Ten mouth-watering Italian pasta recipes

What do you think of when you hear the word 'Italy'? The first thing we think of is pasta - a flavored, spicy and tempting dish. What's more, it's so quick and easy to make. 

Bright Side suggests trying these ten appetizing Italian pasta recipes that will take almost no time to cook at all. 

Spaghetti carbonara


  • 350 g of ham or bacon 
  • 400 g of spaghetti
  • 2 tablespoons of olive oil
  • 4 egg yolks 
  •  2 cloves of garlic
  • 225 ml of cream or sour cream
  • 75 g of grated Parmesan
  • Salt


  1. Heat up the olive oil in a skillet. Chop the garlic and fry it with the oil. Finely chop the ham. Add the ham into the skillet and fry for 3 minutes. 
  2. Whip the cream with the egg yolks. Add the Parmesan, salt and pepper according to taste. 
  3. Boil the spaghetti until it turns al dente. Drain the water and add the spaghetti to the ham. Pour in the sauce and simmer everything for 7 or 8 minutes until the sauce turns thick. 

Adapted from: gastronom

Roasted vegetable baked penne


  • 2 red bell peppers 
  • 2 zucchini
  • 2 vegetable marrows
  • Mushrooms
  • 1 onion
  • 1/4 cup of olive oil
  • 1 teaspoon of fine salt 
  • 1 teaspoon of ground black pepper 
  • 1 tablespoon of herbes de Provence or Italian seasoning 
  • 450 g of penne pasta
  • 3 cups of Marinara sauce
  • 1 cup of grated cheese  
  • 1/2 cup of grated smoked Mozzarella 
  • 1/2 cup of frozen peas 
  • 1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
  • 2 tablespoons of butter 


  1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together. 
  2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft.
  3. Boil the penne for 6 minutes until it turns al dente. Drain the water. 
  4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl and mix everything carefully. 
  5. Place the penne into a baking mold greased with oil. Sprinkle the dish with Parmesan and add the pieces of butter. Bake the pasta until a golden crust appears and the cheese completely melts. 

Adapted from: grandkulinar

Creamy pasta with Pesto 


  • 3/4 cups of fresh basil leaves
  • 1/2 cup of grated Parmesan 
  • 3 tablespoons of cedar nuts
  • 2 cloves of garlic
  • Salt
  • Pepper
  • 1/3 cup of olive oil
  • 1/3 cup of heavy cream
  • 2 tablespoons of butter
  • 340 g of pasta
  • 2 tomatoes 


  1. To make pesto, blend the basil, garlic, cedar nuts and parmesan using a blender. Add salt and pepper according to taste. Carefully pour in the olive oil. Mix everything well. 
  2. Heat up the cream in a small saucepan over a medium heat. Melt the butter in the cream. Then add the Pesto and mix the sauce thoroughly.
  3. Boil the pasta in a pan of salted water. Drain the water. Place the paste in a large bowl, pour in the sauce and and toss everything together. Add chopped tomatoes if desired. 

Adapted from: hotres

Penne rigate with cured pork 


  • 250 g of penne rigate
  • 250 g of cured pork 
  • 1 red onion
  • 1 red chili pepper
  • 500 ml of tomato puree (or chopped tomatoes) 
  • 3 tablespoons of olive oil
  • 6 cherry tomatoes
  • 1 tuft of basil
  • Grated Parmesan
  • Salt
  • Ground black pepper 
  • Spring onion


  1. Slice the pork and fry the slices with the olive oil. 
  2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes. 
  3. Boil the penne rigate in salted water until it's done. Drain the water and add the pasta to the sauce. 
  4. Before serving, garnish the dish with the grated Parmesan and spring onion. 

Adapted from: repept

Pasta carbonara with zucchini and meat balls


  • 500 g of pork mince
  • 1 onion 
  • 4 slices of bacon
  • 500 g of spaghetti
  • 4 egg yolks
  • 2 zucchini
  • 1 cup of cream
  • 1 lemon
  • 120 g of grated Parmesan 
  • 1 tuft of parsley
  • 2 tablespoons of butter


  1. Mix together the mince, chopped onion and spices according to your taste. Make small meat balls. 
  2. Heat up a skillet and melt the butter in it. Fry the meat balls for 5 or 6 minutes. Add the slices of bacon and chopped zucchini. Cook, stirring, for 3 to 4 minutes. 
  3. Boil the pasta in slightly salted water. Chop the parsley and zest the lemon. Combine the egg yolks, zest, parsley and Parmesan in a bowl to make a sauce. 
  4. Toss the pasta together with the sauce and add it to the meat balls. Mix everything well and add any spices you like. 

Adapted from: moe-menu

Pasta with shrimp and tomato-wine sauce 


  • 4 tablespoons of olive oil
  • 3 cloves of garlic
  • 4 cups of chopped tomatoes
  • 1 glass of dry white wine
  • 2 tablespoons of butter
  • Salt and pepper
  • 400 g of spaghetti or any other kind of pasta
  • 400 g of shrimp
  • 1 teaspoon of spices for seafood


  1. Heat up 1 teaspoon of oil in a pan. Add the garlic and fry it for 2 minutes. Then add the wine and tomatoes and stew, stirring, for 30 minutes. When the sauce is done, add salt and pepper according to taste. 
  2. Cook the pasta in salted water. When it's done, drain the water and mix the pasta with the butter. 
  3. Fry the shrimp with the rest of the oil and add the sauce.
  4. Mix the pasta with the sauce and serve hot. 

​Adapted from: modanaedu

Pasta bolognese 


  • 300 g of spaghetti 
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • Olive oil
  • 200 g of beef mince 
  • 200 g of pork mince
  • 1 can of tomatoes in their own juice
  • 3 cloves of garlic


  1. Cut the onion, celery stick and carrot into cubes and fry them with the olive oil until they turn soft. Fry the onion first, then add the celery a minute later, and finally the carrot after two minutes.
  2. Stew the mince in its own juice until it turns brown. Almost all the juice should evaporate.
  3. Cook the spaghetti in salted water according to the instructions on the packaging. Add the vegetables and canned tomatoes to the meat and simmer everything for 40 to 60 minutes. Then add the garlic. 

Adapted from: andychef

Ditalini with green peas


  • 80 g of ditalini
  • 215 g of green peas
  • 45 g of olive oil
  • 1 onion
  • 50 g of bacon
  • 35 g of crab meat
  • 10 g of Parmesan
  • 80 g of cherry tomatoes
  • Chili pepper


  1. Heat up 20 g of olive oil in a pan and add the onion and bacon. When they turn golden, add 200 g of peas and cook for several minutes. Place everything in a blender and make a puree.
  2. Cook the pasta according to the instructions on the packaging. 
  3. Heat up 20 g of olive oil in a pan, add the rest of the peas and cook for 1 minute. Then add the pasta and mix everything quickly.

  4. Pour the sauce into a large bowl, add the pasta and garnish the dish with the crab meat, cherry tomatoes and grated Parmesan. Pour on the olive oil and sprinkle with the copped chili pepper if desired. 

Adapted from: eda.ru

Spaghetti with broccoli and red wine


  •  800 g of broccoli
  • 450 g of spaghetti 
  • 1 teaspoon of sugar
  • 4 cloves of garlic 
  • 1/3 cup of olive oil 
  • 1/2 teaspoon of chili pepper flakes 
  • Salt according to taste
  • Ground black pepper according to taste
  • 1/2 cup of grated Parmesan 
  • 750 ml of dry red wine 


  1. Cut the broccoli into florets and place them into a pan of boiling salted water to avoid getting a bitter taste. Take the florets out and place them in a large bowl.
  2. Bring the water with the broccoli to the boil and cook the spaghetti for 5 minutes, stirring. Then drain the water.

  3. Combine the wine and sugar in a large pan and boil for 2 minutes. Add the spaghetti and cook it for 6 minutes until most of the wine evaporates.  The pasta should be al dente. 

  4. Heat up the olive oil in a skillet. Add the chopped garlic and chili pepper flakes. Fry until the garlic turns golden. Then add the broccoli, salt and black pepper and cook everything, stirring, for one minute. 

  5. Add the spaghetti in the skillet and cook until all the wine evaporates. Turn off the stove, add the cheese, and serve hot. 

Adapted from: eda.ru

Spicy chicken pasta


  • 2 chicken breasts
  • 1/2 pack of fettuccine 
  • 2 bell peppers
  • 1/2 medium-sized red onion
  • 2 cloves of garlic
  • 4 small tomatoes
  • 1 glass of milk
  • Olive oil for frying
  • Black pepper according to taste
  • Red pepper according to taste
  • Teriyaki sauce
  • Fresh greens for garnishing


  1. Cut the chicken meat into cubes and sprinkle it with red pepper. Heat up the oil in a skillet and fry the chicken. Put the meat in a bowl.
  2. Chop the vegetables and fry them with the same oil for 30 to 40 seconds. 
  3. Cook the pasta according to the instructions on the packaging. Drain the water, but retain 1 glass of it.
  4. Combine the water with the pasta, milk, Teriyaki and black pepper in a pan. Bring the sauce to the boil, stirring. Add the vegetables and mix everything well. 
  5. Place the pasta in the pan, mix everything and stew for 5 to 7 minutes. Serve the dish garnished with the greens.


Based on materials from invkus
Share This Article