Pasta Recipes
Pasta recipes—creamy, tomato, and seafood pastas; one-pot bakes and weeknight noodles—with make-ahead tips and foolproof sauce techniques.
15-Min Marry Me Chicken Pasta 💍🍝
The Good Bite (adapted by JojoM)
Brown Butter Cajun Chicken Alfredo (One-Pot Magic)
recipeincaption adapted by JojoM
Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)
recipeincaption adapted by JojoM
Butternut Squash Gnocchi with Sage & Crispy Prosciutto
Reid Quiggins (adapted from Stefano Secchi & Michelin Guide)
Spicy Cajun Chicken Alfredo That Beats Restaurant Pasta 🤠🍝
JojoM adapted from recipeincaption
Caramelized French Onion Mac & Cheese 🧅🧀 (Next-Level Comfort Food)
recipeincaption adapted by JojoM
Caramelized Onion Garlic Spaghetti with Chili Crisp Kick
JojoM adapted from recipeincaption
Creamy Cherry Tomato Vodka Rigatoni Pasta
JojoM adapted from recipeincaption
Rustic Italian Chicken Cacciatore with Red Wine & Pasta
Michael Matthews adapted by JojoM
Chicken Fettuccine with Shiitake Mushrooms
Michael Matthews adapted by JojoM
Creamy Chicken & Chorizo Orzo 🍗🔥 (One-Pan Comfort Meal)
The Good Bite (adapted by JojoM)
One-Pan Creamy Lemon Garlic Salmon Orzo
JojoM adapted from recipeincaption
Creamy Spaghetti Carbonara — Classic Italian Date-Night Pasta
Derek Chen adapted by JojoM
Quick & Easy Creamy Spicy Chicken Pasta
Inspired by Aussie Fitness
Creamy Filipino Carbonara the Pinoy Party Way 🇵🇭🍝
Camille R Colmenares
Creamy Garlic Butter Spaghetti with Chili Crisp Kick
JojoM adapted from recipeincaption
Irresistible Garlic Chili Oil Spaghetti in 20 Minutes
JojoM adapted from recipeincaption
Garlic Pepper Steak Rigatoni 🥩🍝 (Creamy & Bold Pasta)
The Good Bite (adapted by JojoM)
Intro
This collection brings together our best pasta dishes—speedy skillet sauces, creamy crowd-pleasers, and comforting bakes—alongside a few seafood and chef-style options. Whether you’re craving cacio-e-pepe vibes, garlicky chilli oil spaghetti, or a smoky Filipino twist, you’ll find weeknight winners and special-occasion plates that minimise faff and maximise flavour. Expect practical sauce ratios, pasta water tips, and holding strategies so dinner lands glossy, al dente, and well seasoned. Use Quick Picks to jump straight in, then scan Make-Ahead & Storage and Compare Popular Options to plan by time, skill, and how well dishes keep.
Quick Picks
- Bright & silky: Brown Butter Lemon Spaghetti 🍋✨ (Creamy Spring Pasta)
- Pantry hero: Irresistible Garlic Chili Oil Spaghetti in 20 Minutes
- Iconic date-night: Creamy Spaghetti Carbonara — Classic Italian Date-Night Pasta
- Comfort bake: Caramelized French Onion Mac & Cheese 🧅🧀 (Next-Level Comfort Food)
- Smoky seafood twist: Smoky Tinapa Pasta with Salted Egg & Garlic Crunch
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Creamy Spaghetti Carbonara | Best fresh | Not suitable | Warm bowls; toss off-heat with pasta water for a glossy emulsion. |
| Brown Butter Lemon Spaghetti | 2 days | Not ideal | Loosen with hot pasta water; finish with lemon zest. |
| Garlic Chili Oil Spaghetti | 2 days | Not ideal | Reheat gently; add splash of reserved pasta water. |
| French Onion Mac & Cheese | 3–4 days | 2 months | Bake covered until hot, then uncover to brown. |
| One-Pot Caramelized French Onion Pasta Bake | 3–4 days | 2 months | Add a little stock/cream before reheating to keep saucy. |
| Smoky Tinapa Pasta | 3 days | Sauce 2 months | Reheat sauce to bubbling; fold in freshly cooked pasta to keep al dente. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Brown Butter Lemon Spaghetti | 20 min | Easy | ★★★☆☆ | Zesty, light; add peas/asparagus. |
| Garlic Chili Oil Spaghetti | 15–20 min | Easy | ★★★★☆ | Pantry-only; finish with parsley + parmesan. |
| Spaghetti Carbonara | 20 min | Intermediate | ★★☆☆☆ | Toss off-heat; silky, egg-based emulsion. |
| French Onion Mac & Cheese | 60 min | Easy | ★★★★★ | Great for crowds; crisps well under grill. |
| Smoky Tinapa Pasta | 35–40 min | Intermediate | ★★★★☆ | Deep flavour; top with crushed chicharrón + egg. |
| Alfredo e Pepe | 20 min | Easy | ★★★☆☆ | Ultra-creamy; emulsify with starchy water. |
Techniques That Matter
- Emulsify like a pro: Build sauces with fat + starch + water; add pasta water gradually while tossing off-heat.
- Season the water: Salt like the sea (about 1–2%); it’s your baseline seasoning.
- Aim for firm al dente: Undercook by ~1 minute; finish in sauce for perfect bite and absorption.
- Reserve pasta water: Keep at least 250 ml; its starch rescues split or tight sauces.
- Finish with acid and fat: A squeeze of lemon or splash of vinegar and a knob of butter/olive oil lifts flavour and sheen.
- Bake smart: For casseroles, parboil pasta 2 minutes shy; add a little extra liquid to stay creamy.
Common Mistakes & Fixes
- Greasy, split sauce → Add hot pasta water and toss vigorously to re-emulsify.
- Bland results → Under-salted water; fix with salt + acid (lemon) in the sauce.
- Mushy noodles → Overcooked; finish in sauce and serve immediately.
- Dry pasta bake → Add stock/cream before reheating; cover, then brown.
- Scrambled-carbonara → Pan too hot; combine off-heat and work quickly.
Serving Ideas / Planner’s Notes
- Portions: 80–100 g dried pasta per person; pair with 1 veg side or salad for balance.
- Texture play: add crunch—garlic crumbs, toasted nuts, or crispy pancetta.
- Protein boosts: rotisserie chicken, tuna, prawns, or white beans fold in easily.
- Weeknight flow: cook once, sauce twice—double the sauce for next day’s lunch.
- Garnishes: lemon zest, chilli flakes, basil, parmesan, or pecorino right at the table.
Featured Links
Explore more favourites: rich-and-peppery Pasta Amatriciana, veggie-stuffed comfort Stuffed Conchiglioni with Spinach and Goat Cheese, vibrant green Basil Pesto Pasta, and restaurant-level 3 Michelin Star Pasta You Can Actually Make at Home.