Italian Pasta Recipes

Pasta is one of the most comforting and versatile parts of Italian cooking — simple ingredients transformed into rich sauces, bright tomato dishes, creamy bowls and baked favourites. Explore classic Italian sauces, weeknight favourites, comforting bakes and vegetable-led bowls.

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Handpicked Pasta Recipes

Tomato Based Pasta

Creamy & Comforting Pasta

Meaty & Slow Cooked Pasta

Vegetarian Pasta

Italian Sausage Pasta

Quick & Easy

Italian Meal Types

Quick & Easy Italian

For busy nights — pasta, one-pan meals and simple soups.

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One Pot Italian

Minimal cleanup, maximum comfort.

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Italian Soups & Stews

Liquid comfort. Italian soups are the tastiest ever.

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Italian Sides & Salads

Fresh and healthy vegetables to complement any main course.

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Frequently Asked Questions (FAQ)

How do I choose the right pasta shape?

As a general rule, use long pasta for smooth sauces and short pasta for chunky, hearty sauces. There are many Italian dishes where you MUST use a specific style for a dish (is you don’t want to face the wrath of the Italian pasta police). That said, use whichever pasta YOU like for whichever dish you want. There are NO wrong answers when cooking for yourself!

Do I need fresh pasta?

No — dried pasta is traditional for most Italian dishes and works perfectly. Some recipes call for fresh pasta, most will use dried.

Why should I save the pasta cooking water?

It helps bind, season and thicken sauces, giving pasta a silky, authentic finish.

How much salt should I add to the pasta water?

About 1–2 tablespoons per large pot — it should taste like the sea.

Should I finish pasta in the sauce?

Yes. Cooking the last minute in the sauce boosts flavour and texture.

What’s the best way to make pasta more flavourful?

Use good olive oil, fresh herbs, fresh parmesan and always season the sauce well. I always like a drizzle of best quality extra-virgin olive oil at the end along with a generous grinding of black pepper (preferably from a pepper grinder the size of a small human).

Which pasta dishes don’t need parmesan at the end?

A general rule is that you don’t need parmesan on seafood pasta. Simple one/two ingredient pastas like ‘oil & garlic. Also tomato-forward southern Italian pasta like Arrabbiata, Puttanesca or Pomodoro sauces. That said, I’ve eaten many dishes in Italy that break these rules, so don’t sweat it!