931 italian pasta recipes

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Quite easy to put together, and the dish tasted delicious. Will definitely make it again!

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

Manicotti stuffed with ricotta, diced mozzarella, and prosciutto, baked under tomato sauce and Parmesan. Italian comfort food that earns rave reviews every time.

Spinach ricotta gnocchi tossed in a simple butter-cream Parmesan sauce. Handmade Italian green gnocchi that are light, pillowy, and freezer-friendly.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

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.

Silky fettuccine tossed in a rich cream sauce with smoked salmon, fresh dill, a splash of vodka, and a shower of Parmesan. Elegant enough for date night, easy enough for a Tuesday.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Classic three-cheese lasagna layered with ricotta, mozzarella, and Parmigiano-Reggiano. The old-world method: thirds of everything, three layers deep, parmesan crust on top.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.

Italian garden lasagna layers a rainbow of sauteed vegetables (peppers, carrots, mushrooms, zucchini, broccoli, spinach) with ricotta, mozzarella, and parmesan in a no-boil lasagna. Vegetarian comfort that uses up the garden haul.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.