Embark on a culinary journey with these exquisite recipes for homemade pasta that promise to elevate your dining experience. From classic Bolognese to seafood marvels, each dish is crafted for pasta perfection at home. Elevate your home-cooking skills with these 10 amazing pasta recipes. Explore a symphony of flavors, from the creamy indulgence of Alfredo to the aromatic richness of sage-infused butter, ensuring a delightful experience in every bite. Whether you’re a fan of classic Lasagna or crave the boldness of a seafood marinara, these recipes for homemade pasta are crafted to satisfy every palate.
Spaghetti Bolognese:
A beloved Italian classic, Spaghetti Bolognese features perfectly cooked spaghetti noodles draped in a robust and savory meat sauce. The flavorful blend of ground meat, tomatoes, and aromatic herbs creates a comforting and timeless dish.
Ingredients:
- 1 pound (450g) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup (120ml) red wine (optional)
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup (120ml) whole milk
- 1 pound (450g) spaghetti
- Grated Parmesan cheese for serving
Instructions:
- In a large skillet, brown the ground beef over medium heat. Drain excess fat if needed.
- Add onions, garlic, carrots, and celery. Cook until vegetables are softened.
- Pour in crushed tomatoes and red wine (if using). Stir in oregano, basil, salt, and pepper. Simmer for 20-30 minutes.
- Stir in the milk and cook for an additional 10 minutes. Adjust seasoning if necessary.
- Meanwhile, cook spaghetti according to package instructions until al dente.
- Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese.
Fettuccine Alfredo:
Fettuccine Alfredo is a decadent pasta dish where broad ribbons of pasta are luxuriously coated in a velvety sauce made from butter, cream, and Parmesan cheese. The result is a creamy, indulgent, and satisfying culinary experience.
Ingredients:
- 1 pound (450g) fettuccine pasta
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions:
- Cook fettuccine pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
- Stir in grated Parmesan cheese until smooth. Season with salt and pepper to taste.
- Toss the cooked fettuccine in the Alfredo sauce, adding reserved pasta water if needed for consistency.
- Garnish with chopped parsley and serve immediately.
Penne alla Vodka:
Penne alla Vodka offers a delightful fusion of flavors with penne pasta immersed in a creamy tomato sauce infused with the subtle kick of vodka. This unique twist on traditional pasta dishes brings a touch of sophistication to the table.
Ingredients:
- 1 pound (450g) penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (240ml) vodka
- 1 can (28 oz/800g) crushed tomatoes
- 1 cup (240ml) heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions:
- Cook penne pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Pour in vodka and simmer until reduced by half.
- Add crushed tomatoes and bring to a simmer. Stir in heavy cream and season with salt and pepper.
- Toss the cooked penne in the vodka sauce, adding reserved pasta water if needed.
- Garnish with fresh basil and serve with grated Parmesan cheese.
Linguine with Clam Sauce:
A seaside-inspired delicacy, Linguine with Clam Sauce features linguine pasta bathed in a white wine and garlic-infused clam sauce. Fresh parsley garnish adds a burst of freshness, making it a light yet flavorful pasta option.
Ingredients:
- 1 pound (450g) linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup (240ml) dry white wine
- 2 cans (10 oz/280g each) chopped clams, undrained
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook linguine pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until garlic is golden.
- Pour in white wine and bring to a simmer. Add chopped clams with their juice. Cook for 5-7 minutes.
- Season with salt and black pepper. Adjust seasoning to taste.
- Toss the cooked linguine in the clam sauce, adding reserved pasta water if needed.
- Garnish with fresh parsley and serve.
Pesto Cavatappi:
Pesto Cavatappi is a vibrant dish where spiral-shaped cavatappi pasta is enveloped in a green pesto sauce. The sauce, crafted from fresh basil, pine nuts, Parmesan, and garlic, creates a symphony of fresh and herbaceous flavors.
Ingredients:
- 1 pound (450g) cavatappi pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup (60g) pine nuts
- 1/2 cup (50g) grated Parmesan cheese
- 2 cloves garlic
- 1 cup (240ml) extra-virgin olive oil
- Salt and black pepper to taste
Instructions:
- Cook cavatappi pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped.
- With the processor running, slowly pour in the olive oil until the mixture forms a smooth pesto. Season with salt and pepper.
- Toss the cooked cavatappi in the pesto sauce, adding reserved pasta water if needed.
- Serve immediately.
Lasagna:
A layered masterpiece, Lasagna combines wide flat pasta with ricotta cheese, marinara sauce, ground meat, and melted mozzarella. Baked to perfection, each bite offers a harmonious blend of textures and rich, savory flavors.
Ingredients:
- 9 lasagna noodles, cooked al dente
- 1 pound (450g) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1 can (6 oz/170g) tomato paste
- 1/2 cup (120ml) water
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and black pepper to taste
- 3 cups (750g) ricotta cheese
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Fresh basil for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat. Drain excess fat if needed.
- Add chopped onions and minced garlic. Cook until onions are translucent.
- Stir in crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.
- In a separate bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan.
- In a baking dish, layer lasagna noodles, meat sauce, and cheese mixture. Repeat until all ingredients are used, finishing with a layer of cheese on top.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Let it rest for 10 minutes before slicing. Garnish with fresh basil.
Carbonara:
Hailing from Rome, Carbonara is a pasta dish that features spaghetti coated in a creamy sauce made from eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper. The result is a satisfyingly rich and savory culinary experience.
Ingredients:
- 1 pound (450g) spaghetti
- 1/2 pound (225g) pancetta or guanciale, diced
- 4 large eggs
- 1 cup (100g) grated Pecorino Romano cheese
- 1 cup (100g) grated Parmesan cheese
- Black pepper to taste
- Chopped parsley for garnish
Instructions:
- Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water.
- In a skillet, cook diced pancetta or guanciale over medium heat until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- Drain cooked spaghetti and immediately toss with the egg and cheese mixture. Add crispy pancetta and toss to combine.
- Season with black pepper and add reserved pasta water if needed for consistency.
- Garnish with chopped parsley and serve.
Shrimp Scampi Linguine:
Shrimp Scampi Linguine elevates the pasta experience with succulent shrimp cooked in a lemon-garlic butter sauce, often complemented by a splash of white wine. The dish strikes a perfect balance between refreshing and indulgent flavors.
Ingredients:
- 1 pound (450g) linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 pound (450g) large shrimp, peeled and deveined
- 1/2 cup (120ml) dry white wine
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Cook linguine pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Pour in white wine, lemon zest, and lemon juice. Simmer for 2-3 minutes.
- Season with salt and black pepper. Adjust seasoning to taste.
- Toss the cooked linguine with the shrimp scampi sauce, adding reserved pasta water if needed.
- Garnish with chopped fresh parsley and serve.
Ravioli with Sage Butter Sauce:
Ravioli with Sage Butter Sauce is a dish that marries simplicity with sophistication. The delicate pasta pockets, filled with ricotta or spinach, are served in a luscious sauce of browned butter and fresh sage, creating an exquisite and aromatic combination.
Ingredients:
- 1 pound (450g) ravioli (ricotta or spinach-filled)
- 1/2 cup (115g) unsalted butter
- Fresh sage leaves
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Cook ravioli according to package instructions. Reserve 1/2 cup of pasta water.
- In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter turns golden and fragrant.
- Add cooked ravioli to the skillet, tossing to coat them in the sage-infused butter.
- Season with salt and black pepper. Adjust seasoning to taste.
- If the sauce is too thick, add reserved pasta water to achieve the desired consistency.
- Serve ravioli with sage butter sauce, garnished with grated Parmesan cheese.
Seafood Marinara:
- Seafood Marinara is a spicy and flavorful medley featuring a mix of shrimp, mussels, and calamari cooked in a zesty marinara sauce. Served over your favorite pasta, this dish is a celebration of the ocean’s bounty, offering a delightful journey for seafood enthusiasts.
Ingredients:
- 1 pound (450g) your favorite pasta
- 1/4 cup (60ml) olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz/800g) crushed tomatoes
- 1/2 cup (120ml) dry white wine
- 1/2 pound (225g) shrimp, peeled and deveined
- 1/2 pound (225g) mussels, cleaned
- 1/2 pound (225g) calamari, sliced into rings
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions:
- Cook your favorite pasta according to package instructions. Reserve 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Pour in crushed tomatoes and white wine. Simmer for 10 minutes.
- Add shrimp, mussels, and calamari to the skillet. Cook until seafood is cooked through.
- Season with salt and black pepper. Adjust seasoning to taste.
- Toss the cooked pasta in the seafood marinara sauce, adding reserved pasta water if needed.
- Garnish with fresh basil and serve.
These recipes should help you recreate these delicious pasta dishes at home. Enjoy your culinary journey!
