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Pasta, grazie!

Pasta, grazie!

Pasta recipes for everybody

Pasta, grazie!

Pasta, grazie!

Pasta recipes for everybody

Pasta, grazie!

Pasta, grazie!

Pasta recipes for everybody

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Pasta Recipes

Pasta Recipes

Lasagna with eggplant and mozzarella

Owner Owner Updated on June 28, 2023June 28, 2023 Leave a Comment on Lasagna with eggplant and mozzarella1 min read

This lasagna recipe features layers of pasta, tomato sauce, eggplant, and mozzarella cheese. It’s a delicious and hearty vegetarian option for lasagna lovers.

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Pasta Recipes

Pappardelle with Duck Ragù

Owner Owner Updated on June 28, 2023June 28, 2023 Leave a Comment on Pappardelle with Duck Ragù1 min read

This hearty pasta dish features wide pappardelle noodles in a rich, meaty ragù made with duck meat and red wine.

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Pasta Recipes

Tagliatelle with Seafood

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Tagliatelle with Seafood1 min read

This seafood pasta dish is a classic Italian recipe featuring tagliatelle pasta, shrimp, mussels, and calamari in a light tomato sauce.

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Pasta Recipes

Spaghetti with anchovies and breadcrumbs

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Spaghetti with anchovies and breadcrumbs1 min read

A delicious and easy pasta dish that combines the saltiness of anchovies with the crunchiness of breadcrumbs.

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Pasta Recipes

Gnocchi with tomato sauce

Owner Owner June 27, 2023June 27, 2023 Leave a Comment on Gnocchi with tomato sauce1 min read

Gnocchi with tomato sauce is a classic Italian dish that is simple to make and delicious to eat. The soft, pillowy texture of the gnocchi pairs perfectly with the tangy …

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Pasta Recipes

Farfalle with zucchini and pesto

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Farfalle with zucchini and pesto1 min read

This dish combines the classic flavors of pesto with sautéed zucchini to create a delicious and easy pasta dish.

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Pasta Recipes

Rigatoni with chicken and mushrooms

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Rigatoni with chicken and mushrooms1 min read

This creamy and flavorful pasta dish is made with tender chicken, sautéed mushrooms, and a rich cream sauce. It’s perfect for a comforting weeknight dinner.

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Pasta Recipes

Spaghetti with lobster and cherry tomatoes

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Spaghetti with lobster and cherry tomatoes1 min read

A delicious pasta dish made with fresh lobster meat and sweet cherry tomatoes, perfect for a special occasion.

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Pasta Recipes

Lasagna with artichokes

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Lasagna with artichokes1 min read

A delicious vegetarian version of classic lasagna made with tender artichokes, creamy ricotta cheese, and a rich tomato sauce.

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Pasta Recipes

Penne with zucchini and prawns

Owner Owner Updated on June 27, 2023June 27, 2023 Leave a Comment on Penne with zucchini and prawns1 min read

This delicious pasta dish is a light and flavorful option for seafood lovers. The combination of sautéed zucchini and succulent prawns in a white wine and garlic sauce is perfect …

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Recent Posts

  • Lasagna with eggplant and mozzarella
  • Pappardelle with Duck Ragù
  • Tagliatelle with Seafood
  • Spaghetti with anchovies and breadcrumbs
  • Gnocchi with tomato sauce

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  • Linguine alle Vongole
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Linguine alle vongole, or linguine with clams, is a classic Italian dish from the Campania region. It's made with linguine pasta, fresh clams, garlic, white wine, and parsley. This dish is simple, elegant, and delicious!

1 pound linguine
2 pounds fresh clams, scrubbed and rinsed
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
Salt and black pepper, to taste

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions.
While the linguine cooks, heat the olive oil in a large skillet over medium heat.
Add the garlic and red pepper flakes to the skillet and sauté until the garlic is fragrant, about 1 minute.
Add the clams to the skillet and pour in the white wine. Cover the skillet and simmer until the clams open, about 5-7 minutes.
Remove any unopened clams and discard them. Stir in the butter and parsley and season with salt and black pepper to taste.
When the linguine is done, reserve 1 cup of the pasta cooking water, then drain the linguine and return it to the pot.
Add the clam mixture to the pot with the linguine and toss to coat the noodles evenly. If the sauce seems too dry, add a little bit of the reserved pasta cooking water to moisten it.
Serve hot, garnished with additional chopped parsley, if desired.
  • Fettuccine Alfredo
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Fettuccine Alfredo is a classic Italian pasta dish made with fettuccine noodles tossed in a creamy, buttery sauce made with Parmesan cheese. It's a rich and indulgent dish that's perfect for special occasions or when you want to treat yourself.

1 pound fettuccine
1/2 cup unsalted butter
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions.
While the fettuccine cooks, melt the butter in a large skillet over low heat.
Add the heavy cream to the skillet with the melted butter and stir to combine. Increase the heat to medium and bring the mixture to a simmer.
Add the Parmesan cheese to the skillet and stir until it's melted and the sauce is smooth.
Season the sauce with salt and pepper to taste.
When the fettuccine is done, reserve 1 cup of the pasta cooking water, then drain the fettuccine and return it to the pot.
Add the Alfredo sauce to the pot with the fettuccine and toss to coat the noodles evenly. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to thin it out.
Serve hot, garnished with chopped fresh parsley, if desired.
  • Pesto Pasta
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A light and refreshing pasta made with fresh basil pesto.

1 lb fusilli or rotini pasta
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Salt and black pepper to taste
1 pint cherry tomatoes, halved
1/2 cup cubed mozzarella cheese
1/4 cup chopped fresh parsley

Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
While the pasta is cooking, make the pesto sauce. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil. Process until smooth, adding more olive oil if needed to achieve a smooth consistency. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella cheese, and chopped parsley.
Pour the pesto sauce over the pasta mix, stirring to coat evenly.
Chill the pasta in the refrigerator for at least 30 minutes before serving.
Serve the pasta salad cold, garnished with additional Parmesan cheese and fresh basil leaves if desired.
  • Spaghetti Carbonara
www.pastagrazie.com

A classic Italian pasta dish made with eggs, cheese, and guanciale/pancetta/bacon.

1 lb spaghetti
4 large eggs
1 cup grated Parmesan cheese
1/2 cup chopped bacon or pancetta
2 cloves garlic, minced
Salt and black pepper to taste

Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, whisk the eggs and Parmesan cheese together in a mixing bowl.
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional minute.
Add the cooked pasta to the skillet with the bacon and garlic, tossing to combine.
Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, stirring quickly to prevent the eggs from scrambling.
If the pasta is too dry, add some of the reserved pasta water, a little at a time, until the sauce reaches the desired consistency.
Season with salt and black pepper to taste.
Serve hot with additional Parmesan cheese and chopped parsley, if desired.
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