italian pasta

This Sausage Pepper Pasta is easy, flavorful and the answer to what you&#x27;re making for supper tonight. It&#x27;s simple, quick, packed full of savory and hearty flavor, and the best part? It&#x27;s all made in 30 minutes! 

Sausage Pepper Pasta

pasta

olive oil

sausages

medium peppers (different colors, diced)

onion

garlic (minced)

oz diced tomato (1 can)

Italian seasoning

salt (or

½ tsp pepper (or

Parmesan cheese (freshly grated, optional)

Cook the pasta: According to package instructions. Drain and set aside.

Brown the sausage: Add the olive oil to a large skillet or Dutch oven and heat over medium heat. Add the sausage and cook until browned on all sides. Transfer to a plate and set aside.

Saute the sauteables: Add the bell peppers, onions, garlic and saute for a few minutes until the onions soften, 3 to 5 minutes. Add the diced tomatoes, Italian seasoning, salt, pepper, cooked sausage to the pot and simmer for 10 minutes.

Finish the dish: Toss in the pasta and garnish with parsley. If using, sprinkle with Parmesan cheese and serve warm.

20-Minute Tuscan Chicken with Penne Pasta – The easiest and most flavorful weeknight meal! Comforting, warming, and delicious. 

20-Minute Tuscan Chicken with Penne Pasta

garlic cloves, (minced)

spinach

½ large onion, (finely diced)

oregano

¼ tsp dried thyme

¼ tsp pepper

salt

basil

28 oz can diced tomatoes, (drained)

chicken stock

rotisserie chicken

half & half

tbsp all-purpose flour

oz box penne pasta

tomatoes, (to garnish)

fresh basil, (to garnish)

parmesan cheese (to garnish)

Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.

Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.

Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.

In a small bowl, whisk together the half &amp; half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.

Allow the sauce to simmer until the pasta is al dente, about 12 minutes.

Drain the pasta, add the pasta to the sauce and stir.

Garnish with diced tomatoes, fresh basil, and parmesan cheese.

The Best Italian Pasta Salad Recipe: Made with fresh ingredients and bursting with flavor this is the most perfect Italian style pasta salad!

The Best Italian Pasta Salad Recipe

red wine vinegar

extra virgin olive oil

garlic, (minced)

honey

Italian Seasoning

fusilli pasta

cherry tomatoes, (halved)

salami

piquillo peppers (or jarred roasted red peppers)

red onion

Italian parsley

mini mozzarella balls, (drained and halved (22-24 balls))

black olives ((1 can), drained)

Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water. Then stir in the dried pasta. Cook according to package instructions, usually 6-8 minutes to al dente. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large salad bowl.

While the pasta is boiling, whisk all the ingredients of the vinaigrette in a small bowl. Set aside. Then chop all the salad ingredients.

Pour the tomatoes, sliced hard salami, chopped piquillo peppers, red onion, parsley, mozzarella ball and olives over the pasta. Pour the vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.

https://content.jwplatform.com/videos/92uNUNYz.mp4

The Best Italian Pasta Salad Recipe, hands down. Your new go-to pasta salad for spring!

This comfort food favorite layers robust tomato sauce, ground beef and a mozzarella-ricotta cheese mixture between sheets of pasta. This baked dish is perfect for everything from busy weeknight dinners to parties and entertaining.

Traditional Lasagne

Anna Traditional Lasagne (1 lb)

lb Ground Beef

Cento Pasta Sauce (26 oz)

Water

Egg, beaten

lb Ricotta Cheese

oz Mozzarella Cheese, grated

Parmesan Cheese, grated

tbsp Cento Parsley

Cento Fine Sicilian Sea Salt, to taste

Cento Ground Black Pepper,

In this pasta twist, the chicken cacciatore base is given a delicious kick with hints of chilli.

Chilli chicken with pasta and basil pesto

penne rigate

broccolini,

tsp dried chilli flakes

Bought basil pesto,

chicken thigh fillets,

red onions, halved, thinly sliced

garlic cloves, finely chopped

btls Home Brand Chunky Pasta Sauce

500 milliliters (2 cups) white wine

tbsp capers, coarsely chopped

oregano leaves

button mushrooms, thinly sliced

This traditional Italian recipe is the best way to use up those canned tomatoes.

Penne all’arrabbiata recipe

onion, finely chopped

tomato paste

(80 milliliters) white wine

cherry tomatoes

lemon

penne,

tsp dried chilli flakes (optional),

Tender orecchiette tossed with sweet Italian sausage and broccoli rabe in garlic, oil and pepperoncino. A hearty side to accompany any meal with a hint of spice.

Lidia's Orecchiette with Broccoli Rabe

lb Broccoli Rabe

lb Sweet Italian Sausage

tbsp Cento Imported Extra Virgin Olive Oil

Bellino Whole Garlic Cloves, drained and crushed

tsp Cento Extra Hot Calabrese Peperoncino

Pecorino Romano, freshly grated

lb Anna Orecchiette

Looking for angel hair pasta recipes? This Ground Turkey Bolognese from Delish.com is killer.

Ground Turkey Bolognese

lb. angel hair pasta

onion,

carrot,

celery stalk, chopped

garlic,

turkey

kosher salt

black pepper

tomatoes

c. dry white or red wine

c. parsley,

Parmesan,

Thank you for this recipe.  It was very tasty for a dish that is quite healthy.  I had the bolognese over zucchini noodles vs. pasta; and for leftovers just ate it by itself.  It was very good.  I added a little red pepper flakes for some kick but otherwise followed the recipe exactly.

I’ve made this a bunch of times, as written (choosing red wine). It smells great, is healthy and has lots of veggies...a great family meal.

Very good! We made this with zoodles so that we could have garlic bread on the side with less carbs. I also added some dried bay leaves and a little crushed red pepper.

Made it for the 1st time tonight.  Used white cooking wine instead of red (didn't have it) & used sweet Italian sausage instead of turkey sausage (didn't have it).  Was a big hit with the family.  Will make it again.

This was DELISH!!!! I didn't use wine, celery, or parsley because I didn't have any, and used spaghetti instead of angel hair, so I can only imagine how good it would be when made 100% properly. It has such a good flavor. I did do a splash of chicken broth to make up for no wine. But wow wow wow I can't wait to make this for my family some day, they would love it!

Came out amazing! A healthy take on classic spaghetti and meat sauce. Definitely making again.

Good! Would make again. I added crushed red pepper, extra olive oil, balsamic vinegar, and crumbled chicken bouillion. I cooked it a lot longer then called for, almost an hour - seemed to need a lot more time in that last stage than the recipe calls for. Added some ricotta when serving. Thanks for the recipe!

Have made this countless times.  It never disappoints.  I serve over spaghetti squash and it makes for an almost zero point weight watchers meal.  I add additional red wine, extra fresh parsley, a little extra oregano and also add some crushed red pepper.

https://streaming.hearstdigitalstudios.com/manual_upload/5882207fd55930677d439862/mp4/Ground_Turkey_Bolognese_FRONT_1484923019_4000_hd_v3.mp4

Bring out your inner Italian grandma and make the (lighter) bolognese of your dreams.

This Ground Turkey Bolognese with Angel Hair is a Lighter Take on Your Favorite Pasta Dish!

Satisfy those pasta cravings once and for all with this easy recipe for the ultimate baked ziti from Delish.com.

Easy Baked Ziti Recipe

340 g ziti

garlic cloves, crushed

chilli flakes

beef mince

(400 grams) can chopped tomatoes

375 g ricotta (preferably whole milk)

basil,

g freshly grated Parmesan

mozzarella

Preheat oven to 180°C (160ºC fan). In a large pot of boiling salted water, cook pasta&nbsp;until very al dente. Drain.

In a large saucepan over medium heat, heat oil.&nbsp;Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and chilli flakes and cook 1 minute.&nbsp;Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.

Stir in&nbsp;tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add chopped tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 15 to 20 minutes. Remove from heat and stir in basil.

In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 23x33cm (9"-x-13") baking&nbsp;dish. Sprinkle half the mozzarella and half the&nbsp;Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.

Cover with foil and bake until cheese is bubbling, about&nbsp;20 to&nbsp;25 minutes.&nbsp;

https://streaming.hearstdigitalstudios.com/714ddf53-fa26-4fc7-af95-a9c9909d2ab5/video_rover_16x9_1080p_hd_1550619215_43662.mp4

Baked ziti is one of those classic Italian pastas that we have to order whenever we see it. But perfecting ziti at home is actually easy—all it takes is a good meat sauce. This is our favorite.

This Ultimate Baked Ziti Is The Best Thing To Do With A Box Of Pasta

Satisfy those pasta cravings once and for all with this easy recipe for the ultimate baked ziti.

Baked Ziti Recipe

lb. ziti

garlic cloves,

red pepper flakes

beef

c. ricotta (preferably whole milk)

c. freshly grated Parmesan

c. mozzarella

Preheat oven to 350°. In a large pot of boiling salted water, cook pasta&nbsp;until very al dente. Drain.

In a large saucepan over medium heat, heat oil.&nbsp;Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and red pepper flakes and cook 1 minute.&nbsp;Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.

Stir in&nbsp;tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.

In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 9"-x-13" baking&nbsp;dish. Sprinkle half the mozzarella and half the&nbsp;Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.

It was good. Doesn’t make a lot of sauce though especially after baking it. I think next time I’ll dollop the ricotta on top of each layer because it didn’t really stay in chunks after folding it in, it just became ricotta tomato sauce. And I used cut up fresh mozzarella instead of shredded.

This recipe was amazing and simple and great directions. Will be saving this for the future

This was easy to make and my family loveed it a home run for dad

I'm sorry to say this but this meal had way too much parmesan cheese. I couldn't even finish eating it, and I love baked ziti.  It also did not cook in the time prescribed. Even with an extra 10 minutes in the oven, the cheese was still not melted.

Toothsome pasta is tossed in a velvety tomato sauce, brightened with fresh basil, and finished with freshly grated Parmigiano cheese. This simple yet comforting weeknight dinner recipe ticks all the boxes!

Pasta Pomodoro (Spaghetti with Pasta Sauce)

garlic clove, (lightly crushed)

red pepper flakes ((optional))

basil branch, (plus more leaves

spaghetti ((or packaged pasta of your choice))

Parmesan cheese, (for serving (optional))

Soften the garlic: In a large saucepan over medium-low heat, stir together 1/4 cup of the oil and the garlic until the garlic begins to sizzle, about 2 minutes. Press down on the garlic to release its flavor but don’t let it brown. Stir in a pinch of red pepper flakes. For a milder flavor, remove and discard the garlic, keeping the garlicky oil in the pan. Or leave it in for a bolder flavor—your choice.

Add the tomatoes: Pour in the can of tomatoes and their juice. Watch for spatters as the tomatoes hit the oil. Use a potato masher, sturdy wooden spoon, or silicone spatula to break up the tomatoes. Season with 1/2 teaspoon of salt and raise the heat to medium-high. Bring the tomatoes to a boil, then lower the heat to medium-low or low to maintain a very gentle simmer.

Simmer the sauce: Cover the pan partially with a lid and cook, stirring every now and then, for 35 to 40 minutes, until the tomatoes have darkened in color and the sauce has thickened. The oil should be pooling on the surface. If the sauce thickens too much before it tastes sweeter and richer, add a splash of water. When it’s finished cooking, turn off the heat and let sit for 10 minutes to cool.

Process the sauce: Strain the sauce with a food mill or fine mesh strainer. Discard the garlic and transfer the sauce to a food mill fitted with the disk with the smallest holes. Pass the sauce through the mill into a bowl. Or, press the tomatoes through a sieve or fine mesh strainer to make a smooth sauce. Return the sauce to the pan. Taste and add another pinch of salt, if needed.

Season the pomodoro sauce: Stir in the remaining 2 tablespoons of olive oil. Lay the branch of basil on top of the sauce and bring to a simmer over medium heat. Or scatter about 5 basil leaves into the pan. Stir the sauce and cook gently for about 15 minutes. The basil will wilt into the sauce and infuse it with flavor. Turn off the heat and discard the branch of basil. Add a few more fresh basil leaves if you’d like. You can leave them whole or tear them; either is fine. Cover the pan to keep the sauce warm.

Combine: Bring a large pot of water to a rolling boil and salt it generously. Drop in the pasta and cook according to the package instructions until just al dente. Use a pasta fork, tongs, or a skimmer to transfer the pasta directly to the pan with the sauce. Add a splash of the starchy pasta water and turn the heat under the pan on to low. Cook, tossing pasta and sauce together, for about 2 minutes, or until the noodles are cooked and well coated with the sauce.

Serve: Divide the pasta between bowls and spoon any remaining sauce on top. Sprinkle with Parmigiano cheese and basil and serve.

This is a 20 minute meal I think most of you will love.  It&#39;s super quick and easy, I think even most kids will eat it.

Smoked salmon pasta

Pasta

g Cream cheese (I used Philly)

dill

Tablespoon baby salted capers (soaked and rinsed *see tips)

¼ lemon

g Smoked Salmon slices

Micro herbs

Sprinkle of cayenne pepper (optional)

Get the water on for your Pasta, while it is coming to the boil continue on with the preparation of the sauce.

Grate your cheese and set aside.

Add the cream cheese to a bowl, break up with a fork and set it a side to come to room temp while the pasta is cooking.

Once the pasta water is boiling add the pasta and allow it to come back to the boil, then reduce to a simmer and cook according to the time stated on the pack. *see tips When it’s almost al dente remove around 100ml of the pasta water and mix it in with the sauce ingredients to loosen it up.

Add the dill, lemon zest, cracked pepper and baby capers to the cream cheese and mix well to combine.

Drain the pasta, fold the sauce through the pasta, then the salmon plate up and sprinkle over the grated cheese.  Sprinkle with micro herbs if you have them.

Letting the pasta burn and char in parts is the key to this unusual southern Italian dish, which caramelizes the flavor and adds a good bit of texture. Just avoid the temptation to fuss with it! The noodles need plenty of contact with the hot pan. Leave as-is for a satisfying vegan dinner, or add a dollop of burrata for extra decadence.

Spaghetti all'Assassina (Spicy Charred Pasta)

Top 20 italian pasta recipes from across the web

The most viewed italian pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sausage Pepper Pasta

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Baked Ziti Recipe

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Smoked salmon pasta

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Creamy Ricotta Chicken Pasta: A Vel...

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Spaghetti With Tomato Sauce

Top 20 italian pasta recipes from across the web

The most viewed italian pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage Pepper Pasta

20-Minute Tuscan Chicken with Penne...

The Best Italian Pasta Salad Recipe

Traditional Lasagne

Chilli chicken with pasta and basil...

Penne all’arrabbiata recipe

Lidia's Orecchiette with Broccoli R...

Ground Turkey Bolognese

Easy Baked Ziti Recipe

Baked Ziti Recipe

Pasta Pomodoro (Spaghetti with Past...

Smoked salmon pasta

Spaghetti all'Assassina (Spicy Char...

Best Potluck Pasta Salad

How to Make Fresh Pasta: The Ultima...

Pasta e Piselli (Pasta with Peas)

Baked Ziti

Creamy Ricotta Chicken Pasta: A Vel...

Tortelloni Recipe with Spinach and ...

Spaghetti With Tomato Sauce

The most viewed italian pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine