Italian pasta comes in many shapes and sizes. Each type has a unique look and works well with different sauces and ingredients.
You’ll find long noodles, short tubes, twists, and stuffed varieties.
Learning about pasta types can help you make tastier Italian meals at home. This guide covers over 46 kinds of pasta. You’ll discover classic options like spaghetti and new shapes to try.
We’ll also share recipe ideas to use these pastas in yummy dishes.
1. Spaghetti Carbonara
Spaghetti carbonara is a beloved Italian pasta dish. You’ll find it made with simple ingredients: spaghetti, eggs, cheese, pork, and black pepper.
To make carbonara, cook spaghetti until al dente. While it cooks, fry diced pork (often guanciale or pancetta) until crispy.
Mix beaten eggs with grated pecorino Romano cheese. Toss the hot pasta with the crispy pork, then quickly stir in the egg mixture off the heat.
The hot pasta cooks the eggs, creating a creamy sauce. Add some pasta water if needed for the right consistency. Finish with a generous sprinkle of black pepper.
2. Fettuccine Alfredo
Fettuccine Alfredo is a beloved Italian pasta dish known for its rich and creamy sauce. You’ll love the simplicity of this classic recipe, which uses just a few key ingredients.
The dish combines wide, flat fettuccine noodles with a velvety sauce made from butter and Parmesan cheese. Some versions add a touch of garlic for extra flavor.
To make Fettuccine Alfredo, cook the pasta until it’s al dente. Then, toss it with melted butter and freshly grated Parmesan cheese. The heat from the pasta melts the cheese, creating a smooth, creamy coating.
Serve your Fettuccine Alfredo right away for the best taste and texture. It’s a quick and easy meal that’s perfect for busy weeknights or special occasions.
3. Penne Arrabbiata
Penne Arrabbiata is a fiery Italian pasta dish that packs a punch. The name “arrabbiata” means “angry” in Italian, hinting at its spicy nature.
This dish features penne pasta cooked al dente and tossed in a zesty tomato sauce. The sauce is made with garlic, red chili peppers, and tomatoes.
You’ll love how the ridges and hollow center of penne pasta hold onto the spicy sauce. It’s a perfect match of pasta shape and flavor.
Penne Arrabbiata is quick to make and full of bold taste. You can adjust the spice level to suit your preferences. Add grated Pecorino cheese on top for extra flavor.
4. Linguine alla Vongole
Linguine alla Vongole is a classic Italian pasta dish that pairs thin, flat linguine noodles with fresh clams. You’ll find this seafood pasta on menus throughout Italy, especially in coastal regions.
To make it, you cook linguine until al dente. Meanwhile, you sauté garlic and red pepper flakes in olive oil. Then add fresh clams and white wine, cooking until the clams open.
Toss the cooked pasta with the clam sauce, adding some pasta water to help it coat the noodles. Finish with fresh parsley and a squeeze of lemon juice.
The result is a light yet flavorful pasta dish. The briny clams and white wine create a delicate sauce that clings to the linguine. It’s simple but satisfying.
5. Tagliatelle al Tartufo
Tagliatelle al Tartufo is a luxurious Italian pasta dish that combines wide, flat noodles with truffle sauce. You’ll find this elegant meal in regions like Tuscany, Umbria, and Piedmont.
The star of the dish is fresh egg pasta, typically tagliatelle or pappardelle. It’s paired with a creamy sauce that highlights the earthy flavor of truffles.
To make it, you’ll toss the cooked pasta with truffle-infused butter or oil. Add some grated Parmesan cheese and a touch of pasta water if needed. The result is a simple yet indulgent meal.
For the best taste, use fresh ingredients and high-quality truffles. Don’t overcook the pasta – keep it al dente for the right texture.
6. Ravioli al Ricotta e Spinaci
Ravioli al Ricotta e Spinaci is a classic Italian pasta dish. These square or round pasta pockets are filled with a mixture of ricotta cheese and spinach.
To make the filling, you mix chopped spinach with creamy ricotta and grated Parmesan cheese. Add salt and pepper for flavor.
The pasta dough is made from flour and eggs. You roll it thin and cut it into shapes. Then you place small amounts of filling on the dough and cover it with another layer.
After sealing the edges, you cook the ravioli in boiling water for a few minutes. They’re done when they float to the surface.
You can serve these ravioli with tomato sauce or melted butter and sage leaves. It’s a tasty vegetarian option that’s popular in Italian cuisine.
7. Tortellini in Brodo
Tortellini in brodo is a classic Northern Italian dish. It features small ring-shaped pasta filled with meat, floating in a savory broth.
The pasta dough is made with eggs, flour, and olive oil. For the filling, pork, prosciutto, and mortadella are blended together. Parmesan cheese adds flavor.
To make tortellini, roll out the dough and cut small circles. Add a dollop of filling to each circle. Fold and pinch to form the signature shape.
The broth is usually chicken or beef-based. Bring it to a boil, then cook the tortellini for 2-4 minutes until they float. Serve the pasta in bowls of hot broth.
This comforting soup is perfect for cold days. You can find it in restaurants or make it at home for a special meal.
8. Lasagna alla Bolognese
Lasagna alla Bolognese is a beloved Italian dish. It’s made with layers of pasta sheets, a rich meat sauce, and creamy béchamel.
The meat sauce, or ragù, is key. It’s made with beef, pork, and pancetta. Vegetables like carrots, celery, and onions add flavor. The sauce cooks slowly for hours.
Between the pasta layers, you’ll find the meat sauce and béchamel. Béchamel is a white sauce made from butter, flour, and milk. Grated Parmigiano Reggiano cheese tops it off.
This dish is often served for Sunday lunch or special events in Italy. You can make your own pasta or use store-bought sheets. Either way, it’s a tasty meal that takes time to prepare but is worth the effort.
9. Gnocchi al Pesto
Gnocchi al Pesto is a tasty Italian dish that combines soft potato dumplings with flavorful basil pesto. You’ll love the pillowy texture of gnocchi paired with the bright, herby sauce.
To make this dish, you cook the gnocchi in boiling water until they float to the surface. This usually takes just 2-3 minutes. Then you drain the gnocchi and toss them with homemade or store-bought pesto.
For extra creaminess, you can add a spoonful of ricotta to the pesto before mixing it with the gnocchi. A sprinkle of grated Parmesan cheese on top adds a nice finishing touch.
This quick and simple meal is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
10. Bucatini all’Amatriciana
Bucatini all’Amatriciana is a classic Roman pasta dish. You’ll love its rich flavors and simple ingredients. The star of this dish is bucatini, a thick spaghetti-like pasta with a hole running through the center.
The sauce is made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese. If you can’t find guanciale, pancetta or bacon can work as substitutes. Some recipes add a touch of white wine and chili flakes for extra flavor.
To make this dish, you’ll start by cooking the guanciale until crispy. Then, you’ll add tomatoes and simmer the sauce. Cook the bucatini separately and toss it with the sauce. Top with grated Pecorino Romano cheese before serving.
11. Cappelletti al Formaggio
Cappelletti al formaggio are small, cheese-filled pasta shapes from northern Italy. Their name means “little hats” in Italian, referring to their distinctive shape.
These pasta parcels are typically filled with a mixture of cheeses like Parmigiano-Reggiano and ricotta. Some recipes also include meat like mortadella or veal for added flavor.
To make cappelletti, you roll out thin sheets of egg pasta dough. Cut the dough into squares and place a small amount of filling in the center. Fold the pasta into triangles and pinch the corners to form the hat shape.
You can serve cappelletti al formaggio in a light broth or with a simple sauce. They’re often enjoyed during special occasions and holidays in Italy.
12. Fusilli ai Quattro Formaggi
Fusilli ai Quattro Formaggi is a mouthwatering Italian pasta dish that combines four types of cheese with spiral-shaped fusilli pasta. The cheese blend typically includes fontina, Parmesan, Romano, and goat cheese.
To make this dish, you’ll cook the fusilli until al dente. While the pasta cooks, prepare the cheese sauce by melting the cheeses together with a bit of pasta water. This creates a creamy, smooth consistency.
Once the pasta is done, drain it and mix it with the cheese sauce. The spiral shape of fusilli helps capture the rich, velvety sauce in its twists and turns. You can add a sprinkle of black pepper for extra flavor if you like.
13. Orecchiette al Cime di Rapa
Orecchiette al cime di rapa is a classic dish from Puglia, Italy. It combines small, ear-shaped pasta with broccoli rabe, also known as rapini.
To make this dish, you’ll cook orecchiette pasta until it’s al dente. Meanwhile, sauté garlic and red pepper flakes in olive oil. Add chopped broccoli rabe and cook until tender.
Mix the pasta and broccoli rabe together, adding some pasta water to create a light sauce. For extra flavor, you can include anchovies or Italian sausage.
This simple yet tasty meal showcases the flavors of southern Italy. It’s a great way to enjoy vegetables with your pasta.
14. Cavatappi all’Aglio e Olio
Cavatappi all’Aglio e Olio is a tasty twist on the classic Italian pasta dish. It pairs corkscrew-shaped cavatappi noodles with a simple sauce of garlic and olive oil.
To make this dish, cook the cavatappi pasta until al dente. While it cooks, sauté minced garlic in olive oil until golden.
Toss the cooked pasta with the garlic-infused oil. Add red pepper flakes for a kick and chopped parsley for freshness. Sprinkle grated Parmesan cheese on top if you like.
This quick and easy meal is perfect for busy weeknights. You can add extras like spinach or mushrooms to make it more filling.
15. Rigatoni alla Norma
Rigatoni alla Norma is a classic Sicilian pasta dish. It combines rigatoni pasta with eggplant, tomatoes, and ricotta salata cheese.
To make this dish, start by frying cubes of eggplant until browned. Cook the rigatoni pasta in salted water until al dente.
Create a sauce with tomatoes, garlic, and basil. Toss the cooked pasta with the sauce and fried eggplant. Top with grated ricotta salata cheese.
This vegetarian pasta is hearty and flavorful. You can substitute penne or fusilli if you don’t have rigatoni on hand. The dish’s name comes from a famous Italian opera, reflecting its rich cultural heritage.
16. Pappardelle al Cinghiale
Pappardelle al Cinghiale is a classic Italian dish from Tuscany. It features wide, flat pasta noodles called pappardelle served with a rich wild boar ragù.
The wild boar meat is marinated in red wine, garlic, and vegetables for at least 12 hours. This process tenderizes the meat and adds depth to the flavor.
To make the dish, you cook the marinated meat with onions, carrots, celery, and garlic. The sauce simmers until thick and flavorful.
You serve the hearty ragù over freshly cooked pappardelle pasta. The wide noodles are perfect for holding the chunky sauce.
Pappardelle al Cinghiale is often enjoyed as a main course or for special occasions. It’s a great way to experience authentic Tuscan cuisine.
17. Ziti al Forno
Ziti al forno is a baked pasta dish loved by many Italian families. “Al forno” means “baked” in Italian, referring to how this dish is cooked in the oven.
To make ziti al forno, you’ll need ziti pasta, meat sauce, and several types of cheese. Common cheeses include mozzarella, ricotta, and Parmesan.
You cook the ziti pasta until it’s almost done, then mix it with the sauce and cheeses. Pour everything into a baking dish and top with more cheese.
Bake the ziti until it’s hot and bubbly, with a golden crust on top. The result is a hearty, cheesy pasta dish perfect for family dinners or special occasions.
18. Maccheroni al Pomodoro
Maccheroni al pomodoro is a classic Italian pasta dish. It combines perfectly cooked maccheroni with a rich tomato sauce.
To make it, you’ll need maccheroni pasta and a simple sauce of tomatoes, garlic, and olive oil. Cook the pasta until it’s al dente, then mix it with the sauce.
The key is using high-quality ingredients. Fresh tomatoes or a good canned variety work well. Add some basil leaves for extra flavor.
This dish is quick and easy to prepare. It’s perfect for a weeknight dinner or when you want a taste of Italy at home.
19. Cannelloni Ripieni
Cannelloni ripieni is a tasty Italian pasta dish. These large pasta tubes are stuffed with a delicious filling.
You can fill cannelloni with many ingredients. Popular options include spinach and ricotta cheese. Meat fillings like ground beef or sausage also work well.
To make this dish, you stuff the tubes and lay them in a baking dish. Then you cover them with tomato sauce and cheese. Bake until the pasta is tender and the cheese melts.
Cannelloni ripieni is perfect for family dinners or special occasions. It’s filling and full of flavor. You can make it ahead of time and reheat it later.
20. Trofie al Pesto Genovese
Trofie al Pesto Genovese is a classic pasta dish from Liguria, Italy. You’ll love the short, twisted pasta paired with vibrant basil pesto.
To make this dish, cook trofie pasta until al dente. While it cooks, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil to create the pesto sauce.
Toss the cooked pasta with the pesto, adding a splash of pasta water to help the sauce coat evenly. For extra flavor, you can add boiled potatoes and green beans.
Serve your trofie al pesto hot, garnished with extra Parmesan and pine nuts. This simple yet delicious meal captures the essence of Italian coastal cuisine.
21. Paccheri all’Astice
Paccheri all’Astice is a luxurious Italian pasta dish featuring large tube-shaped pasta and lobster. This recipe combines the rich flavors of the sea with the hearty texture of paccheri.
To make this dish, you’ll need paccheri pasta, lobster, cherry tomatoes, garlic, and olive oil. The lobster is typically pre-cooked and then added to a sauce made with the other ingredients.
The pasta is boiled separately and then tossed with the lobster sauce. The large openings of the paccheri allow the sauce to cling to the pasta, creating a flavorful bite every time.
This dish is perfect for special occasions or when you want to treat yourself to something extra special. It’s a favorite in coastal regions of Italy, especially in the south.
22. Strozzapreti al Sugo di Carne
Strozzapreti al Sugo di Carne is a hearty Italian pasta dish. It combines twisted strozzapreti pasta with a rich meat sauce.
To make this dish, you’ll need to cook the strozzapreti pasta in salted boiling water. It usually takes about 4 minutes to reach al dente texture.
The sugo di carne (meat sauce) is typically made with beef. You can brown the meat in butter, then add vegetables and simmer in tomato sauce.
This pasta shape works well with chunky sauces. Its twists help capture the meaty sauce, giving you a flavorful bite every time.
Serve your strozzapreti al sugo di carne hot, topped with grated cheese for extra flavor.
23. Rotelle al Funghi Porcini
Rotelle al Funghi Porcini is a tasty pasta dish that combines wheel-shaped rotelle pasta with flavorful porcini mushrooms. You’ll love the earthy taste of this classic Italian recipe.
To make it, you cook the rotelle pasta until it’s al dente. While the pasta cooks, you sauté porcini mushrooms with garlic and butter. Fresh porcini are best, but dried ones work well too.
Once the pasta is ready, you mix it with the sautéed mushrooms. Add some pasta water to create a light sauce. Sprinkle fresh parsley and grated Parmigiano cheese on top for extra flavor.
This dish is perfect for a cozy dinner at home. You can easily add your own twist by including other mushroom varieties or herbs you enjoy.
24. Gemelli alla Siciliana
Gemelli alla Siciliana is a tasty pasta dish that brings the flavors of Sicily to your plate. This recipe uses gemelli, a pasta shape with two strands twisted together.
The sauce typically includes tomatoes, eggplant, and olives. These ingredients give the dish its characteristic Sicilian taste.
You’ll often find capers and pine nuts in this recipe too. They add extra flavor and texture to the pasta.
To make it, you cook the gemelli pasta until it’s al dente. Then you toss it with the flavorful sauce. The result is a colorful and delicious meal that’s perfect for dinner.
25. Farfalle al Salmone
Farfalle al salmone is a tasty Italian pasta dish that combines bow-tie pasta with salmon. The name “farfalle” means butterflies in Italian, referring to the pasta’s shape.
To make this dish, you’ll cook farfalle pasta until it’s al dente. While the pasta cooks, sauté onions in olive oil and butter. Then add salmon to the pan and cook it briefly.
The sauce typically includes cream, which gives the dish a rich flavor. Some recipes also add tomatoes or peas for extra color and taste.
This meal is both simple to make and elegant to serve. It’s a great choice when you want a quick but impressive pasta dish.
26. Bavette al Sugo di Noci
Bavette al Sugo di Noci is a tasty pasta dish from Italy’s Liguria region. Bavette are long, thin pasta strips similar to spaghetti but flatter. The sugo di noci is a creamy walnut sauce that coats the pasta.
To make the sauce, you’ll blend walnuts, garlic, bread soaked in milk, olive oil, and Parmesan cheese. The result is a smooth, rich sauce that clings to the pasta beautifully.
Cook the bavette until al dente, then toss with the walnut sauce. Add a bit of pasta cooking water to help the sauce coat evenly. Top with extra Parmesan and enjoy this simple yet elegant Italian dish.
27. Mezze Maniche all’Arrabbiata
Mezze maniche all’arrabbiata is a spicy Italian pasta dish you’ll love. It combines short tube pasta with a fiery tomato sauce.
To make it, you’ll need mezze maniche pasta, tomatoes, garlic, chili peppers, and olive oil. Cook the pasta until it’s al dente.
For the sauce, sauté garlic and chili in oil. Add tomatoes and simmer. Toss the cooked pasta in the spicy sauce.
The name “arrabbiata” means angry in Italian, referring to the heat from the chilies. Adjust the spice level to your taste.
This dish is quick to make and perfect for a weeknight dinner. Serve it hot with grated Pecorino cheese on top.
28. Bigoli in Salsa
Bigoli in salsa is a classic Venetian pasta dish. It features thick spaghetti-like noodles called bigoli, which originated in the Veneto region of Italy.
The sauce, or “salsa,” is simple but flavorful. It’s made with onions and anchovies cooked down until they form a rich, savory coating for the pasta.
To make bigoli in salsa, you’ll finely chop onions and cook them gently in olive oil. Add anchovies and let them melt into the onions. Some recipes include white wine for extra flavor.
Toss the cooked bigoli with the onion-anchovy sauce. Sprinkle with chopped parsley if you like. This quick, easy dish is perfect for a satisfying weeknight meal.
29. Capellini al Limone e Pepe
Capellini al Limone e Pepe is a quick and tasty Italian pasta dish. It combines thin capellini noodles with a zesty lemon and black pepper sauce.
To make this dish, cook the capellini according to package directions. While it cooks, prepare the sauce by heating olive oil in a pan.
Add lemon zest, juice, and freshly ground black pepper to the oil. Toss the cooked pasta in this simple sauce.
Finish the dish with a sprinkle of grated Parmesan cheese and chopped fresh parsley. The result is a light, flavorful pasta perfect for warm evenings or quick meals.
30. Mafalde al Ragu
Mafalde al Ragu is a delicious Italian pasta dish that combines ribbon-shaped mafalde pasta with a rich meat sauce. The long, wavy edges of mafalde noodles are perfect for catching the flavorful ragu.
To make this dish, you’ll cook the pasta until it’s al dente. While it’s cooking, prepare the ragu by simmering ground meat with tomatoes, herbs, and spices.
Once the pasta is ready, toss it with the hot ragu sauce. The result is a hearty and satisfying meal. You can top it with grated Parmesan or Pecorino cheese for extra flavor.
Mafalde al Ragu is great for dinner parties or family meals. It’s sure to impress your guests with its authentic Italian taste and texture.
31. Ditalini con Ceci
Ditalini con Ceci is a comforting Italian pasta dish that combines small tube-shaped pasta with chickpeas. This hearty meal is easy to make and perfect for chilly evenings.
To prepare it, you’ll sauté garlic in olive oil, then add chickpeas and vegetable broth. Cook the ditalini pasta directly in the broth until tender.
The result is a creamy, flavorful dish with a satisfying texture. You can enhance it with herbs like rosemary or add a sprinkle of red pepper flakes for heat.
Serve your Ditalini con Ceci in shallow bowls. Top it with a drizzle of extra virgin olive oil and some grated Parmesan cheese for extra flavor.
32. Mafaldine ai Frutti di Mare
Mafaldine ai Frutti di Mare is a tasty Italian pasta dish. It combines ribbon-shaped mafaldine pasta with seafood in a flavorful sauce.
The “frutti di mare” means “fruits of the sea” in Italian. This refers to the mix of seafood used. You can include mussels, clams, shrimp, scallops, and squid.
To make this dish, cook the mafaldine pasta until al dente.
Sauté garlic and shallots in olive oil. Add tomatoes and white wine to create a light sauce.
Cook the seafood in the sauce until just done.
Toss the pasta with the seafood and sauce. Garnish with fresh herbs like parsley.
This dish is perfect for seafood fans. The unique shape of mafaldine pasta holds the sauce well. It’s a great choice for a special dinner.
33. Conchiglie Ripiene al Pollo
Conchiglie ripiene al pollo is a tasty Italian pasta dish. It features large pasta shells stuffed with a chicken filling.
To make it, you cook the conchiglie pasta until al dente. Then you prepare a filling with diced chicken, garlic, and herbs.
You stuff the filling into the shells and arrange them in a baking dish. Pour a creamy sauce over the top, made with chicken stock and cream.
Bake the dish until hot and bubbly. The result is a comforting meal with tender pasta, flavorful chicken, and rich sauce.
34. Radiatori ai Carciofi
Radiatori ai Carciofi is a tasty Italian dish that pairs radiatori pasta with artichokes. The radiatori’s unique shape, inspired by car radiators, helps trap the artichoke sauce for maximum flavor.
To make this dish, you’ll cook the radiatori pasta until al dente.
Meanwhile, prepare a sauce using sautéed artichokes, garlic, and olive oil. Some recipes add white wine for extra depth.
Once the pasta is ready, toss it with the artichoke sauce. Finish with a sprinkle of Parmesan cheese and fresh herbs like parsley.
This simple yet delicious meal showcases the artichoke’s subtle flavor while making use of radiatori’s sauce-holding abilities.
35. Rotini alla Puttanesca
Rotini alla Puttanesca combines spiral-shaped pasta with a bold, tangy sauce. The twists in rotini help capture the flavorful sauce in every bite.
To make this dish, you’ll need rotini pasta, olive oil, garlic, anchovies, olives, capers, tomatoes, and red pepper flakes.
Cook the rotini according to package directions.
While the pasta cooks, prepare the sauce by sautéing garlic and anchovies in olive oil. Add olives, capers, tomatoes, and red pepper flakes. Simmer until the flavors meld together.
Toss the cooked rotini with the puttanesca sauce. The spiral shape of the pasta holds onto the chunky sauce perfectly. Serve hot and enjoy this zesty Italian classic.
36. Vermicelli all’Alfredo
Vermicelli all’Alfredo is a delicious twist on classic fettuccine Alfredo. This dish uses thinner vermicelli pasta instead of wide fettuccine noodles.
To make it, cook vermicelli pasta until al dente. Drain but save some pasta water.
In a pan, melt butter and add heavy cream. Stir in grated Parmesan cheese until it melts.
Add the cooked vermicelli to the sauce. Toss gently to coat the pasta. If needed, add a bit of pasta water to thin the sauce. Season with salt and black pepper to taste.
Serve your vermicelli all’Alfredo right away. The thin noodles soak up the creamy sauce quickly. Garnish with extra Parmesan and enjoy this rich, comforting pasta dish.
37. Anelli al Forno
Anelli al forno is a baked pasta dish from Italy. It uses small ring-shaped pasta called anelli, which means “rings” in Italian.
To make anelli al forno, you cook the pasta and mix it with a meat sauce. The sauce often has ground beef or pork. Some recipes use turkey for a lighter option.
You then layer the pasta and sauce in a baking dish. Many versions add cheese like ricotta or mozzarella between layers. A sprinkle of Parmesan on top adds extra flavor.
The dish bakes in the oven until hot and bubbly. The edges get slightly crispy while the inside stays creamy. Anelli al forno is a hearty, comforting meal perfect for family dinners.
38. Fagottini al Basilico
Fagottini al basilico is a delightful Italian pasta variety. These small, filled pasta bundles are shaped like little purses or pouches.
The dough is typically made with flour and eggs, then rolled thin. It’s cut into circles and filled with a mixture of ricotta cheese and fresh basil.
To make fagottini, you pinch the edges of the circles together, forming a pouch. This creates a small opening at the top, resembling a little bag.
You can cook fagottini in boiling salted water until they float to the surface. Serve them with a light sauce to let the basil flavor shine through.
39. Tortiglioni alla Genovese
Tortiglioni alla Genovese combines twisted tube pasta with a rich, savory sauce. The sauce is made with beef and lots of onions, cooked slowly until tender.
This dish originates from Naples, not Genoa as the name suggests. The pasta’s ridges help capture the thick, flavorful sauce.
To make it, brown beef chunks, then add many sliced onions.
Cook for hours until the meat is tender and the onions have melted into a creamy sauce.
Toss the cooked tortiglioni with the sauce, adding some pasta water to create the perfect consistency. Serve hot with grated cheese on top for a comforting meal.
40. Pennoni Rigati al Tonno
Pennoni rigati al tonno is a tasty Italian pasta dish. It combines large, ridged tube pasta with a flavorful tuna sauce.
To make this dish, you’ll need pennoni rigati pasta, canned tuna, olive oil, garlic, and parsley.
Cook the pasta until al dente. While it cooks, prepare the sauce.
Sauté minced garlic in olive oil. Add drained tuna and cook briefly. Toss the cooked pasta with the tuna mixture and chopped parsley.
This quick and easy meal is perfect for busy weeknights. The ridges on the pasta help catch the sauce, giving each bite plenty of flavor.
41. Cencioni al Pomodoro Fresco
Cencioni is a unique pasta shape that pairs well with hearty sauces. Its firm texture holds up nicely to robust flavors like fresh tomato sauce.
To make cencioni al pomodoro fresco, start by cooking the pasta until al dente. While it boils, prepare a simple sauce with ripe tomatoes, garlic, and olive oil.
Toss the cooked cencioni with the fresh tomato sauce. Add some torn basil leaves and grated Parmesan cheese to finish the dish. The pasta’s texture and shape will help capture the bright, fresh flavors of the sauce.
This quick and easy meal showcases the beauty of simple Italian cooking. You’ll love how the cencioni cradles the vibrant tomato sauce in each bite.
42. Casarecce alla Verdura
Casarecce alla Verdura is a tasty pasta dish that lets you enjoy fresh veggies with twisted pasta. It’s perfect for summer meals when you want something light but filling.
To make it, cook casarecce pasta until it’s al dente. While that’s cooking, sauté your favorite vegetables like zucchini, bell peppers, and cherry tomatoes in olive oil.
Mix the cooked pasta with the sautéed veggies. Add some fresh herbs like basil or parsley for extra flavor. A sprinkle of grated Parmesan cheese on top makes it even better.
This dish is quick to make and lets you use whatever vegetables you have on hand. It’s a great way to eat more veggies while enjoying a comforting pasta meal.
43. Garganelli all’Amatriciana
Garganelli all’Amatriciana is a tasty Italian pasta dish. It uses garganelli, a small tube-shaped pasta. The sauce is made with guanciale (cured pork cheek), tomatoes, and pecorino cheese.
To make this dish, cook the garganelli pasta until it’s almost done. While it cooks, fry the guanciale until crispy. Add garlic and chili flakes to the pan.
Pour in crushed tomatoes and let the sauce simmer. Toss the pasta with the sauce and add grated pecorino cheese. The result is a flavorful meal with a perfect balance of smoky, spicy, and savory notes.
44. Maltagliati al Brodo di Manzo
Maltagliati al Brodo di Manzo is a comforting Italian pasta dish. It combines irregularly cut pasta with a rich beef broth.
The star of this dish is maltagliati, which means “badly cut” in Italian. These pasta pieces come in various shapes and sizes, giving the dish a unique texture.
To make this meal, you’ll simmer beef bones and vegetables to create a flavorful broth. Then, cook the maltagliati pasta directly in the broth.
Serve the pasta and broth hot, often with grated Parmigiano-Reggiano cheese on top. This dish is perfect for cold days or when you need a simple, warming meal.
45. Friscatelli al Sugo di Pomodoro
Friscatelli is a lesser-known pasta from Lazio, Italy. It’s made by rolling small bits of dough between your hands.
Sugo di pomodoro is a classic Italian tomato sauce. It’s made with tomatoes, garlic, olive oil, and fresh basil.
To make this dish, cook the friscatelli in boiling salted water. While it cooks, prepare the sauce by sautéing garlic in olive oil. Add tomatoes and simmer until thickened.
Toss the cooked friscatelli with the sugo di pomodoro. Top with grated Pecorino Romano cheese and fresh basil leaves. Enjoy this simple yet tasty Italian pasta dish!
46. Pici all’Aglione
Pici all’Aglione is a tasty pasta dish from Tuscany. Pici are thick, hand-rolled noodles that look like fat spaghetti. They’re about 30 cm long and have a chewy texture.
The sauce is simple but flavorful. It’s made with lots of garlic (aglione means “big garlic” in Italian), olive oil, and hot peppers or red pepper flakes. Some recipes add tomatoes too.
To make this dish, you cook the pici and toss them in the garlicky sauce. The pasta soaks up the flavors, giving you a hearty, satisfying meal. It’s a great choice when you want something quick and tasty.
Nutritional Benefits of Italian Pasta
Italian pasta can be part of a healthy diet. It gives you energy and important nutrients when eaten in the right amounts.
Role of Pasta in a Balanced Diet
Pasta is a good source of complex carbs. These give you steady energy throughout the day.
A cup of cooked pasta has about 200 calories and 7-8 grams of protein. This helps you feel full and build muscle.
Whole grain pasta has more fiber than regular pasta. Fiber aids digestion and may lower cholesterol. It also keeps you feeling full longer.
Pasta is low in fat and sodium. This makes it heart-healthy when paired with veggies and lean proteins.
Common Health Misconceptions
Many think pasta is unhealthy, but this isn’t true. Pasta itself isn’t fattening – eating too much of any food can lead to weight gain.
Pasta doesn’t cause blood sugar spikes like some think. Its glycemic index is moderate, especially when eaten with other foods.
You don’t need to avoid gluten unless you have celiac disease or gluten sensitivity. For most people, wheat pasta is safe and nutritious.
Pasta can fit into many diets, including Mediterranean-style eating plans. The key is portion control and pairing it with healthy toppings.
Pairing Italian Pasta with Sauces
Matching the right pasta with the perfect sauce enhances your Italian dining experience. The shape and texture of pasta affects how it holds different sauces.
Traditional Sauce Pairings
Long, thin pastas like spaghetti and linguine work well with olive oil-based or light tomato sauces. These noodles let the sauce coat them evenly.
Tube-shaped pastas such as penne and rigatoni are great for chunky, meaty sauces. Their ridges and hollow centers trap bits of sauce and meat.
Wide, flat noodles like fettuccine and pappardelle pair nicely with rich, creamy sauces. Their broad surface area allows the sauce to cling well.
Small shapes like orzo and ditalini are ideal for soups and light broths. They soak up flavors while adding texture to the dish.
Modern Variations
Fusion cuisine has brought new sauce options to Italian pasta. Asian-inspired sauces often pair well with long, thin noodles like spaghetti.
Vegan and plant-based sauces can be matched with pasta based on thickness. Hearty vegetable sauces work well with larger pasta shapes like rigatoni.
Gluten-free pastas made from rice or chickpeas can be paired like their wheat counterparts. Consider the sauce’s weight and texture when choosing.
Stuffed pastas like ravioli or tortellini pair best with light sauces. This prevents overpowering their delicate fillings.