You don’t need any occasion to treat yourself to pasta. Neither do you need to travel all the way to the land of origin to taste the delicacy of authentic pasta dishes. We bet you are already craving something delicious.
So today, we bring you the 5 best Italian pasta recipes that will feed your heart for sure!
Best Italian Pasta Recipes
Here we present the top 5 Italian pasta recipes with easy-to-get ingredients. Or, check out the Origini Market, where you can find the best ingredients to cook your best Italian pasta dishes.
The dishes with these recipes are so fun to make, and each of them will take you back to the land of pasta deliziosa for sure!
1. Puy Lentil Bolognese – the Vegan’s Choice
Ingredients
- Spaghetti (200 gram)
- Hot vegetable stock (500 ml)
- Vegan pesto (2 tablespoons)
- Mutti double concentrate tomato puree (2 tablespoons)
- Button mushrooms, quartered (150 gram)
- Puy lentils (200 gram)
- Onion (1)
- Celery stick (1)
- Garlic cloves (2)
- Carrot (1)
- Bay leaves (2)
- Dried oregano (1 tablespoon)
- Tins of chopped tomatoes (total 800 grams)
- Vegetable oil (1 tablespoon)
Steps
- Cook the vegetable stock and lentils together in a small pan in medium-high heat for 15 minutes
- Slice the garlic, and dice the onion, celery, and carrot into 1 cm cubes
- Take a saucepan and add the vegetable oil and pinch of salt
- Now add the vegetables to the saucepan and sweat them until becoming soft
- Make sure that the color remains unchanged
- Add tomato puree and oregano with the vegetable. Give it a nice stir
- Now add the tinned tomatoes, mushrooms, bay leaves, and the vegetable stock with lentils
- Simmer for about 30 minutes and allow the sauce to thicken
- Add salt in a pan of boiling water and add the spaghetti
- Cook the spaghetti for 8 to 12 minutes
- Drain the spaghetti and stir through the vegan pesto
- Now on the serving plate, put the pasta and serve it with the sauce
2. Squash Ravioli with Brown Butter & Sage Sauce
Ingredients
For ravioli-
- Basic egg pasta dough
- Crumbled amaretti cookies (113 gram)
- Butternut squash (567 gram)
- Grated Parmigiano Reggiano (1 ¼ cups)
- Grated lemon zest (1 tablespoon)
- Salt
For pasta sauce-
- Unsalted butter (1/2 cup)
- Sage leaves (8)
- Grated Grana Padano (1 cup)
- Salt
Steps
For ravioli-
- Preheat the oven to 400˚F
- Cut the squash into large sizes and remove the seeds and pulp
- Pace it inside the oven and bake for 30 minutes
- Get the baked squash out of the oven and let it cool down
- Then scrape the flesh and wrap in a kitchen towel
- Place it in a colander and drain for 10 minutes
- Mix the Parmigiano Reggiano, lemon zest, and amaretti cookies
- Add the drained squash and a pinch of salt
- Stir until the filling is smooth and thoroughly combined
- Get the egg pasta dough and cut rectangle-shaped dough
- Fill it with the squash mixture and secure the edges
- Now, cook the ravioli in salted boiling water
For pasta sauce-
- Place the butter in a medium-sized saucepan
- Place the sage leaves in the pan
- Heat until the butter is sizzling
- keep toasting the leaves for about 1 minute
- Add 1 cup of boiling water
- Simmer for 2 minutes as the liquid reduces to half
- Keep the sauce hot over deficient heat
- The final round
- Place the drained ravioli directly into the sauce
- Keep mixing the ravioli with sauce until coated lavishly
- You can use hot water to loosen the seasoning if necessary
- Add grated cheese
- Serve hot, removing the sage leaves
3. Tagliatelle with Bologna-style Ragu
Ingredients
- Egg tagliatelle (453 grams)
- Grana Padano cheese
- Coarse sea salt
- Ground veal (113 gram)Ground pork (113 gram)
- Ground beef (113 gram)
- Minced yellow onion (1 small size)
- Minced carrot (1 small size)
- Minced rib celery (1)
- Minced garlic (1 tablespoon)
- Unsalted butter (2 tablespoons)
- Extra virgin olive oil (2 tablespoons)
- White wine (¼ cup)
- Tomato paste (¼ cup)
- Chicken/beef stock (¼ cup)
- Sea salt
Steps
- Melt the butter with olive oil in medium heat in a heavy-bottomed pot
- Add the minced onion and stir for about 5 minutes
- Add carrot, celery, and garlic to the pot and stir for 2 minutes more
- Now add veal, pork, and beef in low heat, season with fine sea salt
- When the meat turns brown, take it out from the pot. Leave some rendered fat to cover the bottom of the pan, drain the rest
- Add wine and put the heat into the medium. Stir cook for about 6 minutes
- Add tomato paste and reduce the heat to low. Keep stirring for 20 minutes
- Add salt, stock, and bring it to simmer
- Adjust the seasoning and remove from the heat when you are satisfied with the taste
- Add pasta in salted boiling water until the point of it to dente
- Now drain the water (saving a small amount for later)
- Add the pasta to the sauce, cook for 1 minute in the sauce. Add cooking water to loosen the sauce, if necessary
- Use grated cheese and serve hot
4. Ziti with Roasted Eggplant and Ricotta Cheese
Ingredients
- Ziti (453 gram)
- Eggplants (2 large)
- Kosher salt (2 tablespoons and more)
- Extra virgin olive oil (6 tablespoons)
- Thinly sliced garlic (2 cloves)
- Eggplant tomato sauce (708 grams)
- Crushed red pepper flakes (1/4 teaspoon)
- Grated Grana Padano (1 cup)
- Shredded basil leaves (1 cup)
- Fresh or packaged whole-milk ricotta cheese (1 cup)
Steps
- Cut the eggplant into 1-inch cubes
- Add 2 tablespoons of kosher salt with the eggplant.
- Put into a colander and drain for an hour
- Wash the eggplants under running water. Then drain and pat dry
- Preheat the oven to 400 degrees Fahrenheit. Put the eggplants in a baking tray brushed with olive oil. Mix the eggplants with the oil. Then place it to bake for 25 minutes
- Put the olive oil on medium heat and cook the garlic until it turns golden
- Put eggplant tomato sauce, chili flakes, and seasoning salt
- Reduce the heat and simmer for 10 minutes
- Meanwhile, put the ziti into salted-boiled water and drain when it is al dente
- Put half of the sauce on the ziti in low heat, stir, and remove from the heat
- Now coat the pasta lavishly with remaining sauce, grated cheese, basil, and roasted eggplant
5. Clam Linguine
Ingredients
- Linguine (453 gram)
- Clams in the shell (preferably littlenecks or cherrystones), scrubbed (1400 grams)
- Bottled clam juice (250 grams)
- Dry white wine (1/4 cup)
- Extra virgin olive oil (2 tablespoons)
- Chopped garlic (2 tablespoons)
- Chopped shallot (1/3 cup)
- Chopped Cubanelle pepper (3/4 cup)
- Red-pepper flakes
- Chopped parsley (1/2 cup)
- Coarse salt
Steps
- Put oil in a large skillet over medium-high heat
- Add garlic, shallot, Cubanelle pepper, and red pepper flakes. Keep it for 4 minutes
- Add wine and bring to a boil
- Add clam juice and bring to a boil again
- Add clams. Cover with a lid, and cook for 5 minutes
- Meanwhile, put linguine in salted-boiled water. Bring it to al dente, then drain the water
- Add the pasta to the clam pot. Toss and mix, and your pasta is ready for serving
Conclusion
Now that you know the recipes of delicacy, you can make delicious pasta dishes in no time. Get the ingredients, and choose the recipe you love the most!
So, fasten your apron and get set. Go on the pasta mission. Buon appetito!