5.1Best Pasta Recipes for All Seasons
Tagliolini! Spaghetti! Gnocchi! Whether you're looking for aone-pot dinneror a舒适烤的通心粉和奶酪, these pasta recipes won't let you down. Some of our favorites include夏天用柠檬和酸豆蟹第一, andPasta with Sausage, Basil and Mustard, and if you need a quick meal,Pulling-from-the-Pantry Puttanescais a good bet. Read on for those recipes, and even more pasta dishes we love.
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Bucatini Amatriciana
Chef Hugh Acheson's Amatriciana sauce strikes the perfect balance of savory (from the pancetta) and spicy.
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Buckwheat Pasta Triangles with Lardo and Greens
This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is calledblecsin Friuli. The name refers to the unconventional triangular shape, though the pasta can also be square
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与蛤蜊的辣吨位
Pair this simple, flavorful pasta with a crisp Verdicchio.
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Spaghetti with Sun-Dried-Tomato-Almond Pesto
This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.
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Classic Spaghetti and Meatballs
Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal and pork makes the meatballs really flavorful.
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奶酪意大利式饺子与核桃pesto
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.
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Mostaccioli
丰盛的肉酱,很多融化的奶酪和意大利面让这也成为一个人群愉快的人。大部分,一个平滑,管状的面食,有角度的末端,是去过这里的,但通心也很努力。
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oreCchiette与西兰花和西红柿
香醋给这种美味的酱汁增加了一丝甜味。如果轻微的甜味效果不是你的口味,要么完全省略醋,要么用葡萄藤而掉。亚搏电竞效果会有所不同,但不太美味。
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Beef Brasato with Pappardelle and Mint
Chef Chris Cosentino braises beef shank and oxtail in red wine to make abrasatohe serves with house-made mint pappardelle.
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Chorizo-Poached Shrimp Pasta
Food & Wine贾斯汀Chapple在石油中烹饪香肠,然后用那种油来煮虾和大蒜,用优秀的烟熏味,造成整个菜。
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Pappardelle with Chicken and Pistachio-Mint Pesto
Justin Chapple是一个明亮而坚果的薄荷和开心果Pesto,作为这款新鲜和夏美的暖色面菜的酱汁。
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Pasta with Asparagus and Mushrooms
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.
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奶油烤面团与gruyère和prosciutto
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.
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蟹通卡甘蓝焗烤
"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, andTrésiche.," Andrea Slonecker writes.
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White Truffle Tagliolini
这个面食盘的慷慨部分完美地展示了白色松露的令人毛骨悚然的香气。使用此Tagliolini配方,或购买新鲜的意大利面。现在是时候打破一瓶大葡萄酒来平衡酸酸的奶油。亚搏电竞
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Pasta with Sausage, Basil and Mustard
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.
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Pasta with Roasted Cauliflower and Crispy Capers
"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."
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Pasta with Pumpkin Brown Butter Sauce
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.
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奶油柠檬面条
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.
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Sweet Potato Gnocchi
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.
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瑞科塔·戈西奇用茄子和辣椒
从2019年开始,这位瑞典吉诺基面团最好的新厨师Misti Norris是在水浴中轻轻煮熟,然后切成一块切片,然后在服务前,沉淀到外面脆皮,在外面的抹布内纹理。伴有烤茄子酱,醋掺入茄子和辣椒,以及奶油,梦幻般的巴马干酪,所有的盘组件都可以在最后一分钟前进,使这是菜晚宴上的黄金。
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Caviar Carbonara
对于特殊场合来说,贾斯汀Chapple制作美丽,新鲜的Pappardelle意大利面,然后用一个快速而富含Carbonara酱汁的Cawiar和Caviar和Lemon Zest的Cliny Pops扔了它。当他不想从划伤中制作意大利面时,他在当地的意大利市场购买了新鲜面条。
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Smoked Gouda Carbonara
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.
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Hand-Cut Tagliatelle with Porcini and Herbs
Native to Italy, nepitella is a leafy herb with notes of mint and basil. If you can't locate it at specialty grocery stores, try a mix of fresh mint and oregano.
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Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce
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 with a no-fuss, no-cook fresh tomato sauce that doesn't distract from the delicate pasta.
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Spaghetti with Squash Blossom Butter and Summer Beans
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.
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Pasta with Salumi Bolognese
Chicago chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.
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Three-Pepper Cacio e Pepe
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.
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Pulling-from-the-Pantry Puttanesca
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.
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Après-Ski LASAGNA
This hearty lasagna gets its heft from mild Italian sausage and cremini mushrooms, plus three different kinds of cheese. Save it for your next chilly night.
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Hand-Rolled Busiate
The semolina dough for these hand-rolled noodles has a slightly higher ratio of water to flour, resulting in a tacky dough that rolls smoothly. If chilling the dough overnight, let it come to room temperature before rolling. Busiate, named for the reedy stalks of grass that were first used to shape this pasta, are easy to make with a little practice—and a chopstick. At the week-long cooking class he taught at at Rocca delle Tre Contrade in Sicily, Copenhagen chef Christian Puglisi served theBusiate with Pork Ragù。
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Cold Crab Spaghetti
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.
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Cheesy Baked Pasta with Radicchio
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.
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Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon
This meatless ragù gets rich flavor from dried morel mushrooms in this 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.
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Buttermilk Macaroni and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel inchef and cookbook author Alexander Smalls'Mac和奶酪的版本。对于光滑的酱汁,确保所有乳制品都在室温下。
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奶油番茄里加龙
一定量的重质奶油丰富这款简单的西红柿酱,生产郁郁葱葱的纹理,即将到意大利面来覆盖,而不会覆盖丰富性。用手粉碎罐装西红柿产生番茄纸浆,碎片和泥的混合物。这款食谱灵感来自芝加哥的1340岁啤酒葡萄酒乐器的Sommelier Derrick C. Westbrook,他将其命名为他的理想菜肴,用于亚搏电竞与葡萄酒配对。“我的第一家餐厅工作在意大利餐厅;我会问面食煮熟用奶油溅混的红汁,伏特加酱汁般的奶油,”他说。“我仍然喜欢在短的面食上喜欢奶油番茄酱,与Zweigelt或Unoaked Cabernet Franc等多汁,新鲜的红葡萄酒配对,只需触及恐惧和中型酸度。”亚搏电竞
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Garganelli with Speck, Peas, and Scallion Cream
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.
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Spinach-and-Prosciutto Ravioli
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.
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One-Pot White Wine Pasta with Mushrooms and Leeks
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.
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辣香肠面团用蕃茄和南瓜
在送达前几分钟,薄片的壁球融入意大利面,而不会失去其形状和质地。使用曼陀碱来实现晶片薄片。
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Kale-Artichoke Stuffed Shells
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.
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Raclette-Gruyère Mac and Cheese with Pickled Shallots
灵感来自alplermagronen,高山农民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.
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Teff Tagliatelle with Niter Kibbeh
在传统的埃塞俄比亚硝石kebbeh(五香明白”ified 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.
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Creamy Vegan Pasta with Greens, Peas, and Lemon Zest
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.
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Linguine with Frenched Green Beans and Parsley Pesto
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.
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Farro Mafaldine with Black Truffle Butter and Mushrooms
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.
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Creamed Corn Pasta
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.
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用贻贝,鱿鱼墨水和面包屑的意大利面
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 ata week-long culinary retreatat Rocca delle Tre Contrade in Sicily.
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夏天用柠檬和酸豆蟹第一
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.
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Pasta with Roasted Sun Gold Tomato Sauce
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.
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Cacio e Plantain
Mildly sweet and super creamy, caramelized plantains and nutty Parmesan form a silky sauce that drapes over spaghetti in this recipe bygame-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.