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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 Courses (Page 3)
Pasta Recipes

Lasagna with Zucchini

Updated on June 26, 2023June 15, 2023 Leave a Comment on Lasagna with Zucchini

This vegetarian lasagna is made with layers of zucchini, ricotta cheese, and tomato sauce. It’s a delicious and healthy twist on the classic comfort food.

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Pasta Recipes

Ravioli with Ricotta and Spinach

Updated on June 26, 2023June 15, 2023 Leave a Comment on Ravioli with Ricotta and Spinach

These homemade ravioli are stuffed with a creamy mixture of ricotta cheese and spinach, and served with a simple tomato sauce. This classic Italian dish is perfect for a special …

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Pasta Recipes

Gnocchi with Gorgonzola Sauce

Updated on June 26, 2023June 15, 2023 Leave a Comment on Gnocchi with Gorgonzola Sauce

This creamy and decadent pasta dish is perfect for cheese lovers. The soft and pillowy gnocchi are coated in a rich and flavorful gorgonzola sauce that is both tangy and …

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Pasta Recipes

Tagliatelle with Truffles

Updated on June 26, 2023June 7, 2023 Leave a Comment on Tagliatelle with Truffles

This luxurious and flavorful pasta dish is a classic Italian recipe that is perfect for special occasions or a fancy dinner at home. The combination of earthy truffles, creamy butter, …

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Pasta Recipes

Spaghetti with Bottarga

Updated on June 26, 2023June 7, 2023 Leave a Comment on Spaghetti with Bottarga

Spaghetti with Bottarga is a classic Italian pasta dish made with simple ingredients that pack a punch of flavor. Bottarga is a delicacy of salted, cured fish roe that has …

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Pasta Recipes

Penne with Vodka Sauce

Updated on June 26, 2023June 7, 2023 Leave a Comment on Penne with Vodka Sauce

This classic Italian pasta dish features penne pasta coated in a creamy, tomato-based vodka sauce. The sauce is made with onions, garlic, crushed red pepper flakes, tomato paste, heavy cream, …

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Pasta Recipes

Fusilli with tuna and olives

Updated on June 26, 2023June 7, 2023 Leave a Comment on Fusilli with tuna and olives

This dish features fusilli pasta combined with a flavorful sauce made from canned tuna, olives, capers, garlic, and crushed red pepper flakes. It’s a simple yet satisfying pasta dish that …

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Pasta Recipes

Rigatoni with Eggplant

Updated on June 26, 2023June 7, 2023 Leave a Comment on Rigatoni with Eggplant

This recipe features rigatoni pasta tossed with tender pieces of eggplant, canned tomatoes, garlic, and fresh basil. The dish is simple, comforting, and perfect for a vegetarian dinner option.

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Pasta Recipes

Spaghetti with Clams

Updated on June 26, 2023June 6, 2023 Leave a Comment on Spaghetti with Clams

Spaghetti with clams, or spaghetti alle vongole, is a classic Italian seafood pasta dish. This recipe features fresh clams, garlic, white wine, and a touch of red pepper flakes for …

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Pasta Recipes

Spaghetti alla Gricia

Updated on June 26, 2023June 6, 2023 Leave a Comment on Spaghetti alla Gricia

Spaghetti alla Gricia is a traditional Roman pasta dish made with spaghetti, guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. It’s a simple and flavorful dish that’s quick …

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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
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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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