Classic Pasta Recipes: Perfect Pairings for Every Noodle Type

 

🍝 1. Spaghetti with Tomato Basil Sauce

Ingredients:

• 400g (14 oz) spaghetti

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 800g (28 oz) canned crushed tomatoes

• Salt and pepper to taste

• Handful of fresh basil, torn

• Grated Parmesan (optional)

Instructions:

1. Cook Pasta: Boil spaghetti in salted water (1 tbsp salt per 4L water) for 8–10 minutes until al dente. Drain, reserving ½ cup pasta water.

2. Make Sauce: In a pan, heat olive oil. Sauté garlic for 30 seconds. Add tomatoes, simmer 15–20 minutes.

3. Combine: Add spaghetti to sauce. Toss with a splash of pasta water. Add basil.

4. Serve: Plate and top with Parmesan if desired.

🍝 2. Linguine with Clam Sauce (Linguine alle Vongole)

Ingredients:

• 400g linguine

• 2 tbsp olive oil

• 2 garlic cloves, thinly sliced

• ½ tsp red pepper flakes

• 500g (1 lb) fresh clams (or canned, drained)

• ½ cup dry white wine

• 2 tbsp chopped parsley

• Salt to taste

Instructions:

1. Cook Pasta: Boil linguine for 9–11 minutes. Drain.

2. Cook Clams: In a pan, heat olive oil. Sauté garlic and chili flakes for 30 sec. Add clams and wine. Cover and cook until clams open (~5 min).

3. Combine: Add pasta and parsley. Toss to coat.

4. Serve: Plate with pan juices. Add extra parsley.

🍝 3. Fettuccine Alfredo

Ingredients:

• 400g fettuccine

• ½ cup unsalted butter

• 1 cup heavy cream

• 1 cup grated Parmesan

• Salt and pepper to taste

• Nutmeg (optional)

Instructions:

1. Cook Pasta: Boil fettuccine for 10–12 minutes. Drain.

2. Make Sauce: In a pan, melt butter. Add cream, simmer 5 min. Stir in Parmesan until melted. Season.

3. Combine: Toss pasta in sauce. Add splash of pasta water if needed.

4. Serve: Sprinkle with more cheese and a dash of nutmeg.

🍝 4. Tagliatelle with Bolognese Sauce

Ingredients:

• 400g tagliatelle

• 2 tbsp olive oil

• 1 onion, diced

• 1 carrot, diced

• 1 celery stalk, diced

• 400g ground beef (or beef/pork mix)

• 100ml dry white wine

• 400g canned tomatoes

• Salt, pepper, and oregano

• Grated Parmigiano-Reggiano

Instructions:

1. Cook Pasta: Boil tagliatelle for 7–9 minutes. Drain.

2. Make Sauce: Sauté onion, carrot, celery in olive oil. Add meat, brown it. Add wine, reduce. Stir in tomatoes and simmer for 30–45 min.

3. Combine: Mix sauce with pasta.

4. Serve: Top with cheese.

🍝 5. Bucatini all’Amatriciana

Ingredients:

• 400g bucatini

• 150g pancetta or guanciale, diced

• 1 tbsp olive oil

• 1 chili or red pepper flakes

• 1 can (400g) crushed tomatoes

• ½ cup grated Pecorino Romano

Instructions:

1. Cook Pasta: Boil bucatini for 8–10 minutes. Drain.

2. Make Sauce: Cook pancetta in oil until crispy. Add chili and tomatoes. Simmer 10–15 min.

3. Combine: Toss pasta with sauce. Add cheese.

4. Serve: Top with extra Pecorino.

🍝 6. Capellini with Garlic and Olive Oil (Aglio e Olio)

Ingredients:

• 400g capellini (angel hair)

• ⅓ cup olive oil

• 3–4 garlic cloves, sliced

• ½ tsp chili flakes

• Salt and parsley

• Grated Parmesan (optional)

Instructions:

1. Cook Pasta: Boil capellini for 2–3 minutes. It cooks very fast! Drain.

2. Make Sauce: Heat olive oil, sauté garlic until golden. Add chili flakes.

3. Combine: Toss pasta with sauce. Season with salt, garnish with parsley.

4. Serve: Add Parmesan if desired.