, tomato sauce, and mozzarella, then bakes at 190 degrees Celsius until the surface turns golden and the interior melts into a cohesive whole. Cooking the mushrooms long enough to drive off all their moisture is critical - residual water makes the finished lasagna soggy and weakens the structure between layers. The assembly follows a strict order of tomato sauce, pasta sheet, ricotta, vegetables, and mozzarella, repeated three times, with the final layer sealed under sauce and cheese. Baking covered with foil for the first 25 minutes lets heat penetrate evenly, while removing the foil for the remaining 10 to 15 minutes crisps the top and browns the mozzarella. Resting for at least 10 minutes before slicing is essential - cutting too early causes the layers to collapse and the filling to run.
Spinach Ricotta Cannelloni
Spinach ricotta cannelloni fills tube-shaped pasta with a mixture of sautéed spinach, ricotta cheese, garlic, and Parmesan, then bakes them in tomato sauce topped with mozzarella. Removing as much moisture from the spinach as possible is the most important step - excess water thins the filling and causes the tubes to split during baking. Half the Parmesan goes into the filling for depth, while the rest is scattered on top with mozzarella to build a golden, bubbling crust. Baking covered at 190 degrees Celsius for the first 25 minutes lets the sauce steam the pasta through, and uncovering for the final 10 minutes crisps the cheese surface. Resting the dish for 10 minutes after it comes out of the oven allows the sauce to thicken and the filling to set, producing cleaner portions when sliced.
Spinach Ricotta Ravioli
Spinach ricotta ravioli is made by placing mounds of a filling - ricotta cheese, blanched and squeezed spinach, Parmesan, and egg - onto fresh pasta sheets, then sealing and cutting individual pieces. Squeezing every drop of water from the blanched spinach is non-negotiable; wet filling loosens the seal and causes the ravioli to burst in boiling water. When pressing the top sheet down, working from the filling outward pushes trapped air to the edges, and a firm seal along the border keeps each piece intact during cooking. A quick boil of three to four minutes in salted water is all the thin pasta needs - overcooking turns it mushy. Tossing the cooked ravioli gently in melted butter lets the fat coat each piece without tearing the delicate dough, and the butter's richness rounds out the mild ricotta and earthy spinach.
About Pasta
Cooking time and salt level are the two factors that make or break a pasta dish. With properly al dente noodles and a well-made sauce, restaurant-quality pasta is entirely achievable at home.