Traditional recipes

Our 20 Best-Ever Pasta Recipes

Our 20 Best-Ever Pasta Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Did you know that there are more than 600 different pasta shapes?

Our 20 Best-Ever Pasta Recipes

Pasta ranks high on the list of universal favorite foods, right up there with pizza, fried chicken, ice cream, and sushi. However, it wasn't always such a common food in the United States. Thomas Jefferson first introduced macaroni to the states in 1789. Jefferson had a penchant for mac and cheese and imported both macaroni and Parmesan for his use at his estate in Virginia. In 1802, Jefferson even served "a pie called macaroni" at a state dinner.

American’s love for macaroni and cheese runs deep, but did you know that there are more than 600 different pasta shapes vying for our attention.

The reason there are so many pasta forms is that the weight, texture, size, and shape all contribute to the way in which the build holds onto sauce. For instance, light and creamy sauces cling best to long and skinny pasta strands like spaghetti and linguine, and tubular shapes like rigatoni and penne are better suited for thick, chunky sauces that trap the goodness within their voids.

Whichever shape you prefer, revel in this gift from Italian culture by digging into a bowl of your favorite pasta. Here are 20 of our favorites.

Aglio e Olio With Linguine

In this simple pasta recipe, thinly sliced garlic and red pepper flakes infuse a generous amount of extra-virgin olive oil. The flavored oil is then tossed with the al dente pasta and the pasta is sprinkled with breadcrumbs and parsley for garnish. For this recipe, click here.

Casarecce With Swordfish and Eggplant

Fried eggplant is stirred into a light tomato-based sauce that features sautéed swordfish and grape tomatoes; the pasta is then garnished with red pepper flakes and mint. Click here for the recipe.

Garganelli con Crema di Parmigiano, Prosciutto di Parma, e Radicchio

Jessica Chou

The Italian town of Parma is known for two very special ingredients: prosciutto and Parmigiano-Reggiano. This dish pays tribute to both and is accented with white truffle oil and sage. Click here for the recipe.

Lemon Ricotta Ravioli

The filling for these ravioli couldn’t be simpler: Fresh ricotta, lemon zest, salt, and olive oil are stirred together, spooned into place, and then folded to make bright, creamy, and utterly irresistible ravioli. Click here for the recipe.

Linguine Puttanesca

It’s an oft-told story that puttanesca is named for the “working girls” of Naples who had to throw together a meal quickly between customers. But the sauce studded with capers, olives, and tomatoes was so popular that it started to draw in the clientele. Click here for the recipe.

Orecchiette With Broccoli Rabe

Orecchiette, which means "little ears" (a reference to the pasta's round, concave shape), is a regional symbol of Puglia. These orecchiette are sauced with broccoli rabe that is cooked in olive oil and seasoned with garlic, red pepper flakes, and chopped anchovy, then finished with grated pecorino and fried breadcrumbs. Crumbled sausage may also be added to balance the bitterness of the broccoli. For this recipe, click here.

Paccheri With Pesto Trapanese

This dish is made with ripe cherry tomatoes, plump garlic, and small shrimp. Some people say seafood and cheese don't mix in Italian dishes, but this recipe is finished with a generous amount of freshly grated grana padano. For the recipe, click here.

Pappardelle alla Boscaiola Recipe

The phrase alla boscaiola translates as “in the style of the woodsman,” and here, broad ribbons of pappardelle are tossed with meaty rosemary-scented mushrooms and finished with a snowy shower of pecorino. For this recipe, click here.

Pasta Bolognese

A classic bolognese is a sauce layered with big flavors: To start, prosciutto and a soffrito comprising carrots, celery, onion, and garlic are sautéed until soft and fragrant. Then, beef, pork, veal, and crushed San Marzano tomatoes are added to complete the sauce. Bolognese is best served with long, fat ribbons of pasta like pappardelle or mafalda. Click here for this recipe.

Rigatoni Amatriciana

Amatriciana means in the style of the town of Amatrice, near Rome (a town tragically devastated by an earthquake earlier this year). This classic pasta sauce is composed of guanciale (cured pork jowl), pecorino, and tomatoes. A related pork product, pancetta, which is easier to find, is often substituted for the guanciale, as in this recipe. Aromatics like garlic, red pepper flakes, and basil enhance the sauce, making it an incredibly flavorful (but easy) dish to make. For this recipe, click here.

Shrimp and Fettuccine Fra Daviolo

“Fra Daviolo” — literally "Brother Devil" — is a named given to spicy sauces, and, in this recipe, shrimp are cooked in a classic marinara sauce that is elevated with minced garlic, crushed red pepper, white wine, and onion. For this recipe, click here.

Skillet Vegetable Lasagna With Herbed Cheese

Rich, fresh, and healthy: This cheater’s recipe for lasagna cuts corners but yields a scrumptious and simple weeknight family dinner. Click here for the recipe.

Slow 'N Crispy Mac 'N Cheese

Spaghetti With Ricotta Beef Meatballs and Marinara Sauce

This easy recipe molds sautéed shallots, garlic, fresh ricotta, and ground beef into tender meatballs that are then served with a simple marinara sauce and spaghetti cooked al dente. For this recipe, click here.

Strozzapreti With Sausage, Grapes, and Red Wine

Strozzapreti is a pasta shape whose name translates as “priest strangler” — supposedly because even virtuous priests would find this pasta so delicious that they'd gorge on it and choke. Here, the strange-sounding combination of sausage, sage, and sweet grapes is simply irresistible — but beware of choking. Click here for the recipe.

Tonnarelli With Frutti di Mare

Tonnarelli, spaghetti-like pasta with squared-off sides, is a shape traditionally made in the Lazio region in Italy. Here, fresh tonnarelli is served in a tomato-based sauce topped with shrimp, clams, and calamari. For this recipe, click here.


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1



Comments:

  1. Seamus

    Bravo, this magnificent idea is necessary just by the way

  2. Guramar

    Certainly. And I have faced it. Let's discuss this question. Here or in PM.

  3. Wendel

    I accidentally found this forum today and specially registered to participate in the discussion.



Write a message