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Pasta—the most comforting carb with limitless varieties—is a staple the world over. A cousin of Asian noodles, pasta was brought to Italy where it became the starchy staple for a cuisine synonymous with simple, hearty, home cooking.

In most cases, pasta perfection is simple: boil your noodles to the firmness of your liking, add a lovely pasta sauce, add some toppings, and voila! You have yourself the ultimate meal. And as any Italian will tell you, labor-intensive homemade pasta is a nice touch, but though there’s no shame in using dried pasta. While some pastas, like lasagna, rank among our most time-consuming recipes, pasta at home can also be lightning quick when needed: easy, quick pasta recipes come together in less than 30 minutes. Pasta is so versatile, you can shape the dough in pretty much any shape you want, and the versatility of pasta makes it perfect for both winter and summer.

From fettuccine to tortellini, here are the 47 essential pasta recipes in our arsenal.

"Seafood

Seafood Pasta with Tomatoes, Chiles, and Mint

Cooling fresh mint tempers the heat of the spicy tomato sauce in this bountiful seafood pasta.Get the recipe for Seafood Pasta with Tomatoes, Chiles, and Mint »
"Spaghetti

Spaghetti with Shrimp Rundown Sauce

Shrimp pulls double duty here: the shells are used to make the flavorful rundown sauce, and the meat is marinated with citrus and lightly cooked with the pasta. Get the recipe for Spaghetti with Shrimp Rundown Sauce »
"Potato

Potato Gnocchi with Pork Ragu

Pillowy gnocchi are gently tossed with a robust meat sauce and finished with Parmigiano-Reggiano and cracked black pepper. Get the recipe for Potato Gnocchi with Pork Ragu »
"Ravioli

Ravioli with Ricotta and Greens

These ravioli with greens from chef JoMarie Pitino are perfect for a holiday menu. Get the recipe for Ravioli with Ricotta and Greens »
"Pasta

Pasta with Mushroom Trifolata

Sometimes, olive oil is the only pasta sauce you need. For centuries, Mediterranean cooks have used olive oils to make vinaigrettes, baste and drizzle over roasts, and infuse with flavors to use as pasta sauces on their own. Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce. Get the recipe for Pasta with Mushroom Trifolata »
"A

Baked Macaroni in Pastry (Timpana)

A blend of coriander, cumin, nutmeg, ginger, and cloves adds oomph to the meat sauce for this baked pasta in puff pastry. Get the recipe for Baked Macaroni in Pastry »
"Pasta

Pasta with Octopus Ragu and Stracciatella

Giorgia Goggi mixes this slow-cooked tomato sauce with octopus and saffron into paccheri pasta di Gragnano, a thick, air-dried Italian macaroni. But any robust pasta shape will do. Get the recipe for Pasta with Octopus Ragu and Stracciatella »
Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil. Get the recipe for Nick Anderer’s Spaghetti with Garlic and Olive Oil »
"Drunken
Get the recipe for Drunken Spaghetti »

Tortellini in Broth

Adapted from Trattoria Sostanza, a Florentine institution, this prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth. Get the recipe for Tortellini in Broth »
"chestnut

Chestnut Tortellini with Shallots and Sage Sauce

Chestnut Tortellini with Shallots and Sage Sauce
"Pasta"

Pasta Cacio e Pepe (Cheese and Pepper Pasta)

Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil. Get the recipe for Pasta Cacio e Pepe (Cheese and Pepper Pasta) »
"Dinner

Spring Pea Ravioli with Prosciutto & Pea Shoots

Spring Pea Ravioli with Prosciutto & Pea Shoots
"Simple

Summer Bolognese

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.
"Pasta

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
"Penne

Penne alla Vodka

Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic. Get the recipe for Penne alla Vodka »
"Fettucine

Fettucine with Corn Crema and Charred Green Onions

For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »
"Linguine

Linguine with Clam Sauce

The secret to this simple and satisfying pasta dish is boiling the linguine until it’s just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together. Get the recipe for Linguine with Clam Sauce »
"Spaghetti

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
"Pasta

Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)

Braised in a spicy tomato sauce, sweetbreads and tripe become tender and succulent, while ricotta adds rich creaminess and mint a refreshing, springlike accent to this Italian pasta. Get the recipe for Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta) »
"Fusilli

Fusilli With Scampi, Cranberry, and Peas

We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won’t find Venetian scampi in this country; substitute good-quality baby shrimp. Get the recipe for Fusilli With Scampi, Cranberry, and Peas »
"Spaghettini

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
"Sausage

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
"Homemade

Homemade Pasta With Spicy Cabbage and Bacon

Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Homemade Pasta With Spicy Cabbage and Bacon »
"Pappardelle

Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »
"Corzetti

Corzetti Pasta with Dried Mushroom Ragù

The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »
"Noodles

Noodles with Peas (Pasta e Piselli)

Noodles with Peas (Pasta e Piselli)
"Lasagna"

Classic Easy Lasagna

Lasagna gets a bad rap for being a labor-intensive dish, but with a few shortcuts, like starting with store-bought lasagna sheets, you can make a great cheesy version any night of the week. Get the recipe Classic Easy Lasagna »
"Spaghetti

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.
"Pasta

Pasta e Fagioli

This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »
"Corkscrew

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

The North African tradition of serving almonds in savory dishes is reflected in the pesto for this dish, in which the nuts are mixed with tomatoes and basil and tossed with busiate, the traditional corkscrew-shaped pasta from Trapani. Get the recipe for Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese) »
"Simple

Turkey Tetrazzini

Turkey Tetrazzini
"Chickpea

Chickpea and Pasta Soup

This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.
"Primavera"

Spaghetti alla Primavera

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »
"Mac

Apple & Sausage Macaroni and Cheese

Mac and Cheese with Sausage and Apple Casserole
"Spaghetti

Spaghetti Carbonara

Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. Get the recipe for Spaghetti Carbonara »

Pappardelle with Cauliflower and Mustard Brown Butter

Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter »
"Seafood

Seafood Pasta (Bucatini ai Frutti di Mare)

This pasta is filled with all kinds of seafood—clams, squid, shrimp, and lobster. Get the recipe for Seafood Pasta (Bucatini ai Frutti di Mare) »
"Busiate

Corkscrew Pasta With Sicilian Tomato Pesto

This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch. Get the recipe for Corkscrew Pasta With Sicilian Tomato Pesto »
"Morel

Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »
"Garlic

Garlic Scape and Cherry Tomato Pasta

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »
"Shrimp

Shrimp Scampi

An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for Shrimp Scampi »
"Spaghetti

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »
"Trenette

Trenette with Pesto, Beans & Potatoes

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette with Pesto, Beans & Potatoes »

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