Our 14 Best Pasta Recipes

These pastas are highly rated for good reason. You have to try them all!

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated November 08, 2024
Devan Grimsrud
Pot of Vegan Cacio e Pepe with Some Noodles Wrapped around a Pair of Tongs

Simply Recipes / Mica Siva

If I had to guess how often I eat pasta, it would be around four nights a week. There are lots of reasons for this, perhaps one of the simplest being that I just love pasta. One of the major downsides to having it so often, though, is that it can sometimes feel a little repetitive, a little boring, a little This, again?

If you've made it here, you can probably relate, but don't worry, the 14 recipes below cure any pasta night boredom you might face. All of the recipes featured here have a five-star rating from Simply Recipes readers, so you don't have to wonder how they'll be—you can trust that you'll love them.

Dig in now and find out for yourself why these five-star recipes are so great. Plus you'll get helpful tips and tricks from our editors, contributors, and readers.

  • Creamy Cavatappi

    Bowl of Creamy Cavatappi Topped With Shredded Parmesan With a Fork and Sitting on an Olive Kitchen Towel. In the Surroundings, Another Bowl With a Serving, a Small Bowl With Blocks of Parmesan, and a Two Glasses.

    Simply Recipes / Mihaela Kozaric Sebrek

    "Add the Parmesan a little at a time, letting each handful melt before adding more to better emulsify into a creamier sauce." —Laurel Randolph, Simply Recipes Editor

  • Paccheri with Quick Sausage Ragu

    Pot of Paccheri With Quick Sausage Ragu With a Spoon, and in the Surroundings, a Glass, a Block of Parmesan, a Stack of Plates, and Basil Leaves

    Simply Recipes / Ciara Kehoe

    "This ragu uses spicy sausage and chili flakes to give it a nice kick. If you’d prefer a milder sauce, leave out the chili flakes and/or use sweet sausage." —Devan Grimsrud, Simply Recipes Contributor

  • One-Pan Baked Penne alla Vodka

    One pan baked penne alla vodka on a plate at a table setting with a plate of side salad, two drinks, and a small plate of basil

    Simply Recipes / Ciara Kehoe

    "To make sure the pasta cooks evenly, it's important to keep it as submerged as possible throughout the process. There are two times to keep this advice in mind—when you first put the pasta in the oven, and when you mix it and return it to cook uncovered." —Julie & Amy Luxemberg, Simply Recipes Contributors

  • Vegan Cacio e Pepe

    Pot of Vegan Cacio e Pepe with Some Noodles Wrapped around a Pair of Tongs Next to a Bowl of Black Pepper on a Small Plate and Two Forks on the Counter

    Simply Recipes / Mica Siva

    "Cashew butter is the star of this dish. If you can’t find unsweetened cashew butter, try using tahini or raw, unsweetened almond butter instead." —Micah Siva, Simply Recipes Contributor

    Continue to 5 of 14 below

  • Chicken Florentine Pesto Pasta

    A plate on a light blue background with chicken florentine pasta on top ready to eat
    Elise Bauer

    "Made this today. This recipe is a keeper and I'll make it often! I made one simple modification and used rotisserie chicken." —Phyllis, Simply Recipes Reader

  • Creamy One Pot Pasta with Zucchini

    Bowl of Creamy One Pot Pasta with Zucchini

    Simply Recipes / Alison Bickel

    "If all the moisture cooks off and the pasta is still undercooked, you can always add an extra splash of water." —Sara Tane, Simply Recipes Contributor

  • Chicken Carbonara

    Chicken carbonara

    Alison Bickel / Simply Recipes

    "This recipe relies on the residual heat of the pan, the cooked pasta, and the pasta cooking water to make the creamy sauce, so having all of your ingredients prepped and ready to go is key to keeping things smooth." —Devan

  • Chicken Caesar Pasta

    Close-up: chicken caesar pasta recipe

    Simply Recipes / Ciara Kehoe

    "I made this last night and it was really good. I substituted anchovy paste and just used a little to give it some authentic caesar taste without being too fishy, and it worked well. I also substituted chicken strips as I couldn't find tenderloin." —Greg, Simply Recipes Reader

    Continue to 9 of 14 below

  • Easy Italian Sausage Spaghetti

    Easy Italian Sausage Spaghetti

    Simply Recipes / Michelle Becker

    "Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti." —Elise Bauer, Simply Recipes Founder

  • Caponata Pasta

    caponata pasta in a bowl next to a dutch oven with more pasta a glass of wine, and a small bowl of basil, all at a rustic table setting

    Simply Recipes / Mihaela Kozaric Sebrek

    "I love how flavorful and silky the sauce is! It takes a bit of time but it's almost all hands-off, so it freed me up to do other things while dinner cooked. I left the last two tablespoons of vinegar off and I found it well-balanced." —Laurel, Simply Recipes Reader

  • Shrimp and Asparagus Pasta

    Shrimp and Asparagus Pasta on a Plate with a Fork

    Alison Bickel / Simply Recipes

    "The best shrimp for this recipe are “medium” or “large” pre-shelled, deveined shrimp labeled “21/25” from the freezer aisle." —Georgia Freedman, Simply Recipes Contributor

  • One-Pot Mac and Cheese

    One pot mac and cheese in a dutch oven with a wooden spoon, and in the surroundings, a bowl with cracker topping and a mustard kitchen towel

    Simply Recipes / Ciara Kehoe

    "You can swap cheeses in this recipe, but don’t replace the cream cheese which makes the sauce extra creamy and silky." —Kayla Hoang, Simply Recipes Contributor

    Continue to 13 of 14 below

  • Spaghetti Aglio e Olio

    Spaghetti Aglio e Olio (Pasta With Garlic and Oil) Topped with Parsley and Parmesan

    Simply Recipes / Alison Bickel

    "One key to making this pasta perfectly: Undercook the spaghetti just a bit. You’ll finish the cooking process in the sauce, so drain the pasta when it’s just shy of al dente. It should have a pronounced bite to it without being crunchy." —Katie Morford, Simply Recipes Contributor

  • Pasta with Eggplant, Feta, and Mint

    Pasta with Eggplant, Feta, & Mint
    Elise Bauer

    "Use a firm, large globe eggplant for this dish. More delicate eggplant varieties will fall apart in the cooking." —Elise

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