48 Pasta Ideas for All Seasons We've tested countless varieties of noodles and sauces to develop the very best pasta recipes you can use to try something new or perfect a go-to dish. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on May 15, 2025 Close Credit: Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Pappardelle! Spaghetti! Gnocchi! Whether you're looking for a one-pot dinner or a cozy baked macaroni and cheese, our best pasta recipes won't let you down. Some of our favorites include earthy Mushroom Ravioli with Sage Brown Butter and Sicilian Baked Pasta loaded with cheese and eggplant. If you need a quick meal, Three-Pepper Cacio e Pepe or Roy Choi's Pasta Aglio e Olio are good bets. Read on for those recipes and even more pasta dishes we love. Love any of these recipes? Tap “Save” to add them to MyRecipes, your new, free recipe box for Food & Wine. 01 of 48 Pantry Puttanesca Pasta Victor Protasio 2015 F&W Best New Chef Zoi Antonitsas points to the salty, briny power of preserved fish as her favorite pantry ingredient. The higher the quality of the tinned fish, the better the results. Antonitsas likes Matiz España brand. Get the Recipe Save 02 of 48 One-Pot White Wine Pasta with Mushrooms and Leeks Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Leeks, mushrooms, and fresh herbs combine with pantry staples to make a weeknight-friendly meal that’s ready in 30 minutes. Luscious and savory, the rich sauce in this crowd favorite from Robin Bashinsky is made with cream, lemon, and white wine. Get the Recipe Save 03 of 48 Espagueti Verde (Green Spaghetti) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, then puree with scallions, jalapeño, cilantro, and Mexican crema for a silky, smoky sauce. Get the Recipe Save 04 of 48 Gnocchi alla Sorrentina Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Refrigerated gnocchi are coated in a cheesy and garlicky tomato sauce for this baked skillet dish that's easy to pull off on a weeknight. Get the Recipe Save 05 of 48 Pasta e Ceci (Pasta with Chickpeas) Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This classic Italian vegetarian dish from F&W recipe developer Craig Ruff comes together in just 30 minutes (in one pot, to boot) with pantry staples like canned chickpeas, ditalini pasta, tomato paste, and vegetable broth. Get the Recipe Save 06 of 48 Spinach Lasagna Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Layers of spinach-laced ricotta, Mornay sauce, noodles, and mozzarella bake up into a golden, decadent pasta masterpiece that's guaranteed to please everyone at the table. Get the Recipe Save 07 of 48 Linguine with Frenched Green Beans and Parsley Pesto Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this classic recipe, thinly sliced green beans mingle with linguine to give each bite a refreshing crunch. 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors the strands of pasta. Get the Recipe Save 08 of 48 Creamy Tomato Rigatoni Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This simple tomato sauce is more than the sum of its parts: canned tomatoes, butter, cream, and onion. Cooked just so, it's sweet and savory, rich and acidic — creating a lush sauce that's perfect for big, ridged noodles like rigatoni. Get the Recipe Save 09 of 48 Pasta with Roasted Cauliflower and Crispy Capers Caitlin Bensel "Of all the fall vegetables, it's the return of my beloved cauliflower and its elegant florets that I celebrate the most," says cookbook author Colu Henry. In this recipe, cauliflower comes together with capers, garlic, anchovy, crushed red pepper, lemon zest, parsley, and Pecorino Romano cheese to form a comforting pasta dish that's ready in under an hour. Get the Recipe Save 10 of 48 Rasta Pasta with Shrimp Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Savor the flavors of Jamaica with this one-pot pasta dish featuring bell peppers, red onion, and juicy shrimp flavored with fiery jerk seasoning and enveloped in a creamy coconut milk sauce. Get the Recipe Save 11 of 48 Pasta Bolognese Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Former F&W editor Grace Parisi's Bolognese showcases a traditional combination of ground beef, pork, veal, and tomato enriched by smoky pancetta. Penne rigate is the ideal pasta shape to pair with the thick, robust sauce. Get the Recipe Save 12 of 48 Pasta Aglio e Olio Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali This simple, garlicky pasta from chef Roy Choi uses pantry ingredients — its beauty comes from building out the flavor profile in the olive oil. Even better, the whole thing comes together in the time it takes for the water to boil, making it the perfect back-pocket pasta to add to your weeknight rotation. Get the Recipe Save 13 of 48 Farro Mafaldine with Black Truffle Butter and Mushrooms Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen You can't go wrong with adding black truffles to any dish, but this sophisticated, mushroom-filled recipe from Boston chef Karen Akunowicz calls for truffle paste, which melts perfectly into the buttery sauce to blanket nutty farro pasta. Get the Recipe Save 14 of 48 Fettuccine Alfredo Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Scatter a mix of crispy panko, garlic, parsley, and Parmesan cheese over the top of this dish of emulsified butter, cheese, and starchy pasta water for a salty, crunchy, herbaceous edge to its iconic velvety swirl of noodles. Get the Recipe Save 15 of 48 Pasta with Broccolini, Peas, and Pancetta Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Noodles called ruote pazze, which means "crazy wheels," bring a whimsical quality to this weeknight-friendly dish; a verdant medley of Broccolini, sweet peas, leek, and fresh herbs celebrates the lushness of the season. Get the Recipe Save 16 of 48 Lobster Pasta with Corn and Tomatoes Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle This elegant dinner takes just 25 minutes to whip up using pre-cooked lobster. Toss with a tomatoey wine sauce and sweet corn for an easy warm-weather meal. Get the Recipe Save 17 of 48 Creamy Camembert and Mushroom Pasta Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell This silky pasta owes its rich, luxurious sauce not to heavy cream, but rather to Camembert cheese. Cheese expert Laura Werlin recommends cutting the rind off this ooey-gooey ingredient while it's still cold. Get the Recipe Save 18 of 48 Pasta ’Ncasciata (Sicilian Baked Pasta) Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley This classic Sicilian baked pasta has many variations; here, 2016 F&W Best New Chef Michael Gulotta layers tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni for an especially hearty, satisfying dish. Get the Recipe Save 19 of 48 Pasta with Pumpkin Brown Butter Sauce Abby Hocking Homemade pumpkin butter brings full-on fall flavor to classic browned butter and sage sauce. Don't skimp on the Parmigiano-Reggiano cheese! Get the Recipe Save 20 of 48 Après-Ski Lasagna Victor Protasio This cozy lasagna, which gets brightness from fresh basil, earthiness from mushrooms, and savory heft from mild Italian sausage, is designed to feed a crowd — it yields eight to 10 servings. Get the Recipe Save 21 of 48 Spaghetti Carbonara Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster This is the best carbonara you’ll ever make, and it comes together in just 30 minutes with a silky egg-based sauce, guanciale, and a combination of Parmigiano-Reggiano and pecorino cheese. Get the Recipe Save 22 of 48 Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster The key to good gnocchi is good potatoes, and in Tuscany, that means ones from the Bolgheri area. In a celebration of the region's trademark simplicity, we use Yukon Gold potatoes, tossed with delicate springtime asparagus and a savory, emulsified, pancetta-flavored pan sauce. Get the Recipe Save 23 of 48 Spicy Sausage Pasta with Tomatoes and Squash Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Thinly sliced squash added just minutes before serving means it melts into the pasta without losing its shape and texture. Use a mandoline to achieve extra-thin slices. Get the Recipe Save 24 of 48 Steak au Poivre Pasta Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For this ultra-comforting take on the classic steak dinner, the browned bits from seared steak cubes get transformed into a creamy peppercorn and Cognac pan sauce. It's tossed with the reserved steak and ruffled noodles for maximum sauce coverage. Get the Recipe Save 25 of 48 Rigatoni Amatriciana Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Boil your pasta while you make a rich, jammy, pleasantly spicy sauce from sweet onion, fatty pancetta, crushed red pepper, and canned plum tomatoes, then combine the two with pasta water and a blend of cheeses for a deeply flavorful dinner in under an hour. Get the Recipe Save 26 of 48 Mushroom Ravioli with Sage Brown Butter Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Homemade ravioli are filled with fresh and dried mushrooms enveloped in a creamy blend of ricotta and mascarpone, then coated in a rich brown butter sage sauce for this stunning dish. Drizzle a touch of truffle oil into the filling to add even more depth of flavor. Get the Recipe Save 27 of 48 Shrimp Scampi with Garlicky Miso Butter Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Whisking white miso into the white wine sauce used to cook this shrimp adds even more briny depth to the garlicky seafood pasta. Get the Recipe Save 28 of 48 Spaghetti with Clams and Braised Greens Greg DuPree In 2018, Food & Wine named this recipe one of our 40 best. To give even more flavor to this fresh clam spaghetti, chef Ashley Christensen takes the broth from steaming the shellfish and purees it with sweet roasted bell peppers for a spicy, briny sauce. Adding a hefty handful of Swiss chard makes it an even more satisfying dish. Get the Recipe Save 29 of 48 Three-Pepper Cacio e Pepe Victor Protasio We're on board for this amped-up version of the classic dish, which doubles down on cheese (pecorino and Parmigiano-Reggiano) and triples the pepper (pink peppercorn, Tellicherry pepper, and Szechuan pepper). Get the Recipe Save 30 of 48 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This cheesy mac casserole takes inspiration from the Swiss älplermagronen — Alpine farmers' macaroni. Robust flavors and creamy textures abound from Gruyère and raclette cheeses. Quick-picked shallots cut through the indulgence with a sharp, bright flair. Get the Recipe Save 31 of 48 Baked Ziti with Shortcut Vodka Sauce Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX F&W recipe developer Liz Mervosh hacks jarred marinara to make the shortcut vodka sauce for this weeknight-ready baked ziti, which is loaded with spicy Italian sausage and three types of cheese. Get the Recipe Save 32 of 48 Creamy Ramp Pasta with Asparagus Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel Toss asparagus and curly tubes of cavatappi pasta in ramp pesto for the ultimate expression of spring. Get the Recipe Save 33 of 48 Creamy Baked Pasta with Gruyère and Prosciutto John Kernick This baked pasta dish from chef Ashley Christensen of Poole’s Diner swaps béchamel for a more simple sauce of heavy cream, nutmeg, Gruyère, and Parmigiano-Reggiano cheese. Thinly sliced prosciutto is served on the side. Get the Recipe Save 34 of 48 Pasta with Sausage, Basil, and Mustard Diana Chistruga British food writer Nigel Slater contributed this spicy, creamy, mustardy pasta dish, which was named one of Food & Wine's 40 best recipes in 2018. Fragrant basil and crisp white wine bring these flavors together: a tangy, meaty, rich, herby dish that's table-ready in just 20 minutes. Get the Recipe Save 35 of 48 Pappardelle with White Bolognese Antonis Achilleos This cozy, meaty pasta is full of savory goodness from the blend of pork, beef, and veal, as well as cremini mushrooms and Parmesan. Give yourself the full hour and a half to reduce the white wine and the stock; it's worth it for the super tender meat and incredible depth of flavor. Get the Recipe Save 36 of 48 Chicken Tortellini Alfredo Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling Josh Hoggle Egg yolks are the secret to an extra-luscious Alfredo sauce that gets tossed with store-bought cheese tortellini and chicken. Whip this together for a quick weeknight meal that will please kids and adults alike. Get the Recipe Save 37 of 48 Crab Macaroni Gratin Sarah Crowder "A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious, and trés riche," cookbook author Andrea Slonecker writes. Get the Recipe Save 38 of 48 Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Ann Taylor Pittman uses jarred marinated quartered artichoke hearts with jarred Calabrian chiles, canned cannellini beans, and jarred marinara sauce to keep this jumbo pasta shell dinner simple. It can be prepped ahead, too. Get the Recipe Save 39 of 48 Chorizo Carbonara Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from F&W recipe developer Melissa Gray-Streett. Like the original, it's made with a rich sauce of egg yolks, cheese, and pasta water. Get the Recipe Save 40 of 48 Creamed Corn Pasta Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely This summer-friendly pasta gets much of its creaminess from fresh corn in this recipe from Birmingham, Alabama, chef Victor King. Maximize the dish's deep corn flavor by using a peeler to cut kernels off the cob. Get the Recipe Save 41 of 48 Spaghetti with Cherry Tomatoes Melted in Garlic Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Cherry tomatoes are a shortcut to fresh and delicious pasta any time of year. Mixed with a little garlicky butter and pasta water, their juices create a luscious sauce. Get the Recipe Save 42 of 48 Spaghetti With Mussels Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen In this lemony 30-minute pasta dish from Andrea and Daniele Zazzeri, fresh mint and white wine help lift the briny flavors of mussels. It's at once easy and elegant. Get the Recipe Save 43 of 48 Penne All’Arrabbiata Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen All'arrabbiata means "in an angry style" in Italian, but since this fiery dish takes just 15 minutes to make, it's sure to quickly calm any hangry belly. Plus, it comes together largely from pantry staples. Get the Recipe Save 44 of 48 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall Tender sautéed baby kale almost melts into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese, which is baked until the sharp cheddar on top turns crisp and golden. Get the Recipe Save 45 of 48 Cold Crab Spaghetti Eric Wolfinger "The dish is essentially an extra-refreshing take on pasta salad: Chilled cooked spaghetti tossed with a lemony Dijon-spiked vinaigrette, plus plenty of fresh mint, basil, and parsley and a touch of minced Thai chile," says food writer Adina Steiman. Half a pound of crab, sweet fresh tangerine segments, and spoonfuls of trout roe provide a luxurious touch. Get the Recipe Save 46 of 48 Cheesy Baked Pasta with Radicchio Greg DuPree Ready to eat in just about an hour, this recipe from cookbook author Susan Spungen adds dimension to lusciously cheesy pasta with the slightly bitter bite of radicchio and the brightness of red wine vinegar. Want to make it vegetarian? Just skip the prosciutto. Get the Recipe Save 47 of 48 Creamy Lemon Pasta Victor Protasio Andrew Zimmern uses floral Meyer lemons for this creamy Italian pasta dish. The juice is tossed with the pasta just as it's done cooking, the zest imbues brightness into the cream sauce, and a garnish of lemon supremes contributes tart, juicy pops throughout. Get the Recipe Save 48 of 48 Pappardelle with Chicken and Pistachio-Mint Pesto David Cicconi A bright, nutty make-ahead mint and pistachio pesto ties together all the components of this fresh and flavorful dish: thick ribbons of pappardelle, shredded rotisserie chicken, and easy-to-prep cherry tomatoes and summer squash. Get the Recipe Save Explore more: Food Ingredients Pasta + Noodles Was this page helpful? Thanks for your feedback! Tell us why! Other Submit