Pasta with sauce, no matter the shape or flavor, makes for a comforting and simple dinner to whip up any time of year, but especially ahead of big holidays. Whether you’re hosting all your family or just trying to clear out the fridge ahead of a trip away, it’s pasta to the rescue.
Here are 9 pasta recipes we’re loving now, each developed by either our-in house culinary team or chef customers to deliver flavorful dishes with simple-to -follow instructions.
Pasta with Quick Sausage Ragu and Broccoli Rabe
From our Culinary Creative Director Rhoda Boone, this weeknight friendly ragu comes together in less than an hour without skimping on flavor. It calls for Italian sausage, but you can use your favorite plant-based sausage substitute (or even mushrooms or cooked beans, for that matter!) to make it vegetarian or vegan.
Spaghetti with Red Sauce
Few things are better than a classic red sauce, and no one knows that better than Chef Jo Chan of Austin’s Bureau de Poste. Here, she gives us a simply classic tomato sauce that’s better than anything you can get out of a jar (trust us). Perfect for a weeknight or busy weekend, this sauce simmers for an hour before the pasta is added—an easy feat with our Pasta Insert Set.
Pasta Bolognese
Chef Jo Chan learned to make bolognese at Barbuto in New York City, honing the recipe over the years to eventually land on this version, enriched with white wine, cream, and triple concentrated tomato paste.
Save this recipe for a free afternoon or weekend, as it takes three hours to make. You can of course eat it right away, but like most sauces, it’ll benefit from a rest in the fridge—meaning it’s even better for making ahead and having throughout the week. Keep it refrigerated for four days, or freeze for six months.
Fresh Egg Pasta Dough
Know that this fresh pasta recipe, also from Chef Jo Chan, is a bit of a project, but one that’s well worth the effort. With just three ingredients—flour, egg yolks, and olive oil—you’ll have a rich egg dough to cut into tagliatelle, fettuccine, pappardelle, or any shape you’d like to try. A pasta roller is useful here.
Brown Butter Ravioli
Both delicious and shockingly simple to put together, this recipe from Austin-based Chef Tony Curet of Side Eye Pie is the perfect use for that well-intentioned package of ravioli that’s been languishing in the freezer for months.
The simple butter sauce here is decadent with minimal effort—perfect for days where you don’t want to expend too much effort but still want to put something on the table— with a bit of basil for color and crunch. Make sure you’re using unsalted butter here or you’re in for an unpleasantly salty experience.
Caramelized Mushroom Lasagna
As much as we love a classic meat-laden lasagna, it's fun to mix it up. This recipe from Southern Smoke's Chef Chris Shepherd layers delicately caramelized mushrooms with a tomato-infused sauce and yes, plenty of cheese. This is a perfect project recipe for a slow weekend, and makes for delicious leftovers or freezer meals.
Cacio e Pepe
From Culinary Director and partner of Ft. Lauderdale's Salt 7 Joe Bonavita, comes just about the easiest pasta dish you can make, using just four ingredients to make a decadent dinner for two (or leftovers the next day). Chef Bonavita uses strozzapreti—which is similar to cavatelli—but you can also use long noodles like bucatini or spaghetti with equally good results.
Shrimp Pad Thai
Chef Jam Sanitchat of Thai Fresh in Austin shares this recipe—which also happens to be Thai Fresh’s best-selling dish—that utilizes ingredients easily found at your closest H Mart or other East Asian grocer. Our 6 QT Stainless Clad Rondeau is useful to help it come together without feeling like you’re overcrowding all the ingredients.
Another plus: it’s a recipe that easily morphs to your dietary needs, including gluten-free (rice noodles!). To make it vegan, simply use more tofu instead of shrimp, and note the veg fish sauce substitute.
Gochujang Mac and Cheese
Macaroni and cheese is good. Mac and cheese with an added umami-laden kick courtesy of gochujang? Perfection. This pasta recipe from Culinary Director Rhoda Boone has a few other tricks up its proverbial sleeves, including mustard powder for added sharpness and a garnish of fresh-cut scallions for flavor and a touch of greenery. The rounded shape of our Saucier is an essential ingredient here in getting the cheese fully melted and incorporated into the roux.
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With a few tried and tested pasta recipes in your back pocket, you’ll be well on your way to both easy weeknight meals and special dinners for festive times. Pair these recipes with our Stock Pot and Pasta Insert for al dente perfection every time.
