10 Must-Try Pasta Recipes for Dinner: From Classic Italian to Cozy Favorites

Pasta recipes for dinner are the perfect solution when you crave something comforting, satisfying, and versatile. Whether you’re in the mood for a light dish, a hearty meal, or something bursting with flavor, pasta always hits the spot. In this comprehensive guide, we’ll explore 10 mouthwatering pasta recipes that will elevate your dinner game. From classic Italian dishes to cozy favorites, these meals are ideal for any pasta lover and guaranteed to make your dinner unforgettable!

Let’s dive into these delectable dishes, each bringing something unique to your table.

1. Pasta alla Norma

Pasta alla Norma is a traditional Sicilian dish that celebrates the flavors of summer. The combination of sautéed eggplant, tangy tomato sauce, and Pasta alla Norma is a traditional Sicilian dish that celebrates the flavors of summer. Named after Vincenzo Bellini’s opera “Norma,” this timeless recipe combines sautéed eggplant, tangy tomato sauce, and salty ricotta cheese for a perfect harmony of flavors.

Ingredients:

• 500g pasta (preferably rigatoni or penne)
• 1 large eggplant
• 150g ricotta salata, grated
• 500g ripe tomatoes, chopped (or canned tomatoes)
• 4 garlic cloves, minced
• 1 bunch fresh basil
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Cut the eggplant into small cubes. Salt them and let sit for 30 minutes to remove excess water.
2. Rinse and pat dry the eggplant, then fry in olive oil until golden and crispy. Set aside.
3. In another pan, sauté garlic in olive oil until fragrant. Add tomatoes and simmer for about 15 minutes to create the sauce.
4. Meanwhile, boil the pasta in salted water until al dente.
5. Toss the pasta with the tomato sauce and fried eggplant. Top with grated ricotta salata and fresh basil leaves.

Why you’ll love it: The combination of rich tomato sauce, creamy ricotta salata, and tender eggplant creates a divine meatless pasta dish that’s full of flavor!

2. Spaghetti Cacio e Pepe

This simple Roman dish proves that sometimes less is more. With just three main ingredients, Spaghetti Cacio e Pepe (literally “cheese and pepper”) relies on technique to create a silky, cheesy sauce that clings to every strand of pasta.

Ingredients:

• 320g spaghetti
• 200g Pecorino Romano, finely grated
• 5g freshly ground black pepper

Instructions:

1. Cook spaghetti in a pot of salted boiling water. Reserve 1 cup of pasta water before draining.
2. In a large pan, toast freshly ground black pepper over low heat for about 1 minute.
3. Add 1/2 cup of reserved pasta water to the pan and bring to a simmer.
4. Add the cooked spaghetti to the pan, tossing to coat with the pepper-infused water.
5. Remove the pan from heat and gradually stir in grated Pecorino Romano, tossing continuously until a creamy sauce forms. Add more pasta water if needed.
6. Serve immediately, topped with extra Pecorino and black pepper if desired.

Why you’ll love it: The peppery kick paired with creamy cheese creates a luxurious sauce that clings to every strand of spaghetti.

3. Spaghetti alle Vongole

For seafood lovers, Spaghetti alle Vongole (spaghetti with clams) is a must-try. This light and fresh dish combines the briny flavor of clams with a simple garlic and olive oil sauce, transporting you to the Italian seaside with every bite.

Ingredients:

• 320g spaghetti
• 1kg fresh clams
• 4 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• Red pepper flakes to taste
• Salt and black pepper to taste

Instructions:

1. Soak the clams in salted water for an hour to remove any sand, then rinse thoroughly.
2. In a large pan, sauté garlic and red pepper flakes in olive oil until fragrant.
3. Add clams and white wine. Cover and cook until the clams open, about 5-7 minutes. Discard any that don’t open.
4. Meanwhile, cook spaghetti in salted boiling water until al dente.
5. Add the cooked spaghetti to the pan with the clams, tossing to coat with the sauce.
6. Finish with fresh parsley, a drizzle of olive oil, and black pepper to taste.

Why you’ll love it: The natural

4. Pasta alla Gricia

Credits to www.delallo.com for the picture.

Recipe:

Pasta alla Gricia is an ancient Roman dish and a predecessor to both Carbonara and Amatriciana. This simple yet flavorful recipe combines crispy guanciale (cured pork cheek), sharp Pecorino Romano, and freshly ground black pepper for a deliciously salty and savory combination.

Ingredients:

• 320g rigatoni
• 250g guanciale, cut into small cubes
• 60g Pecorino Romano, finely grated
• Freshly ground black pepper
• Salt for pasta water

Instructions:

1. Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, sauté the guanciale in a large pan over medium heat until crispy and golden, about 5-7 minutes.
3. Add the cooked pasta to the pan with the guanciale, then remove from heat.
4. Quickly add the grated Pecorino Romano and a generous amount of freshly ground black pepper, tossing vigorously.
5. Gradually add reserved pasta water, stirring constantly, until a creamy sauce forms and coats the pasta.
6. Serve immediately, topped with additional Pecorino and black pepper if desired.

Why you’ll love it: This simple, no-tomato sauce pasta is perfect for when you’re craving something rich and satisfying but quick to make.

“At Pasta Daily, we’re passionate about bringing you the best pasta recipes for dinner. Whether you’re in the mood for classic Italian dishes or something quick and easy, our blog has you covered. Explore a wide range of pasta recipes for dinner that are both delicious and simple to make. Plus, don’t forget to browse our selection of premium Recepies to take your pasta dishes to the next level!”

5. Spaghetti all’Amatriciana

Credits to insidetherustickitchen.com for the picture

Spaghetti all’Amatriciana is a robust pasta dish that hails from the town of Amatrice. It combines guanciale, tomatoes, Pecorino Romano, and chili flakes for a rich, slightly spicy sauce that’s sure to satisfy.

Ingredients:

• 320g spaghetti
• 150g guanciale, cut into strips
• 400g canned peeled tomatoes, crushed
• 75g Pecorino Romano, grated
• 50ml dry white wine
• 1 fresh red chili pepper, finely chopped (or red pepper flakes to taste)
• Salt and black pepper to taste

Instructions:

1. In a large pan, cook guanciale over medium heat until crispy, about 5-7 minutes.
2. Add the chili pepper and cook for another minute.
3. Pour in the white wine and let it evaporate, then add the crushed tomatoes.
4. Simmer the sauce for about 15-20 minutes, stirring occasionally.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente.
6. Add the cooked spaghetti to the sauce, tossing to coat evenly.
7. Remove from heat and stir in most of the Pecorino Romano, reserving some for garnish.
8. Serve hot, topped with the remaining Pecorino and freshly ground black pepper.

Why you’ll love it: The combination of crispy guanciale and tangy tomatoes with a hint of chili is irresistible. It’s hearty, comforting, and full of bold flavors.u’ll love it: The combination of crispy guanciale and tangy tomatoes with a hint of chili is irresistible. It’s hearty, comforting, and full of bold flavors.

6. Spaghetti alla Carbonara

One of the most beloved Italian dishes, Spaghetti alla Carbonara is made with guanciale, egg yolks, and Pecorino Romano. The result is a creamy, cheesy sauce that clings to every strand of pasta, without the need for cream.

Ingredients:

• 320g spaghetti
• 150g guanciale, cut into small cubes
• 4 large egg yolks
• 50g Pecorino Romano, finely grated (plus extra for serving)
• 50g Parmigiano-Reggiano, finely grated
• Freshly ground black pepper
• Salt for pasta water

Instructions:

1. In a large bowl, whisk together egg yolks, Pecorino Romano, Parmigiano-Reggiano, and a generous amount of black pepper. Set aside.
2. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
3. While pasta cooks, sauté guanciale in a large pan over medium heat until crispy and golden, about 5-7 minutes.
4. Reserve 1 cup of pasta water before draining the spaghetti.
5. Add the hot pasta to the pan with the guanciale, tossing to coat.
6. Remove the pan from heat and quickly stir in the egg mixture, adding a splash of pasta water to create a creamy sauce.
7. Continue tossing the pasta, adding more pasta water as needed, until the sauce is silky and coats the spaghetti.
8. Serve immediately, topped with extra Pecorino Romano and freshly ground black pepper.

Why you’ll love it: The creamy sauce made from egg yolks and cheese, combined with the salty guanciale, creates a luxurious and comforting dish that’s hard to resist.eamy sauce made from egg yolks and Pecorino, combined with the salty guanciale, is simply divine.

Click here for the full Carbonara recipe

7. Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a comforting dish from Sorrento, featuring soft potato gnocchi baked in a rich tomato sauce and topped with melted mozzarella. It’s the ultimate comfort food that’s perfect for cozy dinners.

Ingredients:

• 500g potato gnocchi
• 600g tomato passata
• 250g fresh mozzarella, cubed
• 50g Parmigiano-Reggiano, grated
• 2 garlic cloves, minced
• 6 fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large pan, heat olive oil and sauté garlic until fragrant.
3. Add tomato passata, salt, and pepper. Simmer for 15-20 minutes.
4. Meanwhile, cook gnocchi in salted boiling water until they float to the surface. Drain well.
5. Add the cooked gnocchi to the tomato sauce, along with torn basil leaves. Toss to coat.
6. Transfer the gnocchi mixture to a baking dish.
7. Top with cubed mozzarella and grated Parmigiano-Reggiano.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Let cool for a few minutes before serving.

Why you’ll love it: CheesyWhy you’ll love it: Cheesy, saucy, and loaded with tender gnocchi, this dish is the ultimate comfort food for any pasta lover.

8. Pasta e Fagioli

Credit to sicilianicreativiincucina.it for the picture.

Pasta e Fagioli (pasta and beans) is a rustic, hearty soup that’s perfect for chilly evenings. It combines beans, pasta, and a rich broth flavored with pancetta, vegetables, and herbs for a comforting and nutritious meal.

Ingredients:

• 200g dried borlotti beans, soaked overnight (or 2 cans, drained and rinsed)
• 200g small pasta (such as ditalini or small shells)
• 100g pancetta, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 sprig rosemary
• 2 bay leaves
• 1.5 liters chicken or vegetable broth
• Extra-virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano-Reggiano for serving

Instructions:

1. If using dried beans, cook them until tender. Drain and set aside.
2. In a large pot, sauté pancetta until crispy. Remove and set aside, leaving the fat in the pot.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
4. Add tomato paste and cook for another minute.
5. Pour in the broth, add rosemary and bay leaves, and bring to a simmer.
6. Add the cooked (or canned) beans and simmer for 15-20 minutes.
7. Add the pasta and cook until al dente.
8. Remove rosemary sprig and bay leaves.
9. Stir in the crispy pancetta and season with salt and pepper.
10. Serve hot, drizzled with olive oil and topped with grated Parmigiano-Reggiano.

Why you’ll love it: This hearty soup is nutritious, incredibly flavorful, and perfect for cold evenings or when you need a comforting meal.

Click here for the full Pasta e Fagioli recipe

9. Orecchiette con le Cime di Rapa

Credits to www.sprinklesdress.it for this picture.

This southern Italian favorite combines chewy orecchiette pasta with slightly bitter cime di rapa (broccoli rabe), making it a unique and flavorful dish. Anchovies add a delicious savory touch, while crispy breadcrumbs finish it off with the perfect crunch.

Ingredients:

• 500g orecchiette pasta
• 1kg cime di rapa (broccoli rabe), cleaned and chopped
• 50g breadcrumbs
• 4 anchovy fillets
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• Red pepper flakes to taste
• Salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the cime di rapa and cook for 5 minutes.

Add the orecchiette to the same pot and cook until al dente, about 8-10 minutes. 3. Meanwhile, in a large pan, heat olive oil and sauté garlic and anchovies until the anchovies dissolve. 4. Add red pepper flakes and cook for another 30 seconds. 5. Drain the pasta and cime di rapa, reserving 1 cup of cooking water. 6. Add the pasta and greens to the pan with the garlic and anchovy mixture. 7. Toss everything together, adding reserved cooking water as needed to create a light sauce. 8. In a separate small pan, toast breadcrumbs until golden brown. 9. Serve the pasta topped with toasted breadcrumbs and a drizzle of olive oil.

Why you’ll love it: This dish is hearty but light, with the earthiness of the greens balanced by the savory anchovies and the crunch of breadcrumbs. It’s simple yet bursting withhearty but light, with the earthiness of the greens balanced by the savory anchovies. It’s simple yet flavorful!

10. Pasta e Patate alla Napoletana

Credits to lacucinaitaliana for the picture

A comforting, home-style dish from Naples, Pasta e Patate alla Napoletana brings together pasta, potatoes, and pancetta for a rich and creamy meal. It’s perfect for chilly evenings when you need something warm and filling.

Ingredients:

• 320g mixed pasta shapes (pasta mista)
• 800g potatoes, peeled and diced
• 100g pancetta, diced (or use lardo if available)
• 1 white onion, finely chopped
• 2 tablespoons tomato paste
• 1 small piece of Parmigiano Reggiano rind
• 4 cups chicken or vegetable broth
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano Reggiano for serving

Instructions:

1. In a large pot, heat olive oil and sauté pancetta until crispy.
2. Add onion and cook until softened.
3. Stir in diced potatoes and tomato paste, cooking for a few minutes.
4. Pour in the broth and add the Parmigiano rind. Bring to a simmer.
5. Cook until the potatoes are almost tender, about 15 minutes.
6. Add the pasta and cook until both pasta and potatoes are tender, adding more broth if needed.
7. The final consistency should be creamy and thick.
8. Remove the Parmigiano rind and season with salt and pepper to taste.
9. Serve hot, topped with grated Parmigiano Reggiano and a drizzle of olive oil.

Why you’ll love it: This pasta is like a hug in a bowl! Creamy, rich, and full of simple yet satisfying flavors, it’s the ultimate comfort food for cold nights or when you need a hearty meal.

Conclusion

These 10 pasta recipes for dinner offer a delightful variety of flavors, textures, and cooking techniques. From classic Italian dishes to comforting favorites, there’s something here for every pasta lover to enjoy. Whether you’re craving a rich, indulgent sauce or a light and fresh option, pasta always delivers a satisfying meal.

Remember, the key to great pasta dishes lies in using high-quality ingredients and cooking your pasta al dente. Don’t be afraid to experiment with different pasta shapes or add your own twist to these recipes. Cooking is all about creativity and enjoying the process!

We hope this collection inspires you to try something new in your kitchen. Which recipe are you excited to try first? Share your culinary adventures with us in the comments below!

Happy cooking, and buon appetito!