Our 15 Best Pasta Recipes
These pastas are highly rated for good reason. You have to try them all!
Simply Recipes / Mica Siva
If I had to guess how often I eat pasta, it would be around four nights a week. There are lots of reasons for this, perhaps one of the simplest being that I just love pasta. One of the major downsides to having it so often, though, is that it can sometimes feel a little repetitive, a little boring, a little This, again?
If you've made it here, you can probably relate, but don't worry, the 15 recipes below cure any pasta night boredom you might face. All of the recipes featured here have a five-star rating from Simply Recipes readers, so you don't have to wonder how they'll be—you can trust that you'll love them.
Dig in now and find out for yourself why these five-star recipes are so great. Plus you'll get helpful tips and tricks from our editors, contributors, and readers.
Creamy Cavatappi
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Creamy Cavatappi
"Add the Parmesan a little at a time, letting each handful melt before adding more to better emulsify into a creamier sauce." —Laurel Randolph, Simply Recipes Editor
Paccheri with Quick Sausage Ragu
Simply Recipes / Ciara Kehoe
Get Recipe: Paccheri with Quick Sausage Ragu
"This ragu uses spicy sausage and chili flakes to give it a nice kick. If you’d prefer a milder sauce, leave out the chili flakes and/or use sweet sausage." —Devan Grimsrud, Simply Recipes Contributor
Caprese Pasta
Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Get Recipe: Caprese Pasta
"Warm pasta absorbs the flavor of the tomato mixture more quickly than cold pasta, so be sure to mix everything together while warm." —Liv Dansky and Sara Bir, Simply Recipes Editors
One-Pan Baked Penne alla Vodka
Simply Recipes / Ciara Kehoe
Get Recipe: One-Pan Baked Penne alla Vodka
"To make sure the pasta cooks evenly, it's important to keep it as submerged as possible throughout the process. There are two times to keep this advice in mind—when you first put the pasta in the oven, and when you mix it and return it to cook uncovered." —Julie & Amy Luxemberg, Simply Recipes Contributors
Vegan Cacio e Pepe
Simply Recipes / Mica Siva
Get Recipe: Vegan Cacio e Pepe
"Cashew butter is the star of this dish. If you can’t find unsweetened cashew butter, try using tahini or raw, unsweetened almond butter instead." —Micah Siva, Simply Recipes Contributor
Chicken Florentine Pesto Pasta
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"Made this today. This recipe is a keeper and I'll make it often! I made one simple modification and used rotisserie chicken." —Phyllis, Simply Recipes Reader
Creamy One Pot Pasta with Zucchini
Simply Recipes / Alison Bickel
Get Recipe: Creamy One Pot Pasta with Zucchini
"If all the moisture cooks off and the pasta is still undercooked, you can always add an extra splash of water." —Sara Tane, Simply Recipes Contributor
Chicken Carbonara
Alison Bickel / Simply Recipes
Get Recipe: Chicken Carbonara
"This recipe relies on the residual heat of the pan, the cooked pasta, and the pasta cooking water to make the creamy sauce, so having all of your ingredients prepped and ready to go is key to keeping things smooth." —Devan
Chicken Caesar Pasta
Simply Recipes / Ciara Kehoe
Get Recipe: Chicken Caesar Pasta
"I made this last night and it was really good. I substituted anchovy paste and just used a little to give it some authentic caesar taste without being too fishy, and it worked well. I also substituted chicken strips as I couldn't find tenderloin." —Greg, Simply Recipes Reader
Easy Italian Sausage Spaghetti
Simply Recipes / Michelle Becker
Get Recipe: Easy Italian Sausage Spaghetti
"Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti." —Elise Bauer, Simply Recipes Founder
Caponata Pasta
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Caponata Pasta
"I love how flavorful and silky the sauce is! It takes a bit of time but it's almost all hands-off, so it freed me up to do other things while dinner cooked. I left the last two tablespoons of vinegar off and I found it well-balanced." —Laurel, Simply Recipes Reader
Shrimp and Asparagus Pasta
Alison Bickel / Simply Recipes
Get Recipe: Shrimp and Asparagus Pasta
"The best shrimp for this recipe are “medium” or “large” pre-shelled, deveined shrimp labeled “21/25” from the freezer aisle." —Georgia Freedman, Simply Recipes Contributor
One-Pot Mac and Cheese
Simply Recipes / Ciara Kehoe
Get Recipe: One-Pot Mac and Cheese
"You can swap cheeses in this recipe, but don’t replace the cream cheese which makes the sauce extra creamy and silky." —Kayla Hoang, Simply Recipes Contributor
Spaghetti Aglio e Olio
Simply Recipes / Alison Bickel
Get Recipe: Spaghetti Aglio e Olio (Pasta With Garlic and Oil)
"One key to making this pasta perfectly: Undercook the spaghetti just a bit. You’ll finish the cooking process in the sauce, so drain the pasta when it’s just shy of al dente. It should have a pronounced bite to it without being crunchy." —Katie Morford, Simply Recipes Contributor
Pasta with Eggplant, Feta, and Mint
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"Use a firm, large globe eggplant for this dish. More delicate eggplant varieties will fall apart in the cooking." —Elise
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