Italian cuisine is renowned for its delicious and comforting pasta dishes. Whether you’re looking for a quick weeknight dinner or a show-stopping meal for guests, these 20 easy Italian pasta recipes will satisfy every craving. From classic carbonara to creamy Alfredo, here are the recipes and ingredients you need to create these mouthwatering dishes.

1. Spaghetti Carbonara

Ingredients:

• 400g spaghetti
• 150g pancetta or guanciale, diced
• 2 large eggs
• 1 cup grated Pecorino Romano cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
• In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add minced garlic and cook for another minute.
• In a bowl, whisk together eggs and grated Pecorino Romano cheese.
• Add the cooked spaghetti to the skillet and toss to combine. Remove from heat.
• Quickly pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. Add reserved pasta water as needed.
• Season with salt and black pepper. Garnish with fresh parsley and serve immediately.

Tip: For the silkiest sauce, mix the egg and cheese off the heat to prevent scrambling. Adding pasta water slowly helps create a smooth texture.

2. Fettuccine Alfredo

Ingredients:

• 400g fettuccine
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Cook the fettuccine in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
• In a large skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer.
• Stir in the grated Parmesan cheese until melted and smooth.
• Add the cooked fettuccine to the skillet and toss to coat. Add reserved pasta water as needed to reach desired consistency.
• Season with salt and black pepper. Garnish with fresh parsley and serve hot.

Tip: Warm the cream slightly before adding it to the butter to prevent separation and ensure a smooth, velvety sauce.

3. Penne alla Vodka

Ingredients:

• 400g penne pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato puree
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
• Stir in the tomato puree and cook for 5 minutes. Add the vodka and simmer for another 5 minutes.
• Reduce the heat and stir in the heavy cream and Parmesan cheese until well combined.
• Add the cooked penne to the skillet and toss to coat. Season with salt and black pepper.
• Garnish with fresh basil and serve immediately.

Tip: Let the vodka simmer for a few minutes to cook off the alcohol, leaving behind a rich depth of flavor.

4. Lasagna Bolognese

Ingredients:

• 12 lasagna sheets
• 500g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cups tomato sauce
• 1 cup beef broth
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Preheat the oven to 180°C (350°F).
• In a large skillet, cook the ground beef over medium heat until browned. Add onion, garlic, carrot, and celery, and cook until softened.
• Stir in the tomato sauce and beef broth. Simmer for 15 minutes. Season with salt and black pepper.
• In a baking dish, spread a layer of meat sauce. Top with lasagna sheets, followed by ricotta cheese, mozzarella cheese, and Parmesan cheese. Repeat the layers.
• Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
• Garnish with fresh basil and let it rest for 10 minutes before serving.

Tip: Let the lasagna rest for at least 10 minutes after baking. This helps it set and makes slicing easier.

5. Pasta Primavera

Ingredients:

• 400g pasta (penne or fusilli)
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the bell peppers, zucchini, and cherry tomatoes. Sauté until tender.
• Add minced garlic and cook for another minute.
• Toss the cooked pasta with the vegetables. Stir in the Parmesan cheese.
• Season with salt and black pepper. Garnish with fresh basil and serve hot.

Tip: For the best texture, sauté the vegetables just until tender-crisp to maintain their vibrant color and fresh flavor.

6. Linguine with Clam Sauce

Ingredients:

• 400g linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 cans (400g) clams, drained
• 1/2 cup white wine
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste
• Lemon wedges (for serving)

Instructions:

• Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté until fragrant.
• Add the clams and white wine. Simmer for 5 minutes.
• Toss the cooked linguine with the clam sauce. Stir in chopped parsley.
• Season with salt and black pepper. Serve with lemon wedges.

Tip: Use fresh clams if available. If using canned clams, add a splash of their juice for extra flavor.

7. Rigatoni alla Vodka

Ingredients:

• 400g rigatoni
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato puree
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
• Stir in the tomato puree and cook for 5 minutes. Add the vodka and simmer for another 5 minutes.
• Reduce the heat and stir in the heavy cream and Parmesan cheese until well combined.
• Add the cooked rigatoni to the skillet and toss to coat. Season with salt and black pepper.
• Garnish with fresh basil and serve immediately.

Tip: Stir the sauce constantly after adding cream to ensure a smooth, luscious consistency.

8. Pesto Pasta

Ingredients:

• 400g pasta (spaghetti or fusilli)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and black pepper to taste

Instructions:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
• Slowly add olive oil while processing until smooth. Season with salt and black pepper.
• Toss the cooked pasta with the pesto sauce. Serve immediately.

Tip: Pulse the pesto ingredients instead of blending continuously to keep the sauce slightly textured rather than too smooth.

9. Mushroom Risotto

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a saucepan, heat the broth and keep it warm.
• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
• Add the mushrooms and cook until tender.
• Stir in the Arborio rice and cook for 2 minutes.
• Add the broth, one ladle at a time, stirring constantly until absorbed.
• Continue until the rice is creamy and cooked through. Stir in Parmesan cheese.
• Season with salt and black pepper. Garnish with fresh parsley and serve hot.

Tip: Stir the risotto frequently and add warm broth gradually to achieve the best creamy consistency.

10. Baked Ziti

Ingredients:

• 400g ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Preheat the oven to 180°C (350°F).
• Cook the ziti in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large bowl, combine the cooked ziti, marinara sauce, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
• Transfer to a baking dish and top with the remaining cheeses.
• Bake for 25 minutes until bubbly and golden.
• Garnish with fresh basil and serve hot.

Tip: Layer some cheese in the middle of the ziti before baking for an extra gooey, cheesy bite.

11. Cacio e Pepe

Ingredients:

• 400g spaghetti
• 1 cup grated Pecorino Romano cheese
• 1 tbsp freshly ground black pepper
• Salt to taste

Instructions:

• Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
• In a large skillet, toast the black pepper over medium heat for 1 minute.
• Add the cooked spaghetti to the skillet and toss to combine.
• Gradually add the grated Pecorino Romano cheese and reserved pasta water, stirring continuously to create a creamy sauce.
• Serve immediately.

Tip: Toasting the black pepper in a dry pan before adding it to the pasta enhances its bold, spicy aroma.

12. Pasta alla Norma

Ingredients:

• 400g pasta (penne or rigatoni)
• 2 tbsp olive oil
• 1 eggplant, diced
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 1/2 cup grated ricotta salata cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the eggplant and cook until golden brown.
• Add minced garlic and cook for another minute.
• Stir in the tomato sauce and simmer for 10 minutes.
• Toss the cooked pasta with the sauce. Top with grated ricotta salata cheese.
• Season with salt and black pepper. Garnish with fresh basil and serve hot.

Tip: Salt the diced eggplant and let it sit for 30 minutes before cooking. This removes excess moisture and prevents bitterness.

13. Tortellini in Brodo

Ingredients:

• 400g cheese tortellini
• 6 cups chicken broth
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, bring the chicken broth to a boil. Add the carrot and celery, and simmer for 10 minutes.
• Add the tortellini and cook according to package instructions.
• Season with salt and black pepper.
• Serve hot, garnished with grated Parmesan cheese and fresh parsley.

Tip: Simmer the broth gently rather than boiling it to maintain a clear, flavorful base.

14. Pasta al Pomodoro

Ingredients:

• 400g pasta (spaghetti or penne)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
• Stir in the tomato sauce and simmer for 10 minutes.
• Toss the cooked pasta with the sauce. Stir in grated Parmesan cheese.
• Season with salt and black pepper. Garnish with fresh basil and serve hot.

Tip: Add a small knob of butter at the end for a glossy, rich finish to the sauce.

15. Gnocchi with Gorgonzola Sauce

Ingredients:

• 500g gnocchi
• 1 cup heavy cream
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

• Cook the gnocchi in a large pot of salted boiling water until they float to the surface. Drain and set aside.
• In a large skillet, heat the heavy cream over medium heat. Add the Gorgonzola and Parmesan cheeses, and stir until melted and smooth.
• Add the cooked gnocchi to the skillet and toss to coat.
• Season with salt and black pepper. Garnish with fresh chives and serve hot.

Tip: Don’t overcook the gnocchi—remove them from the water as soon as they float to keep them light and pillowy.

16. Pasta alla Puttanesca

Ingredients:

• 400g spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers
• 2 cups tomato sauce
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté until fragrant.
• Stir in the olives, capers, and tomato sauce. Simmer for 10 minutes.
• Toss the cooked spaghetti with the sauce.
• Season with salt and black pepper. Garnish with fresh parsley and serve hot.

Tip: Sauté the garlic, olives, and capers for a minute before adding the tomato sauce to deepen the flavor.

17. Ravioli with Sage Butter

Ingredients:

• 500g cheese ravioli
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

• Cook the ravioli in a large pot of salted boiling water until they float to the surface. Drain and set aside.
• In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy.
• Add the cooked ravioli to the skillet and toss to coat.
• Season with salt and black pepper. Sprinkle with grated Parmesan cheese and serve hot.

Tip: Let the butter brown slightly before adding sage for a nuttier, richer taste.

18. Pasta with Sausage and Peppers

Ingredients:

• 400g pasta (penne or rigatoni)
• 2 tbsp olive oil
• 400g Italian sausage, casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups tomato sauce
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned.
• Add the bell peppers, onion, and garlic, and sauté until softened.
• Stir in the tomato sauce and simmer for 10 minutes.
• Toss the cooked pasta with the sauce.
• Season with salt and black pepper. Garnish with fresh parsley and serve hot.

Tip: Brown the sausage well before adding other ingredients to develop a deeper, caramelized flavor.

19. Pasta with Shrimp Scampi

Ingredients:

• 400g linguine
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 400g shrimp, peeled and deveined
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Lemon wedges (for serving)

Instructions:

• Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
• Add the shrimp and cook until pink. Stir in the white wine and lemon juice, and simmer for 5 minutes.
• Toss the cooked linguine with the shrimp scampi sauce. Stir in chopped parsley.
• Season with salt and black pepper. Serve with lemon wedges.

Tip: Cook shrimp just until they turn pink to avoid a rubbery texture—overcooking makes them tough.

20. Pasta with Meatballs

Ingredients:

• 400g pasta (spaghetti or penne)
• 500g ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 cups tomato sauce
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, and garlic. Form into meatballs.
• In a large skillet, cook the meatballs over medium heat until browned on all sides.
• Add the tomato sauce and simmer for 15 minutes.
• Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
• Toss the cooked pasta with the meatballs and sauce.
• Season with salt and black pepper. Garnish with fresh basil and serve hot.

Tip: For tender meatballs, avoid overmixing the meat mixture. Gentle handling keeps them light and juicy.

Conclusion

These 20 easy Italian pasta recipes are perfect for any meal, whether you’re cooking for yourself or entertaining guests. From classic dishes like Spaghetti Carbonara and Fettuccine Alfredo to hearty options like Lasagna Bolognese and Pasta with Meatballs, there’s something for everyone. With simple ingredients and step-by-step instructions, you can bring the flavors of Italy to your kitchen. Buon appetito!