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Favourite Quick and Delicious Pasta Recipes?

My faves are calabrese sauce with spinach linguine, bucatini al'Amatriciana and porcini and tomato sauce, but I am looking for other awesome recipes. What are your go-to dishes mid-week when you want to carbload?

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  1. sausage pasta. olive oil, butter, onion, garlic, sausage, tomatoes, white wine, cream, parmesan, parsley, penne pasta. absolutely delicious!

    1 Reply
    1. re: akp

      My cow heart seized up just reading the ingredients!

    2. (these are separate ideas)

      * carbonara

      * slowly heat anchovies, chopped raw garlic, and red pepper flakes in olive oil and butter until the anchovies have melted and the garlic has softened

      * toss raw spinach leaves in the pasta water in the last 30 seconds of cooking, drain it all together, and mix in butter and soft gorgonzola

      * toss cooked pasta with bacon and fresh basil (which will wilt in the heat of the pasta and bacon grease)

      1. Puttenesca is my favorite quick pasta recipe, and it's my go to recipe when I haven't been to the store in a while, because all of the ingredients are pantry (or long lasting fridge) staples. It takes about the amount of time to make the sauce as to boil the water and cook the pasta. Toss a few anchoivies in a pan with olive oil, cook them until they turn into mush, add a few minced garlic cloves and some crushed pepper, cook for a few minutes, then add a can or or two of tomatoes (whatever kind you've got, I like whole peeled best, I just tear apart the tomatoes before tossing them in the pan), chopped olives and capers, and let it all simmer until thickened.

        1. My new super quick favorite. Buy a bunch of cherry/grape tomatoes, on the vine is best. Halve tomatoes and roast in oven with a sprinkle of kosher salt.

          Toss with linguine, fresh herbs of choice, olive oil & chili flakes if you want some heat and generous amounts of parmigiano reggiano.

          1 Reply
          1. re: kitchensalli

            Yum! I love roasted tomato sauce (though I generally use plum or full-sized tomatoes) so much that I've stopped making the traditional sauce and made batches up from my summer tomatoes, but couldn't hold off and now there's only one pint container of sauce in my freezer!

          2. This has been my favorite pasta sauce lately: Fry 4 minced garlic cloves & 1 minced large onion, big pinch dry red pep. flakes in about 2T evoo. add big can of TJ's plum tomatoes buzzed in processor, 1/2 cup water, 1/2 can tom. paste, 1 tsp sugar, 1 tsp balsamic vinegar, 1/2 tsp salt. Simmer 45 minutes.
            Add 2 T butter. When cooled down a few minutes - add fresh growned parmesano (if you add right away it rubberizes).

            Lately I've tried some variations alone and together. Remove onions/garlic when done & brown 1/2# ground meat then add evrything back in and simmer. OR/AND: At the end add 1/2 c sliced kalamata olives (TJ's). OR/AND: At the end add 1/2 c softened cream cheese and whisk in well.

            1. Olive oil, garlic, fresh basil, pinch of red pepper flakes and fresh shrimp tossed together with linguine. You can also chop up fresh tomatoes and add those.

              Or, take out the shrimp, add pine nuts and serve with angel hair.

              Another variation is fresh basil, garlic, olive oil and chopped sun dried tomatoes with spaghetti.

              Another very easy one is gnocchi with browned butter and sage leaves.

              1. my favorite fall-back pasta recipe:
                sautee chopped garlic in o.oil, add a can muir glenn fire-roasted tomatoes (cut them up a bit inside the can before adding), some chopped kalamata olives, S&P & let simmer. right before it's done, add a little pasta water and a generous knob of goat cheese and fresh basil (if you have it).

                also, last night i made a sausage/butternut squash pasta that was really easy/fast. i just posted it here:

                btw, i love Amatriciana sauce but for some reason when i make it with american bacon (which i'm more likey to have on hand than italian) it always ends up with a round, fatty mouth feel. do you ever use american bacon? if so, what's your recipe?

                1 Reply
                1. re: JenMarie66

                  I almost always have to resort to using American (or in my case, Canadian) bacon. I use Marcella's recipe as a guideline. What I do is prefreeze two slices in a ziploc bag and slice the bacon frozen into matchstick slices, then saute with one chopped onion and a few sliced fresh chilis (I like it hot). I add one can of tomatoes and reduce it down for 30 minutes. I find that it tastes smokier than pancetta, but you don't get that fatty taste that you mention and I too hate! Hope that helps...and thanks for your other great suggestions!

                2. This recipe for pasta with tuna, beans and olives is our favorite quick pasta dinner. I make two changes to the recipe as published: I use white beans instead of garbanzos and add some broken-up frozen green beans (the French ones from Trader Joe's) a couple of minutes before the end. Also, I use whole-wheat pasta.


                  1. Here is one that is quick and really tasty:

                    Fresh/Frozen tortellini(cooked as per package) tossed in a sauce made of chopped can tomatoes (use a good quality) sauteed in olive oil, fresh garlic, parsley, crushed red pepper flakes (to taste), sherry, and freshly grated romano. Simmer for 10 to 15 minutes and just before adding the cooked tortellini, add some proscuitto. Garnish with additional parsley and cheese, serve with a warm crusty bread and a glass (or two) of your favorite wine. Also great as an appetizer.

                    1. the absolute easiest is linguine, evoo and lemon zest...lots of freshly grated cheese, and fresh ground pepper...yum

                      1. olive oil, garlic, broccoli rabe, crumbled sausage. delicious with cavatelli.

                        1 Reply
                        1. re: MaspethMaven

                          YES, this is so good!! Maybe some red pepper flakes...

                        2. i use whatever is in the house.
                          usually something like caramelized onions, basil, garlic, evoo, sundried tomatoes, frozen peas, and tons of parm!!

                          1. Kale and cannelloni beans with macaroni (or barilla cellentani)

                            Saute a bit of onion in olive oil till soft, add chopped kale, red pepper flakes. When Kale has softened add minced cloves of garlic, drained and rinsed (canned) beans, and some pasta water. Salt and pepper to taste, simmer till the flavor melds and kale is tender. It should be slightly soupy. Toss with drained pasta and serve with parmesan.

                            1. My two favourites:

                              1 - Sautée garlic in a little EVOO until golden. Set aside. Sautée lots of sliced zucchini on med-low heat until the slices fall apart and form a creamy mass. Add in garlic. Thin with pasta cooking water to the desired consistency. Serve over linguine, fettucine, pappardelle or another broad noodle, topped with parmesan and fresh herbs.

                              2 - Sautée sliced or chopped onions until they start to caramelize. Add peas, fresh or frozen, and heat until tender. Remove from heat. Stir in a full container of ricotta (low-fat is fine). Toss with orecchiette, mezze maniche or fusilli, then thin as desired with pasta water. Top with chopped fresh basil or mint.

                              Either one can be ready in less than 1/2 hour, because there's little to no prep time. By the time the pasta's cooked, so's the sauce.

                              1. While your pasta is cooking (anything long and thin like spaghettini), fry some fresh bread crumbs in olive oil until light brown. Remove crumbs from the pan and wipe the pan with a paper towel. Add more olive oil to the pan and gently fry up some slivered garlic in it during the last few minutes before your pasta is done. When the garlic is softened, add some chopped black olives, lemon zest and chopped rosemary to the pan. Then add the cooked pasta and toss together until combined. Top this delicious mixture with the fried bread crumbs.

                                1. Tired of tomato sauce,Quick dinner!! Prepare 1/2 lb pasta,( angel hair or thin long pasta of anykind )-MEANWHILE,Saute, with o.oil and butter, 1 cup sliced mushrooms and 1/2 cup chopped onions,when done, add 1/2 cup canned beef broth,1/4 cup of red wine you'll be drinking with the pasta - bring to boil,add small pinch of red pepper flakes and let simmer for 5 minutes, take off heat. add parm. reggio grated with a microplane - combine sauce with pasta, season with s and p and finish with really expensive tuscan olive oil and more cheese as needed.
                                  FAST and FINE.

                                  1. Ok this is another case of "I got this recipe I think from a chowhound, but don't remember whom"...While your pasta is cooking, sautee a bunch of garlic in ample olive oil...when it just begins to turn a bit golden, throw in a can of diced tomatoes (save most of the juices), and a drained can of chickpeas. Reduce and keep adding juices from tomatoes. Add fresh basil, or dried basil earlier on...finish with a lot of chopped fresh parsley...this is so much better than it sounds, simple, tasty, satisfying. You can add more oil or pasta water if it gets too dry, but this is not a saucy pasta...

                                    1. Thanks for the fantastic ideas, all! Pasta tonight it is!

                                      1. - Your favorite Classico bottled red sauce with a handful of chiffonade of basil thrown in when the sauce comes to heat. Grate tons of genuine Parmigiano-Reggiano over the dish.

                                        - This has been a standby for years: Progresso White Clam Sauce

                                        1. chardonnay shallot sauce +
                                          bowties +
                                          shrimp /w panko+
                                          squeeze of half lemon over entire dish =


                                          1. Heat water for pasta. When it boils dump in one bunch of broccoli rabe which you have cut in 2" pieces. Blanch for a minute or two. Use slotted spoon to remove broccoli and add half pound penne to water to cook. While penne is boiling saute broccoli with olive oil and garlic in large frying pan. Add one can cannelini beans. Drain penne and combine with vegetables. Add a pinch of red pepper flakes and grated cheese.

                                            If you want to complicate it - saute a couple of sliced Italian sausages in the pan before you do the broccoli. Remove and then do broccoli