Slideshow: 49 Pasta Recipes We Love

Spaghetti with Pistachio Pistou
Spaghetti with Pistachio Pistou
Decadent, yet easy to prepare, this sauce is made by whisking together garlic, olive oil, butter, pasta water, and pistachio butter. Get the recipe »

[Photograph: Kerry Saretsky]

Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano
Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano
This crumbly topping of breadcrumbs, almonds, garlic, rosemary, and Parmesan is wonderful with a milky sauce made of pasta water and butter. Get the recipe »

[Photograph: Kerry Saretsky]

Tagliatelle with Red Provençal Pistou
Tagliatelle with Red Provençal Pistou
It's a tangle of soft, flat pasta, wafting the scent of garlic, flavored with smashed basil, oozing Parmesan, and the sweet, chewy tang of Provençal sun-dried tomatoes.Get the recipe »

[Photograph: Kerry Saretsky]

Pennette with Spicy Sicilian Pesto
Pennette with Spicy Sicilian Pesto
Chiles, mint, almonds and fennel seeds are added to the basic basil-garlic-olive oil mix giving the sauce gorgeous hints of subtle spice and a delicate sweetness from the ground almonds and fennel. Get the recipe »

[Photograph: Quentin Bacon]

Penne with Piment d'Espelette
Penne with Piment d'Espelette
Studded with garlic and shallots and laced with whole leaves of basil and mint, it's a fun departure from a regular ol' pomodoro.Get the recipe »

[Photograph: Kerry Saretsky]

Espagueti Verde
Espagueti Verde
The slightly spicy chiles are tempered somewhat by Mexican crema and by some butter. Get the recipe »

[Photograph: Nick Kindelsperger]

Pasta with Sweet Pea Pistou and Chèvre
Pasta with Sweet Pea Pistou and Chèvre
It's pungent from the garlic, sweet from the peas, and salty from the Pecorino Romano and the creamy fresh goat cheese melts its tanginess into the ribbons that fleck the hot pasta. Get the recipe »

[Photograph: Kerry Saretsky]

Pasta with Meyer Lemon and Basil
Pasta with Meyer Lemon and Basil
he Parmesan, olive oil, and lemon juice are whisked together into a semi-emulsified, creamy sauce that comes alive when tossed with hot pasta.Get the recipe »

[Photograph: Blake Royer]

Peppery Pasta Carbonara with Poached Egg
Peppery Pasta Carbonara with Poached Egg
For those who don't enjoy raw egg yolk perched on top of a mound of pasta, this is a great alternative to the classic Carbonara. Get the recipe »

[Photograph: Nick Kindelsperger]

Multigrain Cacio e Pepe with Arugula
Multigrain Cacio e Pepe with Arugula
This version of the classic Italian pasta plays up the pepper by adding shards of spicy baby arugula and the multigrain pasta adds a great nutty flavor and significant texture. Get the recipe »

[Photograph: Kerry Saretsky]

Pasta Salad with Peas and Pesto
Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas.Get the recipe »

[Photograph: Jennifer Segal]

Lemony Pasta with Asparagus and Bacon
Lemony Pasta with Asparagus and Bacon
The slightly sweet and tender asparagus is wonderful with some Pecorino Romano, pepper, and thinly-sliced bacon and complimented by some sliced spring onions and jalapeño peppers. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Handcut Pasta with Ricotta and Peas
Handcut Pasta with Ricotta and Peas
Fresh lasagna sheets at the supermarket are great cut into thick, pappardelle-like strips and tossed with creamy mild ricotta, fresh basil, peas, and broiled cherry tomatoes. Get the recipe »

[Photograph: Kerry Saretsky]

Linguine With Oven-Roasted Tomato Puttanesca
Linguine With Oven-Roasted Tomato Puttanesca
This version of the classic Italian spaghetti is made without anchovies and is a versatile dish where ingredient substitutions and omissions can totally work out. Get the recipe »

[Photograph: Jennifer Olvera]

Summer Ratatouille with Pasta
Summer Ratatouille with Pasta

This ratatouille made with finely-diced sautéed onions, zucchini, summer squash, and eggplant is great as a side dish or on its own.

Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)
Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)
Simply toss fresh tagliatelle—Provence's favorite pasta—with a sauce made from the water used to reconstitute dried porcini mushrooms, the porcinis themselves, and crème fraîche, studded with crisp-roasted button mushrooms, garlic, and thyme. The sauce is so flavorful that it immediately and visibly stains the tender ribbons of pasta as soon as you toss them together. Get the recipe »

[Photograph: Kerry Saretsky]

Pasta with Braised Broccoli and Tomato
Pasta with Braised Broccoli and Tomato
When cooked down in a rich tomato sauce, broccoli takes on an entirely different character with a deep, mildly sulfurous aroma that borders on meaty in its savoriness. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Spaghetti with Late Summer Tomatoes
Spaghetti with Late Summer Tomatoes
This recipe is perfect for this time of year: it takes advantage of the plentiful and cheap late-season fresh tomatoes, but cooks them down into a sauce where texture is no longer an issue. Get the recipe »

[Photograph: Blake Royer]

Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
When the pasta is done cooking, it's tossed right into the pan with the sauce, so that each bite is coated with the flavorful mixture. It actually comes off something like a mix between a funky puttanesca and a fiery all'amatriciana. Get the recipe »

[Photograph: Nick Kindelsperger]

Pasta with Eggplant, Portobella, and Tomatoes
Pasta with Eggplant, Portobella, and Tomatoes
It takes about 20 minutes to throw together, and is really good to boot. Get the recipe »

[Photograph: J. Kenji López-Alt]

Giblet Pasta
Giblet Pasta
The richness of the liver thickens the sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzard—a really enjoyable contrast of textures with very little effort on your part. Get the recipe »

[Photograph: Chichi Wang]

Grilled Spaghetti and Meatballs
Grilled Spaghetti and Meatballs
Pasta on the grill? Yup. The trick is to use a perforated grill pan to allow the smoke and heat to pass through, but keeps the spaghetti from falling onto the coals or burners. Get the recipe »

[Photograph: Jennifer Olvera]

Apple-Pork Ragu with Orecchiette
Apple-Pork Ragu with Orecchiette
Though the sauce didn't quite come together, the flavors were spot on. Get the recipe »

[Photograph: Nick Kindelsperger]

Farfalle Abruzzese with Veal, Porcini, and Spinach
Farfalle Abruzzese with Veal, Porcini, and Spinach
This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. Get the recipe »

[Photograph: Quentin Bacon]

Pasta With Clams and Anchovies
Pasta With Clams and Anchovies
Slurp up every last olive oil-drenched noodle and hunt greedily around my plate for the tiny bits of salty, prickly anchovies. Get the recipe »

[Photograph: Elizabeth Barbone]

Shrimp Scampi with Artichokes
Shrimp Scampi with Artichokes
What matters is good technique: sautéeing the shrimp first over decently high heat to develop some flavor in the pan, and adding the butter at the end until it just melts but is not yet separated, creating a luscious, rather than greasy, sauce. Get the recipe »

[Photograph: Blake Royer]

Noodles with Bay Scallops, Snow Peas, and Ginger Sauce
Noodles with Bay Scallops, Snow Peas, and Ginger Sauce
Though there's a decent amount of fresh ginger in the mix, it is luckily cooked for long enough that the ginger mellows out. When you first bite into the finished dish, the ginger just hangs out in the background, only making an appearance a few seconds later. It's enough of a kick to make you want to dig in again, making this a surprisingly engaging noodle dish. Get the recipe »

[Photograph: Nick Kindelsperger]

Pasta alla Vongole
Pasta alla Vongole
Despite the so-so reputation that Pasta all a Vongole might hold—an Italian standby of tough, overcooked clams and gray "dishwater" sauce turned cloudy from the simmering clam shells—when done right, it has the potential to be remarkable. Get the recipe »

[Photograph: Blake Royer]

Double Pea Pasta with Salmon
Double Pea Pasta with Salmon
This pasta has a fresh sweetness that's boosted by lemon juice and rounded out by shavings of salty Parmesan. Grilled salmon adds protein and makes this main substantial enough for the last weeks of winter. Get the recipe »

[Photograph: Carrie Vasios]

Caprese Chicken Pasta Salad
Caprese Chicken Pasta Salad
When tossed together while the pasta is still warm, the tomatoes and mozzarella soften just a touch, and the balsamic dressing soaks into everything just so. Get the recipe »

[Photograph: Yvonne Ruperti]

Green Tapenade Pasta Salad
Green Tapenade Pasta Salad
When we think of tapenade, we usually envision a thick, smooth paste of black olives spiked with anchovies and garlic. But this version is tapenade's boisterous blond twin: briny green olives are kept chunky and are smashed to a crumbling rubble with the usual Nice suspects of lemon, thyme, garlic, capers, and anchovies. Get the recipe »

[Photograph: Kerry Saretsky]

Bocce Pasta Salad
Bocce Pasta Salad
This salad pairs well with many kinds of grilled protein, but where it really shines is supporting grilled chicken. Get the recipe »

[Photograph: Helen Jane]

Roasted Ratatouille Lasagna
Roasted Ratatouille Lasagna
Inspired by a trip to Aix-en-Provence, this light lasagna is made from layers of eggplant, zucchini, peppers, onions, and whole garlic cloves roasted with olive oil and herbes de Provence, layered with sun dried tomato sauce, fresh pasta sheets, and a topping of fresh herbs, mozzarella, and nutty parmesan. Get the recipe »

[Photograph: Kerry Saretsky]

Cheesy Chili Mac
Cheesy Chili Mac
Just make a simple ground beef chili (you can take or leave the canned beans as you see fit), add it to a simple stovetop mac and cheese (evaporated milk makes that really easy), then bake the whole thing off with extra cheese. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Spinach and Sausage Lasagna
Spinach and Sausage Lasagna
The combination of hot sausage and simply seasoned spinach is something a little different in lasagna form, but also uncomplicated and soothing for a Sunday supper. Get the recipe »

[Photograph: Sydney Oland]

Baked Ziti
Baked Ziti
The great thing about this recipe is that everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light. Get the recipe »

[Photograph: Nick Kindelsperger]

Chinese Kasha Varnishkes
Chinese Kasha Varnishkes
Bow-ties and kasha are topped with a sauce of scallions, soy, and chili paste. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]