20 Easy Pasta Recipes for Dinner Tonight

These are my 20 go-to pasta recipes for any night of the week. I picked them for range: some are 15-minute weeknight dinners, others are slow Sunday projects. Whether you want something creamy, bright with tomato, or deeply savory, there is a pasta dish here for you.

1. Spaghetti Carbonara

Spaghetti carbonara is the pasta I make when I want something rich and fast. The sauce is eggs, Pecorino Romano, and guanciale. No cream, ever. You pull the pan off heat before adding the egg mixture, and residual warmth turns it silky instead of scrambled.

Guanciale is the right cut here. It renders a porky fat that pancetta can approximate but never quite match. Use spaghetti or rigatoni for the best grip on the glossy sauce.

1. Render guanciale in a cold pan over medium heat until fat is clear and edges are crisp.
2. Cook spaghetti in heavily salted water and reserve 1 cup pasta water before draining.
3. Whisk eggs, Pecorino, and black pepper until smooth.
4. Off heat, toss pasta with guanciale fat, then add egg mixture while stirring fast with pasta water.

2. Cacio e Pepe

Cacio e pepe is three ingredients and almost no margin for error. The pasta water is the sauce. You build a peppery emulsion from Pecorino and cracked black pepper, then thin it with starchy water until it coats every strand in a tight, sharp film.

Toast whole peppercorns before grinding. Pre-ground pepper tastes flat by comparison. Use thick spaghetti or tonnarelli so the coating has something to hold on to.

1. Toast whole peppercorns in a dry pan until fragrant, then coarsely grind.
2. Cook pasta and reserve 2 cups pasta water. Cook pasta 2 minutes under al dente.
3. Toast pepper in a wide pan, add pasta water, and reduce into a base.
4. Add pasta and Pecorino in batches, tossing constantly and adding water until creamy.

3. Pasta Aglio e Olio

Pasta aglio e olio is the best 15-minute pasta I know. Thin spaghetti, golden garlic, chili flakes, and enough pasta water to emulsify the oil into a glossy light coating. I make it when I’m tired and the fridge is almost empty.

Cook the garlic low and slow. It should turn pale gold before the oil leaves the heat. Burned garlic is bitter and it ruins the dish. There is no saving it once it goes too far.

1. Slice garlic thin and cook in olive oil over low heat until pale gold, not brown.
2. Add chili flakes, cook 30 seconds, and remove from heat.
3. Cook spaghetti al dente and reserve 1 cup pasta water.
4. Toss spaghetti in garlic oil with pasta water, stirring until the oil emulsifies.

4. Spaghetti Bolognese

A proper Bolognese is not a quick pasta. It takes three hours for the meat to break down and the sauce to concentrate into a deep, rich ragu. I use beef and pork plus a splash of whole milk that rounds out any sharpness from the wine.

Don’t rush it. The longer it simmers, the better. Pappardelle or tagliatelle holds more sauce than spaghetti. I use spaghetti for weeknight shortcuts when I can’t wait for the wide noodles.

1. Brown beef and pork in batches over high heat. Set aside.
2. Soften onion, carrot, and celery in the same pot. Add meat and white wine.
3. Add crushed tomatoes and a splash of whole milk. Simmer covered for 2.5 to 3 hours.
4. Toss with al dente pasta and finish with Parmigiano Reggiano.

5. Penne Arrabbiata

Penne arrabbiata is my answer when I want a pasta with a real kick. The sauce is just tomatoes, garlic, and chili cooked until thick and sharp. Arrabbiata means angry in Italian, and the heat from a proper chili should earn that name.

I use San Marzano tomatoes here. They carry a cleaner sweetness and less bitterness than generic canned tomatoes. Penne rigate holds the chunky sauce better than smooth penne. No cheese on this one.

1. Cook garlic and plenty of chili flakes in olive oil until garlic is golden.
2. Add crushed San Marzano tomatoes and simmer 20 minutes until thickened.
3. Cook penne rigate al dente and finish in the sauce for 1 minute.
4. Finish with flat-leaf parsley and a drizzle of good olive oil.

6. Fettuccine Alfredo

Real fettuccine Alfredo is pasta, butter, and Parmigiano. No cream. The sauce forms when hot pasta and starchy water emulsify with cold butter and aged cheese into a coating that is silky without being heavy. It’s one of the few cases where less is genuinely more.

Use only freshly grated Parmigiano. Pre-shredded cheese contains anti-caking agents that make it seize and go grainy. Finely grated aged Parmigiano melts seamlessly and coats each strand evenly.

1. Cook fettuccine al dente and reserve 1 cup pasta water before draining.
2. Off heat, add cold cubed butter to the drained pasta and toss until melted.
3. Add finely grated Parmigiano in batches, tossing and loosening with pasta water.
4. Season with salt and serve immediately in warm bowls.

7. Pasta alla Norma

Pasta alla Norma is the Sicilian pasta I make every late summer when eggplant is at its peak. Fried eggplant gets folded into tomato sauce with basil. Ricotta salata shaved on top adds a salty, crumbly finish that ties the whole dish together.

Salt and drain the eggplant before frying. This removes bitterness and keeps it from absorbing too much oil. Cubes work better than slices for pasta because they hold their shape through the sauce.

1. Cube eggplant, salt generously, and let drain in a colander for 30 minutes. Pat dry.
2. Fry eggplant in hot olive oil until golden on all sides. Drain on paper towels.
3. Simmer crushed tomatoes with garlic and basil until thick. Fold in eggplant.
4. Toss with rigatoni and top with shaved ricotta salata.

8. Bucatini all’Amatriciana

Bucatini all’Amatriciana is the pasta that made me fall for cured pork in sauces. Guanciale renders into a glossy base. Tomato goes in and cooks fast into something bright and sharp. Pecorino Romano finishes it with a salty, tangy edge that holds the whole thing together.

Bucatini is the right shape. The thick hollow tube catches sauce inside each strand. Rigatoni is a solid substitute if bucatini is hard to find in your area.

1. Render guanciale in a pan over medium heat until edges crisp and fat is clear.
2. Add crushed tomatoes and a pinch of chili flakes. Simmer 15 minutes.
3. Cook bucatini al dente and finish in the sauce with a splash of pasta water.
4. Plate and top with grated Pecorino Romano.

9. Spaghetti alle Vongole

Spaghetti alle vongole is the pasta I make when I want something that tastes like the sea. Live clams open in white wine and garlic, releasing a briny, sweet liquor that becomes the sauce. It’s done in 20 minutes and it’s one of the best pasta dishes I’ve ever made.

Buy only live clams that close when tapped. Any that stay open before cooking should be discarded. Fresh flat-leaf parsley at the end is not optional. It brightens the whole bowl.

1. Scrub and soak clams in cold salted water 20 minutes to purge sand.
2. Cook garlic and chili in olive oil until fragrant, then add clams and white wine.
3. Cover over high heat until clams open, 3 to 5 minutes. Discard any that stay closed.
4. Toss spaghetti in the clam liquor with a splash of pasta water and finish with parsley.

10. Rigatoni al Forno

Rigatoni al forno is my version of baked pasta done right. Rigatoni goes into a meat sauce, gets tossed with mozzarella, and bakes until the top layer is charred and the cheese underneath stretches into long pulls. It feeds a table of six without effort.

Undercook the pasta before baking. It finishes in the oven and absorbs the sauce. Fully cooked pasta turns to mush after 25 minutes of heat. I aim for 3 minutes under al dente before draining.

1. Make a simple meat ragu with beef, crushed tomatoes, and onion. Simmer 45 minutes.
2. Cook rigatoni 3 minutes under al dente. Drain and toss with ragu.
3. Layer in a baking dish with torn mozzarella and Parmigiano.
4. Bake at 425F for 20 to 25 minutes until top is browned and bubbling.

11. Orecchiette with Broccoli Rabe

Orecchiette with broccoli rabe is a southern Italian pasta I make at least twice a month. The little ear-shaped pasta cups the bitter, wilted rabe perfectly. Sausage adds richness. Anchovy dissolved in oil adds a savory depth that disappears into the background.

Blanch the broccoli rabe briefly to take the raw edge off the bitterness. It should still have color and some bite when it hits the pan. Overcooked rabe turns khaki and loses the point of using it.

1. Blanch broccoli rabe in boiling salted water 2 minutes. Drain and chop roughly.
2. Cook crumbled sausage until browned, then add garlic and anchovy to the same pan.
3. Add blanched rabe and cook 3 minutes to meld. Add chili flakes.
4. Toss with al dente orecchiette and pasta water until the dish comes together.

12. Pasta e Fagioli

Pasta e fagioli sits between a soup and a pasta, and I love it for that. Half the beans get blended into the broth to make it thick and starchy. The rest stay whole. Small pasta swells in the broth and absorbs everything around it.

Use a Parmigiano rind simmered in the broth. It adds a depth you won’t get any other way and it costs nothing. Canned cannellini beans are fine on a weeknight. Dried beans soaked overnight give a creamier result.

1. Sweat onion, carrot, celery, and garlic in olive oil until soft.
2. Add beans, crushed tomatoes, and broth. Simmer 20 minutes.
3. Blend half the beans back into the pot to thicken the broth.
4. Add small pasta and cook until tender. Finish with olive oil and black pepper.

13. Tagliatelle with Mushroom Ragu

Tagliatelle with mushroom ragu is the meatless pasta I make when I want something substantial. Mixed mushrooms cook down in batches until deeply browned and collapsed. A splash of cream at the end rounds the earthy, savory sauce into something rich and cohesive.

Don’t crowd the mushrooms in the pan. Too many at once means they steam instead of color. Work in batches and let each one sit undisturbed until one side is deeply brown. That color is the whole flavor base.

1. Slice mushrooms and cook in batches in butter and olive oil over high heat until browned.
2. Add shallots, garlic, and thyme. Deglaze with white wine and reduce by half.
3. Add a splash of cream and simmer 5 minutes. Season well.
4. Toss with fresh tagliatelle and pasta water until sauce coats every strand.

14. Stuffed Shells

Stuffed shells are one of the most forgiving baked pastas I make. Large conchiglioni get partially cooked, filled with a ricotta herb mixture, then baked in tomato sauce until tender. A handful of mozzarella on top browns while the shells finish in the oven.

Drain the ricotta for at least 30 minutes before mixing. Excess moisture makes the filling watery. Line a strainer with cheesecloth and let gravity work while you prep the sauce and boil water.

1. Cook shells 2 minutes under package directions. Rinse with cold water to stop cooking.
2. Mix drained ricotta with egg, Parmigiano, parsley, and salt until smooth.
3. Spread tomato sauce in a baking dish. Fill each shell and arrange over the sauce.
4. Top with more sauce and mozzarella. Bake at 375F for 30 minutes covered, then 10 uncovered.

15. Lemon Pasta

Lemon pasta is my spring answer after months of heavy dishes. Spaghetti tossed with olive oil, lemon zest, Parmigiano, and a fistful of fresh herbs. It comes together in the time the pasta takes to boil. The zest does all the heavy lifting.

Use a Microplane for the zest. It releases the oils without catching the bitter white pith. Two lemons per pound of pasta is the right ratio. The dish is meant to taste bright, not just lemon-scented.

1. Cook spaghetti al dente and reserve pasta water before draining.
2. Heat olive oil and add lemon zest. Warm 1 minute until fragrant.
3. Add pasta and a splash of pasta water. Toss to coat.
4. Finish with Parmigiano, parsley, and black pepper. Serve immediately.

16. Pasta Primavera

Pasta primavera is how I cook whatever vegetables are at peak in the market. Zucchini, asparagus, peas, cherry tomatoes: each gets cooked separately so nothing goes mushy. Everything comes together with olive oil, garlic, and lemon over rigatoni or penne.

Cut vegetables uniformly so they cook at the same rate. Larger cuts stay firmer and give more texture in the final bowl. I skip creamy sauces here. The vegetables are the point and a heavy sauce buries them.

1. Blanch asparagus and peas separately until just tender.
2. Saute zucchini and cherry tomatoes in olive oil until lightly charred.
3. Cook pasta al dente and toss with garlic oil, lemon juice, and all vegetables.
4. Finish with Parmigiano and fresh herbs. Serve warm or at room temperature.

17. Baked Ziti

Baked ziti is the pasta I bring to every potluck and family dinner. A layer of ziti in meat sauce, a spread of ricotta, more sauce, more ziti, and a heavy hand with mozzarella on top. The top layer browns and crisps while everything underneath stays tender and saucy.

Use whole milk ricotta and fresh mozzarella. Fresh mozzarella melts into long stretchy pulls. Pre-shredded cheese contains anti-caking agents that block proper melting and leave a grainy texture.

1. Cook ziti 3 minutes under al dente. Drain and toss with meat sauce.
2. Spread half the pasta in a baking dish. Dollop ricotta evenly across the surface.
3. Layer remaining pasta on top with extra sauce and torn fresh mozzarella.
4. Bake at 400F for 25 minutes until top is bubbling and golden in spots.

18. Spaghetti with Cherry Tomatoes

Spaghetti with cherry tomatoes is the pasta I make every August. The tomatoes get cooked just enough to blister and burst, then crushed into a sweet, bright sauce. Torn basil at the end is the only finish it needs. Nothing else should get in the way.

Resist the urge to add tomato paste. The sweetness of peak-season cherry tomatoes is the whole dish. If you’re making this off-season, a pinch of sugar and an extra drizzle of olive oil helps compensate.

1. Heat olive oil in a wide pan over high heat. Add cherry tomatoes whole.
2. Cook undisturbed until skins blister and split, about 3 minutes.
3. Crush tomatoes lightly with a spoon. Add garlic and cook 5 more minutes.
4. Toss with al dente spaghetti and pasta water. Finish with torn basil.

19. Pesto Pasta

Pesto pasta is my fastest green pasta when basil is at its best. Pesto worked in a mortar is coarser and more intensely basil than blended. I keep it cold-process so the oil stays vivid green and the flavor tastes fresh rather than cooked.

Never heat pesto in a pan. Warm pasta and starchy water are all it needs to loosen and coat. Heat kills the freshness and turns the sauce dull. Trofie or linguine are the shapes I use first.

1. Pound basil, garlic, and pine nuts in a mortar until a rough paste forms.
2. Add Parmigiano and Pecorino. Work in olive oil slowly until emulsified.
3. Cook pasta al dente and reserve pasta water before draining.
4. Off heat, toss pasta with pesto and pasta water until every strand is coated.

20. Pasta with Sausage and Peppers

Pasta with sausage and peppers is the weeknight pasta I return to when I need something satisfying without a long ingredient list. Italian sausage gets browned and crumbled. Sweet peppers add color and softness. A quick tomato sauce ties everything together in under 40 minutes.

Use fennel sausage for the best result. The fennel pairs naturally with sweet peppers and keeps the whole dish coherent. Hot Italian sausage also works well if you want the heat built in rather than added.

1. Brown crumbled Italian sausage over medium-high heat until caramelized. Set aside.
2. Saute sliced peppers and onion in the same pan until soft and lightly charred.
3. Add crushed tomatoes and sausage back in. Simmer 15 minutes.
4. Toss with penne or rigatoni and finish with Parmigiano.

Common Questions About Pasta

Do I need to add oil to pasta water?

No. Oil floats on top of the water and coats the noodles when you drain them, which makes sauce slide right off. Salt the water heavily instead. I use about 1 tablespoon of kosher salt per pound of pasta.

What pasta shape works best with thick meat sauces?

Rigatoni or pappardelle. Rigatoni’s ridges hold chunky sauce and the tube catches pieces inside. Pappardelle’s wide surface picks up as much sauce as possible. Avoid thin spaghetti for heavy ragu.

How do I keep pasta from sticking together after draining?

Finish the pasta directly in the sauce right after draining. The sauce coats each piece before it has time to stick. If you need to hold it briefly, toss with a ladle of the cooking water.

Can I make pasta dishes ahead of time?

For baked dishes like ziti and stuffed shells, yes. They reheat well. For sauced pasta, I cook the sauce ahead and cook fresh pasta to order. Pre-cooked pasta left in sauce overnight goes soft.

What is the best small pasta for soup?

Ditalini, orzo, or small elbows. They hold their shape without taking over the bowl. I always cook pasta separately and add it to the soup at serving so it doesn’t absorb all the broth overnight.

These easy pasta recipes cover everything from 15-minute weeknight bowls to slow-cooked Sunday ragu. Save this list and come back whenever you need a pasta idea that works.