Our 6 Favorite Pasta Recipes

There are few dishes as comforting as a big bowl of pasta. No matter the shape or variety of sauce, you’re bound to end up with something delicious, warming, and easy enough for a weekday dinner. If you’re looking to spice up your pasta night recipes or need some inspiration on your next shopping trip, we’ve gathered our six favorite pasta recipes courtesy of our chef partners. When paired with our Stock Pot and Pasta Insert, you’ll achieve al dente perfection in minutes.

Spaghetti with Red Sauce

For those who think that red sauce is synonymous with boring, think again. Chef Jo Chan’s recipe for Spaghetti with Red Sauce is delicious, simple, and easy enough to come together on a busy weeknight. Not only does it make use of our Pasta Set, but the pasta finishes cooking in our 5 QT Saucier. Thanks to its large size, each noodle gets thoroughly coated with this traditional tomato sauce.

Pasta Arrabbiata

If you like your tomato sauce with a spicy kick, then Rhoda Boone’s recipe for Pasta Arrabbiata is for you. Our Culinary Creative Director streamlined the traditional recipe for “angry pasta” by using crushed red pepper flakes in place of whole chilies and keeping the cook time under 30 minutes. Small, ridged pasta (like macaroni or penne) works best here, catching the spicy sauce that comes together in our 5 QT Saucier. Don’t forget a generous amount of salty Pecorino Romano as a nod to this dish’s Roman roots.

Brown Butter Ravioli

Who doesn’t love a low-effort recipe that tastes like it’s anything but? Tony Curet’s recipe has only four ingredients (plus kosher salt and freshly ground black pepper) and takes only 15 minutes to prepare. Our smallest Saucier is just the right size for browning a whole stick of butter and crisping some fresh basil. For those who like experimenting in the kitchen, this recipe is easily customizable. In the summer, throw in some cherry tomatoes. If you want to lean into fall flavors, use a squash ravioli and sage in place of the basil. For a date night, dress it up with a lobster ravioli. The options are truly endless.

Cacio e Pepe

When you’re in the mood for something creamy and rich, this Italian classic is sure to satisfy. Courtesy of Chef Joe Bonavita of Miami-based Wet, Cacio e Pepe is composed of butter, two kinds of cheese, and two kinds of pepper. The result is a silky, cheesy sauce with a slight floral bite from the peppers. It’s surprisingly easy to make, coming together in just 30 minutes, but it tastes like it took much longer. The rounded sides of our 3 QT Saucier ensure that no sauce gets stuck in the corners.

Spaghetti Bolognese

The beauty of pasta is that it can be relatively light or hearty and filling. If you’re in the mood for the latter, especially during the colder months, try Bridie’s Chef Tracy Malechek-Ezekiel’s recipe for Spaghetti Bolognese. You can sear the meat, add vegetables, deglaze with wine, and round out the sauce with tomatoes and heavy cream, all in our Enameled Cast Iron Dutch Oven. Once you’ve almost finished cooking the spaghetti, finish it in the sauce so it absorbs all of those slow-cooked flavors.

Gochujang Mac and Cheese

No pasta round-up would be complete without a recipe for macaroni and cheese. While the boxed variety has its time and place, this stovetop variation from our own Rhoda Boone is a welcomed update to the comfort food classic. Gochujang, an essential Korean condiment made from fermented soybeans and chilies, is an unlikely but delicious compliment to sharp cheddar cheese and optional mustard powder. The result is a sweet, spicy, umami-rich cheese sauce, which can be whisked velvety smooth thanks to the shape of our 3 QT Saucier.