Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
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 alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Crespelle alla Fiorentina (Spinach and Ricotta Crêpes)
Spinach and ricotta crêpes baked with tomato sauce and mozzarella
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Pasta all’Amatriciana (Spaghetti with Guanciale and Tomato)
Roman spaghetti with guanciale, chilli tomato sauce and pecorino
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
American-Style Baked Ziti with Minced Beef
Baked ziti with minced beef, ricotta and mozzarella
Agnolotti dal Plin al Burro e Salvia (Stuffed Pasta with Butter and Sage)
Stuffed agnolotti tossed in butter, sage and Parmesan
Masala Arrabbiata Prawn Pasta
Prawn penne in masala-spiced arrabbiata tomato sauce
Linguine alle Vongole (Linguine with Clams)
Linguine with clams, garlic, white wine, chilli and parsley
Spinach and Ricotta Gnudi with Butter and Sage
Soft spinach and ricotta gnudi finished with butter and sage
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
Pasta alla Genovese Campana (Slow-Cooked Onion and Beef Pasta)
Rigatoni with slow-cooked onions, beef and Parmesan
Pasta alla Nerano Verde (Spaghetti with Courgette, Basil and Parmigiano)
Spaghetti in a smooth courgette, basil and Parmigiano sauce
Rigatoni with Lemony Ricotta and Blistered Cherry Tomatoes
Rigatoni with blistered tomatoes and lemony ricotta
Pasta alla Zozzona (Roman Sausage and Egg Pasta)
Roman pasta with sausage, guanciale, eggs and pecorino
Baked Macaroni Cheese with Cheddar, Gruyère and Breadcrumbs
Baked macaroni cheese with Cheddar, Gruyère and breadcrumbs
Spaghetti al Limone (Lemon and Parmesan Spaghetti)
Quick spaghetti al limone with lemon zest, olive oil, pasta water 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.
Mexican
Sopes Caseros (Thick Masa Bases with Beans, Chicken and Toppings)
Thick sopes topped with beans, chicken, lettuce and salsa
Chinese
Crispy Roast Pork Belly (Cantonese Siu Yuk)
Roast pork belly with tender meat and crisp, puffed crackling
Thai
Khanom Chan (Layered Coconut Dessert)
Steamed Thai layered coconut dessert scented with pandan
Thai
Thai Coconut Prawn Bowl
Coconut prawn curry served over jasmine rice with crisp vegetables
Grill
Bruschetta with Tomato and Garlic (Bruschetta al Pomodoro e Aglio)
Toasted bread topped with fresh tomato and garlic
Bake
Gâteau Breton (Breton Butter Cake)
Dense Breton butter cake with vanilla and egg yolks
Poach
Königsberger Klopse (Meatballs in Caper Cream Sauce)
Poached meatballs in creamy caper sauce with lemon
Pan fry
Côtelettes d’Agneau Persillées (Herb-Crusted Lamb Cutlets)
Crisp herb-crusted lamb cutlets finished with lemon
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.
