These are the Italian pasta recipes I turn to most — quick tomato sauces, rich cream sauces, and slow-simmered ragùs, many ready in 30 minutes using pantry staples you probably already have.

A plate of bucatini all’amatriciana with tomato sauce, sprinkled with grated cheese and herbs, sits next to a fork on a light napkin.

Pasta never fails to be a crowd-pleaser — we could eat it every single day. I’ve gathered the recipes I make most, all built on simple pantry staples, many of them ready in one skillet. It’s the dinner that gets kids and adults to the table without a fight

Growing up in an Italian family, pasta was part of almost every meal. As a professional chef, I learned to show my love for pasta by creating pasta recipes that sing with flavor. And of course, pasta is the ultimate comfort food. Dress it up or down, serve it old-school meatballs, or simply eat a plate of lasagna on the couch.

Grab a large pot, put some water on to boil and cook pasta for dinner tonight.

Ingredients to pair with pasta

  • Cheese: The list is almost endless, but these are the basics: Grating: Parmesan cheese, Grana Padano, pecorino Romano cheese or Asiago — buy a wedge and grate it yourself, since pre-shredded cheese can contain anti-caking starch that keeps it from melting smoothly into a sauce. Creamy and soft: Ricotta, feta or goat cheese, stirred in off the heat so they stay soft instead of turning grainy. Melting cheeses: Fontina, Mozzarella, for when you want stretch and mild flavor.
  • Tomatoes: Arguably, tomatoes and tomato sauce are the perfect partner for pasta. Authentic southern Italian Neapolitan dishes are based on the red and juicy pomodoro. I prefer to buy whole tomatoes crush them by hand instead of pureeing so my sauces have texture.
  • Chili: Italian pastas are never off the charts spicy. Rather, crushed red pepper flakes, fresh and dried chilis and pepperoncini all add a layer of warmth and complexity to pasta dishes.
  • Garlic: An essential for just about any pasta sauce, especially an aglio e olio sauce with olive oil. Slice it thin instead of mincing if you want it to soften into the oil, always over medium heat — garlic turns bitter once it browns.
  • Herbs: Fresh basil and parsley contribute color and fresh flavor as a finishing touch — add them off the heat so they stay green and don’t wilt into the sauce. Dried herbs like thyme, oregano and marjoram work differently, and they need time in the pot to bloom their flavor, so add them earlier in the process.
  • Olive oil: Use a good everyday extra-virgin oil for cooking, but save something sharper and more peppery for the finish — a drizzle over the plate right before serving wakes up the whole dish. Even if you only have cheese and olive oil in the house, you can make a satisfying pasta meal.
  • Pesto: Having homemade pesto sauce on hand means you can pull together an easy meal anytime, on the fly — freeze it in an ice cube tray so you can thaw just what you need it. Penne with pesto is classic, tossed with a splash of the hot pasta water to loosen the sauce.

Find your favorite recipe in this list of Italian pasta dishes. Buon appetito!

Italian pasta recipes with tomato sauce

A white pot filled with chunky puttanesca sauce brimming with green olives and capers, as a wooden spoon lifts some of the savory mixture.

Classic Puttanesca Pasta Sauce

A bold, chunky Italian tomato sauce made with whole canned tomatoes, anchovies, capers, and olives. Ready in 25 minutes, makes enough sauce for a pound of dried pasta.
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A plate of bucatini all’amatriciana with tomato sauce, sprinkled with grated cheese and herbs, sits next to a fork on a light napkin.

Roman-Style Bucatini all’Amatriciana

Take a trip to Rome in your own kitchen with this quick and easy recipe for traditional Italian bucatini all’amatriciana, a robust pasta dish made with canned tomatoes, cubed pancetta, dry white wine and pecorino Romano cheese.
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A bowl of chunky red arrabbiata sauce with visible spices, being stirred by a wooden spoon on a light-colored surface.

Easy Spicy Arrabbiata Sauce

This is my only arrabbiata sauce — bold, garlicky, and just spicy enough to wake up your taste buds. It's based on pantry ingredients and comes together in about 25 minutes, with a thick texture that clings to pasta.
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A bowl of cherry tomato pasta topped with roasted cherry tomatoes, grated cheese, herbs, and a fresh basil leaf, with a fork resting in the pasta.

Pasta with Roasted Cherry Tomato Sauce and Ricotta

My pasta with roasted cherry tomato sauce is so quick to make because I use a basic shortcut — roasting the tomatoes under the broiler instead of in the oven, until they burst open. The sauce tastes summer-fresh over cooked pasta, along with creamy ricotta cheese and fresh basil.
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Penne pasta with creamy tomato-vodka gin sauce in a white skillet.

Creamy Tomato Penne alla Vodka

A creamy tomato sauce with crushed red chili and fresh rosemary, tossed with penne and ready in 20 minutes. Use vodka, or swap in gin — the botanical notes make it even better.
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Pastas with cream sauce

A bowl of wide pappardelle lemon pasta is topped with a creamy sauce, grated cheese, fresh lemon zest, and chopped parsley. A fork and spoon rest on the side of the bowl.

Creamy Lemon Pasta (Pasta al Limone)

Pasta al limone is a classic Italian lemon pasta — wide pappardelle noodles tossed in a creamy, no-cook lemon sauce made with egg yolk, heavy cream, and plenty of Parmesan. The hot pasta does all the work, and it can be on the table in 15 minutes.
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A bowl of linguine with creamy sauce, sautéed mushrooms, grated parmesan, and fresh herbs, with a fork twirled into the pasta.

Creamy Mushroom Pasta Sauce with Crème Fraîche

A 25-minute mushroom sauce with chunky browned mushrooms, shallots, thyme and creme fraiche. Toss with linguine, fettuccine, or spaghetti or short cuts like rigatoni or penne.
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A bowl of creamy pasta fagioli-inspired white bean soup with kale, sun-dried tomatoes, grated cheese, red pepper flakes, and olive oil, served with a spoon on a light background.

Creamy Pasta Fagioli Soup with Kale

Good for lunch or a light dinner, with leftovers that hold up the next day.
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Chicken pastas

Spinach Chicken Pasta Bake

Italian-style creamy chicken and pasta casserole baked with spinach and gooey melted cheese. A perfect one-dish dinner for a cozy night in.
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A bowl of pasta shells mixed with chunks of chicken, white beans, fresh parsley, and topped with grated cheese—a twist on classic Italian pasta recipes—served with a gold fork resting in the bowl.

Chicken Pasta Salad with Arugula (No Mayo)

This recipe skips the mayo — a punchy lemon-Dijon vinaigrette and herbed chicken give this pasta salad its flavor backbone. Serve it warm or at room temperature — it gets better as it sits.
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Oval baking dish filled with creamy chicken pasta, zucchini slices, fresh spinach leaves, and grated cheese, sitting on a light background.

Baked Chicken Zucchini Pasta

This baked chicken zucchini pasta doesn't take all night to make. It uses cooked chicken (a rotisserie bird works perfectly) and quick-roasted zucchini, tossed in a tangy cream sauce. It’s ready in about 30 minutes, so you can pull off a bubbling, golden pasta bake any night of the week.
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Italian seafood pastas

Garlicky Tuna Pasta with Sun-Dried Tomatoes

When you're craving a quick, easy dinner with bold flavors, this pantry pasta delivers big time. With a can of tuna, sun-dried tomatoes, a tangle of linguine (or spaghetti), and a garlicky, spicy olive oil sauce, it comes together fast with pantry ingredients — no grocery run required. It's the kind of throw-together meal that tastes like you totally planned it.
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Spaghetti, roasted cherry tomatoes and squid in a bowl with a fork on the side.

10-Minute Roasted Calamari Pasta

Rings of calamari (squid) are oven-roasted in about ten minutes with cherry tomatoes and garlic. Serve over spaghetti or your favorite pasta shape. A super-quick Italian seafood pasta recipe for any day of the week!
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Cooked shrimp and linguine pasta in garlic butter sauce and chopped parsley in a skillet.

Garlic Butter Shrimp Pasta with Tomatoes

This shrimp pasta cooks in minutes — plump, peeled shrimp sautéed in a light garlic butter sauce with fresh tomatoes. Easy enough for a weeknight, dressy enough for date night.
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Pasta recipes with meat

A plate of tagliatelle pasta with a hearty meat sauce, garnished with herbs. A gold fork rests on the edge of the rustic, speckled plate. The background shows a wooden board and some fresh greens.

Italian Meat Sauce in 30 Minutes

This is the meat sauce I grew up eating. It's deeply savory, based on a blend of ground meat, fresh garlic and whole crushed tomatoes, and it's ready in 30 minutes without cutting corners. Use it anywhere you'd reach for a long-cooked Sunday sauce — tossed with spaghetti, layered into lasagna, or spooned over rigatoni.
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A pan filled with bow tie pasta, broccoli, ground sausage, and sun-dried tomatoes, all mixed in a creamy sauce, with a wooden spoon resting in the dish.

Bow-Tie Pasta with Sausage and Broccoli

A recipe that checks all the boxes if you want to cook a quick, one-pan pasta for dinner. This dish combines bite-size bow-tie pasta with Italian sausage, tomatoes, and broccoli (or broccolini) in a light, creamy sauce.
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Broccoli rabe sausage pasta in a serving bowl.

Italian Sausage and Broccoli Rabe Pasta

Sausage and broccoli rabe pasta is made with crumbled, browned Italian sausage, leafy broccoli rabe, fresh garlic, and olive oil, all tossed together in one pan with orecchiette pasta (you can use any short pasta shape). Cook this easy pasta dinner at home in about 30 minutes, using a pasta pot and a large skillet.
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Pasta with vegetables

A bowl of mushroom pappardelle tossed with chunks of thick mushrooms in a dark savory sauce, topped with shaved cheese and fresh rosemary, with a silver spoon on the side on a light linen tablecloth.

Portobello Mushroom Pappardelle Recipe

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side.
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A slice of lasagna, showing layers of cheese, vegetables and tomato sauce, on a plate with a fork and fresh basil leaves.

Roasted Vegetable Lasagna

Roasted vegetable lasagna layers oven-caramelized vegetables, pasta and creamy cheese for a rich, satisfying baked pasta. I pack it with zucchini, eggplant, leafy greens and sweet bell peppers, along with three kinds of cheese. A tangy sweet cherry tomato sauce ties it all together.
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Rigatoni pasta and mushroom sauce in a skillet, with a spatula..

Mushroom Bolognese — Rich, Meaty Pasta Sauce Without the Meat

Finely chopped mushrooms cooked down into a thick sauce, with red wine and tomato paste. This savory sauce clings to every ridge of pasta. Cooks in 30 minutes.
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Pasta with egg-based sauces

Pasta carbonara in a serving bowl, topped with grated cheese and chopped parsely.

Carbonara Recipe (with Bacon)

Simple ingredients make the best carbonara. Hot pasta and a splash of starchy cooking water turn an egg-and-cheese mixture into a rich, glossy sauce that wraps every strand. I use thick-cut bacon in place of guanciale, and the whole recipe comes together in about 35 minutes.
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Creamy Black Pepper Pasta with Pancetta and Peas

This black pepper pasta combines elements from a few of my favorite pantry pasta recipes — creamy lemon pasta, cacio e pepe, and pasta carbonara — along with sweet peas and crispy pancetta.
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Pasta with pesto sauces

Cascatelli Pasta with Pesto and Chickpeas

Cascatelli pasta with pesto, chickpeas and kale, topped with creamy grated ricotta salata cheese. This super-tasty pasta is a satisfying meatless meal that's ready to eat in 15 minutes.
Other short pasta shapes with ridges such as penne, rigatoni or ziti will work perfectly in this recipe.
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Bucatini Pasta with Almond Pesto

Bucatini pasta with pesto made Sicilian style, with almonds, sun-dried tomatoes and creamy burrata cheese. The almonds add a delectable, coarse texture to the sauce, almost like crunchy breadcrumbs.
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Chopped Pesto Pasta Sauce

Make it by hand right on a cutting board for a quick, vibrant vegetarian dish.
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5 from 5 ratings

Italian Pasta Recipes with Pantry Staples

Karen Tedesco
This is a classic Italian-style pasta recipe that comes together in minutes using everyday pantry ingredients. Use canned tuna, olive oil, sun-dried tomatoes, garlic, and any long pasta shape like linguine or spaghetti.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
 

  • 1 can or 6 ounce jar oil-preserved tuna
  • Sea salt
  • ⅓ cup extra-virgin olive oil
  • 1 or 2 garlic cloves, finely sliced
  • ½-1 teaspoon crushed red pepper or Aleppo pepper
  • ½ cup dry-packed sundried tomatoes, cut into slivers (soak in hot water for 10 minutes if they're very dry)
  • 1 pound linguine or spaghetti
  • 2 tablespoons butter
  • Handful chopped Italian parsley

Instructions
 

  1. Lift the tuna from the jar with a fork, leaving the oil in the jar. Put the tuna into a small bowl and break into smaller pieces with the fork — don't shred too much as large chunks have a nice texture.
  2. Set a large pot of water on the stove to boil, adding 1 tablespoon of salt per quart of water.
  3. Heat the oil in a large skillet over medium low heat for a minute. Toss in the garlic, chili and tomatoes and cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and ¼ teaspoon salt.
  4. Cook the pasta until al dente. Reserve ¼ – ½ cup of pasta water before draining. Immediately add the pasta to the skillet along with the butter. Use tongs or two large forks to toss the pasta with the sauce, adding a bit of water to loosen the sauce (you might not need all the water).
  5. Sprinkle the herbs over the pasta, then taste and add more salt or chili if you like. Serve hot.

Notes

  • For more briny flavor toss the pasta with 1-2 tablespoons capers, chopped olives or sliced canned artichoke hearts if you like.
  • Add about a cup of sweet peas, white beans or baby spinach to make this a heartier pasta dish.
  • The pasta will keep up to 3 days, refrigerated. It the pasta has absorbed the sauce, reheat with a little bit more olive oil along with 1-2 tablespoons water or broth.

Nutrition per serving

Calories: 622kcal Carbohydrates: 93g Protein: 17g Fat: 20g Sodium: 54mg Fiber: 5g Sugar: 9g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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