Pasta night just got a whole lot easier! Whether you’re craving creamy carbonara, zesty marinara, or a cozy bowl of garlic butter noodles, these 18 quick and easy Italian pasta recipes are perfect for beginners. No fancy skills required—just simple ingredients and big flavors ready in under 30 minutes. Hungry yet? Let’s dive into these delicious dishes that’ll make weeknight dinners a breeze!
Penne Arrabbiata
Perhaps there’s something quietly comforting about a dish that balances heat and heart—a simple pasta, vibrant with the warmth of chili and the richness of tomatoes, simmered just long enough to feel like a hug in a bowl.
Ingredients
- 8 oz penne pasta (I like De Cecco for its sturdy bite)
- 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
- 4 garlic cloves, thinly sliced (freshly crushed releases the best aroma)
- 1/2 tsp red pepper flakes (adjust to your heat tolerance—I lean generous)
- 1 (28 oz) can crushed tomatoes (San Marzano, if you can find them)
- 1/2 tsp kosher salt (it dissolves evenly, unlike table salt)
- 1/4 cup fresh parsley, chopped (stems removed for tenderness)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook for 9 minutes, stirring occasionally to prevent sticking—al dente is key here.
- While the pasta cooks, heat olive oil in a deep skillet over medium-low. Add garlic and red pepper flakes, stirring for 1 minute until fragrant but not browned (burnt garlic turns bitter).
- Pour in the crushed tomatoes and salt, stirring to combine. Simmer uncovered for 10 minutes, letting the sauce thicken slightly—bubbles should break slowly on the surface.
- Reserve 1/2 cup of pasta water, then drain the penne. Toss the pasta into the skillet with the sauce, adding splashes of reserved water as needed to coat evenly.
- Remove from heat and fold in parsley, letting the residual warmth wilt it gently.
This penne arrabbiata cradles a lively heat, the tomatoes bright against the garlic’s earthy hum. Try it with a drizzle of olive oil and a scatter of Parmesan, or for a twist, top with crispy breadcrumbs for texture.
Linguine with Clam Sauce
Crisp summer evenings always make me crave something light yet deeply comforting—like a bowl of linguine tangled in briny, garlicky clam sauce, the kind that tastes like the ocean whispered into the pan.
Ingredients
– 12 oz linguine (I like De Cecco for its sturdy bite)
– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 4 garlic cloves, thinly sliced (don’t skimp—this is the soul of the dish)
– 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 2 (10 oz) cans chopped clams, drained, juice reserved (I prefer Bar Harbor for their sweet, tender clams)
– 1/2 cup dry white wine (a crisp Pinot Grigio works beautifully)
– 1/4 cup chopped fresh parsley (flat-leaf for its earthy brightness)
– 1 tbsp unsalted butter (cold, to finish with a silky gloss)
– Kosher salt (to season the pasta water like the sea)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9 minutes, stirring occasionally, until al dente (it should still have a slight chew).
3. Meanwhile, heat olive oil in a deep skillet over medium-low. Add garlic and red pepper flakes, stirring until the garlic is fragrant and just golden—about 2 minutes (don’t let it brown).
4. Pour in the reserved clam juice and white wine, simmering until reduced by half—about 5 minutes (this concentrates the briny sweetness).
5. Stir in the clams to warm through, about 1 minute (overcooking makes them rubbery).
6. Drain the pasta, reserving 1/2 cup of the starchy water.
7. Toss the linguine into the skillet with the clam sauce, adding the butter and a splash of reserved pasta water. Stir vigorously to emulsify the sauce—it should cling to the strands.
8. Finish with parsley and a final toss.
Perfectly balanced, the linguine is slick with a sauce that’s both delicate and bold—tangled with tender clams and flecks of garlic. Serve it with crusty bread to swipe up every last drop, or a simple arugula salad for contrast.
One-Pot Italian Sausage Pasta
Wandering through the kitchen on a quiet evening, I often crave something hearty yet effortless—like this one-pot Italian sausage pasta, where the flavors meld together as softly as the twilight outside. It’s the kind of dish that feels like a warm hug, with minimal cleanup and maximum comfort.
Ingredients
- 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
- 1 lb sweet Italian sausage, casings removed (I like the subtle fennel notes in this variety)
- 1 small yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (fresh is best—no jarred shortcuts here)
- 1 (28-oz) can crushed tomatoes (San Marzano for their bright acidity)
- 2 cups low-sodium chicken broth (homemade if you have it, but store-bought works too)
- 12 oz penne pasta (or any short tube pasta—it holds the sauce so well)
- 1 tsp dried basil (rub it between your fingers to wake up the aroma)
- 1/2 tsp red pepper flakes (adjust to your heat preference)
- 1/2 cup heavy cream (room temp blends smoother)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt and freshly ground black pepper (to layer the seasoning)
- Fresh basil leaves, torn (for that final pop of green)
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium heat until shimmering, about 1 minute.
- Add sausage, breaking it into small crumbles with a wooden spoon, and cook until no pink remains, 5–6 minutes. Tip: Resist stirring too often—letting it brown slightly builds flavor.
- Stir in onion and cook until translucent, 3–4 minutes, scraping up any browned bits from the bottom.
- Add garlic and red pepper flakes, stirring just until fragrant, 30 seconds—don’t let it burn.
- Pour in crushed tomatoes, chicken broth, and dried basil, stirring to combine. Tip: Swirl a splash of broth in the tomato can to get every last bit.
- Bring to a gentle boil, then add pasta, submerging it fully. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Tip: The pasta should be al dente—check a piece at 10 minutes to avoid overcooking.
- Stir in heavy cream and Parmesan until the sauce thickens slightly, 1–2 minutes. Season with salt and pepper.
- Remove from heat and let rest 5 minutes—the pasta will soak up more sauce as it sits.
You’ll love how the creamy tomato sauce clings to each noodle, with the sausage adding little bursts of savory richness. Try topping it with extra Parmesan and a drizzle of olive oil, or serve alongside a crisp green salad for contrast.
Cacio e Pepe
Just like the quiet hum of a summer evening, there’s something deeply comforting about the simplicity of Cacio e Pepe—a dish that whispers rather than shouts, where every bite feels like a gentle embrace. It’s the kind of meal I turn to when the world feels too loud, and all I need is a bowl of warmth and familiarity.
Ingredients
- 8 oz spaghetti (I like De Cecco for its sturdy texture)
- 1 1/2 cups finely grated Pecorino Romano (freshly grated melts so much better)
- 1 1/2 tsp freshly cracked black pepper (don’t skimp—this is the star)
- 1/4 cup reserved pasta water (trust me, it’s the secret to silky sauce)
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Salt it generously—it should taste like the sea.
- Add the spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking. You want it al dente, with a slight bite.
- While the pasta cooks, toast the black pepper in a dry skillet over medium heat for 1 minute, until fragrant. This unlocks its warmth and depth.
- Reserve 1/4 cup of pasta water, then drain the spaghetti and return it to the pot, off the heat.
- Slowly sprinkle in the Pecorino, tossing constantly with tongs. Add the reserved pasta water 1 tbsp at a time until the cheese melts into a creamy, glossy sauce.
- Fold in the toasted pepper, stirring gently to distribute evenly. The sauce should cling to each strand without clumping.
Lusciously creamy yet light, this Cacio e Pepe is best enjoyed immediately, twirled onto a warm plate with an extra dusting of cheese. I love serving it with a crisp white wine and a handful of arugula for a peppery contrast—simple, but oh so satisfying.
Baked Ziti
Comfort comes in many forms, and tonight, it’s a bubbling dish of baked ziti—rich, hearty, and the kind of meal that feels like a warm hug after a long day. The layers of pasta, cheese, and sauce meld together in the oven, filling the kitchen with a scent that’s impossible to resist.
Ingredients
– 1 lb ziti pasta (I like to use rigatoni for its ridges—they hold sauce so well)
– 24 oz marinara sauce (homemade or your favorite jarred variety, warmed slightly)
– 15 oz ricotta cheese (whole milk for creaminess)
– 2 cups shredded mozzarella (divided—one for the filling, one for the top)
– 1/2 cup grated Parmesan (freshly grated melts better)
– 1 large egg (room temp helps it blend smoothly into the ricotta)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 3 cloves garlic, minced (because more garlic is always better)
– 1 tsp dried basil (or a handful of fresh, torn)
– 1/2 tsp salt (adjust if your sauce is already seasoned)
– 1/4 tsp black pepper (freshly cracked, if possible)
Instructions
1. Preheat your oven to 375°F—this ensures even baking and a golden top.
2. Bring a large pot of salted water to a boil, then add the ziti. Cook for 2 minutes less than the package instructions—it’ll finish cooking in the oven.
3. While the pasta cooks, heat olive oil in a small pan over medium-low. Add minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, pepper, and the sautéed garlic until fully combined.
5. Drain the pasta and return it to the pot. Gently fold in the marinara sauce until every piece is coated.
6. Spread half the sauced pasta in a 9×13-inch baking dish. Dollop the ricotta mixture evenly over it, then top with the remaining pasta.
7. Sprinkle the remaining 1 cup mozzarella over the top—this creates that irresistible cheesy crust.
8. Bake for 25 minutes, then broil for 2-3 minutes until the top is bubbly and lightly browned (watch closely to avoid burning).
Pull it from the oven and let it rest for 5 minutes—the layers settle, making it easier to slice. The first bite is all creamy ricotta, tangy sauce, and al dente pasta, with just enough chew to keep it interesting. Serve with a crisp green salad or garlic bread to soak up every last bit.
Pasta Puttanesca
Lately, I’ve been craving the bold, briny flavors of Pasta Puttanesca—a dish that feels like a whispered secret, with each bite telling a story of tangy olives, salty capers, and ripe tomatoes. It’s the kind of meal that comes together effortlessly, yet leaves a lasting impression.
Ingredients
– 8 oz spaghetti (I like De Cecco for its sturdy texture)
– 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 4 garlic cloves, thinly sliced (fresh is best—avoid pre-minced)
– 1/2 tsp red pepper flakes (adjust if you prefer less heat)
– 1/4 cup pitted Kalamata olives, roughly chopped (their bold flavor shines here)
– 2 tbsp capers, drained (rinsed if you prefer a milder saltiness)
– 1 (14.5 oz) can diced tomatoes (San Marzano are my favorite)
– 1/4 cup fresh parsley, chopped (reserve a pinch for garnish)
– Salt (just a pinch—the olives and capers add plenty)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (bite into a strand to check—it should have a slight firmness).
3. While the pasta cooks, heat olive oil in a large skillet over medium-low heat.
4. Add the garlic and red pepper flakes, stirring frequently for 1–2 minutes until fragrant but not browned (burnt garlic turns bitter).
5. Stir in the olives and capers, letting them sizzle for 1 minute to release their flavors.
6. Pour in the diced tomatoes with their juices, simmering for 5–7 minutes until the sauce thickens slightly.
7. Drain the pasta, reserving 1/2 cup of the starchy water.
8. Toss the pasta into the skillet, adding a splash of reserved water if needed to loosen the sauce.
9. Sprinkle with parsley and toss gently to combine.
Serve this dish with a drizzle of olive oil and a sprinkle of parsley. The sauce clings to every strand, offering a punch of umami from the olives and capers, balanced by the bright acidity of tomatoes. It’s perfect with a slice of crusty bread to soak up every last bit.
Tomato Basil Pasta
Nostalgia washes over me whenever I make this dish—the simplicity of ripe tomatoes and fresh basil tangled in al dente pasta feels like a quiet summer evening. It’s the kind of meal that requires little effort but rewards you with bright, comforting flavors.
Ingredients
– 8 oz dried spaghetti (I like the slight chew of De Cecco)
– 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 3 garlic cloves, thinly sliced (they caramelize better this way)
– 1 pint cherry tomatoes, halved (the sweeter, the better)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 cup fresh basil leaves, torn (reserve a few for garnish)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– 1/2 tsp kosher salt (it clings to pasta better than table salt)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8–9 minutes, stirring occasionally, until al dente (bite a strand to check—it should have a slight resistance).
3. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until the garlic is fragrant and pale gold, about 1 minute (don’t let it brown).
4. Add cherry tomatoes and salt, stirring gently. Cook until the tomatoes soften and release their juices, about 5 minutes (they should look jammy).
5. Reserve 1/2 cup of pasta water, then drain the spaghetti.
6. Add the drained pasta to the skillet, tossing to coat in the tomato mixture. If needed, splash in reserved pasta water 1 tbsp at a time to loosen the sauce.
7. Remove from heat and stir in torn basil and Parmesan.
Oftentimes, the best meals are the ones that let ingredients shine. The pasta should be glossy, with bursts of sweet tomato and peppery basil in every forkful. Try serving it with a drizzle of your best olive oil and a crisp white wine for a lazy weekend lunch.
Lemon Ricotta Pasta
There’s something quietly comforting about the way lemon ricotta pasta comes together—bright, creamy, and just a little indulgent, like a summer evening distilled into a bowl.
Ingredients
– 12 oz dried pasta (I love fusilli for its twists, but any short shape works)
– 1 cup whole-milk ricotta (room temp blends smoother)
– 1/4 cup extra virgin olive oil (my go-to for its fruity finish)
– 2 lemons (zested and juiced—about 1/4 cup juice)
– 3 garlic cloves, minced (fresh is key here)
– 1/2 tsp red pepper flakes (adjust to your warmth preference)
– 1/2 cup reserved pasta water (don’t forget to save it!)
– 1/2 cup grated Parmesan (plus extra for serving)
– 1/4 cup fresh basil, thinly sliced (torn by hand for rustic charm)
– Kosher salt (to season every layer)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 1 minute less than package instructions for al dente texture.
3. While pasta cooks, whisk ricotta, olive oil, lemon zest, lemon juice, garlic, red pepper flakes, and 1/2 tsp salt in a large bowl until smooth.
4. Reserve 1/2 cup pasta water, then drain pasta thoroughly.
5. Immediately add hot pasta to the ricotta mixture, tossing vigorously to coat.
6. Gradually add reserved pasta water, 2 tbsp at a time, until sauce clings silkily to noodles.
7. Fold in Parmesan and basil, tossing gently to distribute.
Just like that, you’ve got a dish that’s both lush and lively—the ricotta cradles each bite, while the lemon keeps it all from feeling too heavy. Try it with a handful of arugula tossed in for a peppery contrast, or top with toasted breadcrumbs for crunch.
Tuscan Chicken Pasta
Dusk settles softly outside, and the kitchen fills with the comforting aroma of garlic and herbs—a quiet moment to savor the simplicity of Tuscan Chicken Pasta. It’s the kind of dish that feels like a warm embrace, rustic yet refined, with flavors that linger long after the last bite.
Ingredients
- 2 boneless, skinless chicken breasts (I like to pat them dry for a better sear)
- 8 oz penne pasta (whole wheat works beautifully here for a nutty depth)
- 3 tbsp extra virgin olive oil (my go-to for its fruity finish)
- 4 garlic cloves, minced (freshly crushed releases the best aroma)
- 1 cup heavy cream (room temp blends smoother)
- 1 cup sun-dried tomatoes, chopped (the oil-packed ones add richness)
- 2 cups baby spinach (tossed in at the end for a vibrant pop)
- 1/2 cup grated Parmesan (freshly grated melts like a dream)
- 1 tsp dried Italian seasoning (a little extra never hurts)
- 1/2 tsp red pepper flakes (just enough for a gentle warmth)
- Salt and black pepper (to layer flavor as you go)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the penne and cook for 10 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
- Add the chicken to the skillet and cook for 6 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly.
- In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil. Sauté the garlic and red pepper flakes for 30 seconds, just until fragrant.
- Pour in the heavy cream, stirring gently to combine with the garlic. Simmer for 2 minutes until slightly thickened.
- Stir in the sun-dried tomatoes and spinach, cooking for another 2 minutes until the spinach wilts.
- Add the cooked pasta and sliced chicken to the skillet, tossing to coat evenly in the sauce. Sprinkle with Parmesan and toss once more.
Layers of creamy sauce cling to every noodle, while the sun-dried tomatoes add a sweet-tangy contrast. Serve it with a crisp green salad or a glass of Chianti for a meal that feels like a Tuscan sunset on a plate.
Summary
Whether you’re a beginner or just short on time, these 18 quick and easy Italian pasta recipes are your ticket to delicious, stress-free meals. From creamy Alfredo to zesty marinara, there’s something for everyone. Don’t forget to try a few, leave a comment with your favorite, and share the love by pinning this article for later. Happy cooking!
