Fettuccine

The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.

This pasta is Mario Batali’s ode to his friend Jimmy Fallon’s Irish heritage; it combines blanched cabbage strips with crumbled sausage. The cabbage cooking water does triple duty: Batali also uses it to boil the pasta and then adds a little of it to the sauce.

Frying capers in oil makes them incredibly crispy. Rob Evans uses them as a garnish for spice-crusted scallops. Here, Grace Parisi's fried capers add a delectable, salty crunch to pasta tossed with fresh tomatoes and prosciutto.

Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo.

This satisfying fresh pasta uses both a gluten-free all-purpose flour and almond flour.

Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.

Top Chef finalist Mike Isabella makes both the silky whole wheat pasta and the simple arugula pesto topping, then finishes the dish with cherry tomatoes.

Using chicken livers to make pasta sauce is a great idea. Adding a little sherry to the sauce deepens the rich flavor.

This indulgent first course marries three of Italy's best ingredients: egg pasta, winter truffles and Robiola Rocchetta, a creamy cheese from northern Italy, which forms the base for an incredibly rich sauce.

Some cooks are surprised when Grace Parisi tells them she mixes pesto into meatballs to add flavor quickly. If you're pressed for time, good store-bought pesto works too.

Succulent little cherry tomatoes know no season, so you can enjoy this fresh-tasting no-cook pasta sauce any time of year. Marinate the tomatoes for at least the time it takes to boil the water and cook the fettuccine; the longer you let them sit, the better the sauce will be.

Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy’s Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L’Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce.