950 italian pasta recipes

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Homemade Italian potato gnocchi from baked potatoes, egg yolk, and flour. Fork-pressed, boiled until they float, and served with butter and Parmesan. Pillowy dumplings from scratch.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

Jumbo pasta shells packed with ricotta, mozzarella, broccoli, zucchini, mushrooms, and fresh basil, baked in chunky spaghetti sauce until bubbly. Vegetarian comfort food.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Copycat Olive Garden Shrimp Cristoforo: shrimp sauteed in a homemade basil, garlic, and parmesan compound butter, then tossed with linguine. A restaurant-style shrimp pasta that comes together fast once the butter is made.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.