In such a fast-paced world, sometimes cooking seems like too much of a task, but these
easy pasta dishes are sure to both please your palate and have you in-and-out of the kitchen in no time.
Perfect additions to your repertoire of
easy weeknight meals, some of our best pasta recipes come together in 30 minutes or less. For the taste of fresh pasta, make some homemade pasta ( using these tools) and set some aside for later use.
From creamy, truffle-laced tagliatelle to elemental spaghetti with garlic and olive oil, here are our best 30-minute pasta recipes.
Get the recipe for Drunken Spaghetti »
Noodles with Peas (Pasta e Piselli)
Tagliatelle with Black Truffle Cream Sauce
Farfalle with Cavolo Nero Pesto
Rita Sodi, a native Florentine, is the chef-owner of I Sodi, a restaurant in the West Village where she cooks rustic Italian food including heaping bowls of pasta. This simple dish, full of garlic and salty Pecorino, is surprisingly full flavored with a kick of heat from the extra crushed red pepper.
Get the recipe for Rita Sodi’s Spaghetti with Garlic and Olive Oil »
Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors.
Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »
This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it’s just al dente allows it to soak up plenty of the creamy sauce.
Get the recipe for Fettuccine Alfredo »
One of many timeless recipes featured in American Food Writing is James Beard’s take on this comforting noodle dish. Keep it simple. Beard says, “Beware of those that specify long cooking. Beef stroganoff is much better when prepared quickly.”
Get the recipe for Beef Stroganoff »
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. This recipe has been adapted from (Ten Speed, 2015). Mastering Pasta Get the recipe for Fettuccine with Corn Creama and Charred Green Onion »
This elemental pasta classic is a ubiquitous first course in Rome’s trattorias, but was at one time served at the end of the meal, a tradition that is now lost. As with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavor.
Get the recipe for Spaghetti Carbonara »
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 »
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 »
I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, “Can we have some pasta?” I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream.
Get the recipe for Spaghetti Primavera »
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.
Watch: How to Make 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.
Get the recipe for Summer Bolognese »