Food Ingredients Pasta + Noodles 50 Pasta Ideas for All Seasons We've tested endless noodles and sauces to develop our best pasta recipes so you can try something new or perfect a go-to. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on November 9, 2023 Trending Videos Close this video player Photo: Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Tagliolini! 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 Summer Crab Carbonara with Lemons and Capers and Pasta with Sausage, Basil and Mustard, and if you need a quick meal, Pulling-from-the-Pantry Puttanesca is a good bet. Read on for those recipes and even more pasta dishes we love. 01 of 50 One-Pot White Wine Pasta with Mushrooms and Leeks Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This creamy, savory pasta dish comes together in just one pot, no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill. Get the Recipe 02 of 50 Pasta with Roasted Cauliflower and Crispy Capers Caitlin Bensel "For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness," Colu Henry writes. "This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange 'cheddar' variety, by all means grab them for presentation's sake." Get the Recipe 03 of 50 Pulling-from-the-Pantry Puttanesca Victor Protasio Chef Zoi Antonitsas is passionate about preserved fish. The salty, briny fillets are her favorite powerhouse pantry ingredient. They can make almost anything into a meal—and a delicious one at that. Use high-quality tins, like Matiz España brand, for the best results. Get the Recipe 04 of 50 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, chef Johanne Killeen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch. Get the Recipe 05 of 50 Creamy Tomato Rigatoni Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. This recipe is inspired by sommelier Derrick C. Westbrook of 1340 Beer Wine Spirits in Chicago, who named it his ideal dish for pairing with wine. Get the Recipe 06 of 50 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese, or just enjoy it all on its own. Get the Recipe 07 of 50 Pasta Aglio e Olio Matt Taylor-Gross / Food Styling by Amelia Rampe Roy Choi's simple, garlicky pasta uses pantry ingredients and comes together in minutes. Get the Recipe 08 of 50 Pasta Bolognese Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Former F&W editor Grace Parisi features a traditional combination of ground beef, pork, veal, and tomato studded with salt-cured pancetta. It's tossed with penne rigate and served with freshly grated Parmesan cheese. Get the Recipe 09 of 50 Farro Mafaldine with Black Truffle Butter and Mushrooms Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Black truffle paste, available year-round, melts beautifully into the buttery sauce for this dish, but when they're in season (November through February), chef Karen Akunowicz recommends splurging for fresh black truffles, and using a rasp grater to get as much truffle goodness as possible into each perfect bite. Get the Recipe 10 of 50 Fettuccine Alfredo Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley In the Dotdash Meredith Food Studios Test Kitchen, Catherine Jessee gives this rich, creamy pasta a generous layer of garlicky, cheesy breadcrumbs to take it over the top. Get the Recipe 11 of 50 Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This meatless ragù gets rich flavor from dried morel mushrooms in former F&W editor Mary-Frances Heck's first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor, but take care to not puree them. Get the Recipe 12 of 50 Creamy Baked Pasta with Gruyère and Prosciutto John Kernick For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole's Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese. Get the Recipe 13 of 50 Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce Greg DuPree Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious, paired in this recipe from our test kitchen with a no-fuss, no-cook fresh tomato sauce that doesn't distract from the delicate pasta. Get the Recipe 14 of 50 Pasta with Pumpkin Brown Butter Sauce Abby Hocking A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano, as its salty, savory bite adds the perfect hit of umami flavor to this comforting pasta dish. Get the Recipe 15 of 50 White Truffle Tagliolini Greg DuPree Generous portions of this pasta dish perfectly showcase the white truffle's heady aroma. Use this tagliolini recipe, or purchase fresh spaghetti. Now is the time to break out a great bottle of wine to balance the creaminess of the dish with acid. Get the Recipe 16 of 50 Après-Ski Lasagna Victor Protasio This hearty lasagna gets its heft from mild Italian sausage and cremini mushrooms, plus three kinds of cheese. It can be made ahead for a group and served with fresh basil for brightness. Get the Recipe 17 of 50 Sweet Potato Gnocchi Oriana Koren To create the classic ridges on each piece of gnocchi, use a paddle or fork to gently indent each side. Those grooves help the rich, buttery sauce cling to each tender bite. Get the Recipe 18 of 50 Busiate with Pork Ragù Aubrie Pick For his pork ragu, Copenhagen chef Christian F. Puglisi marinates the pork overnight for a meltingly tender meat sauce served with hand-rolled busiate. Get the Recipe 19 of 50 Cheesy Baked Pasta with Radicchio Greg DuPree A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish. Get the Recipe 20 of 50 Spicy Sausage Pasta with Tomatoes and Squash Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices. Get the Recipe 21 of 50 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature. Get the Recipe 22 of 50 Cold Crab Spaghetti Eric Wolfinger Late summer in Louisiana is boggy hot, but this refreshing dish from chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine and uses just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab. Get the Recipe 23 of 50 Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling. Get the Recipe 24 of 50 Summer Crab Carbonara with Lemons and Capers Michael Piazza Chef Douglass Williams' method for carbonara allows you to hold the cooked pasta before adding it to the garlic-oil-pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress. Get the Recipe 25 of 50 Bucatini Amatriciana © Abby Hocking Chef Hugh Acheson's Amatriciana sauce strikes the perfect balance of savory (from the pancetta) and spicy. Get the Recipe 26 of 50 Spicy Tonnarelli with Clams © John Kernick Pair this simple, flavorful pasta with a crisp Verdicchio. Get the Recipe 27 of 50 Spaghetti with Sun-Dried-Tomato-Almond Pesto JOHN KERNICK This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious. Get the Recipe 28 of 50 Creamy Lemon Pasta Victor Protasio 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. Get the Recipe 29 of 50 Classic Spaghetti and Meatballs © Fredrika Stjärne Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal, and pork makes the meatballs really flavorful. Get the Recipe 30 of 50 Cheese Tortellini with Walnut Pesto Christina Holmes Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can use other tortellini such as mushroom or meat instead. The pesto is also great with just about any plain pasta. Get the Recipe 31 of 50 Beef Brasato with Pappardelle and Mint © TINA RUPP Chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Get the Recipe 32 of 50 Pappardelle with Chicken and Pistachio-Mint Pesto David Cicconi Justin Chapple makes a bright and nutty mint-and-pistachio pesto as the sauce for this fresh and summery warm pasta dish. Get the Recipe 33 of 50 Pasta with Asparagus and Mushrooms Jennifer Causey Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this dish its characteristic texture and flavor. Fine Italian 00 flour can be found at specialty food shops and amazon.com. Get the Recipe 34 of 50 Orecchiette with Broccoli and Tomatoes © Christina Holmes Balsamic vinegar adds a hint of sweetness to this savory sauce. If the slight sweet-and-sour effect isn't to your taste, either omit the vinegar completely or use wine vinegar instead. The effect will be different, but no less delicious. Get the Recipe 35 of 50 Mostaccioli © Abby Hocking A hearty meat sauce, lots of melted cheese and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well. Get the Recipe 36 of 50 Chorizo-Poached Shrimp Pasta John Kernick Former F&W editor Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor. Get the Recipe 37 of 50 Crab Macaroni Gratin Jennifer Causey "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," Andrea Slonecker writes. Get the Recipe 38 of 50 Pasta with Sausage, Basil and Mustard © Greg DuPree In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening. Get the Recipe 39 of 50 Caviar Carbonara John Kernick For special occasions, Justin Chapple makes beautiful, fresh pappardelle pasta, then tosses it with a quick and rich carbonara sauce laced with briny pops of caviar and lemon zest. When he doesn't feel like making the pasta from scratch, he buys the noodles fresh at his local Italian market. Get the Recipe 40 of 50 Smoked Gouda Carbonara © Con Poulos In a clever play on carbonara, Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty, and totally delicious pasta. Get the Recipe 41 of 50 Spaghetti with Squash Blossom Butter and Summer Beans Charles Masters 2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles. Get the Recipe 42 of 50 Three-Pepper Cacio e Pepe Victor Protasio A trio of peppercorns gives this pasta a subtle, floral heat. If you like, spice it up, swapping the Szechuan pepper with a pinch of red pepper flakes. Get the Recipe 43 of 50 Garganelli with Speck, Peas, and Scallion Cream Victor Protasio Sweet spring peas and garlicky sauce flood the tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish. Get the Recipe 44 of 50 Spinach-and-Prosciutto Ravioli © Con Poulos As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time. Freeze them in a single layer, and when they are solid, they can be combined in a large resealable plastic bag. Get the Recipe 45 of 50 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss take on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness. Get the Recipe 46 of 50 Teff Tagliatelle with Niter Kibbeh Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell In traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff . Don't skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling. Get the Recipe 47 of 50 Creamed Corn Pasta Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Fresh corn melts into a creamy sauce that clings to every cranny of this pasta from Victor King of The Essential in Birmingham, Alabama. Any short noodle, like gemelli or casarecce, will work here. Using a vegetable peeler to shave the corn kernels is key to this summery dish. The peeler cuts juicy pieces of fresh corn while leaving rich and creamy corn milk behind to add body and flavor to the sauce. Get the Recipe 48 of 50 Spaghetti with Mussels, Squid Ink, and Breadcrumbs Aubrie Pick Commonly sold as squid ink, cuttlefish ink lends its signature deep black hue to this dish and coats every strand of spaghetti with its briny, mineral-rich taste. A simple mussel puree provides a mild, delicate seafood flavor and creamy richness. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily. Get the Recipe 49 of 50 Pasta with Roasted Sun Gold Tomato Sauce Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce and if they're not available, use any small, sweet cherry tomatoes you can find. Get the Recipe 50 of 50 Cacio e Plantain Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Mildly sweet and super creamy, caramelized plantains and nutty Parmesan form a silky sauce that drapes over spaghetti in this recipe by game-changing chef Eric Rivera. Choose very ripe plantains, with a mostly or completely black peel. Cilantro stems add a pop of crunch and freshness along with their tender leaves. Chop them finely for the garnish. Get the Recipe The Pasta Drying Rack for Every Pasta Lover’s Kitchen, According to Our Testing Was this page helpful? Thanks for your feedback! Tell us why! Other Submit