Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
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 Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)
Spaghetti with clams in white wine, garlic and parsley
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Vegan Pasta al Pomodoro
Spaghetti with a quick tomato, garlic and basil sauce
Roasted Vegetable Pasta
Pasta tossed with roasted aubergine, courgette, peppers and tomatoes.
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 Verdi alla Bolognese (Spinach Pasta Lasagne with Ragù)
Baked lasagne verdi layered with beef and pork ragù, béchamel and Parmesan
Modern Mac and Cheese with Cheddar, Gruyère and Panko
Baked mac and cheese with cheddar, Gruyère, Dijon mustard and crisp panko
Manti (Turkish Dumplings with Yoghurt and Paprika Butter)
Small lamb-filled dumplings served with garlicky yoghurt and paprika butter sauce
Tagliatelle al Ragù Bianco (Pasta with White Pork and Veal Ragù)
Tagliatelle tossed with white pork and veal ragù, milk and Parmesan
Pasta alla Gricia (Rigatoni with Guanciale and Pecorino)
Roman rigatoni coated in a glossy guanciale, black pepper and pecorino sauce
Pasta al Tonno (Classic Tuna and Tomato Pasta)
Quick spaghetti with tinned tuna and tomato, finished with parsley and lemon zest
Pasta al Pesto di Rucola e Noci (Pasta with Rocket and Walnut Pesto)
Egg pasta tossed with rocket and walnut pesto, Parmesan, garlic and olive oil
Pasta al Tonno e Pomodorini (Tuna and Cherry Tomato Pasta)
Quick spaghetti with tuna, cherry tomatoes, garlic, chilli and parsley
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti alla Nerano with fried courgettes, provolone, Parmesan and basil
Buffalo Chicken Mac and Cheese
Creamy baked macaroni with shredded chicken, buffalo sauce and cheddar cheese
Bigoli in Salsa (Thick Pasta with Anchovy Sauce)
Venetian bigoli coated in a glossy onion and anchovy sauce
Pasta al Limone with Ricotta and Basil
Pasta in a creamy ricotta and lemon sauce with basil and Parmesan
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
Oolong Tea
Fragrant oolong tea brewed in hot water, served plain or sweetened
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
Deep fry
Buttermilk Fried Chicken with Honey
Crispy buttermilk fried chicken finished with honey
Boil
Pasta al Pomodoro Fresco e Basilico (Fresh Tomato and Basil Pasta)
Spaghetti with fresh tomato, garlic and basil
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.
