Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
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
Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)
Spaghetti with clams in white wine, garlic and parsley
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Modern Lemon Orzo Salad
Lemon orzo salad with feta, cucumber, tomatoes and parsley
Spaghetti alle Vongole Veraci (Spaghetti with Clams)
Spaghetti with clams, white wine, garlic and lemon
Vegan Pasta al Pomodoro
Spaghetti with a quick tomato, garlic and basil 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
Penne all’Arrabbiata (Spicy Tomato and Chilli Pasta)
Roman-style penne in a spicy tomato and garlic sauce with parsley
Pasta alla Nerano (Courgette, Provolone and Basil Pasta)
Campanian pasta with fried courgettes and provolone melted into a silky sauce
Creamy Cajun Chicken Pasta
Penne with Cajun-spiced chicken in a creamy sauce, finished with peppers and lemon
Turkish Yoghurt Pasta
Quick Turkish-style pasta tossed with garlicky yoghurt and warm Aleppo pepper butter
Mantı Platter (Lamb Dumplings with Garlic Yoghurt and Aleppo Butter)
Boiled mantı dumplings topped with garlic yoghurt, Aleppo pepper butter and dried mint
Miso Cacio e Pepe (Spaghetti with Pecorino, Black Pepper and White Miso)
Glossy spaghetti cacio e pepe enriched with white miso and finished with pecorino
Agnolotti del Plin in Brodo (Piedmontese Filled Pasta in Broth)
Piedmontese agnolotti del plin filled with beef and pork, served in broth
Agnolotti dal Plin in Brodo (Pinched Filled Pasta in Broth)
Delicate agnolotti filled with braised beef and Parmesan, served in beef stock
Pappardelle with Wild Boar Ragù
Rich wild boar ragù simmered with red wine and tomato, tossed with pappardelle and Parmesan
Spaghetti alle Vongole (Spaghetti with Clams)
Italian spaghetti tossed with clams, garlic, white wine, chilli flakes and parsley
Pasta al Pesto di Pistacchio (Pasta with Pistachio Pesto)
Egg pasta coated in basil pistachio pesto with Parmesan and a squeeze of lemon
Pasta alla Cenere (Squid Ink Spaghetti with Gorgonzola Sauce)
Silky spaghetti coated in a squid ink, gorgonzola and mascarpone sauce
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
Jasmine Tea
Light, floral jasmine-scented green tea
Middle Eastern
Mujaddara (Lentils, Rice and Caramelised Onions)
Mujaddara with lentils, rice and caramelised onions
Indian
Modern Coconut Rice Bowl
Coconut basmati rice with mustard seeds and curry leaves
Indian
Chicken Do Pyaza (Chicken Curry with Onions)
North Indian chicken curry with onions, tomatoes, spices and yoghurt
Grill
Bruschetta with Tomato and Garlic (Bruschetta al Pomodoro e Aglio)
Toasted bread topped with fresh tomato and garlic
Sauté
Ternera a la Sevillana (Veal Stew with Olives and Sherry)
Spanish-style veal stew with olives, sherry and sweet paprika
Bake
Fondant au Chocolat (Warm Chocolate Lava Cake)
Warm chocolate cakes with a molten centre
Deep fry
Tostones con Carne Molida (Fried Plantains with Spiced Minced Beef)
Twice-fried plantains topped with spiced minced beef
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.
