Recipe Station

There is no doubt about it, you just can't go wrong with pasta. There are so many ways to make it and each one is so divine. These terrific pasta recipes definitely won't leave anyone disappointed. You'll want to dig right in to all of them!

Some Of These Truly Tasty Pasta Recipes Include:

FAST AND EASY PASTA WITH BLISTERED CHERRY TOMATO SAUCE
The sauce requires four ingredients and is ready in the same amount of time it takes to cook the noodles. Its bright flavors come from garlic, basil, and cherry tomatoes, which we sauté until they burst. Because cherry tomatoes have lots of pectin, their juice easily emulsifies with olive oil and pasta water to form a light sauce.
PASTA WITH BUTTERNUT SQUASH AND SAGE BROWN BUTTER

While it's still chilly outside, make this warming pasta, dressed up with browned butter, fresh sage, and tender chunks of butternut squash. We like to use small cupped pasta shapes, like orecchiette, to capture the rich, nutty sauce. Lemon juice is the secret ingredient that prevents the browned butter from burning.

 

RICOTTA GNOCCHI WITH ASPARAGUS AND PROSCIUTTO

Celebrate the coming of warmer days by pairing fresh asparagus with heavy cream, Parmigiano-Reggiano, crispy prosciutto, and bright lemon. This dish takes only 20 minutes if you have store-bought gnocchi on hand, but making these simple ricotta gnocchi from scratch adds just another half hour to the process.

 

SHRIMP FRA DIAVOLO (SPAGHETTI WITH SPICY TOMATO SAUCE)

Lobster fra diavolo is a restaurant favorite, but a version made with shrimp is more practical, and economical, for home cooks. We start ours by marinating the shrimp in baking soda to give them a snappy crispness; reserving the shrimp shells and sautéing them infuses the oil with their flavor. Adding clam juice to a sauce of garlic, chili flakes, and canned tomatoes also heightens the dish's briny notes, and we like to splash in some brandy at the end for extra richness.

 

3-INGREDIENT STOVETOP MACARONI AND CHEESE

All you have to do is cook the pasta in a small amount of water until it's almost al dente, pour in evaporated milk, and melt in the cheese. The sauce stays smooth thanks to the evaporated milk, which doesn't scorch like regular milk and contains helpful emulsifying proteins called micelles.

 

SPAGHETTI AGLIO E OLIO

If you're looking for a dead-simple dish for dinner (or a snack), you can't do much better than this Italian classic made with garlic and olive oil. Just cook garlic—and red pepper flakes, if you'd like—in the oil, then add cooked pasta and a little pasta-cooking liquid, stirring vigorously to emulsify the oil and starchy water. Don't forget one last drizzle of oil for brighter flavor before serving.

 

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO)

Cacio e pepe seems simple, all right—it's nothing more than pasta, olive oil, butter, Pecorino Romano cheese, salt, and pepper. But with the wrong technique, it's easy to end up with a sauce that's greasy or clumpy (or both). Our trick for making a creamy, thick sauce is to grate the cheese finely on a Microplane and combine it with pasta in a relatively cool skillet.

 

VEGAN CARBONARA PASTA

The traditional version of this beloved Roman dish is made with eggs, cheese, and cured pork, making it an unlikely candidate for veganizing, to say the least. Yet this easy take on carbonara manages to be meat-free, egg-free, dairy-free, and still absolutely delicious. We do it by replacing the pork with meaty king oyster mushrooms; mimicking the egg-rich sauce with a combination of silken tofu, miso paste, and nutritional yeast; and replicating the lactic tang of the pecorino with a surprise ingredient—sauerkraut brine.

 

BUCATINI ALL'AMATRICIANA

Amatriciana is a classic Roman tomato sauce, enriched with cured pork and spiced up with chili flakes. Guanciale (pork jowl or cheek) is our meat of choice here, but it can be hard to find, and pancetta is a great substitute. As for the tomatoes, we use hand-crushed canned San Marzanos, cooking them quickly to preserve their bright flavor.

 

PENNE WITH HOT-AS-YOU-DARE ARRABBIATA SAUCE

Penne arrabbiata is a great year-round pasta dish—it can be made with fresh tomatoes during the summer, but this time of year, canned ones will yield delicious results. “Arrabbiata” is Italian for “angry,” and we like to embrace that fieriness by adding lots of red pepper flakes (or fresh red chilies, if we have them). We also finish cooking the pasta in the sauce, ensuring that each piece is evenly coated.

Enjoy!

All of these pasta recipes are so easy and taste so wonderful that you may have a hard time deciding which one is your favorite! Have you tried any of these recipes before?

Let Us Know What You Thought!

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