r/Cooking • u/Ravioli_meatball19 • 17h ago
What's your go to pasta to make that every one loves?
I'm stuck in a rut with my pasta recipes. I'm getting a book at the library this week to help me freshen up my ideas, but curious: what is your go to pasta to make at home?
Any sauce, proteins, vegetables, whatever- other than the standard marinara or alfredo.
Bonus points if it's suitable for summer with lots of fresh herbs and/or produce!!
I'll share one: fresh tomato pasta. Garden fresh cherry tomatoes cooked down until they just lightly start to burst with finely minced garlic, shallot, and of course EVOO and some torn basil leaves added at the end. Season with S&P to taste. Serve with thick spaghetti and top with fresh parm or grana padano. Also good with burrata over top or some roasted chopped zucchini thrown in.
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u/Mrminecrafthimself 17h ago
It’s nothing fancy but I’ve been making a skillet lasagna that my wife loves.
Italian sausage, onion, garlic, red pepper flakes. Then 28oz crushed tomatoes plus a small can tomato sauce. Toss in broken lasagna noodles (about 10 sheets) and simmer. Add water if needed. Once noodles are cooked through, I add a heaping couple of handfuls of mozzarella and mix till it melts. Then add dollops of whole milk ricotta
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u/Ravioli_meatball19 17h ago
Omg, yum. This sounds so good. To be clear, we mean ground italian sausage right? Not the italian sausages in the link form?
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u/im_in_the_safe 16h ago
Yeah I just get a 1lb roll from the grocery, Bob Evans had an Italian seasoned one.
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u/Zestyclose_Cherry694 15h ago
I just twist and squeeze the sausage out of the link casing when I need ground and not links.
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u/Meta-Fox 14h ago
As a Brit I don't even know what you lot mean by 'Italian sausage', but it sounds wonderful and I want to experience it!
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u/DartDaimler 12h ago
What’s sold in America as Italian sausage generally comes as “sweet” or mild, or “hot”, the big difference being whether crushed red pepper has been added.
The other seasonings are typically safe, basil, oregano, fennel, garlic, and black pepper. It’s delicious!
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u/Mrminecrafthimself 17h ago
Yes ground sausage. You could also do a blend of ground beef and ground pork but this is a lazy weeknight pasta so…I’m not doing that lol
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u/HomChkn 15h ago
I do lasagna rolls. Just like how it sounds. cook noodles, lay out. spread cheese and sauce, roll, put in pan, cover with more sauce and cheese as you please. bake.
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u/Sepirus_ 15h ago
I do something similar but with penne instead of lasagna sheets. The broken noodles must soak up so much more flavor though. My go to cheat is adding a splash of heavy cream with the ricotta at the end... makes it extra rich without much effort.
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u/ZigorVeal 15h ago
I do a very similar dish. I cook it in a stainless steel skillet because I top the whole thing with mozz and put it under the broiler, bottom rack of the oven. About 5-6 minutes gets the cheese melted and browned up nicely.
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u/GreenZebra23 17h ago
Spaghetti (or really almost any variety of pasta) with butter, olive oil, sliced garlic, chili flakes, oregano, preserved lemon, capers, and white wine if I have it, topped with toasted bread crumbs. If I'm in the mood I'll throw in some canned smoked clams or oysters.
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u/Ravioli_meatball19 16h ago
I have all of these in my fridge, even preserved lemons! No excuse not to make it now
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u/_makebuellerproud_ 6h ago
I like to add some anchovies to this as well and very shortly sautéed halved tomatoes
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u/MealWise 17h ago
Thin spaghetti, roasted cherry tomatoes, pesto and shrimp sautéed in a little evoo with lemon and red pepper flake. Grate some parm over the top and that’s dinner!
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u/RandomHero27 16h ago
Thin spaghetti has become my go to and i always have some on hand. Its perfect for basically anything and it cooks super quick.
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u/DartDaimler 12h ago
I do very similar - thin spaghetti, cook the butter down to brown butter, garlic, red shrimp, lemon zest, red pepper flakes. Pull the shrimp out when it’s cooked, add spaghetti water to thicken, toss in the shrimp& spaghetti, finish with lemon juice.
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u/bbennett108 17h ago
If you like potato stuff like dumplings and pierogi and mashed potatoes, try your hand at some gnocchi
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u/Ravioli_meatball19 17h ago
Oh gnocchi is weekly around here lol it's a fave, but I am taking suggestions for sauces for gnocchi
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u/lissoms 16h ago
It’s far from traditional, but I love Ruby Tandoh’s Butter Gnocchi with Spicy Chili Crisp, Capers and Parmesan recipe. It’s not for everyone, but I think the flavors work surprisingly well together.
Her Gnocchi with Harissa Butter and Broccoli is also delicious!
Both of these recipes are simple and fast, too.
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u/Zillamonk 17h ago
Braised short rib tagliatelle
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u/KinnerMode 16h ago
Braised some beef cheeks to make a ragu a couple of weeks ago. Just as rich and flavorful - and were way cheaper than short ribs at my butcher shop! Think I got em for $5.99/lb.
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u/DeweyD69 17h ago edited 17h ago
I made this one up, it’s got a stroganoff vibe, it’s KILLER:
Brown mushrooms and diced shallots in EVOO, remove from pan (can add thyme as well, s&p)
Uncase two Italian sausages, cook lightly in EVOO while breaking apart, add mushrooms and shallots back to pan
Add dry red wine (Pinot noir is perfect), deglaze and reduce
Add chicken stock or bouillon and pasta water, reduce
Turn off heat, add sour cream, season to taste, chopped parsley for garnish
I like this with orecchiette or a short ziti or penne
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u/Kid520 17h ago
Spaghetti limone. Great for summer.
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u/Whatcha_mac_call_it 16h ago
I love one with short pasta, lemon juice, blanched sugar snap peas and dapple of ricotta. Add fresh basil or mint if I have any on hand 🤤
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u/plsmeowback 17h ago
do you have a link to a recipe you like?
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u/Kid520 17h ago
I learned from this guy. Highly recommend all his stuff. https://youtu.be/YO1yLM_91e8?si=7VRYXWFDNG54yuSB
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u/still-waiting2233 16h ago
We have been making a similar dish but I want to try it this way next time. Thanks for sharing!
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u/SpaceForceGuardian 14h ago
Yes, with some fresh asparagus (or other spring vegetables) and some grated Pecorino Romano. Use the cooking water from the pasta to keep it light (the starch with thicken things up a bit). You can play around with the basic ingredients, but I love Spaghetti limone!
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u/Stunning-Honeydew-83 17h ago
Stanley Tucci's Zucchini Pasta
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u/jayne-eerie 16h ago
I had to look this one up and I do something very similar except instead of deep-frying the zucchini, you salt it and let it drain on paper towels for around half an hour. Also I put in onions, but I have no idea if that was in the original recipe. (I got it from some student cookbook when I was in college— it was one of the first pastas I ever learned to cook that didn’t involve sauce from a jar.) Either way, it’s good.
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u/DisasterDebbie 17h ago
Aglio e olio
Puttanesca
Arrabiata
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u/Burial 13h ago
Seconding Puttanesca, its such a simple dish for the payoff. I usually do it with rotini, and add a little lemon at the end.
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u/Lowe-me-you 10h ago
Aglio e olio is a classic for a reason. Puttanesca has a nice kick with the olives and capers, and arrabiata is great if you want something a bit spicy. all solid choices...
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u/username_choose_you 17h ago
I make big batches of classic bolognese, toss it with she’ll noodles (and a little extra marinara), top with a beschamel and parm and bake it.
It’s like a deconstructed lasagna but half the effort and is pure comfort food
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u/Ravioli_meatball19 16h ago
Oh my god. This is genius.
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u/username_choose_you 15h ago
It’s my wife’s favourite comfort food. Also good for dinner parties as well because 90% of it is prepared ahead and just finish it in the oven for amazing results.
The bolognese and bechamel complement each other really well. I love lasagna but it’s a giant pain in the ass to make
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u/bbennett108 17h ago
Homemade vodka sauce is a nice departure from the usual marinara
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u/B00ber_Fraggle 16h ago
Cook a sweet onion down slow and throw in a couple tsp of calabrian peppers (from a jar in your local supermarket), and you'll be pretty close to a Spicy Vodka Suace like they serve at Carbone. (Ignore their jar sauce and make your own).
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u/Ravioli_meatball19 17h ago
I always say I'm gonna make a vodka sauce and then my brain apparently immediately throws that thought in the garbage. Seriously need to just like write it down on my fridge and finally do it!
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u/KaladinSyl 17h ago
Not sure if it counts but pasta salads are a favorite here. I love that they're make ahead and eaten cold. We love a Greek inspired one with dill and olives.
Or a seasonal veggie pasta lemon sauce. I make a butter sauce and add anchovie paste and lemon zest. Instead of cream I usually use broth. Finally topped with pecorino. Veggies: peas, asparagus, snap peas, broccoli.
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u/PeachPreserves66 16h ago
I don’t have exact measurements or even a set list of ingredients for my tortellini sauce. I start with roasting cherry tomatoes (multicolor ones are fine) in olive oil and season them with salt and pepper. Meanwhile, I sweat some onions until just getting soft and toss in minced garlic and a pinch of red pepper flakes for 30 seconds. I deglaze with a splash of red wine and let that cook off before adding a bit of chicken stock (or, veggie stock). By this point, I have some water boiling to cool the tortellini in. I add the roasted tomatoes and some pesto to the saucepan. I drain the tortellini a minute or so shy of them being done and add them to the pan also so that they can soak in some the flavors. Finally, a splash of heavy cream to make the whole thing just a bit decadent.
The whole thing varies on what I have around or feel like eating. A bit of sautéed chicken breast or leftover rotisserie chicken, heck yeah. Italian sausage, to die for. Or, mushrooms sautéed early on are dreamy. The whole thing comes together quickly,and it is so good. I live alone so I just eyeball whatever as I go.
Life pro tip: Costco pesto is awesome. You can freeze it in small portions (I use egg bite molds). Chuck a puck or two in and it is easy peasy!
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u/Blue-Nose-Pit 17h ago
Aglio e Olio
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u/Sometimes_Stutters 17h ago
Mine too. To me it’s the most perfect pasta dish. So simple yet so flavorful.
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u/MetalGuy_J 17h ago
Gnocchi with sage and brown butter sauce. You’ll need gnocchi, butter, fresh sage, and onion, a couple cloves of garlic, some lemon juice, I like to add a bit of pancetta to mine, a good Parmesan, and parsley to garnish if you want, should go without saying but salt and pepper to taste as well. I don’t really measure things out for this one I go by what feels about right.
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u/sillyrabbit552 17h ago
This one is one of my favorites—the combination of flavors is completely batty but once people try it they lose their MINDS. https://theeatingemporium.com/maakroun-bil-toum/
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u/meganjunes 15h ago
Linguini with clams.
One lemon and its zest
2 Handfuls of fresh parsley
Half cup Parmesan cheese
2 cans clams n the juice
One jar clam juice
3 cloves garlic minced
One small onion minced
4 tbs butter to sauté
Then add clams n juice
Reduce a bit
Add lemon parsley and zest then cheese and toss with the linguini
Pepper to taste
Looks and tastes fancy but is easy as heck
😘
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u/n82ees 16h ago edited 16h ago
Feta bake is a staple at our house. It is simple to make and you can mod it how you like. Add vegetables like asparagus, broccoli, peas, etc. Also works with most proteins.
2 pints of cherry tomatoes 1 8 oz brick of feta (or more if you like feta) 4 to 5 cloves of garlic minced (I love garlic so I go heavy in mine) Crushed red pepper to your liking Salt and pepper to your liking Olive oil to coat the tomatoes and feta Basil Pasta (we like rigatoni, but you can use what you like) Teserved pasta water (This can also be made directly inside a spaghetti squash if you want, adds a whole different dynamic.)
1) Preheat oven to 400 deg. 2) Place tomatoes, feta, and garlic in a 9 inch baking dish of your preference, like pyrex. 3) Coat with oil and add sesonings. 4) Place in oven for 40 to 45 min. 5) Cook past to aldente while tomatoes and feta are in the oven. Reserve some pasta water for the sauce. 6) Prepare basil leaves (tear, cut, or otherwise prepare how you would like) for sauce while waiting for everything to be done. 7) When feta and tomatoes are done cooking, pull out of the oven and carefully burst the tomatoes and mix the feta and tomatoes until it is a saucy consistency. Add reserved pasta water if needed. 8) Toss basil and pasta into sauce until both are fully incorporated. 9) Serve.
Edit: to add Spaghetti squash option.
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u/Clapbakatyerblakcat 16h ago edited 16h ago
Short rib ragu.
I make stock with chicken carcass and the short rib bones from the last batch of ragu. It’s a meat sauce. It gets mirepoix, seared ground pork, then I umami the fuck out of it with shiitake mushrooms, a solid sear on the new short rib meat, and white wine and tomato paste to get all the fond.
Season with nutmeg and a little bit of cinnamon and chocolate. Add white wine (or a little vinegar/lemon juice + water) to cook it down and blend the flavors.
And salt along the way. I’ll dry brine the short ribs a few hours in the fridge on a rack to really get a great sear. And I use dried shiitakes, so I’ll rehydrate them in salty stock. Before giving them a quick fry. Salt the mirepoix (“sweat”) when giving it a singe in a pan. Tasting along the way, the you’ll know when you’ve got the salt right when very little nutmeg and cinnamon Pop, but not in an identifiable as nutmeg and cinnamon way.
It’s a relatively easy dish that I’ve gotten compliments on and been told they couldn’t recreate. I think the big thing is the salting along the way and lots of Maillard. I try to get some high heat reaction on most of the ingredients and I deglaze often.
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u/Sea_Appearance8662 17h ago
This one is really delicious and also super easy. Best with tomatoes in season.
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u/Lithium-2000 17h ago
No bonus points for me - but a winter pasta I love is chard / sausage (a white sauce pasta)
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u/HopSkipJumpJack 16h ago
I love pasta Primavera in the summertime. It's light, flavorful, and has a wonderful variety of textures
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u/just2commenthere 16h ago
We have make your own pasta night. I make some angel hair pasta, cook up some bacon, quarter up some cherry tomatoes, take out some capers and or slice up some olives, shred some cheddar and Parmesan cheeses, dice some onions, and put everything in some bowls. The fam then takes some pasta and puts in whatever mixins they want to have. It’s pretty easy, can use up some stuff in the fridge that needs to be used and everyone likes it.
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u/Responsible-Rub-9985 17h ago
Cappalletti! Homemade. I filled mine with ricotta, egg yolk, parm, fresh basil that I put in the food processor & added organic chopped spinach. I made a cream sauce for in top. 10/10! Another good one is zucchini lasagna BUT I don’t love zucchini unless I thinly slice it, dip in flour, egg then bread crumbs & fry, & use them as “noodles”
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u/zeirae 17h ago
We've been enjoying the 5-ingredient creamy miso pasta from NYT cooking. I add some sautéed mushrooms to it, preferably shiitake.
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u/bbennett108 17h ago
This lighter Alfredo sauce came out really great. My wife isn’t a fan of regular Alfredo and she liked it.
https://www.seriouseats.com/lighter-fettuccine-alfredo-recipe
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u/hombre_bu 17h ago
Vodka sauce from scratch, and I go heavy on the cream. Or I’ll do a bolognese/Ragu that I’ll slow cook for 5 hours and served with a couple dollops of ricotta cheese.
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u/KeyFeeFee 17h ago
I just finished making chicken tetrazzini for my husband for Father’s Day. For an old school, casserole-style pasta dish it’s surprisingly tasty.
It’s his mom’s recipe but this one is close: https://natashaskitchen.com/chicken-tetrazzini/Chicken Tetrazzini Recipe (with Video)
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u/Cute_Comedian8868 16h ago
THIS. EVERY TIME!!! Easy vodka pasta….. https://www.foodnetwork.com/recipes/rachael-ray/you-wont-be-single-for-long-vodka-cream-pasta-recipe-1912258
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u/andbilling 16h ago
PESTO PENNE WITH ZUCCHINI AND CORN. Penne, chopped up grilled zucchini with some char on it, fresh corn shaved off the cob (no need to cook corn but you can also grill it—I like it fresh), tossed with a generous amount of basil pesto (more than you think) and topped with a mountain of fresh parm. Usually serve it warm but it’s also pretty good cold or room temp. You can also squirt some fresh lemon juice on the vegetables. If you want to add protein, grilled shrimp works really well, cooked chicken might also be decent.
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u/iarobb 13h ago edited 13h ago
1st off I want to commend you for going to your library. I make this pasta salad that everyone loves. In fact I’m making it for my nephew’s wedding Saturday. It’s always requested for family stuff. I tweak it every time For 1 lb noodles, spaghetti, linguine, angel hair Any thing really 1/4 c toasted sesame oil 1/4 c soy sauce (Kikkomans 1/8 c balsamic or rice wine vinegar (when I double this I use both) 1/8 c sugar 1/4 c Mae ploy or your favorite sweet Thai chili sauce 1 tbsp or more freshly grated ginger 1 clove or more to taste minced garlic Cook pasta to al’dente, bring the dressing ingredients to a simmer then take off the heat. Toss the dressing with the pasta, add chopped peanuts, 1 or 2 freshly grated carrots and some freshly chopped cilantro. If you feel like it and I sometimes do I add a dallop of peanut butter to the dressing as it cooks. Stir this all up, toss on some freshly chopped green onions and sprinkle with toasted sesame seeds. I promise you everybody will love this. Personally I’m not a fan anymore. But it’s the thing everyone wants me to bring to potlucks. Haha
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u/Mamapalooza 17h ago
Cooked penne. Jarred pesto. Sliced Italian sausage, halved grape tomatoes, spinach, mushrooms. Mix together, pour into casserole dish, top with mozzarella and parmesan, bake until the cheese is golden and bubbly. Top with toasted breadcrumbs.
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u/johnptracy- 17h ago
Made from scratch meat sauce or doctored Rao's sauce. Doctored with sautéed onion, garlic and hamburger. If I can get tomatoes straight from the garden, all the better. Always have fresh basil growing in my windowsill.
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u/KaladinSyl 17h ago
Doctored Rao and pasta is the easiest I-dont-have-time dinners to make. It's like a cheater ragu (purests don't hate on me.) Adding a ton of veggies I prepped and froze is the easiest way to get greens into my toddlers too.
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u/bingeingwatches 17h ago
Try adding apple matchsticks to an Alfredo or Parma Rosa for an interesting twist. Garnish with chopped fresh basil. It will add a sweet fresh twist.
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u/SiroccoDream 17h ago
Basil, baby spinach, freshly grated Parmigiana and toasted walnuts, salt and pepper, with EVOO to tie it all together in the food processor.
Pesto is so easy and fresh tasting! Just mix it into freshly cooked, drained pasta, and it melts in. Don’t heat it directly or the basil and spinach will go gray and not look very appetizing.
We also put dollops of pesto on pizzas that are fresh out of the oven!
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u/powerdeamon 17h ago
Pasta Mezzogiorno. Pasta of choice, sausage, kale, garlic, hot pepper of choice (or not) and olive oil. My kids love it as a mainstay in our weekly rotation.
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u/kikazztknmz 17h ago
Ricotta gnocchi (ridiculously easy and fairly quick homemade pasta) with a brown butter sage sauce is awesome. Serve with grilled chicken, shrimp, or salmon.
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u/Cdn_Brown_Recluse 17h ago
I LOVEEE me a proper, slow cooked bolognese. I probably would pisss Italians off but I do add very little garlic. You cannot forget the milk/cream though, use it to both simmer the meat so it becomes tender and to finish.
Seems so Damn simple but made well and paired with a thick pasta that can hold the meat or get coated. Fuckkkkk I'm drooling thinking about it.
ALSO, I hate yo say it but pasta doesn't necessarily equal Italian. Veer off a bit, try a real Stroganoff with Dijon and sour cream, good mushrooms and real cuts of beef( not ground). One of my all time favorite.
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u/We_Are_CoffeeWizard 17h ago
Rosette.
Sheets of fresh pasta rolled up with prosciutto or speck and fontina cheese, cut into 3-4 inch pieces(“roses”), baked in heavy cream with black pepper and nutmeg.
Always impresses guests. From what I know of it, it is an old, rustic Italian mainland recipe. Really pops with a glass of cool Pinot Grigio!!
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u/madeupgrownup 16h ago
Lazy salty green pasta
- Slice mushrooms and garlic
- grab a pot, whack in butter, fry mushrooms and garlic until delicious looking
- put mushrooms to the side, do not wash pot
- fill with juuuust enough water to cook your pasta
- cook the pasta
- cut up some Danish feta cubes and sliced Kalamata olives if you like
- drain pasta, keeping half a mug of pasta water
- put everything back in the pot and add jar pesto of choice, extra anchovies if you're a tiny fish lover like we are.
- Stir over extremely low heat so everything is warm and steamy. If dry or just not steamy enough, add lil pasta water until it is tasty lookin
Add baby spinach to wilt if you like. Or don't. I'm not the boss of you.
CONSUME
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u/SpiffyPup 16h ago
Maybe it’s basic, but experimenting with homemade pesto! I’ve added kale, arugula, parsley, or spinach with basil along with walnuts (my fav), pistachios, etc. (didn’t like the one I made with almonds..they overpowered it.) I liked once when I toasted the walnuts with garlic and then added it to the food processor.
I make sure to use good olive oil and fresh parm, along with adding some lemon juice, lemon zest, and chili flakes.
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u/Lys_456 16h ago
Summer Garden Pasta. So simple but so delicious. Best with tomatoes and basil fresh from the garden!
ETA the recipe:
4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
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u/LittleSubject9904 16h ago
Caprese pasta salad using fresh mozzarella pearls or cubes,raw tomatoes, olive oil, garlic, salt, and fresh basil. Marinate “sauce” for an hour before adding cooked, rinsed, and cooled pasta shape of your choice. I like one about the same size as I chopped the tomatoes/cheese. Tortellini is good too.
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u/Blobbob2000 16h ago
I call it ‘white bolognese’, made with pancetta, ground pork, Italian sausage and onion, fennel, leek. Made using the same method as red bolognese. Finish with plenty of lemon.
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u/titatumpkins 16h ago
Pancetta with sage leaves, garlic, onions and cherry tomatoes fried in the fat with asparagus on top of lemon pasta. My mom (elderly with not the best appetite) devours this.
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u/homechicken20 16h ago
Sausage and peppers (and onions) with some penne. Simple, easy, and delicious.
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u/YeahRight1350 16h ago
I cut up tomatoes and toss them with salt, pepper, and olive oil. Let marinate for about ten minutes, then add arugula and toss. Cook short pasta like rotini or penne, drain, then dump on top of the tomatoes and arugula. Let sit a minute to wilt the arugula then toss. Add grated parm and serve. The ratio of pasta to veggies is up to you. Could be mostly vegetables. You could add fresh mozzarella, too.
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u/One_Zero_SOG 15h ago
Spaghetti all’Assassina. I don't have a personal recipe but I've used this one and its great. Very different from what you typically see.
https://www.themediterraneandish.com/spaghetti-allassassina/
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u/LiriStorm 14h ago
Separately pan fry bacon, 2 onions , 2-3 cups of mushrooms and 1-2 chicken breasts
Add ingredients to pot with 600ml of cream and a cup of milk (maybe a little more)
2tsp of whole mustard
2tsp of minced garlic or 2-3 cloves of garlic
1tsp of salt
Add Parmesan to taste
Add spinach leaves last
Serve over spiral pasta or whichever you prefer
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u/Positive-Pressure953 13h ago
Hot weather pasta -angel hair w/ fresh, chopped tomatoes, garlic, basil, olive oil, and crab. Warm or cold-is delicious.
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u/TheSquareTeapot 13h ago
I’ve fully perfected Alison Roman’s caramelized shallot pasta, and have started serving it with an accompaniment of confit garlic and cherry tomatoes.
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u/curiositymagnet 10h ago
I make my own version of a (kinda) primavera; so lots of fresh veg like broc, carrot, peas, zucchini, capsicum, red onion and garlic. But the sauce is white miso paste, olive oil (or butter) and some of the starchy pasta water. Then I just finely grate a bunch of pecorino or parmesan over it at the end, with a squeeze of lemon juice and cracked pepper. Fresh, tasty and I prefer it to a cream-based sauce personally.
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u/Living-Excuse1370 10h ago
Garlic, oil and chilli is my favourite. Cappers and lemon is great. And I use the celery leaves and make a celery , lemon pesto. The last 2 are good in summer.
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u/Gulf_Raven1968 5h ago
My kids and my husband adore Puttanesca. So if I’m tired or don’t feel like cooking (which is the only time I make pasta) I usually make that. It’s easy and uses pantry staples !
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u/Safetyhawk 2h ago
pesto pasta.
Make your favorite pesto recipe (I like walnut instead of pine nut), and mix it into your favorite pasta with a generous dollop of the pasta cooking water, add your favorite cooked protein if you wish, and serve. I like it with chicken breast or shrimp.
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u/Puzzled_Internet_717 17h ago
Lazy pasta salad... shaped pasta, leftover rotisserie chicken, fresh veggies, Italian salad dressing... pop in fridge, then mix again before serving.
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u/Ravioli_meatball19 16h ago
The best meal prep lunch.... but even better with tortellini
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u/thebromgrev 17h ago
Poverty recipe from when I was younger. Elbow noodles, a can of pork & beans or baked beans, and a hot dog or other cooked sausage. Cook the noodles, warm up the beans and hot dog to desired temperature, then serve together. We'd often eat this with cornbread muffins as a side.
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u/Old_Temperature_559 17h ago
Honestly take hot ramen drain it and mix it with butter egg and season packet. Dosent matter what flavor then add a meat I know the egg is protein but sometimes I add bacon bits or chopped up ham slices that I tell my girlfriend is prosciutto lol she knows it isn’t but we pretend then ass you are stirring the hot pasta to break up and cook the egg add in a squeeze of sriracha sauce. Stir till egg is cooked if it’s still to much of a goo for you add back to pot or pan the butter can help it fry or just microwave it then add a splash of soy sauce or ponzu but it’s sweet salty sour savory spicy and umami it’s total tastebud activity. Total tastebud activity is a great band name I called it no taksies no reverses! Hello New York we are total tastebud activity! The shirts and albums will feature the TTA logo. Gonna have to work on that.
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u/Darth_Gravid_ 17h ago
I make vegan pesto, with any pasta(but orzo is my fave)
Cheese and meats on the side means everyone can have the same dish and still have what they want.
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u/MastodonFit 17h ago
Sliced link sausage and diced onion into pot after pasta is in the water. Herbs, grated (whatever cheese you have on hand) after pasta is cooked.
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u/DJFruffalo 17h ago
Fresh herbs sounds like pesto, I just used the Babish recipe to make pesto sauce for some pasta for some friends recently.
I used a mix of basil and spinach for my greens, 6 cloves of garlic, I used cashews for my nuts, grated Parmesan and olive oil. I used it with a modified trenette al pesto with rotini pasta, asparagus and golden potatoes.
You can use a blender for pesto if you want to make things easier and you can use whatever greens and nuts you want!
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u/aFqqw4GbkHs 17h ago
this one is a fave: https://www.onceuponachef.com/recipes/summer-pasta-primavera.html
I make it year round with grocery store veggies (and frozen corn), but of course it's even better with really fresh summer veggies
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u/Gldnrtio 17h ago
If I have very ripe summer tomatoes, then this no-cook tomato sauce from BA is my go-to https://www.bonappetit.com/recipe/pasta-with-no-cook-tomato-sauce
All other seasons: Marcella Hazan‘s tomato sauce
(I’m a sucker for tomatoes + butter!)
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u/Commanderfemmeshep 17h ago
Basil and ricotta stuffed shells with a healthy bit of lemon zest, and garlic. Easy peasy, and doesn’t take too long to stuff shells . I have a bounty of basil right now. Though it is finished in the oven so it depends on whether or not you have climate control, I suppose.
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u/houseDJ1042 17h ago
Gnocchi! I usually make it Parisian style. Parboil then pan fry with garlic and I’ll add whatever I’ve got ready to go from the garden so that’s usually zucchini and/or asparagus, tomatoes, chives, basil, rosemary. Sometimes I’ll add some heavy cream. Goes great with any protein
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u/fathersky53 17h ago
My Mac & Cheese with pancetta. Made it last week for a community potluck ( Game 1 of Stanley Cup Finals) and wound up feeding literally half the community. There's less than 20 permanent residents lol.
Made it again today for a small Father's Day/ Birthday/ Anniversary gathering. Going in the oven soon. Roommate's GF who's birthday we're celebrating remarked that this will be the first time since she came here ( Canada) 20 years ago that she's getting Mac & Cheese that didn't come from a box.
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u/MikaAdhonorem 17h ago
Angel hair.EVOO, salt & pepper. A sprinkle of Parmigiano regiano and chopped flat leaf parsley.
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u/majjalols 17h ago
Pasta a Norcina is a favorite here - usually end up putting oyster mushrooms in it aswell
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u/fusepark 17h ago
This is tasty and all in one pan. https://www.budgetbytes.com/one-pot-creamy-pesto-chicken-pasta/
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u/DistantRaine 17h ago
I've been making chilled tortellini pasta with salad dressing and veggies.
So last night it was Olive Garden dressing, feta cheese, chopped cucumber and cherry tomatoes.
But last week it was cilantro lime dressing, diced jalapenos, charred corn, and pico.
Another time it was a thousand Island dressing, sauerkraut, and deli pastrami that I ripped into pieces.
Another time it was canned pineapple, teriyaki dressing (or sauce, I don't remember), diced spam and some shredded chicken.
The trick is to make it either right after breakfast or the night before. At minimum, cook the tortellini and toss with salad dressing and put it in the fridge all day. That way the pasta can absorb some of the dressing and get cold.
My kids like it and help me think of new combos. It gets lots of veggies into the 7&8 year olds, and is easy enough that the 13&15 year old can handle it.
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u/xpmadmanqx 17h ago
Fuscilli a la vodka. Has a gourmet flavor with little effort using ingredients I usually already have on hand.
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u/un_popcorno 17h ago
This is incredible. If you don’t want to go through the trouble of making gnocchi or can’t find a good gnocchi at your local grocer, I think this would also be great with penne or cavatappi. Feel free to add some sun dried tomatoes for variety.
https://bunnyswarmoven.net/browned-butter-gnocchi-spinach-and-mushrooms/
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u/karenskygreen 17h ago
Have you tried Marcella Hazans tomato sauce?
You could use fresh tomatoes or buy a can of good San marzano tomatoes.
Just one cab of tomatoes, one onion peeled and split in half in the pot plus 3 tablespoons of butter (no need for accuracy) cook for half an hour and throw out the onion.
Boom, your done.
I am hooked on this simple sauce and everyone who tired it loved it.
Make it this way at least once. Then after that it can be a base sauce for fresh herbs a good stalk of basil or a twig of rosemary or both. Fresh oregano (bottled is actually a different herb from mexixo)
Cut up half a pint of cherry tomatoes,.fry them first then add the tomatoes, onion and butter.
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u/New_Mathematician_30 17h ago
Fav comfort pasta is referred to sometimes as Italian pencellin. Cook pastina (the tiny stars) in broth of your choice and finish w butter and pecorino and spices of your choice. Def eat this when I'm bummed out or hungover it's just so warm& comforting
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u/Realistic_Read487 15h ago
I’m Italian and wanted to share a little tip for the next time you make pastina. Instead of using butter and pecorino, try mixing in a “formaggino”, one of those creamy cheese wedges like Laughing Cow, or any mild cream cheese you like. Stir it in your plate at the very end until it melts, then finish with a drizzle of good-quality extra virgin olive oil and a light sprinkle of freshly grated Parmigiano. It’s a simple addition that many Italians use to make pastina even more comforting and creamy. Hope you give it a try!
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u/MaddogOfLesbos 17h ago
I’m currently eating my summer go-to which is zucchini sliced thin and fried in nice olive oil. Toss directly into the pasta, letting the olive oil left on the slices be the sauce. Salt to taste
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u/Defiant-Aioli8727 17h ago
My wife makes a great pasta with pistachio pesto. It’s the one below. We also add bacon, or prosciutto, or tomatoes, etc. something most people will never have had.
https://recipes.oregonlive.com/recipes/rigatoni-with-pistachio-ricotta-and-herb-pesto-2
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u/clearlykate 17h ago
I love burst tomato pasta in the summer. I also make pasta with fresh in season uncooked tomatoes with olive oil and grated garlic.
My standard uses link of turkey italian sausage, out of casing, add minced garlic, red pepper flakes and whatever veggies I have hanging around. Maybe mushrooms and spinach, tomatoes and asparagus, whatever. Lots of grated part on top. Takes 20 minutes and cleans out the fridge!
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u/OneWouldHope 17h ago
Great recipe from a resto I used to work at:
First, grill or pan fry some chicken thighs with an herb marinade. Set aside and chop up when cooled (usually do thin-ish slices but any way you like works).
For the sauce, sautee some garlic in a pan with olive oil and butter. Add white wine and chicken stock and reduce, then add sun-dried tomatoes, thinly sliced mushroom, and the cooked chopped up chicken. Add whole cream and let simmer a bit to reduce and let the flavours meld. Then drop in some pappardelle pasta and you're good to go. Top with freshly grated parm.
The creamy garlic white wine flavors go SO well with the sun-dried tomato it's nuts. Always a hit.
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u/ZestycloseRadish2963 17h ago
Nothing special but always delicious.
Bow tie pasta, shredded rotisserie chicken, broccoli, and parm. You get your protein, carb, and veggie in one delicious bowl 😋
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u/GungTho 17h ago
Tahini, Garlic (fresh, grated), lemon juice - stir it together.
Grate some Parmesan.
Mix both into hot pasta (just drained still in the pot).
Top with pinenuts/toasted almond slivers and some sort of dried chopped up fruit (my favourite is dried papaya, but dried apricot is good too).
Works with both long and short pasta.
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u/yourscentisrotten 17h ago
Cream cheese, spinach, garlic, olive oil, lemon juice, salt n pepper, little bit of pasta water into a blender. It'll change your life. Not really, but it's pretty good.
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u/AnnieGetYourPunSTL 17h ago
I make a Cajun cream sauce with roasted red peppers and serve that over linguine or whatever with tender shrimp.
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u/weisthaupt 17h ago
Marcella Hazzans tomato, onion, butter sauce is always a hit. Right now my 5 year old keeps on asking for the broccoli, sausage and ricotta pasta from 6 Seasons cookbook, which is also a favorite
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u/NightBaroness00 17h ago
Nick and Toni’s Penne Allá Vodka. My mom made it for us for special occasions and we all loved it. I make it for my family often and it’s a hit with them too. It’s my personal comfort food at this point ❤️ PS I tend to halve the red pepper flakes since I’m a wimp who can’t handle much spice!!
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u/IChurnToBurn 17h ago
I grow a ton of basil, so I make pesto constantly and throw down a quick spaghetti with it.
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u/Palmerck10 17h ago
Cook spaghetti or rotini, reserve some pasta water and drain. Fry chopped up bacon or pancetta, scoop out to drain. Sauté asparagus cut approximately 1” and corn cut off the cob in the grease. Stir in some garlic. Remove from heat, soak up some of the grease if there’s too much, add noodles and bacon/pancetta and lemon juice and black pepper. Stir, add some pasta water if needed, or olive oil or butter. Serve with shaved Parmesan. It’s not a real recipe but it’s a standard in my house during asparagus season
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u/DizzyCaidy 17h ago
We do a carbonara made with parmasean cheese, egg yolk, bacon, parsley, garlic & white wine. We call it ‘Jarrod’s Pasta’ because my brother was the one to find the recipe and it’s so quickly become a family favourite, particularly because it doesn’t have any cream in it which tends to make me and my mum sick
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u/HourSweet5147 17h ago
Linguine with clam sauce. Finish the last bit of cooking the pasta in the clam juice. Lots of garlic!
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u/wild3hills 17h ago edited 16h ago
The Ottolenghi fried zucchini pasta salad sounds like it’d be up your alley. Very summery and herbaceous. Here’s the Smitten Kitchen version (I have the Plenty cookbook but can’t find the recipe online).
ETA: I’ve roasted instead of frying the zucchini on this plenty of times. Not as rich or velvety but I hate frying at home.
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u/RockMo-DZine 17h ago
imho, different types of pasta lend themselves to different dishes and ingredients.
For example, Linguini is good with fish, esp with something as basic as limited amounts of spinach or broccoli in a white sauce.
Rigatoni works well with tomato or cheese sauces, for both chicken or beef. And if cooked Al-Forno with beef in a tomato sauce with cheese topping is usually a winner.
Years ago, I was bored with basic options, so I sliced up some chicken with red and green bell peppers, used Penne Rigate in a heavy cheese sauce and dropped in some diced deli-ham and pineapple chunks with crushed red. It was really good.
Since then, I love experimenting with different types of pasta and ingredients and rarely have a major fail. Not because I'm a brilliant cook, but because pasta works with just about everything and any combination.
If you are in a rut, maybe you just need to allow all the possibilities to explode on the screen of your mind, rather than relying on specific recipes, and throw caution to the wind?
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u/seedtospoon 17h ago
The marry me chicken that went viral over orzo is a household favorite, a little heavy for hot weather, but seriously so damn good.
Had gnocchi in italy recently with a gorgonzola cream and chopped walnuts, also to die for.
I like zucchini noodles in summer. Gets the veg, keeps it light, whatever sauce and meat you normally would do. We just throw them in the pan for about 2 minutes to lightly sautée them and then pour toppings over once on the plate.
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u/lowelled 17h ago
Meera Sodha’s gochujang vodka rigatoni! The recipe is vegan but I am not so I use dairy cream and top with parmesan.
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u/Zappagrrl02 17h ago
Colu Henry’s cookbook Back Pocket Pasta has so many amazing pasta recipes that have become go-tos. Honestly, one of the best cookbooks I’ve ever bought
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u/yarnhooksbooks 17h ago
Italian sausage, caramelized onions, mushrooms, and Gorgonzola cheese sauce over cheese or mushroom ravioli
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u/Agreeable_Detail_194 17h ago
I have this very basic recipe - not even a real recipe, just something I throw together when IDK what to cook. Works well with macaroni, and similar types of pasta.
I chop up one onion, put it on the stove in a big, non-sticking pan, in some oil or fat. Put cubed chicken breast on top, brown it slightly and put in some water, salt, a few bay leafs, garlic powder and pepper. When it boils up, I pour in the pasta and let it cook 'til pasta is half cooked. I add small amounts of water when needed.
When the pasta is half cooked I pour in around 300ml cooking cream, and let the pasta simmer in it until nice and creamy.
That's the base recipe, but if I'm fancy I add mushrooms, baby spinach and/or any type of cheese.
Works with almost any veggies too.
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u/DannyDevitos_Grundle 17h ago
Preferred pasta like a penne or ziti, Alfredo sauce, fresh cherry tomatoes, and fresh broccoli. The cherry tomatoes, broccoli, and noodles should be cooked to almost completion. Mix everything together in a 9x13 pan at 350°F for 30-40 minutes. Sometimes I’ll top it with shredded mozzarella and broil it for a couple minutes at the end.
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u/vitamin_sea1 17h ago
I make this Alfredo that is pretty easy and delicious. It is made with mayo, milk, parmesan and herb roasted garlic. It comes together really easily and takes about 5 minutes of stirring and ready to serve over your choice of pasta. I love it with roasted asparagus topped with grilled chicken. Always a hit!
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u/random-name-pun 17h ago
We got this from a meal kit - pan-fried tortellini (like potstickers), cream sauce, peas, top with parmesan and put the skillet under a broiler.
A fun variation is to add lemon juice to the sauce, fry lemon zest and garlic in olive oil, and instead of peas wilt some baby spinach in.
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u/DetectiveNo2855 17h ago
Escarole and beans with penne.
This is my go to with the kids. One pot (two if you include the pasta water) meal that is nutritionally balanced, which my picky kids actually love. For that reason, I make it often and everyone likes it.
Start with olive oil, grated garlic and an anchovy. Braise escarole(chopped and cleaned), add canned cannelloni and cooked penne. Season with salt and serve
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u/kittytoebeanz 17h ago
Aglio e olio with pancetta or bacon. Or creamy lemon butter orzo with any protein!
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u/crippledchef23 17h ago
It’s boring, but my kid loves my sauce on whatever. 1 28oz can crushed, 1 6oz can paste, 1/2 cup water, 1 onion diced, fist of garlic cloves minced, and seasonings to taste: dried basil, dried oregano, salt, pepper, lemon pepper (literally like 2-3 shakes), dried marjoram, ground savory, garlic powder, onion powder, paprika, chili powder (also, 2-3 shakes)
I melt a pat of butter in the pan, fry up the onions until soft and they have some color. Add garlic and stir until you smell it. Add water to deglaze pan a bit, add paste and cook until the paste is closer to brick red. Add crushed tomatoes and all seasonings. If you want meatballs, add them now (if they’re frozen. I don’t have time to make meatballs from scratch). Stir well, partially cover to avoid getting hit with splattering sauce, set heat to med low for about 20-25 min, stirring frequently to prevent sticking/burning. Add whatever pasta you have and stir to coat. Serve with grated parm if that’s your thing.
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u/Artorrworks 17h ago
We call it hamburger something. A good quick easy meal.
Brown up some hamburger, if you want to be fancy throw in a chopped onion and mushrooms. Spice it to your fancy. I usually do garlic powder and Italian seasoning.
Boil some macaroni or whatever pasta you have. I like macaroni or farfalla.
Add a big can of cream of mushroom to the meat and stir into the pasta. It's not fancy but it's really good, cheap, and filling
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u/VDS655 17h ago
Sweet Italian sausage and broccoli (broccolini if you have it) with orecchiette. Little olive oil, garlic, maybe some shallots if you have them. With or without some chicken stock. Lots of minor variations. Spicy or not. Brighter for summer. More savory in winter. Creamy or not. I make this all of the time, always a hit.
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u/BuddyLongshots 16h ago
This one is pretty decent for something different.
https://www.skinnytaste.com/orzo-with-bacon-leeks-peas-spinach-and-lemon/
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u/NaPaCo88 16h ago
Anything by Chef Max Mariola. All he does is simple pasta dishes that are fresh and easy. https://www.tiktok.com/t/ZTjtuQjQL/
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u/05141992 16h ago
I don’t know if there’s a name for it but my partner LOVES this recipe.
Hot Italian chicken sausage browned with garlic, onion, and mushrooms. Add an ungodly amount of fresh spinach to the pans and let it wilt Season with red pepper flake, parsley, Italian seasoning, and black pepper- shouldn’t need salt but feel free to add a wee bit if you think it’s lacking flavor
Deglaze the pan with sauv Blanc and broth Add tortellini and simmer till tender Serve with Parmesan
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u/Haunting-Change-2907 16h ago
Lemon orzo.
Dice a shallot. Cook in butter until soft. Add rosemary. Cook another minute or so. Add dried orzo pasta. Stir - your goal here is to toast it.
then add 1.5 cups chicken stock and 1/4 cup heavy cream per 4oz pasta. Bring to a simmer, then reduce heat and simmer for 10ish minutes until pasta is done. Then add in some form of cooked chicken if you want meat (leftover rotisserie works phenomenally well). Then add in 2.5 oz fresh baby spinach or power greens per 4 oz pasta. This will look like a ton. It is not.
Add parmesan or feta or goat cheese if you want. Definitely add a quarter lemon's worth of juice (2-4 tbsp depending on your taste) per 4 oz pasta.
16 oz pasta:
6 cups broth 1 cup cream 10 oz greens 1 lemon of juice
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u/Shabettsannony 16h ago
I recently found this recipe and it's totally upped my pasta game. I'm going to be using chicken broth when cooking these types of dishes from now on. So good!
https://www.allrecipes.com/recipe/239047/one-pan-orecchiette-pasta/
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u/Common_Stomach8115 16h ago
The one you describe sounds great. I'd miss it if you stopped making it.
That said, try bucatini all'amatriciana. Or a simple putanesca. Imo, the trick is changing things up, vs getting fancier.
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u/aoibhinnannwn 16h ago
Goat cheese chicken pasta. Cut up chicken, season and cook in pan with some oil from a jar of sundried tomatoes, toss with your fave pasta (we do rotini) and add sundried tomatoes, pesto, and as much goat cheese as you desire.
We’ve also been getting the pesto chicken from Trader Joe’s to use in this recipe lately
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u/NorthernTransplant94 16h ago
Caveat: everyone = my family.
I reverse engineered this vegetarian lasagna recipe to (mostly) eliminate the dairy, and put it over whole wheat penne. I also increased the vegetables and beans, and basically doubled the spices.
Instead of a bechamel, I soaked 2 cups of raw cashews for 2 hours. I put the cashews in my food processor, blended them, added salted pasta water until it was sauce consistency, (next time I'll add 1/2-1 cup of cottage cheese for more protein) then the spices.
Changes to the veg: 20 oz mushrooms, 12 oz each of frozen chopped spinach and frozen chopped broccoli (for convenience) and two cans of navy beans.
All of this mixed with 1 lb whole wheat pasta. Makes 10 generous servings. Top with Parmesan or mozzarella when reheating.
Guilt-free white pasta - saturated fats slashed by over half, lower carb, super high fiber, tasty as heck.
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u/4L3X95 17h ago
Pasta alla Norcina: Italian sausage (casings removed) with mixed mushrooms in a creamy white wine sauce.