italian pasta recipe

A simple traditional Roman Pasta dish made with just 4 ingredients. This Cacio e Pepe Recipe is quick and easy and so delicious.

Authentic Cacio e Pepe

spaghetti ((600 grams))

black pepper

pecorino cheese ((125 grams))

freshly grated parmesan cheese* ((25 grams))

Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.

While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.

About 3 minutes before the time is up (2 minutes less then directed) add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper,  then add about half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain. 

Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.

By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!

A knockout dinner for meat-eaters and vegetarians alike, this rigatoni cake makes a glorious centrepiece for the table. Looking for more Italian vegetarian recipes? Take a look at this cannelloni and Swiss chard dish.

Rigatoni cake

Butter

Breadcrumbs

rigatoni pasta

basil leaves, finely chopped

hard mozzarella,

For the tomato sauce

olive oil

garlic clove, bashed

plum tomatoes

basil leaves,

You’ll also need…

20cm round, loose-bottomed

Heat the oven to 180°C/160°C fan/gas 4. Grease the prepared tin with butter and coat the base with breadcrumbs.

To make the tomato sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and sweat for 1 minute. Add the tomatoes and basil leaves, season with salt, then cover with a lid and cook for 25 minutes, stirring occasionally. At the end of cooking, discard the garlic.

Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain well and mix together with the chopped basil, half the mozzarella cubes, some black pepper, half the tomato sauce and half the grated parmesan or vegetarian alternative. Leave to cool slightly until you can handle the pasta.

Arrange the rigatoni standing upright in the prepared tin until you have filled the entire tin. Pour over the remaining tomato sauce, scatter with the remaining mozzarella and sprinkle with the remaining grated parmesan. Bake in the hot oven for 25 minutes until golden.

Remove from the oven, leave to rest for 5 minutes, then carefully remove the tin, slide onto a plate and serve scattered with the extra basil leaves and parmesan. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

A guaranteed crowd pleaser, this vegetarian pasta dish is made all the richer with the addition of castelluccio lentils and garlicky mushrooms. Make the recipe vegan by omitting the optional grated cheese. On the search for more Italian vegetarian recipes? Take a look at our bumper collection. 

Penne with lentils and mushrooms

castelluccio lentils (see Know-how)

dried penne pasta

garlic cloves, peeled

chestnut mushrooms, thinly sliced

passataApple-converted-space

parsley

Cook the lentils in boiling water according to the pack instructions until tender, about 20-30 minutes.

Meanwhile, bring another large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente.

At the same time, heat the olive oil in a frying pan over a medium heat, add the garlic cloves and fry for 1 minute. Add the mushrooms to the pan and stir-fry for 5 minutes, then remove the garlic cloves. Add the passata and cook for 10 minutes. Drain the cooked lentils, then stir into the tomato and mushroom sauce.

Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese (if using), then remove from the heat and serve sprinkled with a little chopped parsley. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

If you want to serve a crowdpleaser of a dish, pansotti &#8211; triangular pasta &#8211; is a wise choice. Gennaro Conaldo&#8217;s recipe combines swiss chard with a desirably nutty walnut sauce, making an impressive vegetarian main. If you like the sound of this, take a look at this rigatoni cake recipe. 

Ligurian swiss chard pansotti in walnut sauce

Italian ‘00’ pasta flour, sifted

water

medium free-range egg, beaten

For the filling

swiss or rainbow chard

garlic

ricotta

thyme

For the walnut sauce

bread

milk

walnut halves

garlic clove, peeledApple-converted-space

thyme leaves

pine nutsApple-converted-space

Pasta machine, food processor

To make the pasta dough, put the flour into a large mixing bowl or heap on a clean work surface. Make a well in the centre, add the water and mix well to form a dough. Wrap in clingfilm and chill in the refrigerator for 30 minutes or until required.

To make the filling, wash the chard, then remove the stalks (keep them for another recipe). Roughly chop the leaves and set aside.

Heat the olive oil in a large frying pan or skillet over a medium heat, add the garlic clove and sweat for 1 minute. Add the chard and some salt, lower the heat, cover with a lid and cook for about 5 minutes until softened.

Remove from the heat, discard the garlic, then drain and squeeze any excess liquid from the chard – you may have to squeeze it between your hands to do this well. In a large bowl, combine the chard with the ricotta, grated cheese, thyme leaves, beaten egg and some black pepper.

Roll out the pasta dough on a lightly floured work surface until wafer-thin (or run it through the thinnest setting on a pasta machine). Cut the dough into 7cm squares, then brush each with beaten egg.

Put a little filling in the middle of each square, then fold over the dough to form a triangle and press to seal, making sure to remove any air.

Bring a large saucepan of salted water to the boil, add the pansotti and cook for about 4 minutes.

To make the sauce, soak the bread in the milk for a minute to soften, then put with the rest of the sauce ingredients into a food processor and whizz until smooth. Transfer to a large frying pan and heat through.

Drain the pansotti with a slotted spoon and add to the walnut sauce with a little of the hot pasta cooking water, mixing well to combine. Heat through and serve immediately, sprinkled with fresh thyme. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

Sicilian Pasta is the perfect pasta dish for summer with fresh eggplant, tomatoes, garlic, and seasonings. Add some cheese for a delicious dish.

Sicilian Pasta Recipe

eggplants

salt

olive oil (divided)

water (divided)

Pelati tomatoes (14 ounce can) ((400 grams))

oregano

basil

hot pepper flakes (if desired)

mozzarella

parmesan cheese (divided)

pasta

Peel and cut the eggplant into medium cubes, place them in a medium/large bowl toss with 1/4 teaspoon of salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.

Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.

In a large pan add 2 tablespoons of olive oil, the cubed eggplant and ¼ cup of pasta water cook until golden and tender. Move with a slotted spoon to a clean bowl. Set aside.

Pre-heat oven to 400F (200C).

In the same pan add another 1 tablespoon of olive oil, garlic, tomatoes (mashed into small pieces or you can you tomato passata) oregano, basil, hot pepper flakes, a pinch of salt, 1/4 cup water and the cooked eggplant. Cook for about 3-5 minutes. Add ⅓ cup of pasta water, the pasta, mozzarella and half the parmesan cheese.

Gently fold together, then place in a medium baking dish 10x7 inches (27x18 cm), sprinkle the top with the remaining parmesan cheese. Bake for 10-15 minutes. Let sit 5 minutes then serve. Enjoy!

A simple, healthy tuna pasta that is perfect for dinner and just gets better as left-overs.

Orecchiette with tuna, capers and rocket

orecchiette

(75 grams) baby capers

garlic cloves, crushed

can tuna in olive oil

rocket leaves

This Easy Italian Mushroom Fettuccine is a tasty Italian Pasta Dish, fresh herbs make this simple dish delicious and perfect, made the Classic Italian way.

Easy Italian Mushroom Fettuccine

galletti mushrooms chopped, (also known as chanterelles

white mushrooms chopped* ((100 grams))

salt ((more

olive oil ((50 grams))

Italian parsley ((7 grams))

hot pepper flakes

fettuccine** ((500-600 grams))

In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.&nbsp;

While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy.  Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!

Pappardelle Pasta

Free range eggs (Room temperature)

Tipo 00 (14.10 ounces. or plain/all-purpose flour)

Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.

After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

How to roll out the pappardelle pasta:

Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.

Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.

Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)

Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!

Now, fold the pasta sheet in half, then again and repeat 2 x more times.

Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!

Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper.

Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!

Pasta alla Checca is the perfect Fresh Tomato Summer dish. A fast and easy Roman dish made with a few simple ingredients.

Pasta alla Checca

tomatoes

pepper

basil leaves

pasta (spaghetti)

In a large bowl add the chopped seeded tomatoes or grape tomatoes, salt, pepper, garlic, olive oil and fresh basil, toss gently to combine, then cover the bowl with plastic wrap and let sit for an hour.

When approximately 35 minutes has passed then bring a large pot of water to boil, add some salt and the pasta, cook al dente. Drain the pasta and add to the bowl, and gently toss to combine. Serve immediately with some chopped fresh basil if desired. Enjoy!

This Authentic Italian Fettucine Alfredo Recipe is made with four simple ingredients (fettuccine pasta, parmigiano cheese, butter, and freshly cracked pepper). It only takes 20 minutes to prepare! This is the original recipe for 'fettuccine al burro'.

Authentic Italian Fettuccine Alfredo Recipe

lb (454 gr) Fettuccine pasta

Cheese (divided),

Divide the butter into six equal pieces. Add half of the butter to a large serving platter. 

In a large pot of boiling salted water cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before staining. 

Add half the pasta water (1/2 cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter. Add the hot pasta to the serving platter. Using kitchen tongs, mix the until butter sauce coats all the strands of pasta.

Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms. Keep moving the pasta until all the butter melts. 

Add the freshly grated parmigiano cheese and mix to combine. 

Top with extra parmigiano cheese and freshly grated pepper- if desired. 

The BEST butter and cheese pasta- the 'real' Fettuccine Alfredo recipe. This method provides the creamiest pasta without cream. Delcious!

Another simple and delicious pasta dish. It quickly comes together and can be dressed up, or left perfect as is. I can't wait to try more of Elena's recipes.

I prepared this tonight for me and my mom. It was delicious. My mom is very picky and she ate the whole plate. I added some shrimp for some protein so that my blood sugar would not skyrocket. Thanks for the wonderful recipe.

I immediately made this for lunch this afternoon after watching Elena make it on Instagram. It was so good and I'll be making it to share with friends and family all summer.

We had this tonight and it was so good! My picky teenager was worried about the idea of a new Alfredo recipe, but everyone loved it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1676905799/vvjpdzly4wthq5atxz2v.mp4

This Authentic Italian Fettucine Alfredo Recipe is made with four simple ingredients (fettuccine pasta, parmigiano cheese, butter, and optional freshly cracked pepper). It only takes 15 minutes to prepare! This is the original recipe for 'fettuccine al burro'.

Authentic Italian Fettucine Alfredo Recipe

Italian cuisine, renowned for its simplicity and deep-rooted traditions, has given the world a culinary masterpiece, homemade Italian pasta! 

Authentic Homemade Pasta

all purpose flour (300 grams)

00 flour (300 grams)

eggs (room temperature)

On a flat surface place the flour and make a well in the middle, add the eggs and gently start to combine the the two, add a drizzle of olive oil and the salt, continue to bring the ingredients together and knead to form a smooth and elastic dough.

Cover the dough with a clean cloth and let rest. This step is extremely important as it allows the gluten to relax, the flavors to blend together for the dough to achieve the perfect texture. After resting, the dough is then sliced and gently flattened with the palm of your hand.

Then roll the dough out into thin sheets, be sure to keep the dough well floured to avoid it sticking, either with a machine or by hand, or shaped into a variety of forms. We decided to use the machine again to cut into fettucine, then place the pasta on a floured flat surface, be sure to lightly dust the pasta again with four to keep it from sticking.

In a large pot of boiling salted water, (adding a drizzle of olive oil), cook the fettuccine until al dente, drain and toss with your choice of sauce and serve with a sprinkle of parmesan cheese if desired.

This ricotta, sausage and radicchio pasta is creamy with a bold taste! The simple ingredients come together quickly in less than an hour.

Ricotta, Sausage and Radicchio Pasta

sausages

radicchio

salt (or

water broth

ricotta cheese

cooked pasta (short pasta eg penne, rigatoni, fusilli)

pasta water (divided)

In a large pot of salted water cook the pasta al dente.

In a small bowl mix until creamy the ricotta cheese and 2 tablespoons of pasta water.

While the water is boiling and the pasta is cooking,in a large skillet add the olive oil and sausage pieces and brown, add the chopped radicchio, garlic, salt and pepper and ½ cup water or vegetable broth, cook on low/medium heat covered for 10 minutes, then uncover and continue to cook until water has evaporated, stir in the ricotta cheese mixture, add the pasta and 4 tablespoons of hot pasta water, increase the heat to high and tossing and cooking for 1 minute. Serve immediately with freshly grated parmesan cheese. Enjoy!

Top 12 italian pasta recipe recipes from across the web

The most viewed italian pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Cacio e Pepe

Rigatoni cake

Penne with lentils and mushrooms

Ligurian swiss chard pansotti in wa...

Sicilian Pasta Recipe

Orecchiette with tuna, capers and r...

Easy Italian Mushroom Fettuccine

Pappardelle Pasta

Pasta alla Checca

Authentic Italian Fettuccine Alfred...

Authentic Homemade Pasta

Ricotta, Sausage and Radicchio Past...

Top 12 italian pasta recipe recipes from across the web

The most viewed italian pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Cacio e Pepe

Rigatoni cake

Penne with lentils and mushrooms

Ligurian swiss chard pansotti in wa...

Sicilian Pasta Recipe

Orecchiette with tuna, capers and r...

Easy Italian Mushroom Fettuccine

Pappardelle Pasta

Pasta alla Checca

Authentic Italian Fettuccine Alfred...

Authentic Homemade Pasta

Ricotta, Sausage and Radicchio Past...

The most viewed italian pasta recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine