所有季节的51种最佳意大利面食谱
Tagliolini! Spaghetti! Gnocchi! Whether you're looking for aone-pot dinneror acozy baked macaroni and cheese, these pasta recipes won't let you down. Some of our favorites include夏天用柠檬和酸豆蟹第一, andPasta with Sausage, Basil and Mustard, and if you need a quick meal,Pulling-from-the-Pantry Puttanescais a good bet. Read on for those recipes, and even more pasta dishes we love.
Bucatini Amatriciana
Chef Hugh Acheson's Amatriciana sauce strikes the perfect balance of savory (from the pancetta) and spicy.
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荞麦面食三角形with Lardo and Greens
This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is calledblecsin Friuli. The name refers to the unconventional triangular shape, though the pasta can also be square
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Spicy Tonnarelli with Clams
Pair this simple, flavorful pasta with a crisp Verdicchio.
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Spaghetti with Sun-Dried-Tomato-Almond Pesto
This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.
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Classic Spaghetti and Meatballs
意大利面条和肉丸是一种令人愉悦的经典意大利裔美国人菜。牛肉,小牛肉和猪肉的混合物使肉丸变得非常美味。
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Cheese Tortellini with Walnut Pesto
Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can use other tortellini such as mushroom or meat instead. The pesto is also great with just about any plain pasta.
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Mostaccioli
A hearty meat sauce, lots of melted cheese and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well.
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Orecchiette with Broccoli and Tomatoes
Balsamic vinegar adds a hint of sweetness to this savory sauce. If the slight sweet-and-sour effect isn't to your taste, either omit the vinegar completely or use wine vinegar instead. The effect will be different, but no less delicious.
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Beef Brasato with Pappardelle and Mint
厨师克里斯·科斯蒂诺(Chris Cosentinovwin德赢ac米兰brasatohe serves with house-made mint pappardelle.
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Chorizo-Poached Shrimp Pasta
Food & Wine's Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor.
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Pappardelle with Chicken and Pistachio-Mint Pesto
Justin Chapple makes a bright and nutty mint-and-pistachio pesto as the sauce for this fresh and summery warm pasta dish.
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Pasta with Asparagus and Mushrooms
Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this dish its characteristic texture and flavor. Fine Italian 00 flour can be found at specialty food shops and amazon.com.
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Creamy Baked Pasta with Gruyère and Prosciutto
For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole's Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese.
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Crab Macaroni Gratin
"A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce —tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano—is no-joke delicious, andtrés riche," Andrea Slonecker writes.
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White Truffle Tagliolini
Generous portions of this pasta dish perfectly showcase the white truffle's heady aroma. Use this tagliolini recipe, or purchase fresh spaghetti. Now is the time to break out a great bottle of wine to balance the creaminess of the dish with acid.
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Pasta with Sausage, Basil and Mustard
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.
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Pasta with Roasted Cauliflower and Crispy Capers
"For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness," Colu Henry writes. "This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange 'cheddar' variety, by all means grab them for presentation's sake."
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Pasta with Pumpkin Brown Butter Sauce
A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano, as its salty, savory bite adds the perfect hit of umami flavor to this comforting pasta dish.
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Creamy Lemon Pasta
Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy's Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L'Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce.
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甘薯面疙瘩
To create the classic ridges on each piece of gnocchi, use a paddle or fork to gently indent each side. Those grooves help the rich, buttery sauce cling to each tender bite.
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Ricotta Gnocchi with Eggplant and Peppers
This ricotta gnocchi dough from 2019 Best New Chef Misti Norris is first gently cooked in a water bath, then sliced, and then, right before serving, seared to achieve a crispy-on-the-outside, custardy-on-the-inside texture. Accompanied by roasted eggplant sauce, vinegar-spiked eggplant and peppers, and a creamy, dreamy Parmesan mousse, all of the dish components can be made ahead and assembled at the last minute, making this dish dinner party gold.
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Caviar Carbonara
For special occasions, Justin Chapple makes beautiful, fresh pappardelle pasta, then tosses it with a quick and rich carbonara sauce laced with briny pops of caviar and lemon zest. When he doesn't feel like making the pasta from scratch, he buys the noodles fresh at his local Italian market.
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熏制的糖果carbonara
In a clever play on carbonara, Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta.
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Hand-Cut Tagliatelle with Porcini and Herbs
Native to Italy, nepitella is a leafy herb with notes of mint and basil. If you can't locate it at specialty grocery stores, try a mix of fresh mint and oregano.
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Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce
Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious, paired in this recipe with a no-fuss, no-cook fresh tomato sauce that doesn't distract from the delicate pasta.
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Spaghetti with Squash Blossom Butter and Summer Beans
2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles.
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Pasta with Salumi Bolognese
Chicago chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.
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Three-Pepper Cacio e Pepe
A trio of peppercorns gives this pasta a subtle, floral heat. If you like, spice it up, swapping the Szechuan pepper with a pinch of red pepper flakes.
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Pulling-from-the-Pantry Puttanesca
厨师Zoi Antonitsas对保存鱼充满热情。咸,咸的鱼片是她最喜欢的强国食品储藏室成分。他们几乎可以将任何东西都做成一顿饭,而这是美味的。使用高质量的罐头,例如MatizEspaña品牌,以取得最佳效果。
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Après-Ski Lasagna
This hearty lasagna gets its heft from mild Italian sausage and cremini mushrooms, plus three different kinds of cheese. Save it for your next chilly night.
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Hand-Rolled Busiate
The semolina dough for these hand-rolled noodles has a slightly higher ratio of water to flour, resulting in a tacky dough that rolls smoothly. If chilling the dough overnight, let it come to room temperature before rolling. Busiate, named for the reedy stalks of grass that were first used to shape this pasta, are easy to make with a little practice—and a chopstick. At the week-long cooking class he taught at at Rocca delle Tre Contrade in Sicily, Copenhagen chef Christian Puglisi served theBusiate with Pork Ragù.
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Cold Crab Spaghetti
Late summer in Louisiana is boggy hot, but this refreshing dish from chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine and uses just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab.
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Cheesy Baked Pasta with Radicchio
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
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Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon
This meatless ragù gets rich flavor from dried morel mushrooms in this first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor, but take care to not puree them.
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Buttermilk Macaroni and Cheese with Baby Kale
A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel inchef and cookbook author Alexander Smalls'version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
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Creamy Tomato Rigatoni
A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. Crushing the canned tomatoes by hand creates a mixture of tomato pulp, pieces, and puree. This recipe is inspired by sommelier Derrick C. Westbrook of 1340 Beer Wine Spirits in Chicago, who named it his ideal dish for pairing with wine. "My first restaurant job was at an Italian restaurant; I'd ask the pasta cook to mix red sauce with a splash of cream, a riff on vodka sauce," he says. "I still love creamy tomato sauce on short pasta, paired with juicy, fresh red wines like Zweigelt or unoaked Cabernet Franc that offer just a touch of funk and medium acidity."
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Garganelli with Speck, Peas, and Scallion Cream
Sweet spring peas and garlicky sauce flood the tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish.
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Spinach-and-Prosciutto Ravioli
As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time. Freeze them in a single layer, and when they are solid, they can be combined in a large resealable plastic bag.
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One-Pot White Wine Pasta with Mushrooms and Leeks
这种奶油味的意大利面食仅在一个锅中融合在一起,不需要分别煮意大利面。咸味蘑菇和轻轻甜蜜的韭菜与奶油,柠檬汁和白葡萄酒结合在一起,制成丰富的酱汁。vwin德赢ac米兰通过添加龙龙而不是莳萝,可以随意切换风味。
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Spicy Sausage Pasta with Tomatoes and Squash
Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices.
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Kale-Artichoke Stuffed Shells
Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.
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Raclette-Gruyère Mac and Cheese with Pickled Shallots
受阿尔卑斯式农民的通心粉的启发,这种瑞士的感恩节经典是Gruyère的感恩节经典味和Raclette的郁郁葱葱的奶油味。这道菜的传统版本配苹果酱。为了点头,我们添加了一些在苹果醋中迅速腌制的葱,以平衡俗气的丰富度。
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Teff Tagliatelle with Niter Kibbeh
在传统的埃塞俄比亚硝石kebbeh(五香明白”ified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff . Don't skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling.
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奶油纯素食面食,果岭,豌豆和柠檬皮
Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese, or just enjoy it all on its own.
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Linguine with Frenched Green Beans and Parsley Pesto
In this classic recipe, chef Johanne Killeen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch.
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Farro Mafaldine with Black Truffle Butter and Mushrooms
Black truffle paste, available year-round, melts beautifully into the buttery sauce for this dish, but when they're in season (November through February), chef Karen Akunowicz recommends splurging for fresh black truffles, and using a rasp grater to get as much truffle goodness as possible into each perfect bite.
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Creamed Corn Pasta
新鲜的玉米融化成一种奶油酱,该酱汁紧贴着阿拉巴马州伯明翰的Victor King of Victor King的每一个裂缝。任何短面条,例如Gemelli或Casarecce,都可以在这里工作。使用蔬菜剥皮剂剃须玉米粒是这种夏日菜的关键。去皮将多汁的新鲜玉米切成薄片,同时留下丰富而奶油的玉米牛奶,从而为酱汁增添身体和风味。
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Spaghetti with Mussels, Squid Ink, and Breadcrumbs
Commonly sold as squid ink, cuttlefish ink lends its signature deep black hue to this dish and coats every strand of spaghetti with its briny, mineral-rich taste. A simple mussel puree provides a mild, delicate seafood flavor and creamy richness. The recipe was one prepared by Copenhagen chef Christian F. Puglisi ata week-long culinary retreatat Rocca delle Tre Contrade in Sicily.
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夏天用柠檬和酸豆蟹第一
Chef Douglass Williams' method for carbonara allows you to hold the cooked pasta before adding it to the garlic-oil-pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress.
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Pasta with Roasted Sun Gold Tomato Sauce
将樱桃西红柿烤在锅锅上,然后用大蒜,少许糖和橄榄油煮熟,直到液体变稠以使其快速新鲜的番茄酱。使用太阳金番茄作为令人惊叹的橙汁,如果不可用,请使用任何可以找到的小甜樱桃番茄。
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Cacio e Plantain
Mildly sweet and super creamy, caramelized plantains and nutty Parmesan form a silky sauce that drapes over spaghetti in this recipe bygame-changing chef Eric Rivera. Choose very ripe plantains, with a mostly or completely black peel. Cilantro stems add a pop of crunch and freshness along with their tender leaves. Chop them finely for the garnish.