Fettuccine al Tartufo Nero (Black Truffle Fettuccine)
Fettuccine in butter and Parmesan, finished with black truffle
What counts as pasta here
Pasta recipes centre on noodles or shaped pasta as the main starch, whether it is served simply dressed, layered and baked, or combined with a sauce that clings and coats. The term covers both fresh and dried pasta, and it can include filled pasta where the pasta itself is part of the structure rather than just a garnish.
What pasta does not automatically tell you is the sauce style. A pasta dish might be oil-based and glossy, tomato-forward and bright, creamy and rich, or brothier and closer to a noodle soup. It also does not guarantee speed: the pasta may cook quickly, but the sauce might be a long reduction or a slow braise.
Top picks in Pasta
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Modern Lemon Orzo Salad
Lemon orzo salad with feta, cucumber, tomatoes and parsley
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Pasta alla Vodka (Tomato, Vodka and Cream Sauce with Pancetta)
Penne with pancetta in a tomato, vodka and cream sauce
Choose a pasta recipe by how it’s finished
For the quickest results, look for pasta that is boiled and dressed with a sauce made in the time it takes the water to come to the boil. These often rely on good seasoning and a little starchy cooking water to help the sauce emulsify and cling.
If you want a dish that holds its shape for serving and reheats predictably, baked pasta is the dependable choice. Because the pasta continues to absorb liquid in the oven, these recipes usually start with a looser sauce and slightly undercooked pasta.
For make-ahead sauces, separate the work: cook and cool the sauce, then boil pasta close to serving. Keeping pasta and sauce apart avoids the noodles drinking up the sauce and turning soft before you eat.
All recipes in Pasta
Lasagne al Forno (Classic Baked Lasagne)
Classic baked lasagne layered with slow-simmered beef ragù and creamy béchamel
Seffa (Sweet Steamed Vermicelli with Almonds)
Moroccan seffa with buttered vermicelli, icing sugar, cinnamon and toasted almonds
Spaghetti alla Nerano (Spaghetti with Fried Courgettes and Cheese)
Spaghetti tossed with golden courgettes, provolone, Parmesan and basil in a creamy sauce
Baked Macaroni and Cheese with Breadcrumb Crust
Creamy cheddar macaroni cheese baked until bubbling with a buttery breadcrumb crust
Tagliatelle al Ragù Bianco di Coniglio (Tagliatelle with White Rabbit Ragù)
Tagliatelle tossed with rabbit ragù simmered in white wine and stock
Pasta con Crema di Peperoni (Roasted Red Pepper Sauce Pasta)
Roasted red pepper pasta with mascarpone, garlic, pine nuts and Parmigiano-Reggiano
Pasta alla Zozzona (Roman Pasta with Guanciale, Sausage and Egg)
Rich pasta coated in guanciale and sausage fat, thickened with egg yolk and pecorino
Ziti al Forno (Baked Ziti with Beef Ragù and Provola)
Oven-baked ziti with slow-simmered beef ragù, provola and basil
Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)
Classic spaghetti aglio e olio with warmed garlic, olive oil, chilli, parsley and lemon
Pasta alla Sorrentina (Baked Pasta with Tomato, Mozzarella and Basil)
Italian baked pasta finished with mozzarella, parmesan and fresh basil
Air Fryer Lasagna Roll Ups
Air fryer lasagne roll ups filled with ricotta and spinach, topped with tomato sauce.
Lasagne al Forno (Baked Lasagne with Beef and Pork Ragù)
Italian baked lasagne layered with beef and pork ragù, béchamel and Parmigiano Reggiano
Sauce and pasta shape: a practical match
Shape matters because it changes how sauce behaves. Long strands suit smooth, cohesive sauces that coat evenly, while ridged tubes and twists catch chunkier sauces in their grooves. Small shapes are often chosen when the sauce includes lots of small pieces, or when the pasta is part of a spoonable dish.
When a sauce is oil-based, a finishing step in the pan helps it cling; when it is cheese-based, gentle heat and a little cooking water can prevent clumping. For baked pasta, a topping that browns, such as cheese or breadcrumbs, adds contrast to the soft interior and signals when the dish is properly heated through.
Where to look next
If you know the style of pasta you want, browsing by Cuisine can help you land on familiar sauce families and seasoning patterns. Cooking method is equally useful for pasta, because boiled-and-dressed, one-pan finishes and baked dishes behave differently in timing and texture.
Chinese
Xiao Long Bao (Chinese Soup Dumplings)
Steamed soup dumplings with pork filling and hot broth
Chinese
Crispy Roast Pork Belly (Cantonese Siu Yuk)
Roast pork belly with tender meat and crisp, puffed crackling
Vietnamese
Nem Ran Hanoi (Vietnamese Fried Spring Rolls)
Crisp fried spring rolls with pork, prawns and glass noodles
Thai
Thai Coconut Prawn Bowl
Coconut prawn curry served over jasmine rice with crisp vegetables
Sauté
Bruschetta con Fegatini di Pollo (Chicken Liver Bruschetta)
Toasted bread topped with rich chicken liver and capers
Bake
Budino di Riso (Tuscan Rice Pudding Tart)
Tuscan rice pudding tart baked in shortcrust pastry
Sauté
New Orleans Red Beans and Rice with Sausage
Red beans simmered with andouille, served over long-grain rice
Bake
Saucisson Brioché (Sausage Baked in Brioche Dough)
Pork sausage baked inside soft brioche
Frequently asked questions
Is pasta always a quick meal?
Not necessarily. The pasta itself may cook quickly, but the overall dish can take longer if the sauce is slow-simmered, oven-baked, or built from several components.
What’s the difference between pasta finished in the pan and pasta served with sauce on top?
Finishing in the pan helps the sauce cling and can turn a thin sauce glossy by emulsifying it with starchy cooking water. Serving sauce on top keeps textures more separate and can suit thicker, spoonable sauces.
Why do baked pasta recipes often say to undercook the pasta?
Pasta continues to soften as it bakes and absorbs liquid from the sauce. Starting slightly underdone helps it finish at a pleasant texture rather than turning mushy.
Can I make pasta ahead without it going soft?
Often, yes, by making the sauce ahead and boiling the pasta close to serving. If you must cook pasta in advance, keeping it lightly oiled and separate from the sauce helps, then reheat briefly in sauce with a splash of water.
Does pasta shape really matter?
It matters most for how sauce clings. Smooth, long pasta suits silky sauces; ridged or hollow shapes catch chunkier sauces; small shapes work well in spoonable dishes.
A simple way to choose
Decide first whether you want pasta that’s dressed and eaten straight away, or a dish that can sit, travel or reheat. From there, pick a sauce style and a shape that will hold it well, and the rest of the recipe choices tend to fall into place.
