Whether you’re looking for a quick weeknight dinner, or a pasta recipe that’s fit to feed a crowd, we’ve got you covered. From pesto to cream sauce (we’ve found a fix for finicky sauce that breaks apart), we have a collection of pasta dishes that run the gamut.
One rule of thumb we revisit repeatedly is to use less pasta water than you may think necessary, and saving that starchy liquid gold to mix into sauces at the end. Slightly undercook your noodles, so they’ll be thirsty to soak up flavor when tossed with a thick and silky sauce that clings to the noodles thanks to the starchy water.
It’s always the right time for pasta, and with our trove of recipes, there’s something for every night of the week.
Pasta with Sausage and Broccoli Rabe
Adding the broccoli rabe in two stages gives the dish textural interest, as some pieces will be fully tender and almost saucy, white others retain a bit of bite.
Pasta all’Amatriciana
In Rome, we found pasta sauce that’s rich, hearty—and barely there. As in so many great pasta recipes, starchy water is one of the key ingredients.
Cacio e Pepe
Speaking of Roman pastas, this classic can often prove difficult to master. No hiding behind ingredients here. So we found a smart method for creamy results every time.
Pasta Alla Norma
In this classic Sicilian dish of eggplant and pasta in tomato sauce, the eggplant is usually fried before being added to the sauce. But we opted to roast it to concentrate its flavor and condense its porous texture.
This simple dish may have few ingredients, but it boasts bold, bright flavors. Many versions of include cream, but we preferred to use a little butter and some of the starchy spaghetti-cooking water
Trapanese Pesto
Fresh tomatoes and toasted almonds set this Sicilian sauce apart from the better-known Genovese-style pesto.
Spaghetti Puttanesca
We think of puttanesca as a long-simmered dish built on anchovies. But in Naples, where the dish originates, it's a simple, bold skillet sauce made in minutes. And instead anchovies, Neapolitans add briny-savory flavor with two varieties of olives plus capers.
Rigatoni with Ricotta-Sage Pesto
This ricotta-based pesto gets its pale green hue from an abundance of parsley. Its deep flavor comes from sage that has been gently cooked (in the microwave!) in olive oil.
Spaghetti with Lemon, Capers and Anchovies
This flavorful, satisfying dish comes together with ingredients you probably already have in your fridge, and again, relies on that trusty pasta water to bring it all together.
Tagliatelle with Portobellos and Chive Ricotta
In this hearty vegetarian dish, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta.
Pasta Con Fagioli
We thought this rustic pasta and bean dish from Sicily would feel heavy, but the starches are lightened by tomatoes, rosemary and lemon.
Gemelli Pasta with Chevre, Arugula and Walnuts
Creamy pasta sauces pose two problems: They are finicky to make and they quickly decompose into a stringy or grainy mess. With this recipe, we’ve found the fix.
