Make noodle night extra special by dipping into our collection of classic Italian pasta recipes. You’ll find dishes you know from your favorite restaurants, spring vacation on the Amalfi Coast, or Sunday nights spent sitting around your nonna’s table.
In addition to recipes like Bolognese that require slow cooking on the stovetop, we’ve included classics that are much quicker to put together—like the 15-minute wonder that is our famous One-Pan Pasta. Other time-honored pastas have a short ingredient list but pack a lot of flavor, such as rich and creamy Pasta Carbonara and spicy options like Linguine Arrabbiata.
These classic Italian pasta recipes are popular for good reason—make them all to taste why these dishes are such favorites.
Missy Robbins’s Fettuccine Alfredo
Credit: Kelly Puleio
This classic has a sauce made with just Parmesan and butter. Since it’s so simple, it’s key to use quality ingredients. Our recipe uses chef Missy Robbins’ homemade fettuccine, but you can swap in store-bought fresh noodles.
One-Pan Pasta
Credit: Maxwell Cozzi
This is a revolutionary technique that hails from the region of Puglia. The dried pasta is cooked in a skillet—not the usual large pot—along with the other ingredients. The result is maximum flavor and minimal dirty pots.
Red-Wine Pasta
Credit: Bryan Gardner
In Italy, this distinctive dish is called spaghetti all’ubriaco or “drunken” pasta. It’s a quick recipe that combines thin strands of spaghetti with a reduced red wine-shallot sauce finished with pancetta and grated pecorino.
Cacio e Pepe With Lemon
Utterly simple, totally irresistible, and classically Roman—yes, this is that famed pasta with cheese and freshly cracked pepper. We opt for two types of cheese and add a squeeze of lemon to set our recipe apart. Don’t be intimidated by the process; our step-by-step guide to cooking this classic makes it simple.
Pasta e Fagioli With Borlotti Beans
Credit: Gabriela Herman
You might just call this “pasta fagioli,” but Italians would never drop the “e” in this hearty soup made with pasta, cranberry beans, and vegetables.
Pasta Carbonara
Credit: Bryan Gardner
Bacon and eggs—and Parmesan—meet pasta. Spaghetti is the traditional choice for this velvety sauce, but feel free to go alla carbonara with other noodles.
Lasagna With Meat Sauce
Credit: Justin Walker
Like much else in Italy, there are different takes on lasagna from different regions. This version features a hearty meat sauce made with ground beef and pork sausage and layers of a rich cheesy filling. There are also versions made with greens and roasted vegetables.
Classic Spaghetti Puttanesca
Made with ingredients you likely already have on hand, this spicy melange of tomatoes, capers, anchovies, and olives is fast to make and lively on the palate. There’s also an oven-roasted version of this sauce.
Perfect Bolognese Sauce
Of course, we had to include this favorite. Depending on where your nonna is from, you might call this thick meat sauce a ragu. Our version uses both ground beef and ground pork, as well as the essential milk, nutmeg, and white wine.
Linguine With Clams and Peppers
Credit: Katherine Wolkoff
A combination of oil, clam broth, and white wine creates an almost creamy sauce for this pasta “con le vongole.” The clams are left in their shells, and a generous sprinkling of parsley provides the finishing touch.
Penne alla Norma
Here’s a hearty vegetarian penne recipe with eggplant, tomato, and ricotta from Sicily. It might have been inspired by the opera “Norma” by Sicilian composer Vincenzo Bellini.
Tortellini en Brodo
Legend has it that these little twists of filled pasta were inspired by the navel of the famous beauty Lucrezia Borgia as viewed through a keyhole by a curious cook. Here, they are served simply in broth, a traditional festive first course.
Spaghetti Pomodoro
Pomodoro, which is Italian for tomato, is a fitting name for this simple yet delicious crowd-pleasing dish. You can serve this sauce over any pasta you prefer, topped with a dusting of freshly grated Parmesan cheese.
Bottarga Pasta
Credit: Krause, Johansen
From Sardinia comes this elemental pasta with a true taste of the sea. It’s made with just the pressed dried roe of tuna or mullet roe (bottarga) and a little oil, garlic, parsley, and breadcrumbs. Bucatini or perciatelli? Your choice.
Spaghetti With Sicilian Pesto
Credit: Bryan Gardner
Not the usual Genoese pesto, this Sicilian take uses roasted red pepper, fresh tomatoes, anchovies, capers, and golden raisins for sweetness. Toasted almonds replace the pignoli used in basil pesto, but Parmigiano is a constant. It’s quick to make and filled with flavor.
Linguine Arrabbiata
Credit:
Rachel Marek
A fiery dose of crushed red pepper flakes gives this pasta dish its name, which means “angry” in Italian. A simple and flavorful tomato, garlic, and white wine sauce provides a base for the spicy seasoning.
Martha’s Potato Gnocchi With Basil Pesto
Credit:
David M. Russell
This classic Italian recipe combines the comfort of homemade potato gnocchi with the bold flavors of fresh basil pesto. Making gnocchi from scratch is an easy and rewarding process that results in light, pillowy dumplings that perfectly complement the pesto.
Easy Spaghetti and Meatballs
Credit:
Brie Goldman
Knowing how to make spaghetti and meatballs is an Italian kitchen staple, and this recipe makes it easier than ever. With just a few ingredients, such as ground beef, Parmesan, breadcrumbs, crushed tomatoes, and egg, you can create flavorful meatballs and a comforting red sauce in no time.
Spicy Orecchiette With Broccoli
A staple in southern Italian kitchens, orecchiette—meaning “little ears” in Italian—is the perfect pasta for catching bits of garlic, red pepper flakes, and Parmesan. It’s a classic example of how just a few quality ingredients can deliver comforting flavor. Don’t have orecchiette? Use another pasta with curves or ridges to help trap the sauce.
Dining and Cooking