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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

HomeRecipe CoursesPasta Recipes (Page 4)
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Pasta Recipes

Pasta Recipes

Pasta al forno (Baked Pasta)

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Pasta al forno (Baked Pasta)2 min read

This classic Italian dish is a hearty and comforting pasta bake, perfect for feeding a crowd. It’s made with ziti or rigatoni pasta, tomato sauce, ground beef, and a creamy …

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Pasta Recipes

Cacio e Pepe

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Cacio e Pepe2 min read

This simple but delicious pasta dish hails from Rome and is made with just a few ingredients – pasta, Pecorino Romano cheese, and black pepper. The result is a creamy …

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Pasta Recipes

Fettuccine with Mushrooms

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Fettuccine with Mushrooms2 min read

This creamy and savory pasta dish is made with tender fettuccine noodles and sautéed mushrooms, all tossed in a rich and decadent cream sauce. The earthy flavors of the mushrooms …

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Pasta Recipes

Linguine with Pesto

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Linguine with Pesto2 min read

Linguine with pesto is a classic Italian pasta dish that is simple, fresh, and full of flavor. The vibrant green pesto sauce is made with fresh basil, pine nuts, garlic, …

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Pasta Recipes

Spaghetti with Lobster

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Spaghetti with Lobster2 min read

Spaghetti with lobster is a luxurious and indulgent Italian pasta dish that is perfect for special occasions or a romantic dinner. The tender chunks of lobster are combined with a …

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Pasta Recipes

Orecchiette with Broccoli and Sausage

Owner Owner Updated on June 26, 2023June 6, 2023 Leave a Comment on Orecchiette with Broccoli and Sausage2 min read

Orecchiette with broccoli and sausage is a classic Italian pasta dish that combines the earthy flavors of broccoli with savory sausage and a touch of spice. This hearty and delicious …

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Pasta Recipes

Rigatoni alla Pajata

Owner Owner Updated on June 26, 2023June 2, 2023 Leave a Comment on Rigatoni alla Pajata2 min read

Rigatoni alla Pajata is a traditional Roman pasta dish made with rigatoni pasta and a rich tomato sauce made with the intestines of milk-fed veal. The result is a flavorful …

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Pasta Recipes

Gnocchi alla Sorrentina

Owner Owner Updated on June 26, 2023June 2, 2023 Leave a Comment on Gnocchi alla Sorrentina2 min read

Gnocchi alla Sorrentina is a classic Italian dish that features soft potato gnocchi baked with tomato sauce and melted mozzarella cheese. It’s a comforting and hearty dish that’s perfect for …

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Pasta Recipes

Spaghetti Aglio e Olio

Owner Owner Updated on June 26, 2023June 2, 2023 Leave a Comment on Spaghetti Aglio e Olio2 min read

Spaghetti Aglio e Olio is a simple yet flavorful Italian pasta dish that translates to “spaghetti with garlic and oil.” It’s a quick and easy recipe that is perfect for …

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Pasta Recipes

Spaghetti alla Puttanesca

Owner Owner Updated on June 26, 2023June 2, 2023 Leave a Comment on Spaghetti alla Puttanesca2 min read

Spaghetti alla Puttanesca is a classic Italian pasta dish that is easy to prepare and bursting with flavors. This pasta dish is made with a tomato-based sauce that includes olives, …

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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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